Wendy at Celiacs in the House is hosting the Gluten-Free Menu Swap this week. She chose pumpkins as the theme ingredient. Yes, it is pumpkin season already! The pumpkin farms are opening and have plenty to choose from. I love pumpkin pie and other desserts, but what I look forward to doing this year is roasting pumpkin seeds with my kids. We pull them out of the jack-o-lanterns, clean them up, lay them out on a sheet pan with a little spray of oil and sprinkle of salt, and put them in the oven. Thirty minutes in the oven at 350° is about all it takes. It makes a great snack food to take to the games!
Monday – Chicken Tacos
We’ll be having tacos with slow-cooked Mexican chicken. I think it’s time to use up some of the peppers I have, too. So, I’m going to add them to a corn and black bean salad to serve with the tacos.
Tuesday – Salmon fillets
I’m broiling salmon fillets and seasoning with some fresh dill, butter and lemon juice. Serving with rice and steamed broccoli.
Wednesday – Rotisserie Chicken
Picking up a rotisserie chicken at the store for a quick meal. Serving with tater tots and glazed carrots.
Thursday – Chicken Burritos
Using leftover chicken and black bean salad from Monday to make burritos with brown rice wraps I found at Whole Foods last week. Serving with cilantro rice.
Friday – Leftover Buffet
Everything comes out of the refrigerator for a choose-your-own leftover meal.
Saturday – Flank Steak
Flank steak marinated in a soy/garlic marinade overnight, then grilled quickly over a medium-high heat. Serving with sweet potatoes and Brussels sprouts.
Sunday – Chili
Making a tomato-base, beef and bean chili, and serving it over leftover rice.
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.