Menu Plan – Week of March 18

 Tips for creating a menu plan - naturally gluten-free menu plan

Our plan changed a little last week because we are still dealing with some plumbing issues. I was originally planning on having friends come over for dinner tonight, but have postponed it until Thursday evening. So tonight we are having a Corned Beef and Cabbage cooked in a pressure cooker. I use a whole head of cabbage, but my family will polish it and the potatoes off, leaving me with leftover corned beef to use up.

Monday – Use the last of the corned beef in Corned Beef and Cabbage Casserole with a Mashed Potato Crust.

Tuesday – Garlic Chicken, Basmati Rice and Sauteed Broccoli.

Wednesday – Use leftover corned beef in Corned Beef and Cabbage Soup.

ThursdayHoney Glazed Ham , Mustard Gravy*, Twice Baked Potatoes, Glazed Carrots, and Peas with Green Onions and Basil. Carrot Cake* and ice-cream for dessert.

FridayLinguine with Clam Sauce and a Garden Salad.

Saturday – We will be celebrating my youngest son’s birthday with Cheese Pizza made with gluten-free pizza dough and easy pizza sauce. Serve with a garden salad and fruit salad. Gluten-Free Vanilla Cake and ice-cream for dessert.

Sunday – Use leftover chicken, rice, and carrots to make Chicken and Rice Soup. Serve with a garden salad.

*Recipes to be shared later

If you need help getting started making a menu plan, you can read how I create menu plans, which includes mention of various methods I have used in the past. Another tool that is available to help is ZipList. I created a video, showing how I use ZipList to save recipes, make meal plans, and create shopping lists.

Yum

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