I hope everyone had a nice Thanksgiving. Our family ran the Turkey Trot, then went home for a relaxing family dinner. So nice! My kids had off for the entire week and my husband for a 4 day weekend. It was great hanging out together. We got the tree up and the kids have been decorating it. They are super excited to get the Christmas things up around the house. And I got some baking done:
I also got my cupcakes entered into the Iron Cupcake: Earth challenge. This month’s ingredient was cranberry. There are some amazing cupcakes over there you can vote on until December 5th at noon (central time). Check it out! I think mine is the only gluten and dairy free one, but there are a couple of vegan cupcakes and a raw cupcake entry, also. This was a lot of fun! Next month’s ingredient is Chocolate with a twist.
My menu plan this week is easy-peasy, focusing in cleaning out my fridge from last week (what already wasn’t put away in the freezer or eaten over the weekend) and making my meal time easy on me as I take care of some work around the house and for an upcoming class and training I am doing next week. Head over to Laura’s for Menu Plan Monday for an amazing list of menu plans. And for gluten free menus, go see Sara at Heart of Cooking who is hosting this week. Her menu is gluten and dairy free! Woo-hoo! She picked persimmon as her ingredient of the week.
Monday: Back to school for the kiddos!/orchestra/Boy Scout meeting/Girl Scout leader meeting
Turkey Wild Rice Soup and a salad
Tuesday: Piano lessons
Meatballs and homemade sauce, gluten free pasta and a salad
Wednesday: Mommy volunteers in elementary school library
Thursday: Mommy helps in kindergarten
Friday: NO Gluten Free-zer Friday this week/Yearbook meeting/Kindergarten field trip to the Capital/Club 56 fun night
Roasted Fish with Potatoes, Tomatoes and Olives and a salad
Saturday: Mommy teaches a class (cookies, cOoKiEs, COOKIES!! Woo!)
Slow Cooker White Chicken Chili (double batch and freeze half for another day) and a salad