So happy to be back in my kitchen again. This morning I made two types of gluten-free breakfast bars for on the run meals and mid-morning snacks at work. Once cooled they were cutup into individual servings, packaged and placed in the freezer for quick retrieval and to retain their freshness.
After errands this afternoon meals will be prepared for the week (and pictures and recipes posted). The items for this coming week are:
- Navy bean soup and Savory Gluten-free Scones with Olives and Rosemary
- Tomato-free Marinara Sauce (in our household this recipe makes 5-6 meals worth of sauce so we freeze the excess in serving size containers — they are great for quick weekday meals) and rice pasta (pasta cooked day of serving0
- Curried tofu with rice and vegetables
- Potato leek soup
- Spiced beans with apple