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!
Fall is really here this week. The leaves went from thinking about changing to showing off their spender almost overnight. The wind has picked up (and it is chilly!) and my kids have been breaking out thin gloves and coats. The homecoming game and dance were this past weekend- another sure sign of fall! It is fun to see the kids dressing up and having fun. Honestly, I do not remember every being this cute at that age! My chickens seem to be adapting to the cooler weather also. Every time there is a cold wind they all shift to point toward the wind so their feathers protect them from the cold. The girls are 19 1/2 weeks old today. And in case you are wondering, nope, no eggs yet. It is driving me crazy! It is like waiting for a baby to be born. I am guessing it will happen in its own time, but boy, is it hard to wait for. 🙂
I think I am getting to the bitter-waiting-for-egg-laying stage, where I start to think my chickens may be free loaders. Good thing they are so sweet! Going out the the coop every morning and hearing their coos is such a great way to start the day especially because I get to share that with my youngest girl most days. Our chickens Margo and Kermit are particularly friendly and always hop over to greet us and tell us the latest coop gossip. 🙂 I have been looking for signs of molt as I was reading it could happen soon with the changing weather and shortening days, however I have read conflicting things about whether we would see that happening this first year or not so I guess we will have to wait and see. Does anyone out there have chickens? Did they molt their first season?
This week, Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap. She picked pumpkin for the week. Perfect! The leaves are falling, brisk breezes are in the air and pumpkins seem to be piled up at every store. Mmmm… I do like pumpkin – really ANY winter squash. It’s almost a thing for me. I use it in all sorts of recipes, such as an egg replacer in baked goods, in Pumpkin Granola, Coconut Milk Pumpkin Creamer, Pumpkin Muffins or Bread, Pumpkin Coffee Cake, Pumpkin Chicken Enchiladas Casserole, Pumpkin Pie (of course), egg free Pumpkin Waffles or Pancakes, Pumpkin Cinnamon Rolls and Pumpkin Pie Popsicles. Oh, and I have a nifty little Pumpkin Pie Spice Mix you can blend up yourself to really make your pumpkin pop. Yum! How do you like to eat pumpkin? In savory dishes or are you all about the pumpkin desserts?
Freezer cooking plan for the week: I will be baking a double batch of Pumpkin Cinnamon Rolls this week. A few will be for breakfast the next day, but the rest will be wrapped and popped in the freezer. I’ll be making a double batch of only one meal this week, and using two from my freezer stash. I have kind of a busy schedule, so need to switch that around for the week… I would like to work on a new mini freezer session for everyone and would like to know what would be most helpful for you. Would a make ahead Thanksgiving plan be most useful, a general mini fall flavors freezer plan geared toward busy weeknights, or a make ahead for Christmas plan? Let me know in the comments and I’ll pull it together for you!
The week’s breakfast options: Chocolate Zucchini Bread, Pumpkin Granola, eggs scrambled with veggies and various fruits.
The week’s lunch options: Nut butter and sunbutter sandwiches on Amish Friendship Bread, ham and veggie wraps on Gluten Free Flour Tortillas, hard boiled eggs, various fruit, and veggie sticks.
Spicy Sweet Grilled Pork Tacos with all the fixings and sautéed summer squash
Wednesday: Orchestra (high school)/mommy works/CC practice/dance lessons/youth group
Enchilada Meatballs (from the freezer) with Creamed Corn Cornbread and Seasoned Green Beans
Thursday: Mommy works
Mediterranean Chicken over quinoa with oven roasted pumpkin or butternut squash (depends on my garden stash)
For the freezer: Make a double batch of Mediterranean Chicken for another day. While filling the pan for dinner, I will also fill a gallon sized freezer bag with the same ingredients. Remove as much air as possible, seal, label and freeze.
Friday: No school- WOO!
Tilapia and Summer Vegetable Packets with Apple , Bok Choy and Carrot Slaw and Swedish Apple Pie
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