Category Archives: Menu Planning

Menu Plan Monday, August 14


It’s our first full week of school this week! I can’t believe we’re already back in the swing of things, but I’m also glad. We only had a little over two months this summer, but towards the end — well we can just say that we weren’t wanting to do anything except melt into the carpet. It is pretty hot here in Florida and it isn’t likely to get cooler for months, so time to get some of those 180 days out of the way!



Blueberry Pumpkin Breakfast Bars



My grocery budget has evaporated almost completely already this month, so I’m getting creative with what I have in my pantry and freezer! I have plenty, so time to make use of it!


Breakfast has gotten to be a ticklish subject, but thankfully I remember French toast sticks and the princess has been eating those down pretty much everyday. I’m very thankful.

Toddler French Toast Sticks –of course I used gluten free bread and almond milk. I love that it has pumpkin in it! Extra veggies without a fuss!

Blueberry Pumpkin Muffin Bars–it might be a bit early for fall, but I don’t care! These bars are AMAZING!


For me: I made this strange hamburger helper that was amazingly delicious, but no one else liked it. To bad for them! It has lentil noodles and a couple of veggies so I’m going to be eating that and leftovers and any other days left I will have a bacon sandwich on grain free bread.

Princess: decided to start the school year off with bacon sandwiches. Of course. And after a bit of attitude adjusting she chose green beans as her veggie.


Chicken salad on lettuce or spinach

Pan seared Ahi tuna, zoodles, and coleslaw: do you know the Princess actually ate zucchini in noodle form last week? This is the person who refuses to eat any veggie that isn’t corn this summer. Of course we are having them again!!

pancakes–from Against All Grain’s Celebration Cookbook

Italian sausage with apples, onions and saurkraut

Steak chef salad

Sticky chicken with mashed potatoes and veggies

Leftovers (or soup or a snack supper)

Pizza: I’m not sure how I’m going to do pizza–the last few weeks have either been daiya pizza at the last minute, comfort food after a tough week (chicken, green beans, and rice!) or whatever I can scrap together that doesn’t feel like cooking. So we’ll see what happens Friday.

Snack: I’m hoping to make these Turmeric Bites. Just not sure if I have all the ingredients.

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their July 10th menu plan!


Menu Plan Monday, July 17th!


Halfway through July already–is anyone ready for back to school? I can’t believe its starting in just a few weeks here! We had some deviations from my plan last week–its been raining (when I say rain, I really mean torrential downpour) pretty much every afternoon and one afternoon I just felt like pancakes, so that’s what we had. We liked them so much (the Princess ate TEN!!) that I’m making them again this week!



Sunday’s Dinner



I’m still not bored of eggs and smoothies and they might make an appearance this week, but I need to make some breakfasts that I can grab and go. I’ve made a routine of walking before leaving for work, but the Princess hasn’t been getting up as early so we end up rushing out the door or just getting to work late pretty much every day because I don’t have something pre-made for breakfast. So here’s the plan for this week:

Not-A-Grain Bars subbing apple butter for the blueberry preserves because the Princess is picky about texture.

Blueberry Pumpkin Muffin Bars


For me (I never ended up making this last week, so hopefully it happens this time!)–Quinoa Black Bean Salad

For my daughter: beans and hot dogs


Paleo Banana Chocolate Chip Muffins

BBQ Chicken, baked potatoes, coleslaw

Salmon and Asparagus

Steak, Baked sweet potatoes, veggie

Leftovers (or soup or a snack supper)

Pizza: I’m going to be trying these new grain free crusts. They look yummy and easy (easy being the key!) I haven’t made pizza crust in a while between sales on frozen and having some bread available, but this looks simple enough that even I can pull it off at the end of a long week.

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their July 10th menu plan!

Menu Plan Monday, July 10th!


