Meals & Snacks I Made Ahead: Meal Prep, September 22, 2019

Gluten Free, Dairy Free Meal Prep

A few weeks ago in my meal prep, I made Mexican Egg Skillet the way it was supposed to be, with zucchini and egg and all of the rest of the ingredients.  I don’t know what it was about that combo, but it tasted really gross!  I couldn’t eat all of the servings I had made to last through the  week, so I gave it to my husband, who eats anything.

This post contains affiliate links.

This week, I decided to give Mexican Egg Skillet a try again, but with a few changes.  I replaced the corn with diced red peppers, I left out the zucchini, and I added shredded chicken.  When I heated it up, I put a little Daiya cheddar style shreds on top.  It was delicious this way!

Here are all of the meals I made this week:

Dairy Free Gluten Free Meal Prep

Meals

Mexican Egg Skillet (replacing the corn with red peppers)

Hashbrown Quiche Bake

Tuna Noodle Casserole

Snacks

No Bake Peanut Butter Blondies (I made these a few weeks ago, and, to my surprise, the kids LOVED them!)

Chocolate Oatmeal Energy Bites

Menu Plan for the Week

I still have a freezer stocked with all of the freezer meals I made a few weeks ago, so menu planning this week is a breeze.

Monday–Tuna Noodle Casserole

Tuesday–Maple Dijon Salmon (from MyFreezEasy), rice, broccoli

Wednesday–5 Ingredient Chili (from MyFreezEasy), Schar Gluten Free Grissini

Thursday–Slow Cooker New Brunswick Stew (from MyFreezEasy)

Friday–Omelets, hashbrowns, applesauce (2 kids will be going to a party, so the three of us will have an easy dinner)

Saturday–BBQ, french fries, carrot sticks, cucumbers, saladd

Sunday–Beef & broccoli stir fry

For more menu planning, visit Menu Planning Monday and Celiac Family.

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.