Happy Halloween! I’m so excited to take my kids trick or treating tonight in the neighborhoods I grew up going to – a first for us – and Tom will be passing out candy out front of the church. We’re looking forward to a fun night. Still deciding what to do about the candy – I think my young Scrooge McDucks might actually be willing to sell it to me and then I’ll donate it somewhere.
For this week’s Gluten-Free Menu swap theme of soups and chilis, I’m sharing my cream of tomato soup (it’s yummy and I shared a few adaptations I’m working on down below). I’ll also be sharing my new version of my Chipotle Chili tomorrow – we like it better than the orginal!
This week’s menu plan:
Spaghetti with Roasted Tomato Sauce – I’m basing the sauce on this recipe (minus the jalapeno)
Steak Tips with Roasted Veggies – a marinade I’ve been working on. I’ll share it once I get it just right.
Garlic Beef Stew – using this recipe as a guideline
Southwestern Flanksteak – served on butter lettuce for the adults and corn tortillas for the kids
Cream of Tomato Soup – replacing the milk with coconut milk and skipping the cream cheese and possibly using fresh tomatoes (we were given two large bags recently)
Grilled Chicken Skewers (probably in a basic garlic, rosemary and olive oil marinade)
Something easy since we’ll be at a holiday bazaar most of the day – I’m thinking a frittata of some sort – I like the looks of this one
I have no idea. At all.