Category Archives: Menu Plan

Menu Plan Monday – Where are you?

Menu Plan Monday was a bit delayed this week.  Can you tell?  Yep, the blog got ditched on Monday, but I swear it was for a good reason.  (My menu plan for the week is at the bottom of the post.)

Monday morning I received a call asking if I could fill in to teach a gluten free class.  “Great!  I would love to.  When?”  Tuesday night.  Yikes!  After a bit of kid schedule rearranging (thanks to everyone who helped with that), I put together and prepped for a class in 24 hours.  Woo!  I think it went pretty well for such short notice, and I had a lot of fun.  Plus, I made gluten and dairy free brownie ice “cream” sandwiches and they make everything better.  It was a really great experience and I am hoping to work with them again.  Thanks for the opportunity, Eastside Co-op!  (It’s our local co-op.  Check them out!)

Featherstone Fruits and Vegetables

Eastside Food Co-op is where we will be picking up our CSA box from Featherstone Farm.  I am really excited about out boxes of veggie goodness that will be coming to us soon.  This past weekend was the Greenhouse Open House and Field Day at the farm.  We drove down to check it out.  We had perfect weather for the drive down.  The area the farm is in is just beautiful.

I got to meet Peggy Hanson, the writer for  She is the farm’s resident cooking expert who shares cooking ideas for the contents of each week’s CSA box.  So far, her posts on winter salads, cabbage rolls (with extra veggies and quinoa in the filling), and the end of winter borscht have caught my eye.  I am looking forward to the future seasonal posts on the CSA shares.

Crops my kids can’t wait for:

I have major greenhouse envy…

We can’t wait to go back to the farm for the Strawberry Social in June!

*     *     *     *     *     *     *

I am late, but still linking up to Laura’s Menu Plan Monday, even though it is Wednesday.  I am such a rebel!

The Gluten Free Menu Swap is hosted this week by Heather of Celiac Family.  She picked Picnic Foods for this week’s theme.  I am hoping for some great ideas from everyone.  During the school year I usually try to pack dinner for our Tuesday evening piano lesson nights.  In the summer soccer games, play time at the park, zoo trips, a beach day and concerts/plays in the park all call for portable foods.  Any excuse to eat outside is a good excuse!


If you would like to host a week of the swap, contact Cheryl at Gluten Free Goodness.  She would love to hear from you!


Portable food we like (if anything looks like you would like a recipe posted on it soon, let me know.  I can get it posted after next week’s business.):

Humus and Quinoa Tabouli

Double A Quinoa Salad (it has apples and almonds in it)

Pizza Scones

Stomboli (stuffed with anything, really)

Calzones using our pizza crust filled with anything (my kids love hand pies)

PB & J bars

Cucumber cups or smaller hollowed out tomatoes stuffed with humus, or egg, chicken, ham or salmon salad/sandwich spread.

Nori rolls or sushi wraps

Pickles in a blanket (Spread a slice of gluten free deli ham or smoked turkey with coconut cream “cheese” – either plain cream “cheese” or mixed with fresh herbs or finely chopped and drained veggies.  You can lay a few spinach leaves or fresh basil leaves on the “cheese”.  Lay a pickle wedge on one end of the cold cut and roll up.  Secure roll with toothpicks and slice into 1 to 1 1/2 inch bites.)

A variety of slaws as they travel better than salad greens (Asian napa slaw, apple/bok choy/carrot slaw, sesame slaw, to name a few)

Bean and summer veggie salad

spring rolls

coconut chicken strips

*     *     *     *     *     *

On to this week’s menu!

