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.

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