Menu Plan Monday October 28!

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We had a lovely day yesterday. The weather was absolutely perfect which only happens in this part of Florida approximately 1.79 days per year. There was a high of 75 with a slight breeze–perfect for chili with cornbread and apple dumplings for dessert and for pumpkin carving outside! We had a lovely time.

The theme for the Gluten Free Menu Swap is slow cooker cooking. I have to say that I don’t use mine as much anymore since I stopped eating meat. I will definitely be looking for some new ideas this week! However, we ALWAYS use it for chili. In fact we bought a little baby one last Christmas so that I could have my chili separate from the chili with meat. It tastes so much better when it’s been slow cooked! Another thing I always use my crock pot for is apple butter. It was one of the first things that I started making from scratch to avoid odd ingredients in the store-bought version. It certainly is yummy–even my picky daughter will get a spoon and start eating it.

Finished Apple Dumplings! Check back for a recipe on Wednesday!

Finished Apple Dumplings! Check back for a recipe on Wednesday!

The efforts from our afternoon yesterday!

The efforts from our afternoon yesterday!

This week is the end of the month so I’m trying to use up bits and pieces of food before the start of a new month and to keep within my budget as much as possible. For breakfast this week I’m going to make a double batch of pancakes. I will take some of them to share with my Bible study along with some apple butter and see if I can’t sell some of my extra apple butter to my local friends.

Sunday
Breakfast: Really late and almost nonexistent due to church and trying to get things ready for company–I think I had an unhealthy coffee cake with coffee.
Lunch: (long and extended!) Chili, cornbread
Dinner: Apple dumpling (recipe coming on Wednesday!)

Rest of the week:
Breakfasts:
Chia Seed PuddingPaleo Pancakes
Eggs
Paleo Donuts

Lunch/Dinner:
Leftover Chili
Stir Fry with shrimp (carryover from last week)
Tacos (with mushrooms for me)
Our version of cheese/bacon topped baked potatoes (topped with mushrooms for me), probably with fish
Pizza, salad
Smoothie, Popcorn
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

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10 responses »

  1. Pingback: Gluten-Free Slow-Cooker Meals & Weekly Menu Plan

  2. I really enjoy looking at your menus. The gluten free was the easy part for me. I have had a very difficult time with dairy and found that people use a lot of dairy in gluten free cooking. Its nice to see someone else who is cooking without milk products as well.

    • Thanks! Yes I completely agree that gluten free was easy compared to dairy free. I thought it was the end of the world when I had to give up dairy. A year later it isn’t quite as bad. Glad I coild be an encouragement!

    • It depends on how and what schedule you have to cook under Nicky! In the past I found the slow cooker was super useful when I was out at work all day and needed to cook a tough piece of meat. Now my schedule doesnt make it as necessary but some things just taste better cooked slow all day.

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