|Some of the squash at the local farm.|
Now that we are gluten and dairy free, I am not finding it hard at all. It gets easier and easier as time goes on. I am participating in a blog hop called "Menu Plan Monday" and here is what we are planning this week with the theme of butternut squash in mind:
Monday: Grilled Salmon with corn salsa and quinoa made with homemade chicken stock.
Tuesday: Fried chicken (dusted in all-purpose gluten free flour - mostly garbanzo bean flour) with leftover quinoa and sauteed broccoli and cauliflower.
Wednesday: Leftover fried chicken salad with sliced almonds and dried cranberries. My husband does his in wraps because it is more filling and he is not gluten free.
Thursday: Sauteed butternut squash, pork and the rest of the broccoli and cauliflower.
Friday: Pick up night, I will probably grab some chili from the freezer. I made a huge batch of it and we froze some for easy dinners.
Saturday: Slow-cooker pulled pork with fresh-made coleslaw. Again, my husband will use his tortillas to wrap this. I like my pulled pork and coleslaw in a bowl, it is satisfying enough for me.
Sunday: Left-over pulled pork.
|Desmond checking out the pumpkins at the farm.|
The theme this week was butternut squash and I will be sauteing it for a dinner this week, but I also love squash and got some from a local farm. My husband is not fond of butternut squash soup, so I am making it for lunch for myself this week. Check back on Wednesday for how I changed this creamy soup to be gluten and dairy free.