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!
I’ll be heading out to Mixed on Friday morning. I am so excited!!! Who else is going? I can’t wait to meet everyone!
This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked Thanksgiving Leftovers as the theme this week. My big leftover? Making turkey stock after I remove all of the roast turkey from the bones. Mmmm… yummy delicious stock. The other leftovers I enjoy making are Wild Rice Soup with turkey, Pumpkin Enchiladas (also with turkey added), and this past Saturday night I made nachos with caramelized onions, sweet peppers, roasted garlic, and turkey seasoned with fajita-style spices. What do you make with your Thanksgiving leftovers?
Freezer cooking plan for the week: I will be continuing to prep for our Christmas cookie tray with my holiday cookie countdown. This week I’ll be making a double batch of Pumpkin Enchiladas Casserole (with added turkey from Thanksgiving) and Orange Apricot Pork Chops for the Slow Cooker. I’ll be setting both aside for meals to have during the upcoming Christmas season.
The week’s breakfast options: Ham and “Cheese” Scones, Pumpkin Spice Bread, and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.
The week’s lunch options: Nut or sunbutter sandwiches on Noah’s Rolls or Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.
For the freezer: Make a double batch of Pumpkin Enchiladas Casserole with added turkey for the freezer. While assembling dinner, put ingredients for another batch into a 9×13 pan, seal, label and freeze the second pan for another day.
Wednesday: Orchestra (high school)/mommy works/XC practice/robotics team/youth group
Spinach Pasta Casserole and mixed greens salad with pumpkin seeds and Dairy Free Ranch Dressing
Thursday: Jazz band/mom works/XC ski practice/Girl Scout meeting
Orange Apricot Pork Chops for the Slow Cooker with Stir Fried Bok Choy
For the freezer: Make a double batch of Orange Apricot Pork Chops for the freezer. While assembling dinner, put ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
Friday: Mom leaves to go to Mixedcon.com
Spiced Chicken (from the freezer) and Almond Quinoa with Asparagus and rocky road brownies (using Better Batter Brownie Mix, adding pecans, chocolate chips and marshmallows to the batter before baking)
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.
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