What a busy week! And this week looks no better, but there is light at the end of the tunnel. This is the last Vacation Bible School week AND the last week of swimming lessons. Whew!
The theme for the Gluten Free Menu Swap over at Celiac Family is summer squash! This is not my favorite squash (I prefer winter varieties), but a few years ago when I had tons and tons I learned a few tricks of what do with lots of zucchini. First thing I did was take a trip to the library where I found this delightful book: The Classic Zucchini Cookbook. I made zucchini bread and butter pickles and several other recipes. Last week I made some zucchini spaghetti! This year I figured out I can grill zucchini and put it in a wrap where it is quite tasty! Some of my favorite old standbys are Zucchini Potato Bake and Fabulous Zucchini Grinders.
The tomatoes are nonstop around here. Last week we skipped the sauce and froze a couple of quarts of crushed tomatoes. That is quite impressive since to freeze tomatoes you have to de seed them and take the skin off and after you do that there doesn’t seem to be much left! We still have another pile of tomatoes from what my husband picked yesterday so it looks like we’ll be freezing again!
Lunch and Dinner: I didn’t feel like cooking and neither did anyone else. So these were just snacky meals with olives, pickles, pretzels, a smoothie, some leftover dessert, canned oysters, chips, etc.
Breakfast for dinner: Gluten Free Waffles
Cumin Black Bean Quinoa Salad with pinto beans, and added veggies such as tomatoes and zucchini
Broccoli quesadillas and salad
Pizza, salad (leftover from last week! It was really good!)
Blackberry Coconut Smoothie, popcorn
Last week I just gave up around Wednesday and got take-out Chipotle. It was such a big hit that I’m going to try to recreate it at home. I haven’t googled recipes yet, but I’ll report back next week!