Menu Plan for Week of May 24, 2009

Last week, the favorite dishes were the spicy shrimp and feta and the Mexican rice bowls (for the 2nd week in a row).  For this week, I’m going to try an Asian version of the rice bowl trying to both mimic and simplify the Korean dish bibimbap, a wonderful mix of an array of vegetables, a small amount of seasoned meat, and a spicy chili sauce.  I will post the recipe later if it turns out well.  I have also been intrigued by the concept of taco soup and am trying to make a healthier version with less sodium and more vegetables.  Check back tomorrow for this recipe. The menu should be entirely gluten-free if made with appropriate ingredients.

Breakfasts: Healthy baked oatmeal (blueberry pecan version), greek yogurt, boiled eggs
Lunches: Leftovers, salads

Dinners
Sunday: Korean rice bowls w/ bok choy, bean sprouts and spicy beef over brown rice, ambrosia

Monday: Grilled chicken w/ pineapple salsa, potato salad, apple ginger coleslaw, ranch beans, grilled fruit

Tuesday: Healthy taco soup, fruit and greens salad, strawberry sorbet

Wednesday: Chicken enchiladas w/ leftovers from Monday, refried beans, Mexican salad

Thursday: out

Friday: Tofu pad thai, bok choy, broccoli and tomato salad

Saturday: Lentils w/ tomatoes, collard greens, fruit salad

see other menus at Org Junkie and Gluten Free Menu Swap