It’s Monday and time to get ready for the next week. Usually I do this on Sunday, but today is like a Sunday since it’s a holiday for me! I had a friend ask me how I keep myself and my freezer organized. Often times people have frozen items in their freezer and they forget what is in there. The solution? Make yourself a list on your freezer making day. Be sure to include how many meals you have made. For example, I made hot pockets the other day. I made sure to note that I put 6 in the freezer. Then as you use them, change the quantity in the freezer. Each week, start with a clean menu board. I have a white board on my freezer with the days of the week listed. Start by marking off any days that you know you won’t be eating at home. PErhaps you have a meeting or your child has a performance. Then look at your list of freezer contents and start making choices. Pull out the first 2 or 3 to start defrosting in your fridge, if they need defrosting. Don’t forget to plan for left overs if your family is a left over type of family. A weekly menu keeps you organized and prevents the question: “What’s for dinner tonight?” and “I didn’t defrost it!”
Last night was supposed to be pizza. The only problem was that my family went bowling and due to a detour, got home later than planned and had no time for the dough to set. Thankfully I have grilled chicken breasts sitting in the fridge and freezer all the time, so quesadillas were a quick dinner! Tonight will be pizza. As an added bonus I will be making pizza muffins with the extra pizza toppings.
This week’s menu is:
Tuesday- Flank Steaks
Thursday- Left Overs
Friday- Cilantro Chicken
Saturday- French Dip Sandwiches
Sunday- Left Overs
Make it a great week and enjoy your family time!
This recipe is adapted from Once A Month Mom- it started out as a gluten free recipe.
I traded the gluten free flours for 2 cups total unbleached flour. I also used pizza sauce (left over from the pizza I was making for dinner) in place of the tomato sauce and omit the seasonings. (They are in the sauce already.)
Gluten and Dairy Free Pizza Muffins
Author/Source: adapted by Angela from Kathey @ mennonitegirlscancook.com and Ina @ glutenfreedelightfullydelicious.com
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup sweet rice flour
- 1 tablespoon gluten free baking powder
- 1 1/4 teaspoon xanthan gum
- 2 eggs
- 1/2 cup dairy free milk substitute of choice
- 1/4 cup oil
- 7 tablespoons gluten and dairy tomato sauce
- 1/2 cup finely diced onion
- 3/4 cup finely diced ham or pepperoni
- 1/2 cup finely diced green or red sweet bell pepper
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt or pepper, to taste
- 1 cup shredded gluten & dairy free cheese substitute, optional
Heat a frying pan on low to medium heat with a little drizzle of olive oil. Add in the onions and garlic, sauteing until translucent. Then add in the diced ham, peppers and seasonings, sauteing another 3 minutes or so. Add in the tomato sauce, and simmer 3-4 minutes, removing from heat to cool.
In a mixing bowl, combine the flours, baking powder and xanthan gum. In a smaller bowl, whisk up the eggs really well, adding in the milk and oil, whisking to combine. Add the egg mixture to the flour mixture, begin stirring, then add in the tomato sauce mixture, stirring to combine. Mix in the cheese substitute if using, and drop by large spoonfuls into oiled muffin tins.
Bake at 350 degrees about 25-30 minutes. Remove to cooling rack.
After muffin cool completely. Place in zip-close style freezer bags, removing as much air as possible. Seal, label and freeze. To serve: Thaw. Eat at room temperature or warmed through in microwave.
Here’s the link to the GF recipe: http://onceamonthmom.com/gluten-and-dairy-free-pizza-muffins/