Welcome back for another menu plan from my kitchen! I am so glad to have you! Pull up a chair and let’s get started.
Fall is really here this week. The leaves went from thinking about changing to showing off their spender almost overnight. The wind has picked up (and it is chilly!) and my kids have been breaking out thin gloves and coats. My chickens seem to be adapting to the cooler weather also. Every there is a cold wind they all shift to point toward the wind so their feathers protect them from the cold. The girls are 19 1/2 weeks old today. And in case you are wondering, nope, no eggs yet. It is driving me crazy! It is like waiting for a baby to be born. I am guessing it will happen in its own time, but boy, is it hard to wait for.
This week, Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap. She picked pumpkin for the week. Perfect! The leaves are falling, brisk breezes are in the air and pumpkins seem to be piled up at every store. Mmmm… I do like pumpkin – really ANY winter squash. It’s almost a thing for me. I use it in all sorts of recipes, such as an egg replacer in baked goods, in Pumpkin Granola, Coconut Milk Pumpkin Creamer, Pumpkin Muffins or Bread, Pumpkin Coffee Cake, Pumpkin Chicken Enchiladas Casserole, Pumpkin Pie (of course), egg free Pumpkin Waffles or Pancakes, Pumpkin Cinnamon Rolls and Pumpkin Pie Popsicles. Oh, and I have a nifty little Pumpkin Pie Spice Mix you can blend up yourself to really make your pumpkin pop. Yum! How do you like to eat pumpkin? In savory dishes or are you all about the pumpkin desserts? Here at Better Batter, Naomi has some delicious pumpkin-y goodness, too, in Pumpkin Spice Bread, Pumpkin Bars, Pumpkin Pierogi (swoon!), Chocolate Pumpkin Spice Cake, Cinnamon Streusal Pumpkin Muffins and four kinds of Pumpkin Pie. Wow!
Freezer cooking plan for the week: I will be baking a double batch of Pumpkin Cinnamon Rolls this week. A few will be for breakfast the next day, but the rest will be wrapped and popped in the freezer. I’ll be making a double batch of only one meal this week, and using two from my freezer stash. I have kind of a busy schedule, so need to switch that around for the week… I would like to work on a new mini freezer session for everyone and would like to know what would be most helpful for you. Would a make ahead Thanksgiving plan be most useful, a general mini fall flavors freezer plan geared toward busy weeknights, or a make ahead for Christmas plan? Let me know in the comments and I’ll pull it together for you!
Thursday: Mediterranean Chicken over quinoa with oven roasted pumpkin or butternut squash (depends on my garden stash)
For the freezer: Make a double batch of Mediterranean Chicken for another day. While filling the pan for dinner, I will also fill a gallon sized freezer bag with the same ingredients. Remove as much air as possible, seal, label and freeze.