My menu plan is now sponsored by the great people over at Better Batter Flour.  Stop by and say “Hi!” and check out all the fun.   For more menu planning inspiration at Better Batter Flour, check out the gluten free vegetarian menu from Cindy of  Vegetarian Mamma, the weekly menu from Kristi of Mommy Hates Cooking, and the informative gluten free articles from Gigi of Gluten Free Gigi.  Thank you Better Batter Flour!  All of our sponsored menus will now be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions.  I am honored to be a small part of this vibrant community!  

This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked nuts as the theme this week.  We are fortunate enough to be able to use nuts in our diet.  Yay!  We like to serve them on salads, in muffins, and as a nice after school or cross country practice snack.  I also will use nut flours (in particular almond meal) in some of my baked goods for added fiber, protein and for extra moisture retention in the baked item.  However, there are several of my kids’ friends who cannot have nuts or peanuts, so we never pack them for school.  However, we do use sunflower butter on sandwiches (especially for my elementary school aged kiddo) and we use sunflower seeds and pumpkin seeds in snacks we make to bring to school.  How do you like to serve nuts?

Freezer cooking plan for the week:  I will be cooking up a couple of extra things for the freezer this week, Country Style Ribs with Homemade BBQ Sauce and Citrus Kissed Chicken Fingers.   On Monday, my really busy day, I’ll have Bar-B-Q Turkey Sloppy Joe’s from the freezer and in the slow cooker on Gluten Free Hamburger Buns (also from the freezer).

For a bit of extra fun, on Wednesday I will be posting my Halloween Freezer Plan for 2012 (link will be live on Wednesday).  The menu includes printable recipes cards, labels and a shopping list to assist you.  I don’t know about you, but Halloween always seems to land on a busy day, when we have just come home from school or work and need a quick, easy, filling and healthy meal to fill my kids up before we head out to the local candy-fest.  Having a yummy meal prepped in the freezer gives me extra time on Halloween to help my little goblins with their costumes before heading out.  🙂

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On to the menu plan!  If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), I have this week’s activities posted over at Angela’s Kitchen.  Stop by and say “Hi!”


The week’s breakfast options:  Hunter’s Breakfast (with sautéed kale and spinach added), Banana Nut Muffins, and various fruits.

The week’s lunch options:  Nut or sunbutter or turkey/tomato/spinach sandwiches on Amish Friendship BreadPigs in a Blanket, hard boiled eggs, various fruits and veggie sticks.

Monday:  Orchestra (elementary)/mommy works/mom volunteers in school library/CC practice/CC meet/dance lessons
Bar-B-Q Turkey Sloppy Joe’s (we call them “Sloppy Daddy’s” at our house- hee!) on Gluten Free Hamburger Buns served with zucchini and yellow summer squash sautéed with garlic and thyme
Tuesday:  Jazz Band/CC practice/piano lessons
Gingered Beef and Broccoli Salad with GF Biscuits (done dairy free)

Wednesday:  Orchestra (high school)/mommy works/CC practice/youth group

Black Bean & Veggie Pizza (link will be live on Tuesday) with Apple Slaw


Thursday:  Jazz band/chess club/mommy works/CC practice

Country Style Ribs with Homemade BBQ Sauce with Napa Cabbage Slaw

Friday:  CC practice

Citrus Kissed Chicken Fingers with a salad of mixed greens topped with cherry tomatoes, sunflower seeds and Dairy Free Ranch Dressing


Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.  For an awesome month long gluten free money saving menu, see Melissa’s October plan at Stockpiling Moms.