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I'm Angela Davis, a PNW native, mom of lots of kids, and I love saving money. I'm here to help you live well on a budget by making every penny count. You'll find deals at your local stores, ways to save online, recipes, and frugal living tips and inspiration.

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What’s for dinner? This week’s gluten-free menu plan (8/12)

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Menu Plan by Laurie

Summer is flying by, and I am making the most of the last few weeks of my summer vacation.  In other words, I am canning like a fool these days.  Rain and cold will soon be upon us, and my little people sure do light up when we open a jar of home-canned fruit (see our Canning Guides for more!) on a long gray day.

What does all this mean?  In a nutshell, between the sunny hot August days and a stove full of boiling jars my house is much warmer than I prefer.  So my solution is to use the kitchen as little as possible while still preparing good food highlighting the bounty that Pacific Northwest summers bring to us.

Here’s what’s for dinner at my house this week:

Monday — Grilled Chicken Sausages, Grilled Corn on the Cob, Amish-Slaw, Fresh Fruit Salad

Tuesday — Marinated Grilled Chicken (I cut way back on the soy sauce, used balsamic vinegar and added a bunch of herbs de provence), quinoa from the freezer, Broccoli and Bacon Salad, Local Cantaloupe

Wednesday — Barbeque Beans and Weenies (my secret trick?  Use an outlet in the garage to plug in the crockpot…and use good hot dogs.)  Grilled Corn on the Cob (can’t get enough of this when it is in season), Potato Chips, Orange Julius (We prefer not to add sugar)

Thursday — Blackbean and Sweet Corn Salad with Lime Cilantro Vinaigrette, Tortilla Chips and Salsa, Watermelon, Home Made Ice Cream with Fresh Berries

Friday — Hamburgers, Moroccan Sweet Potato Salad, Green Beans, Juice from the Garden

Saturday — Fajitas, Mexican Blackbeans, Tortilla Chips and Salsa (We consume what might be considered inordinate amounts of tortilla chips in our house. Anyone else?)

Sunday — Leftovers Buffet (clean out the fridge day)

Here’s what we are snacking on this week:  GF Muffins (I bake late night and put fresh blackberries we pick down the street in them), home made popsicles, fresh peaches, and whatever my kiddos want to harvest from the garden.  Seriously, I let them pick whatever they like as long as they will eat it, and surprisingly enough my two year old’s favorite this year so far is….kale (!)
How do you keep cool while firing up the water bath canner?

Find more great recipes on Frugal Living NW! Find more frugal homemaking posts here. Find past menu plans here.

What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!

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  1. Rose says

    I love my electric roaster during the hot summer months. I make foil handles to lift out my 9×13 pan. Use it like an oven on the deck and keep the house cool.

    Reply

  2. Jodi says

    I can on an outdoor propane burner OUTSIDE! It’s cheaper than electricity, keeps my house cool, plus I can easily fit two water bath canners on it.

    Reply

    • laurie from Frugal Living NW says

      Thanks! We do use Tamari, although I do think there are maybe one or two brands of soy sauce that are G.F. It is always important to read the labels of everything when food intolerances/allergies are involved. 🙂

      Reply
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