Thanksgiving week! I am so excited! Last week was definitely soup week! We had cloudy, rainy, damp weather all week so we ate a lot of soup. I even found another soup from my new soup friend Shirley at Gluten Free Easily! Her Almost Instant Cheater Tomato Soup was amazing! I forgot how nice it was to have a can of soup to open and heat and one morning I got out what I thought was some soup from the freezer for my lunch that day. Unfortunately, it was APPLE SAUCE! This soup was a complete save in so many ways!
The theme for the Gluten Free Menu Swap over at Celiac Family is Turkey. Obviously, this is my second year skipping out on turkey so I don’t have a lot of tips. I do remember that turkey breasts were definitely a good deal and were wonderful when we went out to someone else’s home and wanted to have leftovers of our own. A few hours in the crock pot and we had enough turkey for sandwiches and some of my favorite leftover dishes.
We have a light activity week around here with the Princess off school for 3 days and my husband off work for 2! There will be some more treats for my husbands birthday involving his favorite order in pizza one day (just for him!) and a date lunch out at Outback for both of us on the weekend.
Breakfast: boiled egg, Udi’s bagel, coffee
Lunch: Lunch with family: Baked ham with pineapple and brown sugar, canned green beans, our version of potato skins with a variety of toppings: Velveeta/bacon, sharp cheese/bacon, vegan cheese/coconut bacon (SO super yummy! I was excited that the taste and texture of the coconut bacon was spot on!) and apple crisp with ice cream for the dairy tolerant. (I had a slice of pizza because I forgot to plan my main dish since I was so busy making the other things!)
Dinner: Popcorn, Hot cocoa
Rest of the week:
Breakfast for dinner: Egg Salad with bacon/coconut bacon
Spicy Shrimp in Saffron Tomato Sauce with rice from “Kitchen Counter Cooking School”
GF Chicken nuggets, French fries, veggie (These butternut squash nuggets for me!)
Thanksgiving: I’m bringing the following: Popovers, green beans (for the GF people who can’t eat the casserole), Vegan Mini Pumpkin Pie Shooters, Sugar-free Apple Chia Seed Jam mini pies. I will use this crust recipe and then top the pies with coconut whipped cream. I will also be making these lentil mushroom meatballs for my main dish so I have something to eat with the cranberry sauce!
Fish, sweet potatoes, broccoli