Menu Planning for December 7, 2014

We found a great place where we can get up to 60 pounds of produce for $10.  Yee haw!  Now, we have eggplants, cucumbers, green peppers and tomatoes in abundance.   Here’s what we’re planning to make:

Our Dairy Free, Gluten Free Menu Plan

Sunday

Lunch–Salmon, Tomato and Basil Bruschetta (with gluten free bread)
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Dinner–Oven Fried Eggplant (without the cheese and with gluten free bread), Marinated Cucumbers, Tomatoes, and Onions

Monday

Lunch–leftovers or Crockpot Paleo Chili (from the freezer)
Dinner–
Salmon Patties, Grilled Eggplant (using oil instead of butter)

Tuesday

Lunch–Hot dogs, green beans, homemade french fries

Dinner–Beef Stew with Carrots, Potatoes, and Peas

Wednesday

Lunch–Sloppy Joes over baked potatoes, carrot sticks
Dinner–Stuffed Green Peppers (We made this recipe last week but cooked it in a skillet with the peppers diced and mixed in.  Everyone loved it, so it’s on the rotation again.)

Thursday

Lunch–leftovers
Dinner–Dinner out

Friday

TBD

For more meal planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

Comments

  1. The Bruschetta looks great!

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