Sunday has rolled around again and it’s time for Gluten Free Menu Swap. This week’s Swap is hosted by Sally at Aprovechar, so stop by her blog on Monday to get the full roundup.
My menu this week was based on the staples that I already had in the pantry: rice, beans, and gluten free pasta. I also tried to minimize the meals with tofu, since we ate at least 4 lbs. of it last week. We’ll only eat about half of that this week.
I’m also excited to be using my new slow cooker this week. My mom gave it to me for Christmas, but I’ve been slow to use it. The only recipes I’ve ever cooked in a slow cooker were meat-based, so I need to find some good vegetarian recipes. This week we’ll be trying a stew for supper and oatmeal for breakfast.
I just posted the first part of my “10 Strategies to Reduce Your Grocery Bill” series, so I wanted to share my month to date grocery spending:
February 2nd: in-between trip at the Western (a local grocery) $23.75
February 4th: groceries for this week’s menu (Whole Foods) 156.41
Total Month to Date: 180.16
February’s Spending Goal: 600.00
Monday: Book of Yum’s Vietnamese Summer Rolls with Heavenly Peanut Sauce, small Spinach Onigiri
Tuesday: Twice Baked Potatoes, Braised Carrots, Green Beans
Wednesday: Eggplant and Tomato Stew with Garbanzo Beans (slow cooker recipe)
Thursday:Black Bean Tacos
Friday: Nana’s Texas Spaghetti , Green Salad
Sunday: Fried Brown Rice
Week day Breakfasts:
Light & Fluffy Biscuits (I froze 2/3 of the batch I made this morning)
Plantain & Pecan Pancakes (leftover from Saturday morning)
Overnight Oatmeal 2x (slow cooker recipe)
Hashbrowns & Scrambled Eggs
Leftovers or PBJs
Fresh & Canned Fruit
Hummus w/ carrots or tortilla chips
Baba Ghanoush w/ carrots or tortilla chips
Here are a couple of pictures of David playing.