I’ve been on vacation for the past couple weeks. I had a great time traveling around the states, visiting with friends and family. Finding good gluten-free food while traveling is always an issue for us, but we managed just fine. I’ll try to write some posts later this week about some of the food we ate on our travels. I’m a little low on sleep and energy this week, but I’m happy to be home in my gluten-free kitchen. The first thing I did this morning was make some gluten-free bread (The Gluten-Free Pantry’s Favorite Sandwich Bread). Here’s what I’m planning for dinners this week.
Monday – Pork Chops With Black Beans
Boneless pork chops cooked on the stove with black beans, salsa and cilantro. I may top it with chopped avocado, too. Serving with red potatoes and a tossed salad.
Tuesday – Slow-Cooked Mexican Chicken Tacos
Using slow-cooked chicken with Mexican spices to put in corn tortillas or crunchy taco shells. We’ll also use chopped lettuce, shredded cheese, sliced black olives, and refried beans to fill the taco shells.
Wednesday – Seven-Layer Salad
I tried making a new dressing for this salad a couple weeks ago. I thought it was really good, but could use a few changes, so I’m trying it again this week. It makes a very large dish of salad, which is great for serving and sharing at parties. I liked having the leftover salad for lunches.
Thursday – Garlic Shrimp Pasta
Simple supper of shrimp sauteed with butter and garlic and served over rice noodles.
Friday – Taquitos
I’m using the leftover Mexican Chicken from Tuesday night’s dinner to make taquitos.
Saturday – Rice Bowls
Leftover pork chops (chopped up) and black beans from Monday’s dinner combined with Taco leftovers from Tuesday night and served over rice.
Sunday – Leftovers
All the leftovers get pulled out of the refrigerator for a make-your-own-meal buffet.
Need more menu ideas?
You’ll find hundreds of more meals and recipes (not necessarily gluten-free) listed at OrgJunkie.com’s Menu Plan Monday.
And don’t forget to check out Gluten-Free Menu Swap, hosted this week at Gluten Free Goodness. Thanks, Cheryl!