Menu Plan Monday 11/18/2013
I had a WONDERFUL time at the Ladies’ Retreat with our church this weekend! And, now that I’ve done two days worth of dishes, surveyed the house, declared it a disaster zone, and called off our regularly scheduled plans tomorrow to deal with it, it’s time to get this week on track with a Menu Plan!
You’ll see that tomorrow’s breakfast plan is what I like to refer to as the “out of a box” variety. We don’t actually do cereal all that often. Sometimes, though, it’s just the fastest way to get people fed. A few months ago, I was trying to figure out a way to add flavor to some of the unsweetened cereals we keep around (like brown rice crisps, and quinoa crispies) without just adding honey (or straight up sugar as my, ahem, husband has a preference for), and I decided to try adding some chocolate peanut butter.
Turned out, that was a hit with the kids, too. We’ve tried it two different ways. The kids prefer it with the Peanut Butter & Co Dark Chocolate Peanut Butter (13g fat, 7g sugar per serving), but I prefer it with the PB2 Chocolate Peanut Butter (1g fat, 3g sugar per serving). Have you heard of or tried the PB2 products? They’re very interesting. I like them. Basically, they roast the peanuts for the peanut butter, and then squeeze most of the fat out, and grind the peanuts into a powder. To create peanut butter, you just mix 2 tablespoons of the powder with 1 tablespoon of water. And, if you want to add them to a smoothie or something similar, you can just add the powder without re-hydrating first. Again, I like them! And, I like adding the chocolate peanut butter powder to a bowl cereal to make an “out of the box” breakfast more substantial. Sometimes I re-hydrate it first, sometimes I don’t. It just depends on what I’m in the mood for.
And now, here’s the menu plan for feeding people this week:
Cereal with Peanut Butter
Leftovers – clean out the fridge!
Oven Baked Salmon, Purple Hull Peas, Panfried Kale
Pizza with cauliflower crust
BBQ Pork, Corn, Baked Beans, Green Beans
Leftover Baked Oatmeal
Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas
Tomato Soup, Grilled Cheese on GF Bread
Shrimp and Alfredo Pasta, GF Zucchini Patties
Leftover Gluten Free Pancakes
Hummus, GF Pita (NEW), Carrots and Apples
GF Coconut Flour Muffins
Leftovers from the week or Out
Tostadas with Beef and Refried Beans
Leftover GF Coconut Flour Muffins
Baked Potatoes with BBQ Pork
Snacks for the week
If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.
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