Menu Plan Monday – August 26, 2013

It has been an eventful few weeks…  Some good, some bad, but over all simply too, too much.  I had been able to switch up some work situations (yay!) thinking that would loosen up my writing schedule a bit.  I had a lovely plan in my head.  BUT…  yeah, life has a way of keeping zippy.  The past few weeks have seen my son complete his Boy Scout Eagle project, my older daughter get her permit to drive, a chicken coop upheaval (two chickens were injuring another one.  I got to tell you, a chicken does not appreciate you cleaning out an injury), technology issues, simple appointments turn into looooonger appointments, huge miscalculations on bills (from several different companies.  Are they all using the same broken calculator?) that require time to sort out and correct, and getting blindsided an old employer in a really nasty and confrontational way without dialog before hand.  Add all the normal back to school getting ready things (shopping for supplies are NOT done yet, but the back to school nights, high school sports practices, purchasing text books, etc.) and all the things included with having a senior in high school.  If something can be a bit crazy, it seems that it has happened lately.  Thing after thing, some big, some little.  Thing after thing, piling up on top of each other without giving me a chance to really collect myself from the last thing…

Then this weekend my son turned 18…  the day after my grandmother died.  I am fiercely proud of the person my son has grown to be and felt terrible that his special day was tainted by my emotions being all over the board.  He didn’t feel that way, but as his mom, I wanted to give his something different.  Normally I don’t try to share too much in this space about personal messiness.  We all know life is messy, right?  Here is were I put food I make for my family, not all that other stuff and like to keep it light.  Honestly I normally do see the bright side of things, so that is usually easy for me.  BUT… and there is this, I know I haven’t answered some comments lately, or emails back, or posted as I had been.  And forget about me keep up any sort of social media going…  I wanted you to know that things have been rocky here.  I am not ignoring you all, just needing a bit of breathing room.  Like Billboy Boggypants says in the Veggie Tales show, “I’m feeling stretched, like chocolate pudding spread across too much ham.”  I’ll get things going a bit more in a while, just need a bit of time to get myself sorted and I promise to answer everyone who has written.  Thanks for understanding.  I appreciate you all more than I can ever express.

Heather at Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme is one of my favorite things:  Breakfast for Dinner.  Woo-hoo!  We enjoy dinner pancakes and a good egg bake most often for dinner.  I have a lot of brekfast-y items on the blog, such as Cinnamon Apple Waffles, Baked Pancake Pie, Banana Pancakes, Carrot Pancakes, Gingerbread Waffles, Pancakes, Pizza Pancakes, Pumpkin Waffles, Bacon Spinach Quiche Pie , and Slow Cooker French Toast Casserole.  Yum!  What is your favorite breakfast item to eat for dinner?  I am extra grateful for this theme this week, because pancakes for dinner are such a comfort food for me, while being easy and a no brainer to cook up.  Win!

Freezer cooking plan for the week:  Pumpkin Waffles and Carrot Cake Pancakes will both be making their way into my freezer this week.  I’ll be saving these for before school breakfasts.  School starts in one 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.

Printable grocery list for this weeks dinner.

Monday:  Pumpkin Waffles with homemade Turkey Sausage and berries

For the freezer:  Make a double batch of Pumpkin Waffles.  Allow the second batch to cool while eating dinner.  When cool, package waffles in a freezer container or freezer bag separated by waxed paper.  Remove as much air as possible, seal, label and freeze.

Tuesday:  Salmon and Sweet Potato Cakes with Simple Arugula Salad

Wednesday:   Carrot Cake Pancakes with eggs (sunny side up) and melon 

For the freezer:  Make a double batch of Carrot Cake Pancakes.  Allow the second batch to cool while eating dinner.  When cool, package waffles in a freezer container or freezer bag separated by waxed paper.  Remove as much air as possible, seal, label and freeze.

Thursday:  Chicken Sausage Broccolini Quinoa and more melon