I’ve come to realize that the week pans out more smoothly, if I have a bit of a menu plan at the beginning of it. Makes that trip to the supermarket a little quicker and easier and means my afternoons aren’t spent scrambling about in order to get dinner on the table for the kids before the meltdown commences.
Last week wasn’t quite so organized. This week I’m on a mission to join in the Gluten Free Menu Swap. It’s being hosted by Wendy at Celiacs in the House. I’m looking forward to gleaning some new ideas.
Today, Monday, we’re having gluten free turkey meatballs. I’ll make a stir fried veg to go with them, using bell peppers, inspired by peppers being the ingredient of the week.
On Tuesday, we’ll be having gluten free cod fishcakes. I’ll serve these on a bed of Quinoa and some salad.
Wednesday will be a mild green chicken curry (see recipe below), served over basmati rice.
On Thursday, if we’re not on leftovers by then, we’ll have quesadillas on brown rice tortillas with goats cheese cheddar.
On Friday we’ll have movie night and sloppy joe stuffed potato skins. I’m really looking forward to trying this recipe from Cooking for Isaiah. The only thing that I haven’t figured out yet is where to find gluten free Worcester sauce. Any recommendations welcomed!
On Saturday, I’m planning to make white fish, fried with pine nuts and butter. Will do a side of broccoli and peas (the kids favorite vegetables).
On Sunday, we’ll have some juicy steaks, marinated in balsamic vinegar. We’re trying to cut down on beef, but we’ll make sure it’s grass fed/hormone free. The same goes for the ground beef that we’ll use for the sloppy joes on Friday.
How to make green chicken curry
4 lean organic chicken breasts, cut into cubes
1 can coconut milk
A handful of broccoli florets
1 zucchini, finely chopped
1 red or green onion, finely chopped
.5 of a tbsp of green curry paste (use 1 tbsp if you’d like it to be more spicy).
2 tbsps of olive oil
How to make
1. Fry the onion in the olive oil for about 5 mins
2. Add the chicken pieces and fry until they are no longer pink
3. Add the broccoli and the zucchini and stir fry for another 2 to 3 mins
4. Then mix the green curry paste into the coconut milk and pour this onto the chicken and vegetables and mix well.
5. Let simmer for 10-15mins until the chicken is tender and the vegetables are cooked through.
6. Serve over rice and enjoy.