Welcome back for another menu plan from my kitchen. So glad to have you! Pull up a chair and let’s get started.
We are now officially in full swing of all activities this week. Piano and dance starts, joining XC practice, Girl Scouts, Boy scouts and youth group. This week I am thrilled to be able to go to a XC meet that both of my older kids are running in (Yay!) It is funny how even if you let each kiddo only do one or two activities how it adds up when you have three kids. Huh… Go figure! Maybe I should have paid more attention to my third grade math class. Apparently multiplication works! Fortunately for me, having a menu plan for my week really helps me when my kids and I have places to go, things to do.
Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap this week. She picked Paleo Meals as the theme. I must confess, though we eat a ridiculous amount of veggies, fruits, and seeds, and steer our foods mostly toward whole foods, I don’t really head toward the Paleo Diet in my cooking. I believe in moderation in our diet, including moderation! Anyhoo, I know this is a great choice for a lot of families so I can’t wait to see what menu ideas are shared in the swap this week.
Freezer cooking plan for the week: I will be serving two meals this week that I will double, saving the second meal for another day. Woo-hoo! Love that freezer stocking! I’ll also be using a couple of things in my freezer to make a meal on a night I could use the short cut.
Start the overnight soak of Blender Corn Bread for tomorrow.
For the freezer: Make a double batch of Grandma’s Calico Beans for another day. Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator. After dinner, package the cooled calico beans into a gallon sized freezer bag or freezer safe container, seal, label and freeze.
Wednesday: Taco Salad Bar (have everyone build their own salad) using corn chips, crisp greens, taco meat, gluten free salsa of choice, avocados and other favorite toppings. Serve with mango slices and cucumbers.
For the freezer: Make a double batch of Sausage and Peppers for another day. Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator. After dinner, package the cooled sausage and peppers, seal, label and freeze.