Menu Planning for September 14, 2013

Our summer CSA will wind up in 4 more weeks.  Meanwhile, we found a different CSA to subscribe to in the fall that delivers right to our house (woo hoo!).  That CSA started last week, so for the next 4 weeks, we’ll be getting two large, family size CSA boxes, and we still have veggies coming in from the garden.  I’m hoping this gives me an opportunity to stock the freezer with some yummy goodness for the winter months.

Here’s the plan for the week:

Our Gluten Free, Dairy Free Menu Plan

Saturday–Salad with steak and guacamole

Sunday–Homemade spaghetti sauce with meatballs on gluten free pasta (double the sauce and put one up in the freezer)

Monday–Taco salad

TuesdayStir Fried Chicken in Lettuce Cups, sauteed summer squash

WednesdayPotato Leek Hash with Swiss Chard and Eggs  (Bookworm and I will eat the Swiss Chard, but have meat instead since we’re both intolerant to eggs

ThursdayWinter Minestrone 

Friday–Leftovers

To Make for the Freezer (for My Paleo Auto Immune Diet)

“Cream” of Broccoli Soup

Cauliflower Mash

Banana Bread Balls

Sweet Potato Fries

For the Freezer

Green Treats (using gluten free bread)

Banana Pumpkin Pucks

For more meal planning ideas, visit Menu Planning Monday.

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Comments

  1. I’m curious about your sweet potato fries — do you just peel and slice, or do you also cook them before freezing? How long and how high do you bake them from frozen?

    • Yes, for sweet potato fries, I peel and slice them, sprinkle with some sea salt and grape seed oil, stir to coat, and then bake at 375 for 17 minutes. Then I flip them and back for another 15 to 17 minutes until done. I freeze them on a baking sheet and then just reheat them in the microwave for a minute or so. They’re not crisp like regular fries. Instead, their soft and sweet. Yum.

  2. Love the stir-fried chicken in lettuce cups idea. And, I’m glad you put the Banana Pumpkin Pucks on your menu again. I want to try them, but keep forgetting. Maybe this week.

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