Anyway, back to the food! End of summer and early fall still leaves plenty of time to grill. I love to grill pizza, sausages, steak, chicken, pork, salmon, shrimp, corn, green beans, zucchini and I could keep going. To make our grill gluten free, I scrubbed it down and then turned all the burners on and let everything just cook off for about 30 minutes. When I grill something with gluten, like pizza, I usually cover that section of the grill with foil and go through the heating process before the next time I grill. I'm probably going a little overboard, but better safe than sorry!
I'm starting to see my favorite fall foods in the grocery stores...butternut squash, acorn squash, I can't wait! That however means its also back to school and for me back to work! My kids will all be in school full day so that means three lunches to make, everyday. I have to also send a snack for my 1st grader and donate bulk for the class for the twins and make sure Paul has a selection of gluten free snacks at school. My entire Friday was basically spent at 2 different grocery stores and I still didn't get everything! Luckily the 2nd store (Big Y) has a Kid's club, where the kids are happy to play the Wii while I shop, but of course make the sitter buzz me while I'm in the middle of checking out because they have to the go the bathroom :)
Here is what my menu plan looks like for back to school week, starting with tomorrow, Tuesday (the first day of school!):
Breakfast - oatmeal and fruit (if I find the energy tomorrow I will make THIS one in the crock pot over night, if not it is Chex gluten free oatmeal packets. (Oats are inherently gluten free, but are often grown and/or processed with wheat, so you have to make sure it is gluten free if you need that).
Lunch - Leftover asian noodles (used rice noodles and gf soy sauce with leftover grilled chicken for dinner on Monday night), hummus with carrots and fruit
Dinner - Grilled cheese and french onion soup in the crock pot. I have adapted the recipe linked from my earlier blog post and just throw everything in the crockpot (substitute white balsamic for the beer) for 6-8 hours on low.
Snacks - yogurt, grapes
Breakfast - hard boiled eggs with fruit
Lunch - ham and cheese or sun butter (hopefully the kids like it! I have never used it before) and jelly sandwiches with fruit. (I use Udi's bread for Paul)
Dinner - pancakes [King Arthur Flour's GF pancake mix or Bisquik's GF pancake mix are the best I've found so far, until I make my own blend :)] and sausage with fruit
Snacks - cheese and crackers, bananas
Breakfast - cereal and fruit
Lunch - turkey and cream cheese roll ups, celery, sunbutter and craisin "ants on a log" and pretzels
Dinner - Pasta with meatballs (going to try ronzoni gluten free) and the meatballs are Mama Mancini's Gluten Free from the fridge section in Shaw's. I add some fresh ricotta and basil. Yum.
Snacks - yogurt, plums
Breakfast - Toast with peanut butter and honey and fruit
Lunch - ham and cheese or sunbutter and jelly sandwiches with fruit OR Leftovers
Dinner - Pizza (I usually use Udi's GF crust for the kids and whole foods or trader joe's pizza dough for Tim and I) served with salad or carrots and hummus and fruit.
Snacks - celery, cream cheese and craisin "ants on a snow covered log", pirates booty
Coming up...if the cold weather starts to set in, chili with zucchini cheddar corn bread and my butternut squash soup! all in the crock pot :) Stay tuned! I'm writing down my ingredients now so will actually have measurements for recipes!
Good luck with the new school year everyone! You can always ask Mamma if you need any new ideas or have a question about what to make! Just email me at firstname.lastname@example.org.