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?  The day after Labor Day marks the first day of school for my kids.  I have (mostly) recovered from the realization that crayons were NOT on any of my kids’ school supply lists this year.  Sheesh!  Who agreed to them growing up?  Anyway, they are all set and ready to get back into the routine of school, friends, sports and music.  I am ready for a bit of routine myself, and eagerly looking forward to fall and all the flavors it brings.  I have been perusing the Better Batter recipe areaand can’t wait to try my hand at several goodies such as Yeast Free Monkey Bread,Bavarian Pretzel Rolls (I would like to try my hand at making filled pretzel rolls using this recipe), Heart-Healthy Flaxseed Bread, and the Vegan Spinach and Artichoke Pizza (swoon!)  Momma has a plan!  What recipes from Better Batter are your favorite that you recommend I try?  I would love to hear your ideas!


Farewell, Mildred. We hardly knew ye. (We didn’t know your name should have been Milton! Oops!)

On a tiny sad note, our family had a bit of a chicken tragedy this weekend.  It turns out the one of our favorite chickens, Mildred, was really a Milton.  Oops!  After hearing a funny squawking sound on Friday (our neighbor thought there was an injured animal in our yard), Saturday morning the tell-tale adolescent rooster sounds were unmistakable… all before six in the morning.  So, Milton was sent off to a farm and garden store where he will hopefully be sold for breeding purposes.  Which, I suppose for him, will be a good thing and the life of a rooster’s dreams.  🙂  For the rest of us, we will miss you, Mildred, er… I mean, Milton!  We still have seven pullets, however, and are eagerly awaiting our first egg.  We should be seeing some eggs within the next few weeks.  I can’t wait!


Heather of Celiac Family is hosting the Gluten Free Menu Swap this week.  She picked Zucchini and Summer Squash as the theme.  Is your garden teaming with zucchini?  It sure can sneak up on you.  You go out one day, thinking you picked all the squash, but the next there is a giant that somehow missed your gaze!  What is the deal with that?  When my garden is overrun with an attack of mutant zucchini blessing me with abundant zucchini I turn to a few recipes to help me use up the excess.  Zucchini Bread or Muffins and Roasted Veggie Pizza Topping are a couple of my favorites.  If I still have left over zucchini I freeze it for future use.  Do any food preserving?  You can also swap zucchini for cucumbers cup-for-cup in pickle recipes.  Yum!  What is your favorite way to eat summer squashes?


Freezer cooking plan for the week:  I will be serving two meals this week that I will double, saving the second meal for another day.  So, that will be two meals for my freezer stash.  Yay!  I will also be freezing any Pecan Sandies left over from Friday’s dessert.  If I leave cookies out on the counter, they disappear faster than you could imagine (several into ME) so off they go to the freezer!  🙂

Menu highlight from last week:  Fish Tacos with Red Cabbage Coleslaw never fails to please my family.  It might sound odd, but the flavor combinations really work and everyone can dress tacos with their favorite toppings.  That is a win in my book!
 On to the menu plan! 
The week’s breakfast options:  Strawberry Banana Muffins or Zucchini Muffins with nut or seed butter, fried or scrambled eggs, Bacon Spinach Quiche, and various fruit.
The week’s lunch options:  Nut or seed butter sandwiches (on zucchini or gluten free sandwich bread), Pizza MuffinsHam & “Cheese” Scones, hard boiled eggs, various fruit, veggie sticks
Monday:  Labor Day/XC practice/hang out with the family for our last day of summer vacation
Honey Chicken Kabobs on the grill, Kale-idoscope Potato Salad, watermelon and Dairy-Free Strawberry Ice “Cream”
Tuesday:  First day of school!!!!/XC practice
Slow Cooker Pulled Pork over baked sweet potatoes and Fresh Spinach Salad
For the freezer:  Make a double batch of Slow Cooker Pulled Pork for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled pork into a gallon sized freezer bag or freezer safe container, seal, label and freeze.

Wednesday:   Mom works/XC practice/youth group

Slow Cooker Sweet and Sour Chicken over Basic Brown Rice 


Thursday:  Mom works/XC practice

Spinach BurgersGluten Free Hamburger Buns, fresh apricots or plums and Corn, Tomato & Onion Salad

For the freezer:  Make a double batch of Spinach Burgers.  Before cooking up the burgers for dinner, put the ones to freeze on a baking sheet lined with plastic or parchment paper into the coldest part of your freezer (this is called “flash freezing”).  After dinner, when the burgers are frozen solid, put into a gallon sized freezer bag separated by waxed paper.  Remove as much air as possible from the bag, seal, label and freeze.

Friday:  XC practice

Taco Pizza, fresh zucchini and sweet bell pepper sticks and avocado dip.  Gluten Free Pecan Sandies are for dessert!  YUM!!!


This is being shared at Menu Plan Monday at Organized Junkie.