Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. The theme is “Butternut Squash.” We really love all winter squash at my house, but butternut is our favorite. I even like using it instead of pumpkin in pumpkin pie and in Slow Cooker Pumpkin Butter. Butternut squash makes for a lighter pie than pumpkin. Mmmmm….. I have a few more things to make with butternut squash, too, like Slow Cooker Squash, Chickpea & Lentil Stew, Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, Squash and Kale Pizza and Apple Cranberry Squash. What is your favorite way to serve up butternut squash?
The week’s lunch options: Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
Monday: Meatballs over gluten free noodles with spaghetti sauce (homemade or your favorite purchased gluten and dairy free brand) with mixed green salad
For the freezer: Make a double batch of Meatballs, one batch for dinner and one for the freezer. While eating dinner, allow second batch to cool. When cool, place meatballs into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
Tuesday: Orange Chicken with Winter Squash
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!