Menu Plan Monday – February 4, 2013
My menu plan is now sponsored by the great people over at Better Batter Flour. The menus will also 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!”
As I sit here watching the snow fall, I keep thinking about how beautiful and unique each moment of our lives is, just like a snowflake. I know it is an overused cliche of each of us being different and wonderful as each snowflake is from the others, yet maybe it is so overused because of the bit of truth in that statement. Though our family has had some really tough months this past year, I still feel really blessed. Each of the good little things- a smile that greats me in the morning from my kiddos, seeing my older daughter pitch in and help her sister get breakfast without being asked, or my little cutie carrying in our chickens eggs with a tale about how the hens were funny that morning- build up bit by bit and soften the jaggedness of the tough times. Just like snowflakes blur and soften huge boulders, simply by falling and swirling and landing, bit by bit by bit. Here is to hoping you find the sweet snowflake in your day, the smile to bless you as you start your week. 🙂
This week Heather at Celiac Family is hosting the Gluten Free Menu Swap. The week’s theme is Beef. Our family became the proud owners of a quarter of a cow worth of grass feed beef a few weeks ago. That turned out to be 137 1/2 pounds of beef. Good thing I have a lot of gluten and dairy free beef recipes on my blog! We particularly like Beef Empanadas (a little work, but so worth it!), Enchilada Meatballs, and Korean Style Shredded Beef Tacos. What is your favorite recipe using beef?
Freezer cooking plan for the week: I will be making a double batch of Vegetarian Dirty Rice for lunches. After cooking it up, I’ll portion it into lunch sized containers before freezing. I need more lunches stored up, more WARM lunches, I’ll also be making Beef and Butternut Squash Stew to also package into lunch sized portions. Mexican Cornbread Casserole is also making it’s way to my freezer this week.
On to the menu plan!
Monday: Orchestra (elementary)/All day band concert day/mom works/mom volunteers at school library/robotics/dance lesson/evening band concert (and today I discovered one of my dog’s ate part of my jeans- grrrr!!!!)
Tuesday: Jazz band/XC ski practice/robotics/piano lessons
Beef and Butternut Squash Stew with GF Breadsticks and raw broccoli
For the freezer: Make a double batch of Beef and Butternut Squash Stew. Allow remainder of stew to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag OR package the stew into lunch sized portions. Remove as much air as possible, seal, label and freeze.
Wednesday: Orchestra (high school)/mom works/youth group at our house
Thursday: Jazz band/mom works/chess club/XC ski practice/robotics/girl scout meeting
For the freezer: Make a second Mexican Cornbread Casserole while assembling the one for dinner. Do not bake the one for the freezer. Wrap well, removing as much air as possible, seal, label and freeze.
Friday: pick up food order/XC ski practice/robotics/sleepover