Heather from Celiac Family is hosting the Gluten Free Menu Swap this week. The theme she picked is Peas. Sugar snap peas are one of our family’s favorite things to plant in the garden. I always stick several seeds around the edge to grow up our garden fence. Then, when the kids are playing outside, they help themselves to the peas. Instant snack for the kids AND saves the peas I am growing farther in the garden so that I actually have some to harvest. Win-win! How do you serve peas? Please share your favorite recipe in the comments.
Freezer cooking plan for the week: Slow Cooker Cassoulet and Tuna Noodle Casserole are making their way to my freezer this week. Both are delicious comfort meals everyone in the family loves.
The week’s breakfast options: “Eat your veggies!” Bread (aka Pea-Powered Zucchini Bread from GFjules.com. Love it!) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.
The week’s lunch options: Turkey & broccoli sprouts or almond butter on Noah Rolls, and various fruits and veggie sticks.
For the freezer: Make a double batch of Slow Cooker Cassoulet. Serve one batch at dinner, allowing the rest to cool while eating. After dinner, package in a gallon sized freezer bag, removing as much air as possible, label and freeze.
Tuesday: Gingered Beef & Broccoli Salad Bowl with Garlic Buns (done dairy free)
For the freezer: Make a double batch of Tuna Noodle & Vegetable Casserole. Allow the second batch to cool while you eat dinner, then wrap (removing as much air as possible), label and freeze.