^[1]

^[2]Wendy at Celiacs in the House ^[3] is hosting the Gluten-Free Menu Swap this week ^[4]. 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 ^[5]. 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 ^[6] 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 ^[7].

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 ^[8] 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 ^[9].