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!
Cheryl at Gluten Free Goodness is hosting the Gluten Free Menu Swap this week. Besides eating them fresh or as prunes, one of my favorite ways to eat plums is in Slow Cooker Plum-Balsamic Chicken. I have also made prunes wrapped in bacon as an appetizer and I adore plum sauce for dipping. Yum! What is your favorite way to eat plums?
Freezer cooking plan for the week: Corn dogs and Slow Cooker Plum-Balsamic Chicken will both be making their way into my freezer this week.
The week’s breakfast options: Apple Cider Muffins, Chocolate Zucchini Bread, scrambled eggs with garden veggies, and melon.
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
Monday: Taco Pizza with a salad topped with avocado and tomatoes
Tuesday: Sesame Chicken Veggie Salad with Zucchini Muffins
Wednesday: BLT’s with Avocado, fresh plums and romaine salad with Thousand Island Dressing
Thursday: Corn dogs, Napa Cabbage Cole Slaw and watermelon
For the freezer: Make a double batch of Corn Dogs, one batch for dinner and one for the freezer. While eating dinner, allow second batch to cool. After dinner, place into a freezer safe container separated by waxed paper, remove as much air as possible, then seal, label and freeze. Getting ready for the State Fair and Back to School time!
Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.
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