Menu Monday

The weather is beautiful; we’ve planted our garden. This can only mean one thing: soup will not be an option for dinner much longer. We’ll celebrate and say goodbye to the colder seasons by eating soup a few times this week!

I am going to have to start searching the gluten free blogs for yummy warmer-weather meal ideas. If you are on the lookout for gluten-free recipes, the Gluten Free Menu Swap is a great place to start! Check out this week’s at Gluten Free Mommy.




Leftover Chili

Mexicale Chicken and gluten-free Cornbread (amazing!)



Salami and Cheese at the Park

Chicken Soup

Girls Book Club here: Chocolate-dipped macaroons and decaf coffee



Smoothies, raw veggies with dip

Leftover Chicken Soup


Leftover Pancakes and eggs


Split Pea Soup w Millet Biscuits


Soaked Oats

Leftover Split Pea Soup

Salmon and grilled or steamed asparagus


Eggs and Bacon

bean and cheese tostadas

Spring Rolls (I’m going to try the shrimp w/herbs and broccoli slaw, along w/ peanut sauce)


Gluten Free “crepes” (crepe recipe from here — I tried one of these while making omelettes last week ust to test it out and it worked great! — and filling/topping ideas from here)

Chili in Crockpot and Corn Bread (bring to church for pot luck) (My friend Tonya mentioned that Nourishing Traditions suggests soaking corn meal in lime overnight before making cornbread. I would like to try this! My batter for Monday’s cornbread is already made, but perhaps for the weekend’s cornbread-to-share I’ll try soaking. I’d love to hear any tips you have for making cornbread healthier — besides cutting out the sugar — I like sweet cornbread!)

Go out to dinner or find leftovers!

4 thoughts on “Menu Monday

  1. I agree with the soup comment – I made a delicious easy veggie soup this week that had up to 15 different veggies in it (took half to Michelle). So good and so healthy – but will soon be done in salad form as the weather get’s hot!

  2. hey girl! I’m SO glad you like my cornbread!! It is good stuff!! That recipe for cornbread is actually pretty healthy (I cut the fat and sugar considerably from the original recipe) but I think if you ditched some of the butter and used a lower fat alternative (like even applesauce) it would work well. I would leave about 1 Tbsp. of butter and use applesauce for the other two tbsp. I think that would still be good! You could also just use 3 egg whites instead of the 2 whole eggs, that would cut a considerable amount of fat as well. And one more thing is you could toss in some ground flax seeds for additional fiber. I hope it works well for you!

  3. Hi Tonya 🙂 Thanks for commenting. I need to keep getting soup recipes from you, I’ve liked all the ideas you’ve had so far (especially that chicken chili one!).

    Carrie — Saying that I LOVE your cornbread is an understatement. 🙂 I made it w/ sour cream this time, and I think I liked the yogurt flavor better. It is good enough to serve guests! I am thinking chili and cornbread may become my summer guest menu — easy, hearty, yummy. Thanks for the healthy additions/changes…I may try some of them soon!

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