School is back in swing & the weather is reminiscent of fall already! Today it was 66 degrees & breezy! Cool enough for us to turn off the A/C, open windows & put on a sweatshirt! I am so excited about fall baking & cooking! I love apples & pumpkin, 2 fall favorites. I can’t wait for the pumpkin ice cream to show up on the shelves again. Toss in some chocolate chips…YUM!!
This week’s gluten-free menu swap is being hosted by Book of Yum and the ingredient of the week is eggplant! One of my favorites! I have done so many things with eggplant recently. I could eat it daily and be happy. Here I ate it sauteed with other veggies over quinoa & sweet potato. Here is an Easy Eggplant Parmesan that I am hopefully making for lunches this week. I also like it on pizza or used as the “bread” for a portabello mushroom burger. Thanks for hosting this week, Sea!
Here is my plan for the week:
Sunday ~ Burgers (recipe t0 follow), sweet potato steak fries, fresh green beans, raspberries w/chocolate ice cream
Monday ~BBQ chicken breast, baked brown rice, broccoli & salad
Tuesday~Spaghetti/Easy Eggplant Parmesan, asparagus & salad
Friday ~Pizza night (most likely homemade)
More Zucchini Bread
No-bake Oatmeal Cookies (recipe to follow)
New recipe from cookbook that I am reviewing..will share later this week..top secret! SHH!!
I hope you all have a great week! Don’t forget to stop by Orgjunkie for more fun menu ideas. 🙂