For me the start of school is a great time to work on getting us (erm, myself) into a daily and weekly rhythm that feels more organized than our somewhat free-floating summers. For me, having all three kids in school helps ground our schedule and gets us into routines that eventually (not at first, I will admit!) start to flow easily. Emma started full day school for the first time last Wednesday (its going great, woohoo!), and Elsie and Delia start morning preschool 3 days a week this Wednesday. I really want to be more intentional about what we do (and don’t do) each day, in order to make more time for the good stuff. I hope to post more details about our/my daily plan for chores and activities, but for now, here’s a start, our dinners for the week! While we are always dairy/beef free, for the past 2 months Lonnie has been gluten-free as well, so these are all dairy, gluten and beef free. We still sub wheat in for me and the kids sometimes, though!
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Tuesday
green salad
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Wednesday
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Thursday
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Friday
Leftovers OR
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Saturday
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Sunday
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I am planning to write up my adapted dairy-free/gluten free enchilada recipe for a post sometime, it’s based on the above link and it ROCKS! Here are Elsie and Delia contemplating a version of them last fall (lately, I’ve been covering them with Daiya cheese shreds, which is pretty great!).
Dairy-Free Enchildas, ready to dig in!
Related posts:
Thanks for linking to my lentil and pasta recipe!
I LOVE Spanish Tortillas!
Thanks for the awesome recipe! Haven’t made it yet but I saved it as soon as I saw it because it looks great!