If I wasn’t feeling the holiday pressure creep in before, I certainly am now. Halloween has been taken off my countdown calendar and replaced with 24 Days to Thanksgiving and 54 Days to Christmas. Combined with the daily pressures of school, health, activities, and house, the stress is really starting to add up. I’m going to have to make some changes to get through the end of the year as a happy, sane person.
One of my top priorities has to be healthy meals. A healthy body is better able to handle the stress of daily and holiday activities, right? But the meals can’t be too time consuming to prepare either. So, here’s this week’s attempt at a healthy menu that’s quick and easy to prepare.
Peppers is the theme ingredient for this week’s Gluten Free Menu Swap. Wendy is hosting the roundup of gluten-free menus at Celiacs in the House this week. She was inspired by some beautiful peppers she found at a Mexican grocery store last week. I love the way the bold colors of peppers seem to make a meal more enticing. For some great ideas for incorporating peppers into your meals, be sure to check out the roundup of gluten-free menus this week at Celiacs in the House.
Celiac Family’s Menu This Week:
Monday – Beef Kabobs
I’ll marinate some cubes of sirloin and skewer them along with sweet peppers, onions, and small potatoes.
Tuesday – Quick and Easy Garlic Shrimp
A simple meal that’s quick and easy to prepare. I’ll serve it with rice noodles and Brussels sprouts.
Wednesday – Quinoa with Broccoli and Mushrooms
I think I’ll chop up some red sweet peppers to saute with the mushrooms to add to this dish. That should bump up the vitamin C to ward off the colds.
Thursday – Leftover Buffet
Everyone gets to choose from a variety of leftovers, but I’ll have the kids help me make a tossed green salad to serve with them.
Friday – Baked Salmon with Dill
I’ll bake salmon with fresh dill and lemon juice, and serve it with brown rice and asparagus.
Saturday – Chicken Chili
I haven’t gotten my fill of chili, yet. This week, I’ll make White Chicken Chili and serve it with leftover rice.
Sunday – Egg and Hashbrown Casserole
I’ll make this for dinner, so that I have leftovers for a high-protein breakfast next week.
Want to join 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.