Monday:  prep for class/track practice/middle school symphony orchestra concert

Sweet & Sour Chicken and Veggie Skillet Dinner with salad


Tuesday: 1 grade bird banding field trip/mommy volunteer in school library/tack practice/piano lessons/soccer practice/finish prep-teach gluten free class

Beef and veggie stir fry, rice, salad


Wednesday: track meet/little girl dance class/end of year drama club meeting for my big girl

Gluten free fettuccine with homemade roasted garlic tomato sauce (precooked grassfed beef from my freezer, thinly sliced spinach and chopped broccoli will be added to the sauce) and a salad


Thursday: Daisy Girl Scout meeting

Gluten Free French bread, marinated grilled chicken and roasted veggie sandwiches, spinach salad with homemade poppyseed dressing


Friday: Boy Scout Star Camp

still in the planning stages…

Menu Plan Monday – May 9, 2010

Today it is two weeks since my mom had her knee replaced.  She is moving around pretty well on it.  Thank you to her doctors, nurses and therapists who have helped the past couple weeks.  You guys have been amazing!

*    *    *    *    *

Check out Menu Plan Monday for more menu inspiration.  I am hosting the Gluten Free Menu Swap this week and have picked rhubarb as the theme ingredient.  If you would like to host a week of the swap, contact Cheryl at Gluten Free Goodness.  She would love to hear from you!

Gluten Free Menu Swap Monday

We have a boatload of rhubarb in the garden (which explains the theme!) so I plan on baking some rhubarb strussel muffins and hopefully putting up some sort of jam this week.  Last year I also canned Sunshine Rhubarb Juice Concentrate and Spring Conserve which was pretty tasty, so I may do those again.  I would also like to get a batch of Victorian Barbeque Sauce put up (a rhubarb based BBQ sauce).  I’ll also freeze some for later use…  What do you guys do with rhubarb?  Got any great ideas?  Great canning recipes?  Do tell!  I would love to hear what they are!


Some other interesting rhubarb ideas:

Rhubarb Rosemary Preserves

Drying rhubarb (we also make rhubarb and rhubarb-apple fruit leathers)

Rhubarb Mustard

Rhubarb and Ginger Preserve

Candied Rhubarb

Rhubarb Salsa and more Rhubarb Salsa

Do you have more?  Please share in the comments!


Monday: Make turkey stock/bake GF bread and buns/make cupcakes for freezer and rhubarb strussel muffins/track practice/Boy scout meeting

-Sloppy Joes (Sloppy Daddy’s in our house – not turkey this time.  Made with grass fed beef), salad and strawberries


Tuesday: walk with friend/volunteer in library/track practice/first soccer practice of the season/piano lessons

-Curried Turkey Salad Sandwiches, salad (pack dinner to bring with us)


Wednesday: track meet/dance class for younger daughter/final youth group meeting of the year

-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own…  Wish me luck! This is on Wendy’s menu - that’s good enough of a recommendation for me!  Spicy Chicken with veggies over rice from Artisanal Gluten-Free Cookbook.  I got this cookbook at the Gluten Free Culinary Summit this past October.  I got to meet the writers, a really nice couple who’s blog is No Gluten, No Problem.


Thursday: track practice/newspaper club/Cadette Girl Scout meeting

-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own…  Wish me luck! Braised Chicken with Shallots from Fresh Flavor Fast (adapted to be gluten free and made in the slow cooker) with mixed green salad.


Friday:  Sleep over for the older daughter

-Gluten and dairy free lasagna and a salad (make a second lasagna one to freeze for another day)


Saturday:  Dance class for older daughter/greenhouse open house and field day at our CSA, Featherstone Farm. Woo!

*     *     *     *     *

What is on everyone else’s plate this week?


Heather at Celiac Family is heading into the busy spring time schedule.  This is making her look toward lighter and quick meals for her family.  Her menu looks delicious with Baked Salmon, Cilantro Lime Shrimp, Beef & Veggie Kabobs and Chicken wit Mango-Heather will be hosting the menu swap next week with a picnic food theme.  I am looking forward to that, as I am always on the lookout for portable meals with soccer and summer schedules coming up.


