It was a busy weekend for us, with two birthday celebrations. We had lots of fun times with family and friends, but I feel like I’m still recovering from all the excitement. I think all the leftovers in the refrigerator will help quicken the recovery.
Renee is hosting the Gluten-Free Menu Swap this week with cucumbers as the theme ingredient. Perfect for this time of year, don’t you think? I added cucumber to my Seven-Layer Salad last week. If the cucumbers have lots of seeds and juice in them, I’ll remove them as I’m chopping them up so the salad doesn’t get too runny. For an alternative to sandwiches, I also like to cut cucumber sticks to put in spring rolls with cheese and chicken strips. For more ideas using cucumbers in your meals, visit Beyond Rice and Tofu this week.
Want to join the Gluten-Free Menu Swap? Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.
Monday – Leftovers!
We have lots of yummy leftovers in the refrigerator this week.
Wednesday – Parmesan Chicken Nuggets
Chicken breasts cut up and breaded with gluten-free bread crumbs and Parmesan. Then, baked until crunchy on the outside. I’ll serve it with tater tots and a Kalyn’s Tomato, Cucumber and Avocado Salad.
Thursday – Salmon with a Balsamic Glaze
I’ll bake salmon with balsamic vinegar and serve with basmati rice.
Friday – Popcorn!
We’ll be at an office picnic most of the day, so for dinner we’ll just eat whatever is left in the frig. I’ll probably put together a tray of vegetables and hummus (Not Just Any Old Hummus) to serve with freshly popped popcorn for movie night at home.
Saturday – Beef and Broccoli Stir Fry
Marinating sirloin strips and stir frying with broccoli, mushrooms, garlic, onions, etc. Serving with leftover rice.
Sunday – Cilantro Lime Shrimp
Shrimp quickly cooked on the stove with cilantro and lime, for a quick and easy dinner. I’ll serve it over rice noodles.
Need more menu ideas?