Melissa at Mom’s Plans is hosting the Gluten Free Menu Swap this week. She has picked apples for this week’s theme. Yum! My family goes apple picking every fall (one of my very favorite things to do). I can’t wait for this year’s trip. It is so fun to make apple sauce, apple pies to tuck in the freezer, and Caramel Apples after we go. I do have a few other recipes that use apples, likeCinnamon Apple Waffles, Whole Grain Apple Cardamom Biscotti, Baked Apple Oatmeal, Apple Pie Dip (this is so good!), Coffee Cake in a Mug with diced apples, Apple Cider Muffins, Juicy Apple Turkey Burgers, Apple Slaw, Apple, Bok Choy and Carrot Slaw, Pork Roast with Apples and Pears,Apple Strussel Muffins, Morning Glory Muffins, Apple Barbeque Sauce, Slow Cooker Baked Apples, Red Cabbage-Apple Slaw, Pork and Apple Curry, Fruit Juice Sweetened Ketchup, and also Homemade Fruit Rollups or Fruit Leather. What is your favorite way to eat apples? Do you have a favorite variety?
Freezer cooking plan for the week: Apple Cider Muffins, Zucchini and Walnut Muffins, Salmon and Sweet Potato Cakes, and Cinnamon Apple Waffles will all be making their way into my freezer this week to prepare for back to school time.
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 where you will also find a printable grocery list for the week’s dinner plan. Stop by and say “Hi!”
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
For the freezer: Make a double batch of Salmon and Sweet Potato Cakes, one batch for dinner and one for the freezer. While eating dinner, allow second batch to cool. After dinner, place into a freezer safe container separated by waxed paper, remove as much air as possible, then seal, label and freeze. These will be for the kiddo lunch boxes. Got to get ready for back to school time!
Thursday: Pork Roast with Apples and Pears with mixed green salad and leftover dressing.