Hello! I’m just getting around to posting my menu this week. Better late than never, right? 🙂 I pulled the taps from our trees on Saturday, but we have SO much sap to cook down. Cooking sap has is pretty much been my focus along with canning all the syrupy goodness. Mmmm…
I’ve got a busy week coming. Between cooking down the sap, work, getting ready for Easter (my son will be home – YAY!), work, and getting pumped up for the big high school robotic competition this week (Fri & Saturday, it’s all about the robots) we are buzzing. That doesn’t mean I don’t have time to menu plan, though. Busy weeks are when I most rely on my menu plan to make sure dinner gets on the table, so let’s get to it!
The Gluten Free Menu Swap is being hosted by Heather of Celiac Family. It’s the last week of eating the rainbow, highlighting carrots. We eat a lot of carrots raw, especially in the lunch box, but with Easter coming, I definitely will be using carrots in our menu in a gluten and dairy free Carrot Cake (possibly made as cupcakes) with coconut frosting. Other carrot recipes that are making it into this week’s plan are Apple, Bok Choy and Carrot Slaw and Baked Root Vegetable Fries. Maybe we’ll even whip up some carrot cake pancakes. How do you serve up carrots?
Wednesday: Slow Cooker Breakfast Casserole (breakfast for dinner – gotta love it!) with sautéed veggies
Thursday: Stroganoff Casserole and a big salad
Friday: Coconut French Toast Casserole (new recipe I’m working on – I’ll post it soon if it works out well) with fruit and homemade turkey sausage
Saturday: Green Chili Tacos with all the fixings
Easter: Hard boiled eggs, Gluten & Dairy Free Hot Cross Buns, ham, spinach salad, roasted asparagus, dairy free potatoes gratin and berries