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

Wednesday~Leftovers

Thursday~Herb Roasted Pork Tenderloin, parmesan garlic potatoes, corn on the cob & salad

Friday ~Pizza night (most likely homemade)

Saturday~Maybe Chipotle!

Baked Goods

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.  🙂