Last week was FUN! I had the opportunity to teach a gluten and dairy free cooking class at our local food co-op. We made green bean casserole and a pumpkin dessert. Yum! They requested a class in December on gluten and dairy free Christmas sweets. Let the experimenting begin!
Thursday was our last day of co-op for the semester. The kids had a Thanksgiving party and presentation night where their choir performed. I teach their choir class. I love being able to sing with the kids. There’s just nothing quite like music… and running. 😉 I think their favorite song from this semester was “Tomorrow.”
The menu plan for this week will be pretty simple with the holiday coming up.
Sunday – Bean tacos
Monday – Spaghetti squash (combo of spaghetti squash and pasta for some of the crowd) with cream sauce (recipe tomorrow), salad
Tuesday – Veggie chili
Wednesday – Bean burgers, salad, veggies
Thursday – Thanksgiving with family – I haven’t completely decided what I’m taking yet. Probably Festive Chickpea Tart and some kind of salad.
Friday – Leftovers
Saturday – Thanksgiving #2 with family – DF green bean casserole and either spaghetti squash casserole or squash salad.
What are you making for Thanksgiving? How many Thanksgiving meals will you be attending?