Meal Plan Week of 10/27/13-11/2/13

Happy Saturday to you all!

This week's menu I decided to link up some of my previous recipes. I realized that it's nice to have a weekly menu sometimes but it would be even nicer if you knew how to make some of the recipes.

Have a great weekend!

27	28	29	30	31	1	2
SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY
Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast
egg white	oatmeal	egg	scrambled	orange	scrm egg	french
sandwich	almond milk	toast	eggs	coffee cake	apple/milk	toast
fruit	banana	berries	banana	berries	smoothie	banana
tea	tea	tea	tea	tea	tea	tea
Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch
turkey	avocado	cucumber	turkey	chicken	bean	veggie
chili	orange	radish	veggie	salad	salad	mac &
cornbread	chicken wrap	salad	wrap	cheese	veggies	cheese
water	water	water	water	water	water	water
Dinner	Dinner	Dinner	Dinner	Dinner	Dinner	Dinner
stuffed	spagetti	turkey	leftovers	chicken	shrimp	sante fe
acorn squash	squash	asparagus	squash	enchiladas	avocado	chicken
salad	salad	sw potato	salad	salad	salad	chowder
water	water	water	water	water	water	water
Snack	Snack	Snack	Snack	Snack	Snack	Snack
yogurt	trailmix	cheese	trailmix	quac dip	PB celery	veggies
almonds	carrots	grapes	peaches	veggies	trailmix	trailmix
bread pudding	ice cream	popcorn	PB celery	fruit pizza	ice cream	GF granola

Salted Caramel Gluten-Free Bread Pudding

I love it when unexpected recipes pull together perfectly. This happened to be one of those, but I have my fair share of failures too (don’t worry; you won’t see many of those). My mother makes a wonderful bread pudding – which she learned to make from her mother. My grandma is where I got my love for baking. I will forever keep her cookbooks with handwritten notes in quick reach. I haven’t been able to use any of the recipes from her because they are simply not in my diet. Nothing that I make calls for lard, white refined sugar, bacon grease, Crisco or Velveeta. However- I do try to glance through to get some ideas and to remake one of our favorites. Bread pudding was a must try as my husband loves it. I’ve found that my cooking ideas work best when I just cook rather than analyze or get precise measurements, etc. I’m sure glad I decided to just go with this one…

½ loaf of stale gluten free bread, cubed (about 6 – ½” slices)

1 cup eggs (whole, white, any combo. I used 1 whole egg and enough egg white to make a cup)
1 cup milk (I used almond/coconut blend, but you could use regular or evaporated)
1 Tbsp cinnamon
½ tsp pumpkin pie spice
½ cup sugar (I used Stevia powder blend or your could use ¼ cup honey)
1 tsp vanilla
2 Tbsp olive oil
¼ cup caramel sauce
1 tsp sea salt

• Preheat oven to 350°F and grease or spray with cooking spray a 9x9 baking dish.
• If your bread slices are not stale or you need to crisp them up, put them on a cookie sheet and bake for a few minutes. You want your bread to be dry and crumbly but not too hard like a crouton.
• Once your bread is the desired crispness, break into about ½“cubes and place in a large mixing bowl.
• Add the eggs, milk, cinnamon, spice, oil, sugar and vanilla in with the bread crumbs. Mix together with your hands (so you can tell when you have the right texture).
• Massage ingredients together until you get a very wet dough. It should resemble a chunky cake mix after mixing. You may need to add in a little more milk to get the dough wet enough – if so, add a tablespoon at a time.
• Pour into the baking dish and bake for 25minutes or until almost completely cooked.
• Remove from oven and pour over the caramel sauce and sprinkle with sea salt. Bake for an additional 10 minutes or until cooked completely through (when a knife comes out clean).