I fell off the menu plan last week with the holiday weekend and cooking classes, but I’m back with a menu plan to keep us on track this week. Heather of Celiac Family is hosting with a theme of pineapple. There is almost always pineapple in our house. We love it fresh and frozen in smoothies and I even use my dehydrator to make dried pineapple rings for snacks. I’ve had my eye on a recipe from Kim at Cook it Allergy Free for mini pineapple upside-down cakes.
The menu for this week
- Grilled BBQ chicken, grilled asparagus, slaw
- Pizza night
- Grilled Salmon with veggie stir fry over noodles with San-J Thai peanut sauce
- Spinach, Feta Turkey burgers with Sea’s Roasted Veggie and Quinoa Salad
- leftover Quinoa salad, cucumber salad
- Big salad with leftover salmon
- Quesadillas with leftover roasted veggies and chicken
Visit Heather for the rest of our weekly gluten-free menu plans and Laura at Organizing Junkie for more great ideas.
Stop by later this week for the Adopt a Gluten-Free Blogger roundup. There were 25 adoptions this month. And don’t miss Diane’s contribution for the Lindsay Olive series. Visit The Whole Gang on Tuesday for one of Diane’s original recipes.
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The quinoa salad looks delicious and your menu is making me drool just a little =)
Oooh! Upside down cakes are the bestest, especially with a cast iron skillet! Glad to hear you’re back on the menu plan “wagon”