Welcome to another week of menu planning!
We went blackberry picking again last week. I got another 4 pounds of blackberries this time and was able to make some seedless jam. I am super excited about that because this is the first time I’ve done a complicated jam–usually I just make strawberry or something else that doesn’t require fussing. I can’t wait to taste it on some homemade gluten free bread! I also used some blackberries to make a really yummy coffee cake. I will be tweaking the recipe and sharing it soon!
I’ve been thinking about this summer and we’ve been so busy! It makes me look back with longing to the summer when I was 12 where it seemed like all I did was run around the yard playing for endless hours! This week is another busy one as I’ll be working mornings in the office all week. I tried to keep menus simple and easy again to try and keep us fed, but also keep my sanity (or what’s left of it!)
The theme for the GF Menu Swap over at Celiac Family this week is melons. One of my favorite discoveries last week was this watermelon frosty! I can’t wait to have it again, plus we have some cantaloupe to eat up also. I just love melon season because its an easy way to keep some fruit around the house. If we don’t eat up all the cantaloupe then maybe we’ll throw some of it into a salad.
A couple of meals will be from leftovers from the freezer as a mini pantry challenge. I am not quite certain what all is in there, so it will be surprise meals!
Chef Salad made with spinach and whatever veggies we have around
Sloppy Joes–not sure exactly which recipe I’ll use, but I have some soy crumbles to use up, so I’ll be using that.
This new fish recipe , roumalade sauce, French fries, asparagus
Tuna Salad over spinach
Watermelon Smoothie, Popcorn
And of course…LEFTOVERS!