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Weekend Food Prep!

Saturday, September 21, 2013

This is my weekly gluten-and-dairy-free meal plan!
Today I made....

-*Slow Cooker Beer Chili*
(doubled recipe to freeze some for later, Used 10 oz of gluten-free beer. Used olive oil instead of canola, added celery and bell pepper, and 1 tsp arrowroot powder to thicken. When it was done I added some leftover butternut squash soup for extra sweetness and vitamins).
-Baked spaghetti squash (to eat w/ chili)
-Sauteed sweet peppers, onion, garlic, russet potato, kale, and organic sausage (sauteed with a bit of chicken stock, GF beer, black and red pepper).
-Chopped veggies for snacking and dipping
-Paleo Pumpkin Walnut Muffins

Meal plan later in the week includes...

-Indian fish curry (carrots, cauliflower, ginger, garlic, onion, bell peppers, ground cashews, and raisins).
-Grilled chicken breasts, dijon bacon brussels sprouts, baked sweet potatoes.
-*Chicken Enchilada Casserole* southernfood.abou
(using vegan cheese shreds instead of cheese and sprouted corn tortillas... making guacamole to go with it).

I'm going to grill extra chicken breasts on Wednesday, and use the leftovers to make the enchilada casserole on Thursday. I also bought some amazing honeycrisp apples, red grapes, and bartlett pears for snacks this week.
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