Out like a lamb, right?? At least weather-wise it seems that way! Today, the birds are singing, the flowers are blooming, the trees are budding, and there are signs of life everywhere! God is awesome!
I sat down last night to type out my week's menu on powerpoint, and found out that my new laptop doesn't have Microsoft Office on it. My husband didn't think I needed it! That is how I always made my menu plan printables. So, I gave up and went to bed. This morning I had some things I needed to get done, so I decided that I would do my plan on the blog the easy way this week. I need to dig deeper into Google Docs and see if I can figure out how to do them there. But this week I will just list the days and links, and hope that is okay with you all! Old dog, new tricks, but I will get it figured out somehow!
As I said, I am big right now on NOT wasting food. If I make it, we eat it until it is gone. Since I am not taking things over to my daughter's house right now, I am making less desserts. My goal is to make one regular dessert and one gluten free dessert each week. I can always freeze the leftovers, if there are any. That seems to be working for us for now.
So here is this week's menu plan:
B: Oatmeal, Banana, Coffee
D: Hamburger Casserole, Toast (This is an easy casserole to throw together, and I make it in a 9X13 casserole dish. I use gluten free egg noodles or gluten free rotini pasta. I usually top it with slices of Velveeta cheese before I bake it. A favorite of kids.)
Dessert: Chocolate Brownie Cake (this is NOT gluten free)
Monday:
B: Fried eggs, English muffins, Orange slices
D. Grilled Hamburgers with cheese, onions, and tomatoes, Baked French Fries, Frozen Corn
Tuesday:
B: Gluten Free Waffles (recipe on Gluten Free Bisquick box), Sliced apples
D: Italian Sausages on Hoagie Buns with sautéed onions and green pepper slices, Tater Tots, Green Beans
Wednesday:
B: Gluten Free Blueberry Coffee Cake, Canned peaches and pineapple cups, Orange Juice
D: Crockpot Swedish Meatballs over Mashed Potatoes, Peas (we love this dish)
Dessert: Gluten Free Apple Crisp
Thursday:
B: Cold Cereal, Banana, Leftover Gluten Free Coffee Cake from Wednesday
D: Tuna Salad Sandwiches, Chips, Pickles, Cole Slaw
Friday:
B: Amish Baked Oatmeal, Banana, Coffee/Juice
D: Melt In Your Mouth Chicken, Buttered Rice, Broccoli
Saturday:
B: Scrambled Eggs, Sausage Patties, Toast
D: Fathead Pizza (This is really good! And gluten free! I make the crust, bake it for about 10 minutes, put on our toppings which usually are Italian sausage, pepperoni, and bacon, then drizzle pizza sauce over that, then top with mozzarella cheese, and bake it for another 10-20 minutes. I keep checking it after 10 minutes because you don't want it to burn. It kind of firms up after it cools a few minutes.)
That's the plan for this week! I hope you can find an idea or two here, and it helps you plan one or more of all the meals we are eating at home now! Please share how you are doing in the comment section, and let's keep praying for one another! Have a great week!
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