Menu Plan Monday, April 14th!

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I completely missed posting a menu plan last week as we were all sick. We mostly ate a BRAT diet–Bananas, rice, applesauce, and toast. Lots and lots of toast. The poor Princess is still coughing and yucky, but at least I’m back to cooking! I got better before the others and I can definitely say I don’t enjoy cooking for myself. After a smoothie and popcorn one night, eggs and potatoes another night, and broccoli and tomatoes another night I was bored!

The theme for the Gluten Free Menu Swap over at Celiac Family is eggs. I am quite fond of eggs and will eat them almost any way you can think of. My favorite boiled egg recipe is this broiled toast/English muffin version, but I am also fond of shirred eggs with potatoes. We usually have eggs for breakfast at least once a week.

Dinner from Sunday!

Dinner from Sunday!

Since the Princess has been so sick, we have been focused on passing her around and keeping her entertained so she doesn’t get bored or overheated and can work on healing. Not a whole lot of cooking going on, just some catching up on cleaning and laundry!

Sunday
Breakfast:
cereal (Have you ever seen this cereal? It’s awesome! [for cold cereal anyway.]), strawberries
Lunch: spiced salmon, potato salad, roasted asparagus, corn on the cob
Dinner: strawberry shortcake, pickled beets

Rest of the week:
Breakfast Choices:
5 Ingredient Detox Smoothie
Eggs
Paleo Cereal
Paleo Chocolate Breakfast Cookies

Dinner:
Breakfast for dinner: Pancakes
Tacos (we never got to them before getting sick!) (I will probably try this Lentil/Quinoa Taco Filling
Tuna fish and apple salad
Cauliflower Alfredo with gluten-free noodles
Pizza, salad
Pink Panther Smoothie, popcorn
fish topped with potato chips and remoulade sauce, sweet potato fries, veggie
Leftovers!

For Easter Sunday we’re invited out. I will be bringing my mom’s favorite salad and maybe something else.

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

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14 responses »

  1. Okay. So I didn’t buy lentils or quinoa for the taco filling but I did purchase mushrooms for my vegan chorizo ‘free’ and vegan chicken ‘free’ brown rice tacos. WoW did that make the difference. All I need to find is that liquid smoke to jazz it up a bit.

    • Ooo yummy! The lentils and quinoa were wonderful! A little on the tame side, so when I warmed them up I put in a little of the adobe sauce leftover from my mushroom tacos. I happily ate it two days in a row with no problems and it was filling. And super terrific to have it cook hands free in the crockpot all morning.

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