So far, it’s been a busy March for us. Seems like we’ve had lots of school activities, birthday parties, and family events to attend this month. And with St. Patrick’s Day, Easter, and family birthdays ahead, I don’t see it slowing down any time soon. So, let’s get started with this week’s menu:
Monday – Parmesan Chicken Nuggets
Chicken breasts cut into bite-size pieces and breaded with gluten-free bread crumbs and grated Parmesan, then baked. It’s one of my kids’ favorite meals. Serving with Brussels sprouts and scalloped potatoes.
Tuesday – Cilantro Lime Shrimp
This makes a quick and easy dinner. Serving with rice and steamed asparagus.
Wednesday – St. Patrick’s Day!
I’m waiting to see what they have at the grocery store, but I’m hoping to cook a corned beef brisket. I’ll serve it with Irish potato farls and gluten-free beer for the adults, and maybe green limeade for the kids!
Thursday – Chicken Tacos
Making our favorite slow-cooked Mexican chicken for tacos. Serving with corn tortillas, shredded lettuce and cheese, black olives, avocado, etc.
Friday – Baked Salmon with a Balsamic Glaze
Baking salmon with a glaze made of balsamic vinegar and garlic. Serving with leftover rice and asparagus.
Saturday – Southwestern Chicken Salad
Using leftovers from Thursday to build a delicious salad.
Sunday – Leftovers
Cleaning the leftovers out of the refrigerator. Everyone chooses their own meal.
- Angela of Angela’s Kitchen chose fermented foods as the theme for this week’s Gluten-Free Menu Swap. We’ll be having beer for St. Pat’s Day, salsa with our tacos and chicken salad, and balsamic vinegar on our salmon. Be sure to check out Angela’s post to see what other gluten-free friends have planned this week. Angela’s sour dough waffles sound fabulous.
- 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.