Whew! Last week was much better for following the menu plan. Getting to the grocery store certainly helped. There were a couple meals I didn’t get to make, but we had plenty of leftovers to get us through the week. I even managed to finish updating my GF Halloween Candy List this weekend. I’m making progress, but still have plenty of distractions — like finishing the Halloween costumes.
Pumpkin is the theme ingredient for this week’s Gluten Free Menu Swap. You’ll find the roundup of gluten-free menus at Gluten Free Smiles this week. I actually made some pumpkin desserts this past weekend. I made my grandmother’s pumpkin pie recipe with gluten-free pie shells (Gillian’s Foods) I found in the freezer section at Wegmans. And for the picky eaters in the family, I made quick and easy chocolate pumpkin muffins made with Betty Crocker Gluten Free Devil’s Food Cake Mix. For more ideas of using pumpkin in your gluten-free meals or desserts, visit Michelle at Gluten Free Smiles this week for the roundup.
Celiac Family’s Menu This Week:
Monday – Taquitos
I ended up having a lot of shredded Mexican chicken leftover last week, so I’ll roll up the rest of it in corn tortillas and serve with Cilantro Lime Rice. I’ll serve it with some Avocado Salsa, too.
Tuesday – Rotisserie Chicken
I’ll pick up a rotisserie chicken at the grocery store and serve with green beans and corn. (Read the labels carefully. Some rotisserie chickens are cooked with chicken broth and/or other spices that contain gluten.)
Wednesday – Tilapia Parmesan
This has become one of my daughter’s favorite meals. I broil the tilapia with a creamy parmesan sauce. I’ll pour any excess sauce over asparagus and brown rice.
Thursday – Leftover Buffet
Another busy night demands a quick and easy meal. Everyone gets to choose from a variety of leftovers.
Friday – Chicken Vindaloo
My husband and I love this dish, but I don’t make it too often. It’s too spicy for the kids, so they get to eat hot dogs or another quick-to-fix meal.
Saturday – Beef and Broccoli Stir Fry
I marinate sirloin strips and stir fry with broccoli, water chestnuts, bean sprouts, mushrooms, and any other vegetables I have that need to be cooked up.
Sunday – Chili and Cornbread
A traditional meal for us on Halloween. High in protein to help balance all the sugar we eat.
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.