It’s been quite some time since I have shared a weekly menu with you all, but I can tell you it is much needed in my family!
Without a menu to keep me on track for dinners each week, I have lacked the motivation to cook, my family has eaten out more than we would like and I hit an all time low last week when Wendy’s was dinner for two out of the seven nights. Eeeek! Processed foods just aren’t something we choose to eat much and when we do it really takes a toll on our moods, systems and cravings.
Unfortunately, the last month has been really tough with unexpected household project debacles, one planned seven day trip for my husband just as project debacle #1 happened and another four day unplanned trip. It was just a hot mess around here, but despite our fast food binge, we are still alive. 😉
This weekend is the first time I have felt like I can take a deep breath and sit down to pull together a weekly menu. Slow cooker meals are a life saver especially when they are simple, minimal cleanup, and super tasty!
Let’s take a look at what’s cookin’ this week…
** Click the recipe title for the full recipe. Bookmark or Pin so you can easily reference when you are cooking. **
- The link above will take you to a Portobello “Philly Cheese Steak” recipe that you can adapt by throwing all the ingredients into a slow cooker. It’s a vegan and gluten free recipe. My recipe is out of The Vegan Slow Cooker cookbook.
- Potato chips, french fries or sweet potato fries
- I try to keep all types of sugar intake low, so I will use only 1/4 cup of honey
- If you are grain free look for Plantain Chips. They are a super yummy corn chip substitute and make great nachos!
- Buy only organic corn tortillas if possible or look for the non-GMO verified logo if organic is not an option
- Black Beans simmered with a can of Diced tomatoes with Green Chilies
- Your favorite salsa and guacamole
- For a dairy free alternative try a Paleo Tzatziki Sauce
- For gluten free look GF pita bread or if you have time make a big batch of GF Flat Bread. Freeze what you don’t use for another time. When ready to use again, thaw at room temperature and warm in the oven when ready to serve.
- None needed 🙂
- Look for pumpkin puree in a box or can that has a BPA free lining
- Use a low sodium broth
- If gluten free go with a GF corn bread mix and make muffins
- From scratch, give this grain free recipe a try
Homemade Pizza Night
- My family loves making pizza on Fridays, but homemade dough just isn’t our thing. 🙂 I love Trader Joe’s gluten free flatbreads found in the fridge section near the pre-made salads. They come in a two pack and are the perfect individual sized pizza.
- Each week or two we have a different pizza “theme”. Last week was made these Bacon Blue Cheese Burger Pizzas that were mouth watering. My son who is dairy free had all the ingredients minus the cheese.
- Get creative and pull what you have on hand out of the fridge and pantry. You’ll be amazed at the combos you come up with and how fun it is for your kids to get creative.
- Don’t forget the pizza sauce!
- Garden salad or ceasar salad
- Grain free sub cauliflower rice for regular rice
- Gluten free sub tamari for soy sauce
- Gyoza aka Pot Sticker (look for GF in your freezer aisle)
- Use an organic, low sodium chicken broth if possible
- Boil up your favorite pasta or GF pasta to pour the marsala over.
- Whip up your favorite salad.
There you have it! Seven days of slow cooking to make life a little easier. If you haven’t tried planning out your menu for the week, take it from me…two visits to Wendy’s in one week…knowing what you are cooking each night is the way to keep your family at home for dinners. Plus, the nutritional benefits are well worth the effort despite the temptations of fast food.
Have a wonderful week my friends!
Mangia, Mangia | Kate