Summer has gone by so fast–I cannot believe that school starts in two short weeks! I am sure that the teachers feel it even worse than I do. Summers have changed drastically since I was a wee tad. I remember getting somewhat bored and having time to read great quantities of books during the summer and now I feel like I’m lucky to have time to sit down to read for a few minutes each day during the summer! I’ve kept things easy this summer and quick! I’ve also seen my grocery bill get higher–and not because I’m buying a ton of convenience foods either! In trying to combat that I’ve made a lot of meals from leftovers including tonight when I made Chicken A La King from some leftover roast chicken from last week! Has your grocery bill gotten higher this summer? What do you do to try and keep it lower?
The theme for the Gluten Free Menu Swap over at Celiac Family is quick and healthy breakfasts for back to school! I’ll be trying some new muffin recipes from one of my favorite cookbooks, “The Allergy Free Cook Bakes Bread”. I can’t recommend this cookbook enough, especially if you are dealing with multiple allergies and not just gluten!
The almond chocolate chip muffins that I made for breakfast! They got rave reviews from the princess!
Breakfasts:
Almond Chocolate Muffins from “The Allergy Free Cook Bakes Bread”
Chocolate Gluten Free donuts for a birthday breakfast
Pancakes, sausage
Smoothie
Simple Grain Free Granola
Lunch/Dinner:
Chicken A La King (from Better Homes and Gardens Cookbook–although it was so easy I almost didn’t need a recipe!)
Pancakes (same as above)
Chicken nuggets (Trader Joe’s gluten-free), sweet potato fries, broccoli
Beans and rice/beans and hotdogs
Pizza
Fish and sweet potatoes
Healthy dessert: Simple popsicles
For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!