Happy Easter & A Weekly Menu Plan

Happy Easter to those that celebrate.  We are going to be having Aaron’s parents over for a mid-day Easter dinner today.  I am going to be preparing the meal.  I will be making Herb Roasted Pork Tenderloin (or Perfect Pork Tenderloin as I called it in this post).  I will be serving baked sweet potatoes & baked Idaho potatoes with a small toppings bar (brown sugar, cinnamon, butter, cheese, bacon, sour cream, salt, pepper, red hot, whatever you like) on the side.  For veggies I will be making just simple steamed broccoli (though I would love oven-roasted broccoli or carrots, my oven will be very busy as it is) and a mixed greens salad with lots of toppings to choose from.  We will have Buttermilk Cornbread made from Gluten-Free Pantry’s mix (usually I make mine from scratch, but these mixes were on clearance at Meijer, so I picked some up).  For dessert, I am making a Lemon Bundt Cake with Lemon Icing.  YUM!  I will share the recipe/method for that later on this week.  🙂

The rest of our week appears unusually calm; dare I say that?  Yes, normal schedules & school will be going on.  Wait, I just remembered.  Not so calm.  LOL!  Jon’s 13th birthday is Friday!  YIKES!  That makes me a little scared for a couple of reasons.  First, I am getting old.  Second, I will be the “official” mother of a teenager!  He has been practicing the “teen attitude” for a while, though, so he has got it down, no worries.  We will be having a small cook out on Saturday for family and Jon will have a couple of friends over the following Friday to spend the night. 

Sunday ~ Easter dinner as listed above

Monday ~ Leftovers from Easter

Tuesday ~ Filet Mignon on the grill, parmesan pea risotto, roasted broccoli & salad

Wednesday ~ Mexican Pizzas (soft tacos for Jon), corn & salad

Thursday ~ Pulled BBQ Pork , sweet potato french fries (baked), roasted asparagus & salad

Friday ~ Calzones (Jon’s b-day dinner choice), veggies & salad

Saturday ~ Cook out!  Aaron is in charge of grilling up burgers & chicken breast; baked beans, corn on the cob & mixed greens salad to go along side.

Baked Goods for the Week

Lemon Bundt Cake with Lemon Icing

Snickerdoodle Cake (Jon’s B-day) (Friday/Saturday)

PB Cookies

Pamela’s Bread for sandwiches (Friday)

Cheryl at GF Goodness is hosting this week’s GF Menu Swap.  Thanks for hosting, Cheryl.  The ingredient this week is flaxseed.  I am just learning how to cook with flaxseed in my baking.  I like the nutrition that it adds to baked goods & foods.  Who can’t use more fiber in their diet?  I have been adding about 1TBSP to my GF Oatmeal when I have that for breakfast to boost the fiber up a bit. 

Also, don’t forget to check out Orgjunkie for lots more meal planning ideas. 

I hope you all have a wonderful week! 

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2 Responses

  1. Great looking menu…..Gluten-free, for Celiac’s! I am cooking egg-free for Eosiniphillic Esphogitis, for my son. He has struggled since he was 5 weeks old, with Failure-to-Thrive. I have found some great boxed desert mixes, they have gluten-free also….CherryBrook Kitchen. I find them at Whole Foods in Birmingham, AL. I have a friend whose child has been diagnosed with Celiac’s…I will refer her to your blog! Thanks! Have a great week!

  2. Thank you so much, I really appreciate it!

    I have used a couple of CheryBrook Kitchen’s mixes before….they carry them at our local Meijer, Kroger & Giant Eagle. 🙂

    Hope you have a nice week, too!

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