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