Wendy at Celiacs in the House has play-by-play photos of a great gluten free paper mache viking helmet for PROM!  I LOVE it!  She also shares about having a GF meal at prom, which gives me hope for my kiddos at prom someday (okay, I don’t want to think of them going to prom just yet (gulp!) BUT yay for GF food hope!).  She has Mexican Lasagna, Tofu Stir-Fry, Barbeque Beef and Beans, Spicy Chicken, and a pizza night planned.  For her rhubarb recipe she will be making Jamie Oliver Rhubarb Souffles.  Thanks for the rhubarb link to check out, Wendy!

Cheryl at Gluten Free Goodness eats her rhubarb most often made into a compote with pineapple or apple (she says it freezes well, too).  Yum!  She has all sorts of great things growing in her garden, so spring must have sprung in her neck of the woods!  Her menu includes chicken in parsley sauce, quinoa Italiana, and lentil dal with roasted cauliflower.  She has a link to amazing looking gluten free, yeast free, egg free cinnamon rolls (she might be making them dairy free this week too!) from Cinnamon Quill that I just have to try.

We have a new gluten free menu and blog to check out this week from Renee at Beyond Rice and Tofu.  Her blog is gluten free and vegetarian and was started in April.  It’s always so exciting to find other GF bloggers!  She has a great post called “Where’s the Protein?” and a Thai Tomato Soup you need to check out.  One her menu this week are Red Beans and Rice, Stir-Fried Tofu with Bok Choy, Greek Lentils and Pasta, and Egg Noodles with Vegetables.  Yum!  Thanks for joining us, Renee!

Menu Plan Monday – April 12, 2010

Heather of Celiac Family is our host this week for the Gluten Free Menu Swap.  She has picked eggs as the theme ingredient for the week.  If you would like to host a week of the GF Swap, contact Cheryl of Gluten Free Goodness.  She would love to hear from you!

Gluten Free Menu Swap Monday

For other menu ideas, check out the Organized Junkie for Menu Plan Monday.  Lots and lots of links on there!

Monday:  First day of middle school track

Apple Pork Medallions and Spinach Salad

Tuesday: Mommy volunteer in elementary school library/track/Piano lessons

Taco Salad with all the fixings and Mango

Wednesday: little girl dance/youth group

Slow Cooker Pulled Pork Sandwiches and Red Cabbage Coleslaw

Thursday: Daisy Girl Scout meeting

Asparagus Egg Bake, Brown Sugar Bacon, and Spring Greens Salad

Friday:  Mommy help with 1st grade math games

Chicken Teriyaki Stir Fry over Pre-soaked Brown Rice and Kim Chi

Saturday:  Piano Festival for all the kiddos/Boy Scout campout

Sunday:  Church/birthday party for youngest kiddo’s buddy/get together with small group ladies

Menu Plan Monday – April 5, 2010

I am quite excited to be hosting the Gluten Free Menu Swap this week.  The theme this week is coconut, so join in with your favorite coconut love!

We do like our coconut around here.  We use it as a replacement for heavy cream (think whipped topping for pie, and in ice “cream”), coconut yogurt, and coconut “cream cheese“.   I have even made dairy free cream cheese cake pops from the coconut cream cheese.  I also like to use the coconut water for making coconut water kefir, and as a natural sports drink.  I use the oil for cooking when I am doing high temperature cooking and as a shortening replacement (replace shortening with 1/3rd to 1/4th less coconut oil than the amount of shortening called for in the recipe).  All in all coconut is one amazing food that can be used for sweet and savory dishes, lends a creaminess to the dairy free recipes, a great source of MCFAs, and is very tasty to boot!

If you would like to host a week of the Gluten Free Menu Swap, drop Cheryl a line.  She would love to hear from you!

For more menu inspirations, visit Laura for Menu Plan Monday.

Gluten Free Menu Swap Monday - Coconut

Monday:  Boy Scouts/Girl Scout Leader meeting

Ham and Sweet Potato Casserole, salad

Tuesday: mommy volunteer in school library/Piano lessons

Slow Cooker Bean Soup (with the ham bone from Easter), blender corn bread, salad

Wednesday:  My youngest girl’s birthday!!/little girl dance lessons/youth group/youth group parents meeting

Birthday girl choice (she hasn’t picked yet, but I am sure hot dogs, strawberries, and French fries with be on the menu).

