Hope those of you here in the United States enjoyed a wonderful long weekend. I know we did…but it goes by so fast!
Here is another version of the squash casserole I made the other day. I can’t decide, honestly, whether I like this one better than the previous one – but they were both satisfying and delicious. This one had a lovely combination of sweetness from the sun-dried tomatoes and freshness from the herbs. It took some considerable self-control not to eat the entire casserole in one sitting. I even enjoyed some of the leftovers for breakfast. (Of course, I’m a big fan of just about any tasty leftovers for breakfast!)
This week’s meal plan is somewhat short, and not quite as organized as usual. We’re eating a lot of what’s already on hand – we have some meat in the freezer, a lot of swiss chard that I pulled from the garden today, and the pantry holds quite a few goodies. In addition, we have activities that aren’t allowing for much in the way of dinner preparation time. So while I’ve written down a few things, it’s mostly a chance for me to wing it a bit.
Breakfast: Teff and Millet Pancakes (I thought they were pretty tasty, but the family didn’t agree. Still trying to come up with a whole grain pancake recipe that everyone else likes!), fruit smoothies
Also making hard-boiled eggs and beef jerky for the coming week
Breakfast: leftover pancakes with nut butter, 1/2 banana, and maple syrup
Lunch: leftover shepherd’s pie, swiss chard
Dinner: grilled chicken on salad
Breakfast: gluten-free cornflakes with almond milk, raspberries, hard-boiled egg
Lunch: grilled chicken with salad
Dinner: Quinoa pizza with spinach or swiss chard
Breakfast: green smoothie with spinach, pineapple, and mint
Lunch: leftover pizza
Dinner: Lettuce wraps (made with turkey, and omitting oyster sauce, using gluten-free soy sauce)
Breakfast: gluten-free cornflakes with almond milk, banana, hard-boiled egg
Lunch: leftovers or egg or tuna salad sandwich with gluten-free bread, baby carrots, celery sticks
Dinner: the husband might be in charge of this one for the kids, as I have a soccer game during dinner time
Snacks include baby carrots, oranges, Tanka bars, and brown rice cakes
Alright, I’ve kept you long enough. Here’s the zucchini and sun-dried tomato casserole!
Zucchini and Sun-Dried Tomato Casserole
2 T olive oil
4 c sliced zucchini
1 t chopped fresh sage
1 T chopped fresh parsley
½ t chopped fresh thyme leaves
½ c soaked and chopped sun-dried tomatoes
½ t smoked paprika
Salt and pepper to taste
1 T ghee or olive oil
¼ c almond flour
½ c cheddar cheese alternative (I used Daiya)
Preheat the oven to 350 degrees. Grease a casserole dish and set aside.
Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute zucchini for about 8-10 minutes, or until softened. Add herbs and sun-dried tomatoes and continue to sauté for another minute. Season with salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire) Transfer the vegetables to the casserole dish. Top with Daiya cheese.
Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.
Bake uncovered for 25-30 minutes.
This meal plan post is linked to Gluten-Free Menu Swap over at Celiacs In The House.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.