My menu plan is now sponsored by the great people over at Better Batter Flour.     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 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!  Stop by and say “Hi!”

I got back from Mixed last night around 9 p.m.  I have serious cuddling to do with my kiddos, so I’ll do a run down of Mixed and the amazing presenters on Tuesday afternoon.  My mind is racing with plans for the blog because of the ideas from everyone.  So exciting!


Lisa at Extraordinary Life is hosting the Gluten Free Menu Swap this week.  She picked Holiday Cookies for the theme. You can see the yumminess I have been baked up so far at my Gluten Free Dairy Free Christmas Cookie Countdown.  So far I have Ginger Snaps, Pecan Tassies, Pumpkin Whoopie Pies, Lemon Shortbread, Russian Tea Cakes, and Chocolate Crinkles stored in my freezer.  Woo-hoo!  My cookie platter will be fun!  There are 6 more gluten and dairy free cookies coming in the series, so join me for a fun baking adventure!  What are your favorite cookies to eat during the holiday season?

Freezer cooking plan for the week:  I’ll be doubling two recipes this week,  Chicken and Broccoli Casserole (total comfort food!) and Crock of Roast and Veggies.  I have a little bit of an issue with my stove right now (we think the element is not working.  No element means NO BAKING) until mid-week when the new element arrives.  I may have to tweak this week’s menu and freezer plan because of this.  Gotta be flexible!  🙂  UPDATE:  It looks like the part with arrive Tuesday and installed that evening.  Cross your fingers that it does the trick!

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The week’s breakfast options:  Sweet Potato and Pecan Quick Bread (made into muffins), and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.

The week’s lunch options:  Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.

Monday:  Orchestra (elementary)/mommy works/mom volunteers at school library/XC ski practice/dance lesson/Boy Scout meeting
Chicken with Apricot Sauce (from the freezer- Freezer cooking is saving my bacon after traveling yesterday.  So thankful for my freezer stash!) over quinoa and served with green beans
Tuesday:  Jazz band/XC ski practice/piano lessons
Swedish Meatballs (from the freezer) over wide gluten free noodles and a big salad

Wednesday:  Orchestra (high school)/mom works/Robotics Team/SC ski practice/youth group

Chicken and Broccoli Casserole (hopefully my oven is working by Wednesday.  If not, I’ll turn this into a stove top dish) and a big salad

For the freezer:  Make a double batch of Chicken and Broccoli Casserole for the freezer. While assembling dinner, put  ingredients for another batch into a 9″x13″ pan, seal, label and freeze.

Thursday:  Jazz band/chess club/mommy works/XC ski practice

Crock of Roast and Veggies served with Rainbow Slaw

For the freezer:  Make a double batch of Crock of Roast and Veggies 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:  XC ski practice

Gingerbread WafflesTurkey Sausage and chunky cinnamon apple sauce.  For dessert we’ll have Monkey Bread.


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 December GF menu plan at Stockpiling Moms.