Sweet Potatoes is this week’s theme ingredient for the Gluten Free Menu Swap. I made a sweet potato casserole for Thanksgiving that turned out really good. I’ll try to get the recipe posted soon (It’s posted!) for anyone interested. It was a simple, traditional recipe with butter, brown sugar, eggs, and milk. I couldn’t decide whether to use marshmallows, or pecans and brown sugar to top it. I usually prefer the chopped pecan topping, but I know so many look forward to the toasty marshmallows on top. So, I added both, in stripes on top. I actually liked having both toppings. I took a picture before putting it into the oven, but was too busy making the turkey gravy to remember to take a picture after baking.
Celiac Family’s Menu This Week:
Tuesday – Cheeseburgers
Grilling hamburgers and serving with French fries and green beans.
Wednesday – Leftover Buffet
Everyone gets to pick and choose what they would like warmed for dinner.
Thursday – Quinoa Indian Chicken
This chicken is cut into chunks and cooked with onions and garlic, then flavored with cinnamon, ginger, and curry. I’ll serve it over quinoa, or maybe leftover rice from Monday.
Saturday – Saucy Shrimp
This shrimp dish from Bonefish Grill is made with kalamata olives, sundried tomatoes, and feta. I’ll serve it with brown basmati rice.
Sunday – Baked Ham
Baking a ham sounds good to me. I’ll heat up some peas to serve with it, and maybe some leftover mashed potatoes, too. Or, maybe I’ll make scalloped potatoes, or sweet potatoes…hmmm.
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.