Last week went well! We ended skipping a couple of meals because we just had so many leftovers in the fridge, then we got sick and didn’t feel like eating or cooking. So there will be some repeats going on this week! I did manage to eat up all the fruit and veggies–isn’t summer wonderful? I’m seriously excited about the fruit! I’ve got peaches, cherries, and strawberries in the fridge (some of them might end up in the freezer!) and I want to take advantage of a sale before it is over tomorrow to get some more!




Creamy Shrimp with noodles and mushrooms



I am not bored of the eggs/smoothie routine yet. I want to make some of the  Vegan Gluten-Free Blackberry/Blueberry Cobbler for breakfast–I didn’t get to it last week before getting sick. Maybe a version with peaches too! I got bruised peaches because they were cheaper, but that means they need to be gone soon!


For me–Quinoa Black Bean Salad

For my daughter: We made some tortilla/ham/egg/cheese wraps for her. She had one for breakfast and said it was delightful.


Best Damn Pork Chops, rice pilaf

Eggs Benedict Strata from Celebrations (Against All Grain) cookbook with strawberry spinach salad


Tuna Salad/Sandwiches


Fish tacos and sautéed veggies


Brownies from a box–I don’t indulge often, but the Aldi’s brand of brownie mix is pretty amazing tasting.

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their July 10th menu plan!

Menu Plan Monday, July 3rd!


Um–where did half the year go?

I didn’t really menu plan last week because we were on vacation and we ate out a ton more than I think we ever have on vacation. We were moving around a lot and weren’t gone long, so cooking everything and keeping it cold in the insane heat was not a headache I wanted to deal with. But when we got back we had to go to the store because we did a great job of cleaning out the fridge before leaving…and on the way I totally made a menu plan for the rest of the week on the back of the shopping list. I just couldn’t help it!



My egg breakfast from this morning!!



More eggs probably–I have a source for local fresh eggs and they are just amazing. I also want to make some Chia seed pudding–it seems perfect for a cool, filling breakfast on a hot morning! And of course I have some smoothies–maybe some more of the strawberry/banana/spinach variety.



For me–baked chicken thighs with veggies: beets, peppers, green beans, maybe tomato, onion

For my daughter: she picked out a crustless Quiche that she wants to try. It will have regular cheese, so I won’t be able to try it, but it sounds delightful.


Stew in the crockpot

Burgers, grass-fed hot dogs, beans, corn on the cob, salad

Shrimp with noodles, veggie

Best Damn Pork Chops, rice pilaf


Fish tacos and sautéed veggies

Shepherd pie (family recipe–I don’t think I actually use a recipe when making this!)

Shrimp Fried rice


I would like to make this again–it turned out amazing and I even used frozen berries! I haven’t had a good cobbler in years and since no one else likes it around here I had to eat it up myself. It would be good as a breakfast too! Vegan Gluten-Free Blackberry/Blueberry Cobbler

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their July 3rd menu plan!

Honey Mustard Sauce


One of my first jobs was fast food. I had never been around fast food much before then, but it was a type of amusement park and they had a kitchen (serving the same stuff that we served the public) where employees could buy food pretty cheap–I did not pack a lunch very often that summer and sometimes didn’t eat breakfast before going to work either! One of the things that I loved was the honey mustard sauce there. It was perfect for everything–dipping chicken nuggets in, dipping French fries in, putting on your sandwich–you get the idea. That was before I was aware of the ingredients, but I can guarantee that there was nothing good for you in that sauce!

This is a bit of a spicy sauce that the Princess heartily enjoys, which surprised me. So I find myself making it usually at least once a week and she always shows up to lick the spoon! I hope you enjoy it as much as she does!

Honey Mustard Sauce  IMG_0453

2 Tablespoons mayo

2 teaspoons Dijon mustard

1-2 Tablespoons honey

Balsamic vinegar (optional, to taste)

Add the ingredients into a bowl. We like it with or without the vinegar–if I am trying to make more of a salad dressing instead of just a dipping sauce I will add the vinegar. Mix until combined.


