We are finishing up schoolwork, so we can enjoy our Spring Break coming up! We have a vacation planned, but it is a surprise for the kids. They know we are going somewhere but do not know where or with whom. 🙂 I am pretty excited to surprise them.
This week’s menu is a simple one. With packing and getting the dog boarding stuff situated (always a joy – NOT) and my husband being super busy at work, I needed to plan some simpler meals. I am still pretty selective with my gluten intake. I have steered clear from some of the more major problem-causing sources, which include store-bought breads. This includes restaurant bread, too….so it was a bummer when my husband wanted Jimmy John’s last week! I am finding it easier when the gluten items are made here at home, so I wonder if it is more the preservatives or fillers or whatever added for the extended shelf life of the store-bought stuff. Not really sure, but I will continue to avoid for now.
With that in mind, I planned out a few alternatives items for myself in a few of the meals. The kids and husband can still have their pasta and breads, but I swapped out a few things for my plate. Not too hard to do, just a few more minutes of prep at dinner time.
Pancakes (eggs for me)
Coffee Cake (eggs and bacon for me)
Oatmeal muffins and yogurt
PB& J for the kids, leftovers or salads for me
Crockpot Garlic Parmesan Chicken, Potatoes and Carrots
Tomato Soup with Chicken, salad
Turkey Taco Lettuce Wraps, Roasted Sweet Potatoes, Green Beans
Sloppy Joe in a Bowl (rice), Salad, Raw veggies and ranch
All-Day Chicken Soup, salad, fruit
Honey Mustard Chicken, Green beans, carrots
Baked Pasta Casserole (salmon cakes for me), salad
Breakfast for Dinner
Honey Shrimp and Veggies, Salad