Menu Plan Monday

Last week we had Girl Scout Camp fun, so this week we are just hanging out and relaxing.  I am so excited that the Forth of July is on a Friday this year.  I feel like my kids get to stay up late on a night that isn’t too big of a deal to stay up on.  Woo-hoo!  Less crabbiness for the kids AND Mommy!  (Yeah, I’m a whimp.  I do like my sleep…)

 

Menu Plan Monday is usually at the Organized Junkie’s blog, but she is “unplugged” for a week (I wonder how that’s going?), so it is being hosted this week by Heavenly Homemakers.  Thanks, Laura!

 

 

 

 

 

 

 

 

 

 

This week I am starting to get a few extra things in the freezer for our guests (Aunty and the cousins are coming!  Woo!) at the end of the month so I don’t have to do so much cooking and can enjoy everyone more.

 

Monday:  Mommy works 10 hours/orchestra/band/Boy Scout swim test for camp

Burgers, salad, veggie sticks

 

Tuesday:  Orchestra/Girl Scouts over for cooking for one of our troop’s families

 

Easy Ground Turkey Skillet Dinner 

Serve with a green salad and gluten free garlic bread or over gluten free noodles. 

 

6 servings. 

 

1 tablespoon olive oil

1 20 oz pkg. ground turkey 

2 medium onion, peeled and chopped 

4 tomatoes, chopped (or one 14.5 oz can chopped tomatoes, drained)

5 tablespoons tomato paste 

1 1/2 teaspoons each dried basil, oregano, and garlic powder 

½ teaspoon salt 

¼ teaspoon ground black pepper 

3 medium zucchini or other summer squash, cut in half the long way then sliced into 1/2″ pieces

3 cups of any quick cooking fresh veggies, i.e. asparagus, pea pods, broccoli, bok choy, spinach…

 

Heat olive oil in a large skillet over medium-high heat.  Brown turkey and onion over medium heat until turkey is 

cooked through and onion is soft, about 10 minutes. Lower heat to medium.

 

Add tomatoes, tomato paste, and seasonings. Simmer over medium heat for 10 minutes. 

 

Add zucchini and other veggies and cook for 5 minutes more until veggies are crisp-tender. Serve while hot. 

 

 

Wednesday:  Orchestra/band/soccer practice

(Bake gluten free bread (2 regular-freeze 1- and 1 cinnamon struesel.  Make choc chip cookies- double batch (half freeze for visit- 1/4 make “ice cream sandwiches – 1/4 cookie jar)

            Asian-style glazed pork chops with sauteed bok choy

 

Thursday:  Orchestra

(Bake gluten free bread (2 regular – freeze one – and 1 cinnamon struesel – freeze)

Make gluten and dairy free strawberry and peach “ice cream popsicles for 4th

Curried Chicken Salad Wraps, apricots and strawberries

 

Friday:  Forth of July!  Mommy works five hours, also…

I’ll have Daddy and the kiddos pick what we barbeque, Napa cabbage slaw, veggie platter with GFCF ranch dip, fruit salad (yummy, yummy), gluten free angel food cake with blueberries, strawberries and whipped coconut topping, and gluten and dairy free strawberry and peach “ice cream” popsicles

 

This weekend:  Garlic shrimp with basil, Grilled Garlic Chicken with Gluten free Panzanella salad (done on the grill), corn on the cob if we can find any, pea pod salad with apricots or mango and jicima, roast beef in the crock pot for sandwiches next week… and salad – lots and lots of salad…  Breakfast will be Walnut Waffles with Blueberry sauce (double batch of each – freeze half for Aunty visit)  I also hope to get some peaches, apricots and/or plums put up (in jam, pie filling and nectar form)  That will all depend on the time.  I may just peel, chop and freeze for later.  Also, plant more salad greens, another batch of beets, beans, and bok choy for another crop..  I also have rhubarb in the freezer I need to put up as a jam or as Sunshine Juice Concentrate but that will probably wait for another day.

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