We’re enjoying a bounty of fall goodness, though I must confess, after weeks of acorn squash, we’re getting ready for a break. We’ll serve it again this week and then take a break until after Thanksgiving to eat some more.
Here’s our menu plan for the week:
Gluten Free, Dairy Free Menu Plan
Saturday
Lunch–Sausages with Acorn Squash and Onions
Dinner–Leftover soup, homemade gf banana bread, sauteed spinach
Sunday
Lunch–pork chops with applesauce, roasted carrots and turnips
Dinner–Stuffed Acorn Squash with Rice and Veggies
Monday
Lunch–Leftovers
Dinner–Crockpot Paleo Minestrone Soup (I haven’t had tomatoes now for almost a year because I’m following the Paleo AI plan. I’m slowly transitioning back to regular Paleo, so I can’t wait to see how I do with this meal!)
Tuesday
Lunch–Spaghetti & Meatballs
Dinner–Paleo Chili, sauteed spinach with bacon
Wednesday
Lunch–Leftovers
Dinner–Southwest Beef Roast with carrots and onions (the roast recipe comes from eMeals‘ Paleo plan)
Thursday
Lunch–hamburgers, baked potatoes, carrot sticks
Dinner–Ground Beef Goulash (x2 so one can go in the freezer), sauteed spinach
Friday
TBD
For more meal planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.
Wow I want to move in to your house! You make it seem so easy but whenever I try to cook, it always turns out to be a disaster!
I’m finally learning to cook without a recipe. 🙂 It only took 20 years! Keep at it.
Hope the Minestrone Soup works for you. Have a great week!
I love Roasted Acorn Squash.