Here is our menu plan for the upcoming week. It is made almost entirely from items I have on hand. The only things I need to pick up to make these dishes are mangoes, strawberries, and red potatoes. I might see if I can work in a batch grilling session when we are grilling on Monday, but it’s a holiday, so I may opt out of any strategic grilling in lieu of focusing on fun with the family.
Monday – Grilled Honey Lime Chicken, Hasselback Red Potatoes, Lemon Pepper Brussells Sprouts.
Tuesday – Used the leftover Honey-Lime Chicken in a Chicken and Mango Salad with a Creamy Cilanto-Lime Dressing.
Wednesday – Minestrone Soup with Quinoa Pasta, Garden Salad with Homemade Croutons, and Gluten-Free Herbed Bread Sticks.
Thursday – Pull leftover spaghetti sauce from the freezer and use leftover croutons to make Baked Chicken Parmesan. Serve with a garden salad.
Friday – Salmon with Pomegranate Tea Glaze, Basmati Rice with Onions and Garlic, Glazed Carrots.
Saturday – I will make gluten-free pizza dough and my easy pizza sauce, and let everyone make their own pizza. Serve with a salad bar.
Sunday – Include any leftover salmon and rice in a Strawberry Spinach Salad with Raspberry Vinaigrette. It sounds odd, but it actually works quite well and the addition of rice and salmon change this from a side dish to a light dinner.
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.
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