My menu plan is now sponsored by the great people over at Better Batter Flour.  The menus will also 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!  Stop by and say “Hi!”

 

I have a little dilemma…  It has to do with my chickens.  Chickens don’t fly, just flutter a few feet up in the air, enough to get to their roosts.  BUT one of my chickens don’t seem to know that.  See, here are all my chickens tucked in nice and cozy:

And THIS is my chicken, Gonzo…  Well, her back side anyway:

Gonzo does not cozy up with the other girls on the roost.  She insists on fluttering up to the top of the door that separates the people side from the chicken side of the coop at bedtime.  Sigh…  She is one silly chicken.   Last night we found another chicken up there with her.  We never blocked that part of the wall because we thought a chicken couldn’t get up there.  Were we wrong.  Guess we have a little more fixing up to do in the coop!  🙂

 

This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked Kale as the theme this week.  Yum!  I have a few recipes with kale, such as Chicken, White Bean & Kale Soup, Mongolian Chicken and Veggies, Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Squash & Kale Pizza, and Kale-idoscope Potato Salad.

Freezer cooking plan for the week:  Quinoa Turkey Burgers and Chicken, White Bean & Kale Soup are making their way into my freezer this week.

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The week’s breakfast options:  Banana Nut Muffins, Hunter’s Breakfast, and various fruits.

The week’s lunch options:  Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, and various fruits and veggie sticks.

 

 

Printable grocery list for the dinners this week.

 

 

 

 

Monday:  orchestra (high school & elementary)/mom works/mom volunteers in school library/XC ski practice/high school orchestra plays for 8th grade orientation

Cod in Green Tea Broth with Quinoa

 

Tuesday:  jazz band/XC ski practice

Walnut-Crusted Chicken Breasts served on a bed of greens with cherry tomatoes

 

Wednesday:  Orchestra (high school)/mom works/XC ski practice

Quinoa Turkey Burgers with White Bean Spinach Ragout

 

Thursday:  jazz band/mom works/XC ski practice

Chicken, White Bean & Kale Soup with Gluten and Dairy Free French Bread

 

Friday:  XC ski team leaves for Mesabi race

Ginger-Beef Stir-Fry with Dark Chocolate Walnut Ginger Biscotti for dessert.

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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 December GF menu plan at Stockpiling Moms.