Today's menu plan is being posted late because I ended up spending the day canning peppers at my parents' house. It's an easy procedure, but time consuming. The up-side is that we will now have enough homemade roasted red peppers on hand for antipasto, salads and sauces for the next year. Worth the work.
Unfortunately, that means that while I cooked a few of my meals in advance, I didn't cook them all, and I didn't take photos. Sorry!
Monday: Gluten Free Spaghetti and Turkey Meatballs & a Romaine Lettuce Salad
Tuesday: Hearty Beef and Vegetable Soup with Gluten Free Garlic Bread
Wednesday: Quinoa Pilaf with Eggplant and Yellow & Green Zucchini & Beet and Goat Cheese Salad
Thursday: Pulled Pork Tacos with Salsa and Homemade Guacamole
Friday: Bacon & Eggs, Sauteed Swiss Chard with a side of Rice & Peas
I don't think I even knew peppers could be canned. Yum!
ReplyDelete