Lori is hosting the Gluten Free Menu Swap over at Gluten Free Week this week. The theme is “Sweet Potatoes.” We like sweet potatoes around our house. We like them as Roasted Rosemary Potatoes, baked and mashed. They are also delicious in Black Bean Enchiladas, Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale Filling, Salmon & Sweet Potato Cakes, Twiced Baked Spinach Mushroom Garlic Stuffed Potatoes and Sweet Potatoes, Baked Root Vegetable Fries, Sweet Potato Puree with Bananas and Buttered Pecans, and Sweet Potato Pecan Muffins. There is also a Sweet Potato & Cinnamon Dog Treat for your pup. What are your favorite ways to serve sweet potatoes?
Freezer cooking this week: I’ll be working on my Christmas baking a bit at a time and stashing it in the freezer for the holiday. I’ll also be putting Teriyaki burgers and Chicken Jambalaya in the freezer for another day.
Monday: Roasted fish and tomatoes and olives and steamed broccoli
For the freezer: Make a double batch of Teriyaki burgers, one batch for dinner and one for the freezer. While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer. After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze.
For the freezer: Make a second batch of Chicken Jambalaya for freezer while assembling dinner. Package the freezer meal in a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.