Menu Plan Monday – August 27, 2012
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!
What are you up to this week? This is the last week of summer vacation for my family, so this weekend we did some fun stuff to wrap up our summer. We had a Girl Scout overnight, hung out at the Minnesota State Fair, and made cupcakes for my son’s birthday. I still have a few school supplies to buy and I need a to help my youngest pick out a back to school outfit, but otherwise I think we are pretty ready for school to start. I am hoping to have a nice relaxing week of just hanging out together. I am going to miss those kiddos when they head off to school…
Are you wondering what cupcakes I made for my 17 year old boy? I made Cupcakes of Catan (gluten and dairy free, of course) for my big boy for his birthday based on our family’s favorite board game. Yeah, I know… CUPCAKES of Catan. Yep, I do make a lot of geeky-style cakes for our family, because that is how we roll… In fact, this next week I get to make a cake in the style of the tardis for him to share with his friends when they come over. Two geeky baking projects in one week sounds like a great way to end the summer for me- LOL!
I am hosting the Gluten Free Menu Swap over at Angela’s Kitchen this week. Stop by and see what everyone else is serving this week! As we are heading back to school (and I know many of you have already started your school year or need lunches for work), I picked Lunch Box Solutions as the theme for the week.
For some an idea of what we pack for lunches, see the nifty roundup of breakfast and make ahead lunches from last year. I also have a lunch freezer plan from a couple weeks ago that I cooked up for my kiddos. What sort of things are you packing up in lunch boxes at your house?
Freezer cooking plan for the week: This is week four of my plan to fill my freezer over four weeks to prepare for the upcoming school year. We have covered breakfasts, lunches, and dinners so far. This week you can either catch up on any cooking you would like to get to but missed from the past weeks, or take the week off and relax. 🙂 If you are up for more freezer filling fun, you can follow along and make some treats and desserts with me this week. 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, but there are alternative recipes listed if you have a favorite Better Batter recipe you would rather bake up.
Treats & Dessert Week – Cooking for the freezer: Make a double batch of Pumpkin Streusel Bars or bake up these amazing looking vegan Cinnamon Streusel Pumpkin Muffins.
Tuesday: XC practice
Chicken & Fresh Apricot Thai Salad with Egg Rolls
Treat & Dessert Week – Cooking for the freezer: Make a double batch ofGluten & Allergen Free Brownie Bites or whip up a batch of this Brownie Mix Master Mix (after baking a double batch, you will have enough mix made up to make 2 more pans of brownies on another day. Yay!)
Wednesday: XC practice/mommy works/Meet the Teacher Night at the elementary school
California Turkey Burgers, GF Hamburger Buns, Succotash and apricots
Treat & Dessert Week – Cooking for the freezer: Make a double batch of Peanut Butter Chocolate Chip Blondies.
Thursday: XC practice/mommy works
Crock Pot Fajitas on corn tortillas with all the fixings. Yum!
Treat & Dessert Week – Cooking for the freezer: Make a double batch of Maple Cinnamon Granola.
Friday: First Girl’s XC meet
As we can’t eat most things at the fair, I am planning a State Fair themed dinner: Corn Dogs, grilled corn on the cob, pickles, veggie sticks with Avocado Dip and Spudnut Clones (rolled in cinnamon sugar and cut into mini doughnut shapes like at the fair!)
Treat & Dessert Week – Cooking for the freezer: Catch up on any treats or dessert cooking/assembling that might not have happened, bake up a double batch of your family’s favorite treat to freeze, or take a well deserved day off! I hope you enjoyed stocking up your freezers with me the past few weeks.
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What is on everyone else’s plate this week?
Carrie from Ginger Lemon Girl has a new series on shopping for GF on a tight budget. You can be sure I will be following the series! Carrie cooks everything up for the week on Sunday or Monday night to make dinners easy-peasy for the rest of the week. Brilliant! Many of her meals this week are from her upcoming slow cooker cookbook (I can’t wait to get my hand on that! So exciting!). This week she is serving grassed burger, broccoli salad, GF brownies, slow cooker swedish meatballs, slow cooker barbecue chicken and white beans, and slow cooker sausage and spinach quinoa. Yum!
Heather from Celiac Family has a great list of what to pack for your lunches and a tasty round up. I can’t wait to check out all the links! On Heather’s menu (which included not only dinners, but also breakfasts, lunches and snacks) she is serving grilled chicken breasts, easy garlic shrimp over quinoa, teriyaki chicken tenders, hamburgers with sweet potato fries and a leftovers night. Sound delicious!
This is being shared at Menu Plan Monday at Organized Junkie.
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here’s my plan for the week angela! http://gingerlemongirl.blogspot.com/2012/08/this-weeks-menu-slow-cooking-on-sundays.html
Thank you for linking the crockpot fajita recipe – I’m looking for more gluten-free crockpot recipes as life gets busier and fajitas are a favorite food at our house!
I hope you like it! It is an easy one to pull together, yet tasty. My kind of meal! 🙂
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Love the cupcakes, and can’t wait to see the cake! I’m with Samantha, I need to try the crock pot fajitas. I’m thinking that the Red Cabbage Coleslaw looks great, too!
My boys like Catan too. I’m sure they’d enjoy your cupcakes!
It is a fun game! The cupcakes were fun to make up and eat. LOL!
Hi Angela! I have a question about the pumpkin streusel bars. Is pumpkin puree the same as canned pumpkin? Also, what is garbfava flour and is it sold at the co-ops? Thank you!!
Hi Nikki! Pumpkin puree is the same as canned pumpkin (but not canned pumpkin pie filling). You can either use fresh, roasted pureed pumpkin or winter squash or canned pumpkin. Either works great!
Garbfava flour is a mix of garbanzo beans and fava beans. I usually get mine from Bob’s Red Mill. You could also use garfava flour as a replacement if that is all you can find. Another tip is that the flours blended together is in the same proportions as an all purpose gluten free bean flour based blend. So, if you add all the flours/starches together (the garbfava, sorghum, corn starch and tapioca) you can replace those all with the same amount of a bean based flour blend such as Bob’s Red Mill All Purpose GF Flour. Hope that helps!
Oops! Missed part of your question. Yes, garbfava is sold at co-ops, but I have found it at whole foods and at my local regular groceries with a well stocked gf section.
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