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 thrilled to be a small part of this vibrant community! Stop by and say “Hi!”
The first official sign of Spring arrived at our house this weekend. It was time to tap the trees for sap! Woo-hoo! Last year’s season was pretty nonexistent with the lack of snow and the odd weather, so we are hoping for a better syrup season this year. We tap the 3 Silver Maples in our yard, then boil the sap down in my turkey roaster. It is a pretty fun project to do with the kids, and tasty too! We also start Spring Break on Thursday. Woo-hoo! We’ll be spending it at home this year, hang out together and just generally relaxing.
I am hosting the Gluten Free Menu Swap this week. Yay! The week’s theme is pie. Mmmm… Do you know why I picked Pie as the theme? It is because on March 14th we celebrate Pi Day in our house. We are so geeky. I have a bunch of pies at Angela’s Kitchen, such as Freezer Apple Pie, Lemon Meringue, Pumpkin Pie, and little Pecan Tassies. Oh, and I have a great Gluten Free Dairy Free Pie Crust for you to try. And don’t forget pizza pie! What is your favorite pie?
Freezer cooking plan for the week: Pork and Apple Curry and Chicken and Broccoli Casserole are making their way to my freezer this week. Both are warm comforting meals to have on hand for this season of slush while we wait for Spring to arrive. Join me on Friday for Gluten Free-zer Friday for another gluten free freezer friendly menu.
Black Bean & Veggie Pizza Easy Turkey Meatballs & Sauce
Monday: orchestra (elementary)/mom works/mom volunteer at school library/track practice/dance lessons/boy scouts
For the freezer: Make a double batch of Pork and Apple Curry, one for dinner and one for the freezer. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
Tuesday: jazz band/track practice/piano lessons
Chicken and Broccoli Casserole and mixed greens salad
For the freezer: Make a double batch of Chicken and Broccoli Casserole. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
Wednesday: orchestra (high school)/mom works/track practice/youth group
Roasted Fish with Potatoes, Tomatoes and Olives and steamed broccoli
Thursday: no school/mom works
Happy Pi Day! Black Bean and Veggie Pizza, mixed greens salad, Mini Chocolate Pies. To make the mini pies, use Gluten Free Pie Crust cut into small crusts to line muffin tins and bake. When crusts are cool fill with Dairy Free ChocolatePudding. Mmmm! As I’ll only be using one pie crust, and the recipe makes two crusts, I will be shaping the second crust into a disk, wrapping it well and freezing it to use on another day.
Friday: no school
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What is on everyone else’s plate? (Monday is my big crazy busy day, so I’ll add all links I get for the gluten free menu swap before 8 a.m. Central time this morning before I leave. The rest I will add after I get home. Be sure to check the comments for menus that may not be added yet in the meantime!)
Melissa from Mom’s Plans is joining us with a gluten and diary free menu, several items she has stashed already in the freezer. You KNOW how I love that! This week she’ll be serving up Beef & tater meatballs with green beans, grass fed beef hot dogs with sausage biscuits & mixed veggies, beef & cabbage soup, hamburger soup with pasta and Quinoa chili. Yum!
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.