Menu Plan Monday, March 16!

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A month ago it was chilly, and a month later its hot. I think I have a love/hate relationship with Florida weather!

I’ve had a few issues with getting everything done that is involved in menu planning lately. Either I would have a wonderful plan and shopping list and then fail with actually cooking the food, or I’d have no plan and do well with shopping and cooking. It was driving me crazy, but a friend reminded me of Pepperplate.com and how it generates shopping lists from your recipes/menu. Their app has really improved since the last time I tried using it and my menu plan and shopping list was done in 15 minutes!

The theme for the Gluten Free Menu Swap over at Celiac Family is cabbage! I bought a cabbage a couple of weeks ago and still have half of it left. Last week we had this yummy taco casserole and this week I think we’ll have a stir fry with noodles and cabbage.

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I’ve been keeping up with weekly baking so except for last week when it just didn’t happen we’ve been able to eat homemade bread instead of gf freezer bread. I’ve also been able to tolerate some meat again so it makes planning and executing the plan so much easier! We’re also on the tail end of strawberry season here, so I got a half flat from the farmer’s market and hope to make some freezer jam today.

Saturday
Breakfast:
Egg McMuffin with ham and daiya cheese on vegan English muffin
Lunch:
Sunbutter and jelly, cantaloupe (we did Engineering Day downtown!)
Dinner:
Rotisserie chicken, potato salad, broccoli
Sunday
Breakfast:
Cereal with strawberries, english muffin, frozen coffee drink (used frozen almond milk!)
Lunch:
Steak, leftover potato salad, corn on the cob, broccoli
Dinner:
Strawberry shortcake

Rest of the week:
Marriage Saver Mango Smoothie
Oven Pancake with blueberries
Chocolate Banana Bread
Vegan English Muffins
Eggs/ sausage

Dinner:
Stir Fry with noodles and cabbage and coconut aminos
Almost Instant Tomato Soup
Freezer Burritos (Freeze the leftovers for quick meals!) using Zucchini Flour Tortillas
Cauli-Power Fettichini “Alfredo”
Chipotle Copycat Beans and Rice
Veggie (Lunchmeat for others) sandwiches
Pizza, salad
Leftovers!

I’m trying to make a healthy dessert once a week also this week is Gaps friendly Chocolate Chip Cookies. Actually the Princess can almost make these herself except for operating the oven part.

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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4 responses »

    • Yes! I have been using it for cooking but had forgotten about the menus and shopping list features. It’s awesome not to have to deal with that!
      It is evil hot right now. I dont even want to think about june.

      Liked by 1 person

  1. Isn’t it great that you can keep cabbage for a couple weeks without it going bad? I forgot to mention that in my post this week. Growing up, we always had cabbage in Stir-Fry. I should start doing that again. Have a great week!

    Like

  2. Pingback: Gluten-Free Weekly Dinner Plan -- Cabbage

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