Thursday: After school newspaper club/Caddy Girl Scout meeting

The Girl Scouts are making a dinner for their badge tonight, so hubby, son and little daughter are having sandwiches and salad night.

Friday: half-day of school for the kiddos

Baked Teriyaki Chicken, quinoa, salad

Saturday: Big girl dance lessons/Girl Scout Program Aide Training

Sunday: Big girl and mommy teach Sunday school

What is on everyone else’s plate this week:

First up is Wendy from Celiacs in the House.  It’s Spring Break around their house this week.  The GF egg rolls look amazing, as do the enchiladsa with green sauce, pizza night and grilled chicken.  Sounds like great Spring Break food to me!  Let us know how the GF wraps taste and work out, Wendy, please, pretty please??

Cheryl at Gluten Free Goodness loves to use young coconut for it’s water and the soft inner “meat” she blends into coconut milk.  She is making a Chai breakfast cake to celebrate the theme (swoon!) which I hope she posts the recipe for (hint, hint).  She has a tasty menu planned which includes, Quinoa Italians, Beef Curry (with coconut and cauliflower), Nightshade stew and Orange halibut.

Scrumptious at In My Box, has a great gluten free and vegan menu this week, including breakfast ideas (I have to try the Quinoa Breakfast Brownies!).  She also has a recipe for a version of the Magical Loaf Studio recipe (you have to try the studio, I have never had a bad version from it.  Super easy and yummy.)  from the Vegan Lunch Box.  Also on the menu this week are California Minestrone, Vegetarian Shepherd’s Pie, Fennel and Kale Pasta and lots of yummy veggie sides (and lots of recipe links, too!).  Her coconut is showing up in Coconut-Orange Macaroons and her Green Smoothie.

Heather at Celiac Family is not a big fan of shredded coconut, but is using coconut milk as a dairy replacement more often.  She has used coconut milk in Chicken Tikka Masala and Chocolate Creme Brulee (both sound AMAZING to me!  She has recipe links for those recipes on her post, too).  On her menu is pupusas (I want to make those soon), salmon with balsamic glaze, and garlic shrimp pasta.   Heather will be hosting the Gluten Free Menu Swap next week with the theme ingredient of eggs, so be sure to join in on the fun!

Thanks to everyone who joined in the swap.  You guys are an inspiration!

Menu Plan Monday – March 29, 2010

The host for the Gluten Free Menu Swap this week is Gluten Free Goodness.  The theme is Cheep and Easy Foods which is pretty much all I make during the week.  We eat mainly whole foods, and do all our baking from scratch which keeps the cost down tremendously.  As the big kids are also helping with the cooking now (one time a week one of them makes dinner – yay!), the easy part is a must when you are teaching or learning different cooking techniques.  You don’t have to make dinner too complicated to get a great meal when you are using fresh, whole ingredients, thank goodness!  This week my menu is pretty chicken heavy, as our local free range chicken is on sale.

Gluten Free Menu Swap Monday

For more menu ideas head over to Laura’s for Menu Plan Monday.

Monday:  Mom subs in library/Boy Scouts

Pepper Steak over rice (brown jasmine, presoaked) and salad

Tuesday: Mom in school library/no piano this week/make cookie dough, chill

Mushroom Herb Chicken with broccoli

Wednesday: No dance this week/youth group/bake cookies

Tangy brown sugar-mustard chicken and mixed veggies

Thursday: Decorate cookies, freeze/bake mini carrot cupcakes

Chicken Escarole Soup with GF French Bread

Friday: Dye eggs/Decorate carrot cupcakes, freeze

Thai Chicken Pizza and salad

Saturday: finish prepping for Easter/make Easter Story Cookies with kids/set frozen cinnamon rolls and hot cross buns to thaw in fridge for morning

Omelettes and salad

Sunday: Easter/bake cinnamon rolls and hot cross buns for breakfast with homemade apple turkey sausage and fruit.

