Last week’s Gluten Free Menu Swap was derailed by a sick family. Hope they’re all feeling better soon. Since we didn’t actually have a roundup last week, I thought I’d list the ideas shared for yummy apple recipes: Wendy made Curried Apple Chutney, Cheryl was planning to make Apple Squares, Michelle posted a recipe for an Apple Spice Cake, and Scrumptious shared a recipe for a vegan Apple Upside-Down Cake.
So that’s last week’s yummy apple theme, but this week the theme ingredient is Pears! My kids like apples, but they loooove pears. I suspect that they like them so much because I don’t buy them as often. I don’t like to buy them when they’re green, so I often wait until they’re in season. Of course, when they are in season, I don’t think about cooking them. I just want to eat them with all their sweet juicy goodness. So this week, they will be sliced and in my kids’ lunches and/or snacks. But I’m also hoping to bake them for a change. I saw this recipe for Baked Pears with Gingersnap Crumbs at Eating Well that looks interesting. I actually have some Mi-Del Gluten-Free Ginger Snaps in my pantry, so this seems like a great opportunity to use them up. For more ideas of using pears in your gluten-free meals, visit Cheryl at Gluten Free Goodness this week for the roundup.
Celiac Family’s Menu This Week:
Monday – Easy Garlic Shrimp Pasta
I love this quick and easy recipe. Shrimp is quickly cooked over the stove with butter, olive oil and garlic, then served over rice noodles. I’ll serve it with steamed asparagus.
Tuesday – Pork Chops
I’ll grill some boneless pork chops simply seasoned with salt and pepper. Serving with baked pears and a tossed green salad.
Wednesday – Cheeseburgers
Grilling burgers and serving with tater tots and steamed broccoli.
Thursday – Leftover buffet
Friday – Fish Fry
I’ll cut up some pieces of tilapia and salmon, coat them with a cornmeal mix, and fry them until golden. I’ll serve it with some coleslaw and corn on the cob.
Saturday – Flank Steak
This is a frequent request from my kids. The meat always comes out so tender, and the kids love the flavor of the marinade. I’m hoping to get my husband to make his famous mashed potatoes to serve with it.
Sunday – Egg and Hashbrown Casserole
I love having these leftovers to eat for breakfast the following week.