Last week’s menu didn’t make it on the blog. We pretty much ate leftover party food like stir fries with leftover broccoli, carrots and snap peas from the veggie platter. We grilled more hamburgers and used Udi’s wholegrain hamburger buns and I made Hallie’s Southwest Pasta Salad again. It was so hot that our appetites were depressed, so it was lots of salads with grilled chicken or steak on top or quick panini from leftovers.
The hit of the graduation/birthday party was a Cake Mix Doctor recipe for strawberry cupcakes. Shelby was in the class at the GFAF Expo taught by Anne Byrn and she raved about the cake. We also made a chocolate and vanilla gluten-free Betty Crocker mix, but those cupcakes were not as popular as the strawberry. The addition of fresh strawberries and a little Jello makes a big difference.
Angela is hosting our swap this week with the theme of “Get Your Grill On.” I like it. I’ve inventoried the freezer and the protein this week is what I’ve discovered lurking in the kitchen and the basement freezers. I’m doing a little recipe testing for a friend and those will be dinner too.
- Tilapia with Coconut Curry
- Grilled Marinated Chicken Breasts on Salad with red onion, avocado and Hallie’s pasta salad dressing with cilantro
- Grilled Turkey Sliders on Schar ciabatta with Spicy Slaw, baked beans
- Secret Salmon recipe test
- Secret shepherd’s pie recipe with a twist
- Slow Cooker Simple Thai Beef with rice and broccoli
- Leftovers
Sour Cream Kale and Onion chips that I read about on City|Life|Eats and Roasted Honey cinnamon Chickpeas are on the snack menu this week along with two test recipes.
Visit Cheryl at Gluten Free Goodness for the swap headquarters and Laura at Organizing Junkie for hundreds of weekly menu plans.
Shelby and I will be experimenting with two new books as we plan a month of cooking classes for kids. We’ll be making ice cream with local produce based on a new book by a favorite local ice cream maker and experimenting with ice pops using healthy ingredients. Don’t know if the kids will go for kale in their popsicles, but there are plenty of delicious fruity recipes to try.
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Can I eat at your house for dinner??
Just kidding…looks delicious, though!
Come on over.
Pingback: Menu Plan Monday – June 13, 2011 | Angela's Kitchen
Yummy, yummy week! And those cupcakes are just too cute! How lucky to have friends that want you to test recipes. Have fun and can’t wait to hear the results.
We make frozen smoothie pops with kale (young tender) or spinach all the time and my kiddos love them. They especially like it when layered with a strawberry or mango smoothie (or both!) with the green layer as the middle layer of the frozen pop. The main green ones that works even with my super pick girl is on my blog (under “beverages” in the recipe tab) are the Green Tropics and Mango Spinach Smoothies. When I blend a smoothie for freezing, I don’t add ice but try to use more frozen fruit for good texture. Hope that give you an idea! Have fun planning the kid cooking class. Sounds fun!
Thanks for being our host this week, Angela. I guess I dont’ have to keep it secret that the recipe testing is for Hallie’s new cookbook. She made the announcement today on her Daily Bites blog. It has been fun. You sound like an experienced healthy popsicle maker. I’ll check out your recipes before we plan any further.
Okay one day I really HAVE to make kale chips!!!
Those look so tasty! Your meals look great and it’s so much fun to do recipe testing! I’m sure they will come out wonderful! The cupcakes are really cute too!
Hi Carrie. I was going to make those kale chips today, but couldn’t find raw cashews in my small town grocery store or healthy food store. I’ve had those on my mind since I saw them on Valerie’s blog. I’ll tell Shelby you liked her college logo cupcakes.
I love what you have planned for this week! That Tilapia with the Coconut Curry has me totally drooling!! And I am also really curious about those “sour” cream kale chips!!
xo
k
Thanks, Kim. I’m curious about those kale chips, too and will be on them as soon as I track down raw cashews. that tilapia is one of our favs. There’s always enough sauce left for lunch over leftover chicken or as I did today, leftover grilled salmon.
looking forward to hearing more about your new classes! Sounds awesome.