Apricot and herb glazed ham, salad, roasted spring veggies, fresh fruit, gf cardamon orange twists, rosemary-apricot rolls, mini carrot cupcake, brown sugar cookies, Easter Story cookies.

Menu Plan Monday – March 15, 2010

Hey, there!  I get to host the Gluten Free Menu Swap this week.  Woo!  If you would like a chance to host, drop Cheryl from Gluten Free Goodness a line.  She would love to hear from ya!

This week I picked fermented foods as the theme ingredient.  Kim chi, pickled garlic and gingered carrots are all in my fridge right now, waiting to perk up our meals with their tastiness and active beneficial probiotics.  A new batch of coconut yogurt will be made today and this week (being spring break for us) gluten-free sour dough pancakes will be made.  Do you ferment?  Everybody does eat foods that have used the process, such as true soy sauce (timari) or wine (if you drink it).  Even cacao beans must be fermented before they can be turned into rich dark chocolate.  Mmmm…. Fermentation – it’s delicious!

This week is my kid’s spring break, so kid food that is easy on the Mama (hey, I want a spring break, too!).  My big kids will be making a couple of this week’s meals, so those are still in the process of being decided.  One fun thing we are making this week is maple syrup.  My son is tapping the maple trees in the yard and we already have a good gallon or so of sap from a couple of hours on Sunday.  I can’t wait to see what we get for syrup this week.  Even if we just end up with a little syrup, it is turning out to be a fun spring break project for us!

For more menus, check out Menu Plan Monday.  The Gluten Free Menu Swap will be posted right after my menu below.  Come back Friday for Gluten Free-zer Friday.

Gluten Free Menu Swap Monday

Monday:  Spring break!/orthodontist apt

Taco salad with fermented salsa

Tuesday:  spring break!/teeth extraction for my little one (yuck!  Poor thing…)/piano lessons if my little one is up to it after the dentist…

Sour dough waffles, apples with cinnamon, homemade turkey sausage

Wednesday:  spring break!/dance/youth group

Curried chicken salad, mixed greens, mangos, kim chi (fermented, baby!) and gluten free French bread (I know, I should do something Irish…  but we’ll be doing something for St. Patrick’s day for lunch, I think.)  We ended up having roasted rosemary-thyme sweet potato & potato oven fries, omelette and a salad

Thursday: Spring break!

chicken  & veggie stir-fry, rice

Friday: Spring break!/boy sleepover

My oldest daughter is making dinner – her choice (not decided yet) She made Thai Chicken Pizza, salad and brownies.  It was delicious!  Thanks, honey!

Saturday: dance class for older daughter

My son making dinner – his choice (not decided yet)

*    *    *    *    *    *    *

What will be on everyone else’s plate?

Heather at Celiac Family has a busy March, but is still putting together a yummy menu for her family.  Cilantro Lime Shrimp, Parmesan chicken Nuggets, Baked Salmon with a Balsamic Glaze and Southwestern Chicken Salad (all with recipe links – yay!) are on the menu using balsamic vinegar, salsa, and gluten free beer as her fermented foods this week.  She is also making a yummy St. Patrick’s Day meal with Irish Potato Faris which I may need to make for an Irish lunch that day for my kids.  Thanks, Heather!

Winter Olympic Cupcakes & Menu Plan Monday – March 8, 2010

So, we got through the illness last week, then cleaned and cleaned anything that may have had nasty, disgusting germs on it.  By the time Friday rolled around, we were ready to go for my older daughter’s delayed birthday party.  We celebrated with family and Princess Bride cupcakes on her actual birthday, but she wanted something different to have with friends.  Her choice?  Winter olympic cupcakes.

Yep.  Those are snowboards, skis, ice skates, and olympic rings made from homemade fondant on half gluten and dairy free vanilla and half chocolate cupcakes.  They were a lot of fun to make for my sweetie.

