Tag Archives: meal plan

Gluten Free Menu Swap – Lunches! September 1 – 5, 2008

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Gluten Free Menu Swap Monday

In honor of the first week of students, I not posting my dinner menu but rather my lunch menu.  This is, after all, the menus that are the most difficult to manage after a summer of coasting in/out of my kitchen at my own leisure.  (Not to mention the freedom of using the bathroom when biology tells me too rather than responding Pavlovian-style to a bell like at school.)

Here are a few teacher secrets for those of you have not ventured in to a classroom since your own school days or who have only ventured through the halls of school in parent-mode:

  • Most of us teachers have night-terrors and mini-freak outs in the days before school starts because we could swear that we’ve forgotten EVERYTHING about how to teach, etc.
  • If you hear heavy-breathing in the hallway on the first day of school, it’s more than likely NOT a couple kids sneaky around for a brief “snog” (love that word) but rather a teacher racing for the copier in the last minute or freaking out about the onslaught of the teenage masses/hormones that we haven’t been surrounded by in a few weeks.  It’s quite an energy change and rather exhausting to readjust to it all.
  • Parent Night, Open House, Meet the Teacher Night or whatever it is called where you live calls forth fear and anxiety in even the most veteran of teachers.  Even though teachers are, basically, public speakers for 6 or more hours of the day…. we do not spend that time talking to our peers.  And no matter how often Parent Night comes around, my knees still shake and I have no conscience memory of what is coming out of my mouth.  <Scary, huh?>
  • It will take us several days/weeks (depends on the teachers) to master the names of the 150 kids that fly through our classroom doors, but that doesn’t mean we don’t see their personalities and enjoy their humor.
  • Sometimes it’s the quiet classes that freak us out the most.  At least when they are talking, you know what they are thinking <usually>.
  • The end of August and the beginning of September are the times of year when we both relish our love of teaching and yet somehow we oft forget that we are competent.

Just to prove my point… as soon as I’m done with this post, I’m off to type up course syllabi and plan my first few days of school.  Despite the fact that I have been slowly stewing ideas in my brain all summer, I’m almost at a white-knuckle panic about it all.  The kids don’t arrive for classes until Wednesday <INSERT MONSTER-LARGE SIGH HERE>.  This gives me time to compare my ideas with colleagues and to set up my classroom a bit longer.

All of this made me want to ask you all about your first days of high school.  What do you remember about them?  What did you do in classes?  (I’m willing to bet that most of you remember picking out your first day of school outfit and checking out class schedules with buddies….but that you maybe don’t remember much about the actual class.  Am I right? LOL)

So here is my snack and lunch plan for the school week.  Forgive me, Gluten-Free Menu Swappers and Meal Plan Monday (OrgJunkie.com) for switching it up a bit.  I usually post our dinner menu, but I thought I would stick to my panic theme.  It seems to be working for me at the moment.    Thank you, Gluten-Free Goodness for hosting the swap this week and to OrgJunkie for hosting Meal Plan Monday as well.

Monday: (No School.  Lunch @ home)  Ham & Egg roll up sandwiches, white peaches and lemonade.

Tuesday:  Leftover Sausage & Zuchini lasagna, quinoa tabouleh, 2 plums and water

Wednesday: Ham & clover roll up sandwich, cherries, strawberry yogurt and lemonade.

Thursday: Ham & white bean soup, white peaches, hummus with veggies sticks and lemonade

Friday: Shrimp-Caesar salad, apple crisp (have to use those apples up!), pumpkin seeds and walnuts, and lemonade.

And for the roll-up sandwiches, I use this recipe. If I want really thin bread, I use one recipe but divide the dough in half and smooth it out as far as possible.  It makes an almost paper thin bread which works well if your sandwich fillings are light and not wet.

Happy Gluten Free Lunches, All!
-Kate

PS.  If you are looking for more GF Lunch ideas then check out these two posts:

  1. Packing up your Gluten Free Lunch (how to pack it up, what I use to pack my lunches)
  2. Gluten Free Lunch To Go:  Ideas for what to pack (a list of general lunch ideas that I have used)

GF Menu Swap, August 25 – 29

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Gluten Free Menu Swap Monday

Tomorrow is the first dread day of meetings for teachers in my district.  And by dreaded, I’m not joking.  I may even be making an understatement.

Tomorrow at 7:45AM, 1,200 teachers will gather in our high school auditorium and watch several PowerPoint presentations. And every word on each slide will be read aloud to us… for the next FOUR HOURS.  OMG. OMG. OMG.

Shoot me now.

Okay – don’t shoot me.  Just have pity on me.