Taste–this is an important step! Add additional ingredients as needed. If my daughter is helping she prefers it sweeter, so we always need a little more honey .

Use as desired. Is excellent as a salad dressing, for dipping any kind of meat or veggie, eating with a spoon (not my favorite, but there’s no accounting for some tastes!), or using to dress up your sandwich! Enjoy!





Lemon Chicken


This is a family favorite recipe–My mom has made ever since I can remember and quite often. When we were in Portugal and chicken breasts weren’t a thing she would use turkey cutlets instead. This is also my sister’s favorite meal so she often requested it for her birthday. I always remembered it being a big deal to make, but found it surprisingly easy to throw together on a weeknight.


3 chicken breasts

2 eggs

2 T milk (I used almond)

1/4 cup flour (I used a gluten free blend)

1/2 cup butter, divided (I used earth balance)

1-2 lemons. I used 2 because I like the lemon taste, but you could get away with one especially if it was particularly juicy!

Cut the chicken breasts in half. (This helps them cook more evenly!) Pound them as flat as you can with a mallet. This is also a good step to scare the people in the house away from messing with you! (If you have need of such a thing!)

Beat the eggs and milk together. Put the flour and any seasonings (salt and pepper are your friends!) in a different bowl and mix well. Put 1/4 cup butter in a frying pan and melt it.

Dip each piece of chicken in the egg mixture (both sides) and then dip it in the flour mixture. Your hands will get dirty! Then place in the frying pan. Brown the chicken on both sides. This is the part where it was important to get the chicken evenly flat–you might have some issues with it cooking evenly if you didn’t follow the previous directions. (Don’t ask how I know this…) Remove the chicken to a platter or plate.

Squeeze the lemon juice and add water to make a 1/2 cup. IMG_0774

Pour into the fry pan and stir a bit to get the browned bits up. Add the remaining butter and melt and stir to mix. Pour the sauce over the chicken and serve–best served with mashed potatoes!


Menu Plan Monday, June 19!


We loved the lemon chicken recipe! Coming soon to the blog. Doesn’t that picture look delicious? Just imagine some sauce to go with–I hadn’t made the sauce yet when I took this picture. The Strata turned out well too! No one liked it except for me (of course the sauce was a big hit, so I ran out before I ran out of strata) but that was okay because I enjoyed the whole pan by myself.



My daughter helped plan some meals this week and we used cookbooks she got out the library. One thing she wanted to try was eggs cooked in a muffin tin with ham underneath. They turned out super yummy this morning!

We will also have some bread/grain free bread.

And I’m really into strawberry banana smoothies with almond butter right now!



For me–chicken (I picked up a cooked chicken at the store yesterday) with honey mayo mustard sauce and lots of veggies. We have lettuce to use up, tomatoes, peppers from the garden, some cucumber, and broccoli.

For my daughter: she wants mac and cheese with some of the chicken. We have a box of gluten free mac and cheese with chickpea noodles, so we’ll be trying that out!


Sticky Ribs with Baked potatoes and corn on the cob –this is my daughter’s choice from her cookbook and she’ll be helping me make it tonight.

Shrimp Fried rice

Burgers or BBQ chicken from the freezer with salad/potatoes

Eating out


Cookout at a friends (I will probably bring some sort of salad and my own grass fed beef burger)

If time allows I would like to try the following–still haven’t tried this and this week isn’t looking good either. We did go blackberry picking this weekend, so I have some blackberries to use up. I will definitely be trying this cobbler recipe that I found even if I am the only one who eats it. Bring on the coconut whipped cream!

Dark Chocolate Coconut Milk Pudding

Vegan Gluten-Free Blackberry/Blueberry Cobbler apparently blackberries aren’t very good by themselves–I didn’t get to go blueberry picking this year, so I’ll be using some up from the freezer (even though the recipe says to use fresh!)

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their June 19 Menu plan!