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!”

 

I don’t know about your area, but ALL the snow and ice is finally gone here.  Spring has been a long time coming, so this weekend we got out and enjoyed it.  Lots of outdoor playtime, yard work and garden fun was had by all.  I have loved having the windows open and airing out the house.  Woo-hoo!

 

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Cinco de Mayo.  I have a bunch of fun Mexican inspired recipes for you to enjoy likeEmpanadas, Easy Taco Bake, Enchilada Meatballs, Crock Pot Fajitas,  Mexi-burgers, Mexican Cornbread Casserole, Salsa Burgers, Slow Cooker Salsa Roast Beef,  Tacos, Taco Chili, Tortilla and Black Bean Pie, Black Bean Salsa Chicken, Green Chili Taco Salad Filling, Ground Turkey and Veggie Tortilla Casserole, and Fish Tacos, to name a few.   What sort of Mexican inspired dishes do you like to cook up?

 

Freezer cooking plan for the week:  Mexican Cornbread Casserole and Banana Bread are making their way to my freezer this week.  I have a bunch of very ripe bananas and a need for banana bread love!  Yummy!

 

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The week’s breakfast options:  Spinach and Roasted Red Pepper Quiche (made dairy free) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.

The week’s lunch options:  Peanut butter and Banana Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, 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

Mexican Cornbread Casserole and a mixed greens salad with poppy seed dressing

For the freezer:   Make a double batch of  Mexican Cornbread Casserole.  Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package, removing as much air as possible, label and freeze.

 

Tuesday:  Jazz band/Track meet (girls & boys)/pre-dress recital for ballet

Buffalo Chicken Pizza (from the freezer) with apple slices and a mixed greens salad with leftover poppy seed dressing

 

Wednesday:  Orchestra (high school)/mom works/Track practice/youth group

Slow Cooker French Toast Casserole with maple syrup and berries

 

Thursday:  Jazz band/mom works/track practice

Asian-Style Ribs, Basic Brown Rice and Stir-Fried Bok Choy

 

Friday:  Mom works

Tacos (ground turkey) with Cilantro Cashew Salad and Heather’s Avocado Salsa

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.