Gluten Free Meal Plan October 17th

We've been hit HARD this month financially. I'm thankful for our Dave Ramsey plan and that we had the money we needed for this time but, boy, when it rains it pours! Phew! Because of this, we are vegetarians for a week (except for some beef we've got in the freezer, possibly). Here are the meals:

Chilean Vegetable Stew
Veggie Stuffed Calzones
 ^^ I've linked you to the crust recipe. We will be stuffing ours with broccoli, onion, tomato, cheddar cheese, and peppers.
Arugula and Walnut Pesto Pasta
Moroccan Vegetable Stew 
Buttered Radishes with a Poached Egg served over Brown Rice
^^ I double this for the 4 of us

Admittedly, the two different stews are fairly similar. We do really like those recipes, so we'll space them at the beginning of the week and the end of the week. I had enough left over from last week's CSA to be able to make my Unstuffed Pepper Casserole. I'll be making that tonight and it's likely that one of the recipes will be going into the freezer for an "oops" night or a busy week of rehearsals later in the fall/winter.

I also have two desserts slated for this week:

Pumpkin Truffles
Maple Cinnamon Ice Cream

These are on the menu because I had all but one ingredient to make them. Woohoo!

As always, I doubt that any of the recipes will make it to the table unscathed ;) One of those stews is just begging (BEGGING!) for some kale :) My grocery list this week has 5 things on it. Between the CSA and our stock ingredients, we really didn't need much. Here is what you'll need for this week:

Ingredients:

• 1 large orange bell pepper, chopped 
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 medium onions, chopped
• 6 cloves garlic, chopped
• 1.5 cups chopped broccoli
• 2 cups shredded full fat cheddar cheese (about 8 oz.)
• 1 large tomato, chopped 
• 3 plum tomatoes, chopped
• A bunch of French Breakfast Radishes
• 5-6 green onions, sliced (I will omit these)
• 4 pieces of bread, toasted (we will use homemade GF bread)
• 4 eggs
• 1 small butternut squash
• 1 medium potato
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 1 can garbanzo beans (I soak dried beans and cook them in my stock pot)
• 1 1/2 cups vegetable broth
• 2 tablespoons coconut milk
• 1 small acorn squash (about 1 ½ lbs)
• 2 lb. Yukon gold potatoes
• 2 scallions
• 1 ½ cups frozen corn, thawed (be sure to use organic, no GMOs!)
• 1 ½ cups frozen peas, thawed 
• 2 cups gluten-free flour blend (with xanthan gum)
• 3 cups arugula
• 1/4 cup toasted walnuts grated nutmeg
  3/4 cup Parmesan cheese
• 1 lb. pasta

Spices and staples: 

• EVOO
• Coconut Oil
• Butter
• Salt
• Pepper
• Parsley
• Dry Active Yeast
• Cumin
• Oregano
• Coriander 
• Paprika
• Cinnamon
• Basil
• Thyme
• Brown rice 

I usually buy a little over the recommended amounts for each recipe. I almost always add in extra veggies to every recipe. <3 them! I'll put my total up later. I got the grocery store run done and will head out to market in a bit. I figure in $25 for our CSA. I needed to buy a few staples this week since we were low on things. *snarl snarl* I've already thrown dinner in the oven with the automatic timer set to go and we'll be off in a bit!