*     *     *     *     *

Head over to Laura’s for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted this week by Asparagus Thin.  She has picked Red Carpet Meals as her theme.  Fun!  but…  I’m afraid the closest I’m getting to anything “Red Carpet” style is if juice gets spilled this week.

Gluten Free Menu Swap Monday

Monday:  Boy Scouts/Mommy teaches gluten and dairy free class my class was cancled

Beef Empanadas, salad, steamed mixed veggies

Tuesday:  mom volunteer in school library/Piano lessons

Maple chicken and salad

Wednesday:  dance class/youth group

Black Bean Soup, blender corn bread, raw broccoli/cauliflower mix

Thursday:  Caddette Girl Scouts

To be determined later…  Yep, total cop out on the menu plan  ;o)

Friday:  1st Grade Field trip (Yay!!)

To be determined later…  SPRING BREAK IS STARTING!!  WOO!!

Menu Plan Monday – February 22, 2010

From the Spring '09 Club 56 Fun Night.

Head over to Organized Junkie for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted this week by Asparagus Thin.  She has chosen radish as the theme ingredient.

Gluten Free Menu Swap Monday

My freezer is pretty bare right now, so this week I’ll be working on getting my freezer stocked with some food (and working on my Once a Month Mom Cook Off), so most of my meals are doubled up –  one for the meal and one (or more) for the freezer.  It’s how I do most of my freezer cooking.  I don’t usually double up a meal  everyday of the week, however, as I am this week.  I am just getting a jump start on my freezer filling this week.

Usually, I double up meals for freeze only two or three days a week.  Days that are not very busy, or I know I can pack the slow cooker with an extra meal, or if there is a big sale on an item.   It only takes me a few extra minutes while everything is out for dinner to assemble an extra meal with the same ingredients.  Then, for the other days of the week, I often use freezer meals from past weeks, or the slow cooker to get dinner on the table with a minimum of fuss.  Everyone thinks I must spend all day in the kitchen, but the truth is I really only fully cook dinner a few days a week.  My homemade freezer meals and slow cooker take care of the other days. It saves my sanity and schedule, let me tell ya!

Monday:  after school band play practice/Waligazu

Bake plan:  3 loaves gluten free/dairy free bread (reg loaf, cinnamon swirl, 1 baked like buns for Thursday night) and pumpkin muffins

Easy Taco Bake (one for tonight/one to freeze), salad

Tuesday: middle school spring pictures/mom volunteer in elementary library/after school band play practice/piano lessons

Pizza (make 6 in the morning- 3 for dinner/3 to freeze), salad.  Pack dinner for piano party with gf cupcakes from freezer.

Wednesday: after school band practice/little girl dance class

Beef Empadas (make in morning, most to freeze/some for dinner.  Ham, broccoli, and “cheese” empadas for anti-food girl), salad

Thursday:  Make pancake muffins/opening night of middle school play

Slow Cooker Turkey Sloppy Joes (half for dinner/half to freeze), roasted potatoes and sweet potatoes, and a salad

Friday: Make banana pancakes for breakfast (freeze extra)

General Tso Chicken with pea pods and broccoli, rice

Menu Plan Monday – February 15, 2010

Head over to Laura’s for Menu Plan Monday for lots of menu plan inspiration.  For the gluten free menu plans, Cheryl at Gluten Free Goodness is our host for the Gluten Free Menu Swap this week.  She has picked soups for the theme this week.  Woo!  I am a big soup fan and am loving the “excuse” to soup it up this week, especially with all the snow we have been shoveling.  If you would like to host a week of the Gluten Free Menu swap, drop Cheryl from Gluten Free Goodness an email; she would love to hear from you!

Gluten Free Menu Swap Monday

Come back Thursday for Slow Cooking Thursday and Friday for the February 2010 Once a Month Mom Dinners gluten and dairy free adaptions.  See you then!

