My menu plan is now sponsored by the great people over at Better Batter Flour.  Stop by and say “Hi!” and check out all the fun.    For more menu planning inspiration at Better Batter Flour, check out the gluten free vegetarian menu from Cindy of  Vegetarian Mamma, the weekly menu from Kristi of Mommy Hates Cooking, and the informative gluten free articles from Gigi of Gluten Free Gigi.  Thank you Better Batter Flour!

We start school the day after Labor Day and I still haven’t gotten school supplies yet.  Oops!  I better get going on that, especially as meet your teacher night next week at the elementary school and we can drop our supplies off that evening.  I think I have been a bit lax on getting the school supplies because I am in denial that the summer is ending and the kids are heading off again to school!  Sigh…  On the fun side, my husband and son finished constructing the nest boxes for our chickens as they should start laying eggs in the next few weeks.  Huh… apparently I am ready for my chickens to grow older, but not my kids…  🙂

The Gluten Free Menu Swap this is being hosted by Heather of Celiac Family.  She has picked wine as the theme for the week.  Somehow the theme feels appropriate as last Wednesday would have been the 100th birthday of Julia Child who famously said “I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.”  What sort of things do you cook up using wine?  And if you don’t use wine in cooking, I found a handy cooking wine substitution chart that looks very helpful.


Freezer cooking plan for the week:  This is week three of my plan to fill my freezer over four weeks to prepare for the upcoming school year.  The first week’s focus was breakfast, last week’s was lunches and this week we are working on dinners.  This year I will have kids in 11th, 9th, and 4th grade.  I don’t have to tell you that with those sweet kiddos comes a bunch of actives.  Having dinners stashed in the freezer makes my life so much easier on those busy nights when making dinner will be the last thing on my mind (but try telling that to teenagers with their crazy appetites!)  I would love for you to join me and fill our freezers together!  To entice you I am providing a grocery list, printable recipe cards and freezer labels.  Below in the menu you will see what I am cooking up each day.  🙂

representitive amish friendship bread
Menu highlight from last week:  My family really enjoyed the Dairy Free GF Amish Friendship Bread made with sourdough starter.  I’ll be making a double batch this week (one for the freezer and one for eating now).  I can’t wait to try some different things with the sourdough starter now that I have it made up.  Yum!
On to this week’s menu plan! 
Monday:  Momma works/XC practice/kids’ eye exams/XC parents meeting
Baked Eggplant Zucchini Spaghetti, mixed greens salad with Green Herbed Dressing and honeydew melon
Dinner Week – Cooking for the freezer:  Make a triple batch Baked Eggplant Zucchini Spaghetti, one for tonight’s dinner and 2 for the freezer.


Tuesday:  XC practice/XC girl’s camping trip

Taco Chili with Garlic Buns (made dairy free by using a gluten and dairy free margarine in place of butter) and peaches

Dinner Week  Cooking for the freezer:  Make a triple batch of Taco Chili, one for dinner tonight and two packaged for the freezer.


Wednesday:  XC practice/Momma works/drama group performance night

Spicy Sweet Glazed Chicken and Apple, Bok Choy and Carrot Slaw 

Dinner Week – Cooking for the freezer:  Make a triple batch of Spicy Sweet Glazed Chicken, one for dinner and 2 as easy to assemble, dump in a freezer bag freezer meals.  


Thursday:  XC practice/Momma works

Meatball Sandwiches on GF French BreadGrilled Vegetable Basket and plums

Dinner Week – Cooking for the freezer:  Make a triple batch of Freezer Meatballs.  I will use some for dinner and package the rest for the freezer.  


Friday:  XC practice/bake birthday cake (shaped like Dr. Who’s Tardis) for my son’s birthday tomorrow!

Coconut Lime TilapiaCoconut Rice, Mixed Summer Veggie Platter (whatever is in the garden) and Tropical Fruit Salad

Dinner Week – Cooking for the freezer: Catch up on any dinner cooking/assembling that might not have happened, bake up a double batch of your family’s favorite dinner item to freeze, or take a well deserved day off!  Next Sunday look for my plan to stock up on snacks and treats.  🙂

For more menu planning inspiration, see Laura for Menu Plan Monday and Melissa’s Monthly Gluten Free Menu.