Well, this week I am on top of it. But only because after I posted last week’s (late) menu plan, I went ahead and wrote up this week’s menu plan since I already had it prepared.
I am not sure what the theme is over at this week’s Gluten Free Menu Swap, but be sure to go over and check it out for some added inspiration.
This week is focused on quick meals and make-ahead meals. With school and work now, I am trying to make dinner pretty uncomplicated. I’ve already made the soup and a batch of quinoa to get a jump start on things.
Here’s the line-up:
Red Beans and Rice – an old standby. Simple, with some rice and a green salad. A great one to stick in the frig for later in the week as ‘leftovers’.
Quinoa with Brussels Sprouts, Chickpeas, Cranberries, Blue Cheese and Pecans – it will be something along the lines of what I linked to, but I plan on modifying it a bit.
Wild Rice and Mushroom Soup – a new-to-us recipe. This is a recipe that I had pinned on Pinterest (dangerously addicting!) and I gave hubby the choice of three soups that I had pinned and he chose this one. I subbed the chicken with two cans of drained and rinsed white beans.
Thai Quinoa – my brother and his girlfriend really liked this and she and I both had pinned it. So I decided it was time to try it out too. Yes, I know we have two quinoa recipes this week but that is just how it turned out. Quinoa is so versatile and easy to throw together as a quick meal.
What are your favorite quick meals?