We made it through our first month of school. Whew! It has been busy. I’d like to think that things are going to slow down this month as we settle into our new schedule. But, I’m feeling the holidays creeping closer. All the more reason to keep up with the menu plans.
Wendy at Celiacs in the House is hosting the Gluten Free Menu Swap this week with Brussels sprouts as the theme ingredient. I didn’t eat Brussels sprouts as a kid, but I’ve really come to enjoy them as an adult. We’ve grilled them, sauteed them and steamed them, but my kids haven’t liked any version I’ve made yet. So, when I saw this recipe for Maple Roasted Brussels sprouts at $5 Dinners, I knew I had to give it a try this week. For more ideas of using Brussels sprouts in your gluten-free menus, visit Wendy at Celiacs in the House for this week’s roundup.
Celiac Family’s Menu This Week:
Monday – Pulled Pork Sandwiches
I’ll slow cook a pork shoulder with some cajun spices, then pull apart the meat and serve with gluten-free barbecue sauce on GF buns. I’ll serve it with coleslaw and baked apples.
Tuesday – Grilled Chicken Breasts
Grilling boneless chicken breasts and serving with Maple Roasted Brussels sprouts and leftover baked apples. I often grill up more chicken than necessary for dinner so I have leftovers to cut into strips and pack into my son’s lunch box.
Wednesday – Chicken Enchilada Soup
Last week, Diane featured tomatillos for Friday Foodie Fix. I linked up this wonderful soup, and I thought it sounded perfect for this week as our weather is cooling down. The kids love the crunchy fried corn tortillas on top, but I may pour my soup over leftover rice instead.
Thursday – Pizza
We’ll need something quick tonight, so I’ll heat up some Glutino frozen pizzas and serve with a tossed green salad.
Saturday – Leftovers
Sunday – Out
Not sure where we’re going yet.