Menu Plan Monday Aug 31

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menu-swap-009Last week, my in-laws cleaned out all the ripe goodies from their garden and dropped them off at our house as they headed out of town. So, this week I have an abundance of fresh vegetables to use. You’ll find zucchini, tomatoes, green peppers, and jalapeño peppers in our menu this week. No eggplant, but if you’re looking for recipes with eggplant be sure to check out the Book of Yum. This week Sea is hosting the Gluten-Free Menu Swap with eggplant as the theme ingredient.

Monday – Fajitas
I’ll be cutting up onions along with those peppers my mother-in-law brought me to make some fajitas. I’ll marinate some steak strips and serve with corn tortillas and Cilantro Rice.

Tuesday – Chicken Vindaloo
Cooking up some boneless chicken thighs with a vindaloo sauce. May need to serve hot dogs or leftovers to the kids.

Wednesday – Quinoa with Tomatoes and Zucchini
Still working on using up some of those yummy vegetables, so I’ll cook up the zucchini and tomatoes with some quinoa.

Thursday – Spaghetti with Chicken
Making a different version of my chicken spaghetti. I’ll use a thin, brothy sauce with spinach, kalamata olives and feta cheese.

Friday – Garlic Shrimp
Simple supper of shrimp sautéed with butter and garlic and served over leftover quinoa with tomatoes and zucchini.

Saturday – Grilled Steaks
Grilling steaks and serving with corn-on-the-cob and baked potatoes.

Sunday – Tilapia Parmesan
Finishing up the week with tilapia broiled and topped with a creamy Parmesan sauce. Serving with leftover cilantro rice and zucchini.

Need more menu ideas?

As always, there are hundreds more menu plans (not necessarily gluten-free) at Or, check out some of my past menu plans.



What is a Vindaloo sauce? I am going to google that. I also see Quinoa so much with a lot of gluten free recipes but I am not clear on exactly what it is.

I am about 90% gluten free, after discovering what a huge difference it has made in my life with all my stomach and digestive problems. I am not a true celiac, of course (especially since I just had two helpings of Chicken Lomein!) but I try and eat gluten free the majority of the time.

Thanks for the great ideas!


I have got to remember to put your cilantro rice and slow-cooked Mexican chicken on the menu for next week.


I’m not exactly sure what vindaloo is either. I do know it’s a yummy Indian sauce, but usually very spicy. I sent my husband to the store to pick up some spices, and in addition to the spices I requested he bought a jarred vindaloo sauce he thought we’d try. It’s been in the pantry for at least a month now. I keep meaning to try it, but…. Anyway, we’ll see how it goes this week.

Quinoa is a grain that originally comes from South America. It cooks up with a texture very similar to rice, but has a slightly different flavor. The reason you’ve read so much about it on gluten-free websites, is because it has been used as an alternative flour for wheat. You can bake with the flour and you can buy gluten-free pasta made with it. It tastes good and is a good source of protein. Diane has more details and recipes on her website


[…] Celiac Family has a menu full of tasty dishes, relying on zucchini and tomatoes rather than eggplant since that is what their garden is producing. I often find that I can use zucchini instead of eggplant in grilled recipes and it works quite well. […]


Seeing Vindaloo on your menu reminds me that I have a jar of Korma sauce for making Chicken Korma – which is much milder than Vindaloo. Last time I had Vindaloo it was in England and it was so spicy!

Have a great week!


I usually find other people’s menus interesting and inspiring. I’ve never heard of vindaloo. Last week I was using up tomatoes and zucchini, but my garden is done producing those for now (I have some green tomatoes that might ripen). That garlic shrimp pasta is still calling my name.


I have got to remember to put your cilantro rice and slow-cooked Mexican chicken on the menu for next week.;. All the best!!

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