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.
Brrrrr… Who switched the weather to fall? This week we have been frantically digging in the mitten bucket and pulling out the fall fleece coats for the chilly wait for the school bus. We just got our very first night where I thought it might get a bit frosty, but fortunately the garden was unscathed. Whew! More tomatoes for me! I do love this time of year, though. The crisp air, the sky that is so blue against the changing colors of the trees, the crunch of leaves underfoot… What is your favorite part of fall?
This week Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked sweet potatoes as the theme. Some yummy sweet potato things I like are Sweet Potato Chicken Casserole (more of a stew you bake), Salmon Sweet Potato Cakes (we LOVE these!), Sweet Potato Chili, Squash & Kale Pizza (using sweet potatoes instead of squash), Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Slow Cooker Scalloped Sweet Potatoes, Twice Baked Spinach Mushroom Garlic Stuffed Potatoes, or simply baked or roasted (I like rosemary on mine). Yum! I plan on making some sweet potato waffles for the freezer this week (using my pumpkin waffle recipe, but replacing the pumpkin with mashed roasted sweet potatoes) for the kids’ breakfasts. It’s nice to have waffles on hand to toast on busy school mornings. Sweet potatoes are also something my big kids like to find in their lunch topped with taco filling or curry, and they make an amazing pie. I use sweet potatoes a lot in curries, in yeasted gluten free bread, and in muffins. How do you fix sweet potatoes?
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.
The week’s breakfast options: Sweet Potato and Pecan Quick Bread (YUM!), hard boiled or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
For the freezer: Make a double batch of Sweet Potato Chili for another day. Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator. After dinner, package the cooled chili into a gallon sized freezer bag or freezer safe containers, seal, label and freeze. I’ll be freezing the extra in lunch sized portions. Hot lunch for the fall and winter to pop in a thermos bowl! Woo-hoo!
For the freezer: Make a double batch of Black Bean Salsa Chicken for another day. While filling the slow cooker 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. Now you have a meal that you just have to thaw and toss into a slow cooker to make. Can’t get easier than that!
Friday: Lazy Cabbage Roll Casserole (from the freezer) with sautéed apples and steamed broccoli