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!”
Oof… The past couple of weeks have been crazy. Band concerts (pop and jazz), orchestra concerts (2 more to go), track meets (2 more to go), etc. This past weekend was also prom, the younger Girl Scout troop lead a meeting for another troop, and Girl Scout Silver Award recognition for my older girl (one more to go). This week promises to be just as zippy, then things should slow down to their normal speed. 🙂
Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap this week. The theme is Garden Grown. Due to the crazy Spring weather, I have only a few seeds in the ground so far. We have had a lot of lovely rain the past couple of days, though, so everything is greening up nicely. It has been nice to use fresh herbs again. My rhubarb in particular will need to have the first harvesting this week. Yay! Indoors on the window sill we have green onions and celery growing in pots and a funny pineapple top (just for fun). What do you plant?
The week’s breakfast options: Freezer Smoothies with Veggies and Strawberry Banana Muffins, scrambled eggs with wilted greens and garlic, and various fruits.
For the freezer: Make a double batch of Country Style Ribs with Homemade BBQ Sauce. Serve one batch at dinner. Mix up the second and package in a freezer bag, removing as much air as possible, label and freeze.
For the freezer: Make a double batch of Tangy Tomato Beef. Serve one batch at dinner. Freeze the remaining patties in a freezer bag separated by waxed paper. Remove as much air as possible, label and freeze.