Monday - NO SCHOOL/orthodontist apt for both girls/Caddy Girl Scouts/Boy Scouts/prep for upcoming class

Chicken Wild Rice Soup (mmmmm…  yummy!) gluten free thyme and walnut scones, salad

Tuesday – Piano lessons

Slow Cooker Black Bean Salsa Chicken (one for tonight, one to freeze – to be posted Friday), Blender Corn Bread

Wednesday - little girl dance class/youth group/gf class

Mini Meatball Soup (to be posted Thursday) and gluten free garlic bread

Thursday – Daisy Girl Scouts

Coconut Curried Chicken and veggies (one for dinner one to freeze to be posted Friday), cranberry broccoli salad and apple strussel muffins

Friday -

Squash, Chickpea & Lentil Stew (with added cauliflower and kale) and crispy rosemary garlic gluten free bread sticks

Saturday – big girl dance class/Girl Scout cookie pick up

Tuna Noodle Veggie Casserole (one for dinner, one to freeze – posted on Friday) and a salad

Menu Plan Monday – February 8, 2010

I’m so excited this week because I am hosting the Gluten Free Menu Swap!  I have picked garlic for the theme ingredient for the week.  I will be adding links to everyone else’s menus throughout the day, so be sure to come back to see them all.

If you would like to host a week of the Gluten Free Menu swap, drop Cheryl from Gluten Free Goodness an email; she would love to hear from you!

Gluten Free Menu Swap Monday

Also, stop by Laura’s blog, the Organizing Junkie for Menu Plan Monday for other menu inspiration.  Laura put in brackets what she is cooking for her son (who has food allergies) along with each day’s meal this week.


The bifanas sandwiches (with our own gluten and dairy free buns) from Diary of a Stay at Home Mom were a big hit for the family.  I didn’t have garlic powder, so I thinly sliced garlic and rolled a few pieces into each of the pork cutlets before marinading.  Roasted peppers and caramelized onions topped our sandwiches off.  Yummy, and great food for a game night.  Thanks Sandra!

I have a poll up in the side bar if you would like to vote on what recipe you would like to see me post in February.    If you have any ideas of things you would like to see posted in future months, you can leave me a comment, also.  I really value your input.  Thanks!

Monday: Boy Scouts

Salmon & Sweet Potato Cakes and bok choy garlic saute

Tuesday: Mommy volunteer in school library/piano lessons/high school registration night

Slow Cooker Veggies and Orange Beef over rice

Wednesday: Dance class/youth group

Slow Cooker Garlic Chicken and a salad


Roasted Veggie Pizza with a salad

Friday: Mom helps with 1st grade math games

Thai Thighs, quinoa, and a salad

*   *   *   *   *   *   *   *

What ‘s on your plate?

Heather at Celiac Family uses a lot of garlic like I do.  She is is still digging out from the massive snow fall they had this weekend.  33″ in less than a week.  Yikes!  Sounds like they will stay worm and cozy, though, with the pulled pork sandwiches served with spicy slaw (I have to try that one – yum!), and her salmon with a balsamic glaze.  For Valentine’s Day Dinner she is making Chocolate Creme Brulee for dessert.  She has one lucky family!

Cheryl at Gluten Free Goodness has been baking up a storm while stuck at home:  gluten free croissants (!!), meringues, apple crisp and brownies.  Wow!  She has Chai Chicken, Red Lentil Dal (one of my favorite things) and Red Pepper Chicken on the menu this week.  It looks like she is treating her hubby to chocolate covered strawberries this week also.  Nice!  Be sure to drop her a line if you would like to host a week of the Gluten Free Menu Swap.

Esther at The Lilac Kitchen has a link to a garlic confit she has made.  It sounds like it would be great to have on hand.  This week she will be serving stir-fried vegs, sweet potato and parsnip sticks (I love the idea of parsnip fries), and fish.  We’ll have to keep an eye out for her Daring Cooks challenge later this week.  I love seeing how different cooks interpret the same recipe.