Boy, has the school year started with a bang. I thought summer was busy! We’ve got Tae Kwon Do, Soccer, Dance, Back-to-School nights, and my husband’s high school reunion this week. Another busy week at our house. Everyone else feeling it, too? At least I’ve got this week started with a menu plan to keep us on track.
Monday – Chinese Chicken Salad
I marinate the chicken in a gluten-free soy sauce with garlic, ginger and molasses. Then I’ll cook up the chicken and lay it on top of salad greens: lettuce, celery, broccoli, beans sprouts, red cabbage, etc. And I can’t forget the mandarin oranges (my kids’ favorite part) and a ginger-sesame dressing.
Tuesday – Pork Tenderloin Sandwiches
I pound boneless pork very thin, bread with gluten-free bread crumbs and pan fry for a couple minutes on each side. You can eat it on a gluten-free bun or as it is. Serving with mashed potatoes and steamed carrots.
Wednesday – Tilapia with Parmesan sauce
Serving tilapia with a parmesan sauce that goes great with rice and broccoli.
Thursday – Roasted Chicken
Roasting a chicken and serving with quinoa and vegetables.
Friday – Leftover Buffet
Everything comes out of the refrigerator for a choose-your-own leftover meal.
Saturday – Out
Sunday – Cheeseburgers
Hamburger for one, cheeseburgers for the rest of us. Serving with french fries and peas.
Need more menu ideas?
For more gluten-free meal plans and recipes with quinoa, be sure to check out the Gluten-Free Menu Swap, hosted this week at La Cocina de Michelle. She’s got lots of good information about quinoa. If you haven’t tried it yet, now is a good time to start! You may also be interested in my recipe for Quinoa Chicken, which has some great Indian flavors.