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 thrilled to be a small part of this vibrant community! Stop by and say “Hi!”
This week it looks like Spring will finally arrive in my area (after one more winter storm this evening). Woo-hoo! I cannot wait for warmer temps and for the garden to dry out so I can finally get some seeds in the ground. What can I say? I’m a crazy garden girl. 🙂
Heather from Celiac Family is hosting the Gluten Free Menu Swap this week. The theme she picked is peas. Sugar snap peas are one of our family’s favorite things to plan in the garden. I always stick several seeds around the edge to grow up our garden fence. Then, when the kids are playing outside, they help themselves to the peas. Instant snack for the kids and saves the peas I am growing farther in the garden so that I actually have some to harvest. How do you serve peas? Please share your favorite recipe in the comments.
Freezer cooking plan for the week: Slow Cooker Cassoulet and Tuna Noodle Casserole are making their way to my freezer this week. Both are delicious comfort meals everyone in the family loves.
The week’s breakfast options: Pea Pancakes (I found this idea on Mommy Hates Cooking. Love it! I’ll use my pancake recipe and add the pea puree.) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.
The week’s lunch options: Turkey & broccoli sprouts or almond butter on Noah Rolls, and various fruits and veggie sticks.
Printable grocery list for this week’s dinner menu.
Monday: Orchestra (elementary)/mom works/mom volunteer in school library/Boy Scout meeting/track practice (girls)/track meet (boys)/dance lesson
Slow Cooker Cassoulet with Texas Roadhouse Clones and steamed asparagus
For the freezer: Make a double batch of Slow Cooker Cassoulet. Serve one batch at dinner, allowing the rest to cool while eating. After dinner, package in a gallon sized freezer bag, removing as much air as possible, label and freeze.
Tuesday: Jazz band/Track meet (girls)/piano lessons
Gingered Beef & Broccoli Salad Bowl with Garlic Buns (done dairy free)
Wednesday: Orchestra (high school)/mom works/Track practice/youth group
Tuna Noodle Casserole and mixed baby greens salad with Basic Vinaigrette
For the freezer: Make a double batch of Tuna Noodle Casserole. Allow the second batch to cool while you eat dinner, then wrap (removing as much air as possible), label and freeze.
Thursday: Jazz band/track practice/girl scout meeting
Steak and Potato Salad with Dairy Free Ranch Dressing
Friday: Track meet (boy)
Restaurant Style Lo Mein with Shrimp (using purchased GF rice lo mein noodles) and Peanut Butter Chocolate Chip Blondies for dessert.
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