I am getting anxious for all that I have to get done in the next few weeks and my mind is not really wrapped around all of it.  That’s a problem.  However, after 4 hours suffocating in an auditorium (the fans/air circulation is ALWAYS turned off!), I will be shocked back into my working reality and hopefully the ideas will come flowing.

I’m set for lunch ideas. (See these posts if you want some ideas about packing lunches or what to put in your gluten free bag lunch).  Now I just need to get motivated to get back to work!  I’ve been enjoying my summer vacation and have become a whole, balanced human being.  Something rarely seen in the hallways of a high school (especially in June).

To finish up my summer, my sister and her boys have spent the weekend with us.  They showed up on Friday to deliver a crib and have spent every minute and night here since.  Fun, huh?  (To really comprehend this, you must know that she lives 3 miles from me.  LOL)  The Wii has gotten a workout this weekend!

All of this joy and happy kid sounds in the house make me excited to have our own child arrive soon!  I can’t wait… but we have to.  :)

Here’s the menu plan for the week:

Monday:  Leftover madness (Chicken tenders, ginger-spiced squash and onigiri)

Tuesday: Steamed fish and veggies

Wednesday:  Salmon Chowder

Thursday: Taco Salad

Friday:  Pozole

Thank you, Fresh Ginger for hosting the GF Menu Swap this week!  And I’m also submitting this to OrgJunkie.com for the Meal Plan Monday there.  It’s great to get ideas…. my brain is leaky with the return on school and 18+ hour days.  I can use all the help I can get!

Happy Monday, All.
-Kate

GF Menu Swap – August 11th

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Gluten Free Menu Swap Monday

We had a great trip to the local Farmer’s Market today. My fridge is bursting with fresh fruit and vegetables. The blueberries I picked up for breakfast are seriously wonderful. I thought about making something with them, but to be honest, I think just popping them in my mouth fresh and cool is the absolute best. So baking with them? That idea has flown out the window completely.

The other gorgeous food I picked up today were some incredible beets. My mom loves beets – a little fact I never knew until just last year. She picked up some beets at our Farmer’s Market when she was here and I swear there were stars in her eyes. She brought them back to our house and boiled them… staining her hands in the process. Something she swore was completely worth the redness. My dad wasn’t looking too convinced. And when I saw my dad’s face, I knew why I had never eaten beets in my lifetime. She never made them because he doesn’t really “appreciate” them much. Ah ha. Mystery solved.

Needless to say, I’m not a boiled beets fan. However, when I can get fresh beets from the Farmer’s Market, I adore them roasted. And I’ve solved the red-dyed hands look too. It’s as easy as a pair of latex gloves. Yeap. I keep the painting gloves handy during beet season. I, for one, do not appreciate reddened-fingers.

Oh, and the beet greens? They make for the perfect base for a roast beet salad. And that is exactly what I plan to make with them this week.

Ah yes. I love the Farmer’s Market.
It’s the best place to go for inspiration for your menu!

And this week Natalie of Gluten-Free (the originator of the Gluten Free Menu Swap) chose tofu for this week’s main ingredient. And while we do enjoy tofu in our house, I have only one recipe that highlights it this week. I learned how to make this incredibly delicious tofu with ginger and soy when my in-laws were in town. I guess this is the time for me to finally get around to making it. Tofu is actually a very budget-friendly – and incredible versatile.

Tofu comes in many forms. If you are a tofu-neophyte, little reading about the types of tofu and how to use them are all you really need before you get started. Wikipedia has a great summary here and here is a basic page with a chart that lists the basic tofu substitutes. Even if you are not planning to substitute tofu (we don’t, we just cook the tofu to eat that.), knowing what type of protein you can replace will give you a better idea of cooking, etc.

I recently made Inari-sushi which is made from fried tofu packets that are opened up and filled with sushi rice. And Oh. My. Goodness. They are great! Believe it or not, they are the perfect slightly-sweet treat for a lunch box for me sometimes. In honor of Natalie’s choosing tofu, I’ll post that recipe this week sometime.

In the meantime, I want to thank Jyesika at Wheatstate Celiac for hosting this week’s menu swap. And I will also be submitting this to Menu Plan Monday on Orgjunkie.org. It was incredibly helpful and motivating for me to participate there are well.

Here’s the plan, Sam. Let’s see if I stick to it!

Monday: Peach-sweetened Chili with Pita Chips

Tuesday: Carne Asada with Leaf Lettuce Wraps

Wednesday: Grilled Pork and Peaches

Thursday: Roast Beet and Carrot Salad with Grilled chicken breasts

Friday: Baked meatballs and spaghetti, garlic bread and a huge salad

Happy Monday, everyone!
Kate