Menu Plan Monday - May 10

Back to a routine this week. While I was in Indiana last week, I went to Shipshewana with my sister-in-law. We loaded up on bulk portions of gluten-free flours at E & S Sales. I wish I could have purchased a lot more than I did, but space in the car (and lack of money in the pocketbook) did not allow for it. Tonight I made two loaves of gluten-free zucchini bread and two loaves of regular zucchini bread. Took forever!

Remember to check in with Organizing Junkie for more menu plans. Here's mine:

Monday

Potato Soup (thickened with tapioca starch rather than flour)

Zucchini Bread *

Tossed Salad

Tuesday

Taco Salad

Chips & Salsa

Fruit

Wednesday

Baked Beans

Hot Dogs

Potato Salad

Thursday

Rigatoni w/homemade spaghetti sauce

Savory Green Beans

Friday

Pizza & Pop

Saturday

Kraft House Party:

Pizza & Breadsticks

Crackers & Cheese

Oscar Mayer Deli Fresh Lunch Meat (sandwiches)

Kool-Aid

Macaroni & Cheese

Fresh Veggies & Dips

Sunday

On Your Own

*Gluten-free Zucchini Bread*

2 cups sugar

2 TBSP molasses

3 cups rice flour blend

1 1/2 tsp. xanthan gum

1/2 tsp. salt

2 tsp. ground cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs, slightly beaten

1 cup vegetable oil

2 tsp. vanilla

2 cups shredded zucchini

Preheat oven to 350 degrees F. and lightly grease two 8x4 loaf pans. In a large mixing bowl, beat together sugars and oil. Add in eggs and vanilla and beat until well blended. Stir in zucchini. In another bowl, combine rice flour blend, xanthan gum, salt, cinnamon, baking soda and baking powder. Add dry mixture to zucchini mixture and mix well. Spoon into prepared pans and bake for 60 minutes or until a toothpick inserted near center comes out clean. Note: To make rice flour blend, mix together 6 cups brown or white rice flour, 2 cups potato starch, and 1 cup tapioca flour or starch.