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!  All of our sponsored menus will now be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions.  I am honored to be a small part of this vibrant community!  

My family went apple picking this past weekend.  We usually go in October as one of the apples we like to get isn’t available until then, but we were really cutting it a bit too close to the end of the season. Yikes!  It has been tough coordinating when we could all go as a family, especially with teens and their crazy schedules in the house.  Fall Cross Country season just ended this past week. so we have a little respite before XC skiing and robotics really get into full swing.

We finally got eggs!  Woo-hoo!  Two of our chickens (out of seven) started laying last Tuesday so we have gotten 2 eggs each day for the past five except for the one day Camilla decided to take a rest day.  🙂  It is very exciting!  My youngest especially has been eager to run out every morning to help with the chicken chores before school to see what is in the nesting boxes.  I can’t wait to see if the eggs from our different breeds of brown egg laying chickens are different shades of brown and until our Easter Egger starts laying blue and green eggs.


This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked chili as the theme this week.  Depending on the area of the country you are from, chili can mean different things.  Some people insist chili needs beans, and some would NEVER add beans.  I have quite a few chills posted here and they all have beans.  I’m a Northern girl, what can I say… we add beans.  🙂  I cook up lots of stews, soups and chilis during the chilly weather and they all work wonderfully in a slow cooker, so you know I like that!  Some of the different chilis I serve are White Bean Chicken Chili (a family favorite), Beef & Bacon Chili, Sweet Potato Chili, Taco Chili (one of my son’s favorites), and Sweet, Hot and Spicy Turkey Three Bean Chili.  Mmmm…  What kinds of chills do you serve and what do you serve with it?

Freezer cooking plan for the week:  This past weekend my kiddos and I got ready for Halloween night by putting together a couple of pizzas and a batch of pumpkin cookies for the freezer from my Halloween Freezer Plan for 2012.  We also baked some gluten free Candy Corn Cookies that I tucked into the freezer to bring over to a neighbors house that night for a get together before trick or treating.  I can’t wait for the fun!

I’ll also be making a double batch of a chili and of burgers this week.  The chili will already be cooked, so on really busy nights I’ll just need to reheat it, and the burgers (of course) cook up quickly even when frozen.  Both meals I will stick into the area of my freezer where I keep really quick meals for the nights I need something FAST or when I need one of the teens to help out with dinner.

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On to the menu plan! 

The week’s breakfast options:  Maple Cinnamon GranolaBanana Blueberry Muffins,  and eggs (with sautéed kale and spinach added), and various fruits.

The week’s lunch options:  Nut or sunbutter or ham/avacado/spinach sandwiches on Amish Friendship BreadMummy Dogs, hard boiled eggs, various fruits and veggie sticks.

Monday:  before school orchestra (elementary)/mommy works/mom volunteers at school library/turn in CC uniforms/Winter sport sign up night/dance lessons/Boy Scout meeting

White Bean Chicken Chili with GF Garlic Bread and a salad with Basic Vinaigrette
For the freezer:  Make a double batch of White Bean Chicken Chili for the freezer. While eating dinner, allow half of the chili to cool.  When cool, put into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
Tuesday:  before school jazz band/piano lessons
Spinach Burgers,  mixed greens salad with Green Herbed Dressing and red grapes
For the freezer:  Make a double batch of Spinach Burgers.  While cooking the burgers for dinner, place other patties on a baking sheet lined with plastic wrap and place into the coldest part of the freezer.  After dinner the burgers should be firm enough to package in a gallon sized freezer bag separated by waxed paper.  Remove as much air as possible from the freezer bag, seal, label and freeze.

Wednesday:  before school orchestra (high school)/mom works/youth group

Black Bean & Veggie Pizza (from the freezer) with vegetable sticks and Dairy Free Ranch and Pumpkin Cookies (from the freezer)


Thursday:  before school jazz band/mom works/Girl Scout meeting

Thai Chicken Thighs over quinoa with sautéed bok choy


Friday:  NO SCHOOL/High school orchestra weekend trip

Pumpkin and Pork Chili (from the freezer) with Blender Corn Bread, apples and Peanut Butter Chocolate Chip Blondies


Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.  For an awesome month long gluten free money saving menu, see Melissa’s November GF menu plan at Stockpiling Moms.