Menu Plan October 4

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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:

MondayPulled 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.

TuesdayGrilled 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.

Friday – Rice Bowls
I’ll use leftover Mexican chicken, black beans, shredded cheddar and Avacado Salsa to top a large serving of Cilantro Rice.

Saturday – Leftovers

Sunday – Out
Not sure where we’re going yet.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan



Looks delicious this week. I have the Chicken Stew on my menu because I didn’t have a contribution for Diane’s Friday Foodie Fix. Searched for a good tomatillo recipe to use up my farmers’ market stash in the freezer and found it using pork. We’ll see how it turns out tomorrow. I saw that Maple Roasted Sprout recipe, too. Almost included it in my roundup, but she used frozen sprouts and I am a fresh-only sprout snob. 🙂 I was thinking of using it on my fresh sprouts, though.


Wendy – Well, I don’t know that I’m a “fresh-only snob”, but I always buy Brussels sprouts fresh. Never even thought to buy them frozen. I’ll bet they’re all pretty uniform in size, too. hmmm…. I’m going to try the maple roasted Brussels sprouts with fresh sprouts. I’ll let you know how it turns out.


I love the idea of enchilada soup. I bet it’s superb for a rainy day like today.


Good find on the Maple Brussels sprouts! I may have to try that too!


Renee and Wendy – I did try the Maple Roasted Brussels sprouts. The flavor was really very good. I used pure maple syrup, and it caramelized with a little crispiness – very yummy. However, I think they were a little overcooked. They were a little mushy inside, and I prefer a little more crunch. I steamed them prior to roasting for about 5 minutes. Then roasted them for about 15 min. I was surprised they cooked so quickly. Next time, I’ll probably try it without steaming them first.

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