I don’t know why, but for some reason I had a really hard time coming up with a meal plan this week. I was trying to keep a balance between beef and chicken; a balance of meals that appeal to my husband and me and meals more appealing to my kids; make sure we’ve got enough fiber from fruits and vegetables, etc. But what I really wanted to decide, is what wonderful chocolate dessert I was going to make for my birthday this week. I did finally come up with a meal plan, but I still haven’t decided on my birthday treat. I’m thinking about making a Mississippi mud cake (haven’t had one in years!), but if you’ve got any chocolate dessert suggestions send them my way.
Monday – Cheeseburgers
Easy night of cooking with cheeseburgers, fries, corn-on-the-cob, and green beans.
Tuesday – Grilled Chicken
Chicken breasts simply seasoned and grilled. Serving with zucchini fritters and red quinoa (if I can find it at the store).
Wednesday – Flank Steak
I didn’t get a chance to have this last week — too many leftovers to eat up. So, I’m trying again this week. Serving with Brussels sprouts and sweet potatoes.
Thursday – Grilled Chicken Salad
Using some leftover grilled chicken from Tuesday to top a salad. Haven’t yet decided on a Greek salad with the feta in my fridge, or a southwest-style salad with leftover corn and black bean salad in my fridge.
Saturday – Cheesesteak Sandwiches
Another leftover recipe using the flank steak from Wednesday and adding in some cheese and sauteed onions. I’ll use Against the Grain baguettes for the bread.
Sunday – Leftovers
Any prepared foods left in the refrigerator come out for a pick-your-own-meal buffet.
For more gluten-free meals and recipes check out the GF Menu Swap, hosted this week by Book of Yum. The theme ingredient of the week is zucchini, so if you’ve got zucchini be sure to check out all the recipes.
Even more meals and recipes (not necessarily gluten-free) are listed at OrgJunkie.com’s Menu Plan Monday.