What We Eat Weekly (Fall/Winter #12)
Here you’ll find our weekly dinner plan! Almost all of our dinners are gluten-free and most are grain-free and dairy-free or can be easily converted. Some weeks we do well sticking to plan, and some weeks…. well, you know. Life happens.
The “coming soon” meals mean I’m working on recipe testing or photos and will have links added as I publish those recipes.
We’re still in soup mode over here, but mixing it up with some lighter things! I also grabbed my Instant Pot cookbook quite a bit this week. Whenever I’m in a rut and can’t think of what to make for dinner I remember — duh. I wrote two cookbooks so there are like… 300+ options right there. *facepalm*
I was working on a video and some photos of an Easy Berry Sauce I’m posting soon, so CLEARLY we needed to have crepes for Brinner Wednesday. It was so good. I had to make a triple batch of crepes to satisfy everyone!
Dinner Menu for Week of March 6th:
- Leftover The Best Steak Chili
- Leftover Creamy Potato Soup (from The Big Book of Paleo Pressure Cooking)
- Paleo Indian-Style Butternut Squash Soup
- Instant Pot Orange Sesame Chicken (from The Big Book of Paleo Pressure Cooking)
- Asian Roasted Broccoli (coming soon!)
- Steamed rice
- Gluten-Free Crepes
- Easy Berry Sauce (coming soon!)
- Breakfast Sausages
- Adapted version of the Tomatillo Beef & Zucchini Taco Soup (from The Big Book of Paleo Pressure Cooking)
- Toppings: shredded cheese, sour cream, tortilla chips
- Date night out with my littlest (Dad’s out of town with the girls)
- Leftover Orange-Sesame Chicken
- Sourdough Pizza ( I love this sourdough pizza crust!)
- Monday was a fun “soup buffet”! I had leftover chili and potato soup from last week, but not enough to feed everyone. So I found some cubed butternut squash that needed to be used and made a simple blended soup. (Mostly for Steve and me since the kids still don’t like butternut squash soups. Sigh.)
- I was happy that Brinner Wednesday made it back on the schedule, too.
- The taco soup I made on Thursday was DELISH. And the kids loved it — no leftovers. I just used what I had on hand, so instead of tomatillos and zucchini, I put diced carrots, a can of diced green chiles, and some frozen corn.
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