Jul
26

Menu Plan July 26

By · Print This Post Print This Post

From last week’s menu, I really enjoyed the new recipes I made. I made Kalyn’s Tomato, Cucumber and Avocado Salad twice. The first time I made it as close to the recipe as possible. It was very good, but thought it needed a little adjustment for our tastes. So, I cut back on the cucumber, tomato, and lime juice a little, and added in about a tsp of cumin. We thought it was great.

I also enjoyed Amy’s Hummus recipe (Not Just Any Old Hummus). My husband isn’t really a big fan of hummus, though I’m winning him over with plenty of garlic flavor. He liked this recipe, but has requested trying it with some other flavors added to it. We may have to do some experimenting….

This week Cheryl is hosting the Gluten-Free Menu Swap. The theme ingredient is almonds. My husband doesn’t care for eating almonds, so I don’t often add it to salads or recipes. I do, however, use almond milk as often as possible as a replacement for cow’s milk. I’ve also been trying almond meal in recipes. Some have turned out great, some not so great. I’m still experimenting with that. I think it’s time to try some other recipes: like Elana’s recipe for Banana Cream Pie Cupcakes (with almond flour) and Cheryl’s recipe for Easier Easy Almond Cookies (with almond butter).

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.

Celiac Family’s Menu This Week:

MondayChicken Tacos
Slow-cooking chicken with Tex-Mex flavors for making yummy shredded chicken. I’ll serve it with corn tortillas and crispy corn taco shells. And, of course, all the fixings: lettuce, shredded cheese, tomato, avocado, olives, etc.

Tuesday – Pork Chops
Grilling pork chops and serving with mashed potatoes and Berry Fruit Salad.

WednesdayEating Out
It’s looking like a busy evening, so we’ll eat out tonight.

Thursday – Beef and Vegetable Kabobs
Grilling skewers stacked with cubes of sirloin and vegetables. Serving with basmati rice.

Friday – Mexican Pizza
I’m thinking that Monday’s leftovers on top of a cheese bread pizza crust sounds good. I’ll serve it with a simple tossed salad.

Saturday – Tilapia
Baking tilapia fish with lemon and basil. I’ll serve it with green beans and rice noodles.

Sunday – Leftover Buffet
Cleaning out the refrigerator so everyone can choose their own meal of leftovers.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan

2 Comments

1

Your slow cooker chicken got me through last school year with 3 hungry teens. I haven’t made it since school let out. I’ll have to remember to put it back into rotation soon.

2

I LOVED Kalyn’s tomato cucumber and avocado salad and I’d totally forgotten about it so thanks so much for the mention! And after seeing Wendy’s comment, I’ll have to try the chicken…when it’s not 100 degress ’round these parts.

Leave a Comment