My meals this week were well received all around! Thank goodness! The Bok Choy Brown Rice Salad had to be adjusted for others, but I found it delightful as it was. The shrimp stir fry was wonderful. I keep forgetting how easy it is to make sweet and sour sauce. So onto another week!
The theme for the GF Menu Swap over at this week is rhubarb. I haven’t actually cooked with rhubarb ever, but I will be experimenting sometime soon as my hubby says he loves rhubarb. I can’t decide if I should do a strawberry rhubarb jam or a crisp! Here’s the rest of this week’s plan:
Breakfast: Healthy Banana Breakfast donuts and some eggs
Lunch: My hubby will be spoiling me with lobster, scallops, baked potatoes, salad, and corn fritters!
Dinner: If I am hungry I will have my usual snack dinner with maybe some pickled beets.
Fish of some sort
Tomato Avocado Salad This is one of my favorite salads/dinners! Everyone else will be having grilled cheese.
Veggie Pot Pie with mashed potatoes instead of biscuits and baked chicken for everyone else.
Hawaiian BBQ Teriyaki Chickpeas
BBQ Chop Wrap (or salad) from the “Happy Herbivore” cookbook
Lasagna Buns with a salad (adapted to be gluten-free/dairy free/meat free for me!) This is an awesome freezer meal too. I will make the full recipe even though we probably will only eat about 1/3 to 1/2 of the servings and freeze the rest.
And of course…LEFTOVERS!