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!! <\/p>\n
This week’s gluten-free menu swap is being hosted by Book of Yum<\/a> and the ingredient of the week is eggplant<\/strong>! One of my favorites! I have done so many things with eggplant recently. I could eat it daily and be happy. Here<\/a> I ate it sauteed with other veggies over quinoa & sweet potato. Here is an Easy Eggplant Parmesan<\/a> 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!<\/p>\n Here is my plan for the week:<\/p>\n Sunday ~ Burgers (recipe t0 follow), sweet potato steak fries, fresh green beans, raspberries w\/chocolate ice cream<\/p>\n Monday ~BBQ chicken breast, baked brown rice, broccoli & salad<\/p>\n Tuesday~Spaghetti\/Easy Eggplant Parmesan<\/a>, asparagus & salad<\/p>\n Wednesday~Leftovers<\/p>\n Thursday~Herb Roasted Pork Tenderloin<\/a>, parmesan garlic potatoes<\/a>, corn on the cob & salad<\/p>\n Friday ~Pizza night (most likely homemade)<\/p>\n Saturday~Maybe Chipotle<\/a>!<\/p>\n <\/u><\/strong> <\/p>\n Baked Goods<\/u><\/strong><\/p>\n More Zucchini Bread<\/a><\/p>\n No-bake Oatmeal Cookies (recipe to follow)<\/p>\n New recipe from cookbook that I am reviewing..will share later this week..top secret! SHH!!<\/p>\n <\/p>\n I hope you all have a great week! Don’t forget to stop by Orgjunkie<\/a> for more fun menu ideas. \ud83d\ude42<\/p>\n <\/p>\n