Even though it doesn’t feel like fall here in Arizona (we had a high of 97 yesterday), I am enjoying all of the fall fruits and vegetables.
We’ve been lucky to happen upon bulk organic apples at .60 to .75 a pound. We’ve made many batches of applesauce, and this week we’ll be buying 30 pounds of Fuji apples that will hopefully stay crisp in our refrigerator for a few months.
Another one of my favorites is sweet potatoes. I absolutely love sweet potato fries! The theme for this week’s Gluten Free Menu Swap is sweet potatoes, so visit some of the other bloggers’ menu plans to get more great ideas how to use sweet potatoes.
Most of my meals this week will be coming from our freezer stash except a new recipe that I can’t wait to try–Sweet Potato Apple Soup.
Tuesday—Tuna Noodle Casserole (I didn’t get to make this last week because we were out of broth.)
Wednesday–Italian Wedding Soup, homemade garlic bread
Thursday—Sweet Potato Apple Soup, rice
Friday–Pulled Pork, Sweet Potato Fries, green beans
Saturday and Sunday–Dad’s choice
For more meal planning ideas, visit Menu Planning Monday or any of the bloggers below:
Heather at Celiac Family has a number of sweet potato recipes she’s making this week, including Slow Cooker Beef and Sweet Potato Stew. She’s also planning to make Chicken Tacos with Corn and Black Bean Salad.
Bethy at The Girl Who Couldn’t Eat Anything has temperatures down in the 40s, which has motivated her to make Pumpkin Cinnamon Rolls (can I come over for breakfast?) and Gluten Free Lemon Blueberry Bread.