100_5689aWe bought a whole hog, so our freezers are stuffed with meat.  We also have a fall CSA that is coming to our house every week and providing us with lots of yummy greens and squash.  So much squash.  We’re loving it, and even the kids, who were reluctant squash eaters, are learning to enjoy it.

We also have our refrigerator full of apples, and we froze grapes, plums, strawberries and blueberries this summer, so we’re well stocked.

We’re so well stocked that we decided to have a no spend challenge (including a pantry challenge) for the first 3 weeks of November.  Come back on Tuesday when I share all the rules we’ll follow and how we’ve done so far.

This week’s menu plan:

Gluten Free, Dairy Free Menu Plan

Lunch:  Sausage & Vegetable Stuffed Delicata Squash
Dinner:  Taco Salad with Guacamole

Lunch:  Stuffed Acorn Squash
Dinner:  Pork Chops with Homemade Applesauce and Broccoli

Monday:  Taco Salad with Guacamole

Tuesday:  Tuscan Vegetable Soup (I’ll make a variation of this recipe with the veggies I have including carrots, celery, and kale)

Wednesday:  Chicken Apple Sausage, Kale and Rice Soup

Thursday:  Sweet Potato and Kale Soup (minus the miso and curry)

Friday:  Acorn Squash and Apple Soup (minus the curry)

All this soup on the menu makes me want a big, crusty loaf of bread to serve on the side.

If you’re gluten free, what’s your favorite side to serve with soup in place of the crusty bread?

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


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