I am really enjoying these cooler days! I am adjusting to my oldest being back at preschool and my youngest is heading to a play program once a week. I am adjusting back into the “schedule”
I hope that you have been enjoying the start of “back to school” as well!
As a quick reminder, we like to keep our meals simple, often times you can make them ahead and even store some meals in the freezer! We focus on recipes that are adaptable; for vegans, vegetarians and meat lovers alike!
LET’S TAKE A LOOK AT THIS WEEK’S DINNER MENU:
I love these zucchini corn cakes! You can make a double or triple batch and freeze your left overs! They freeze great! I always like to have extra meals in the freezer to help on busy nights! I usually serve these with mashed potatoes! Mashed poes are good made with dairy or non dairy butter and milk.
We love pancakes at our house! This was a great recipe that my entire family enjoyed! I loved how simple it was to make! It was a great meal to sit down with!
We love mac and cheese and we have fun dressing it up by adding new veggies in it! This mac is baked at the end to make it golden brown! It also has some butternut squash in there! My kids didn’t even mention the squash as they gobbled it up! YUM!
– Black Bean and Corn “salsa
” served in gluten free tortillas
I love this salsa because its easy to make and is full of flavor! You’ll find that is a common theme with me! It not only is a salsa but you can also use it as a wrap! This week, we are enjoying it with some tortillas and making some wraps!
Keeping our Fridays simple we are having a classic cheese pizza, but with a twist! Its gluten free and vegan! Naomi recently shared this recipe on the Better Batter Facebook page and said “Living without, NOT missing out.” That is the truth, we have to come together and create recipes that are yummy and not just “good enough.”
Thanks for stopping by this week!
SEE YOU NEXT WEEK!
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