Maple Roasted Carnival Squash Slices (Recipe below)
I have been recovering from sleep deprivation from last week so this week I have been trying to catch up on everything. But today I finally have time to post this week’s menu along with some photos and recipes.
This week’s menu planner:
1. Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2. Chipotle-dusted Steak and Autumn greens
3. Chicken with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4. Chicken Curry and Maple-Roasted Squash Slices
5. Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus
Vegetarian/Seafood menu options:
1. Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2. Chipotle-dusted Tuna Steaks and Autumn greens
3. Bay Scallops with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4. Mahi Mahi Curry and Maple-Roasted Squash Slices
5. Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus
Plus, for dessert, I have another upside-down cake. This week I used a recipe from my sister that I remember was very delicious – a Pear Upside-Down Cake. Of course it was not gluten, dairy or sugar free so it took some tweaking, but it turned out not only delicious but also very beautiful! In fact, it didn’t last 24 hours between enjoying it ourselves and giving some away to friends and family! And my little boy loved the pears I took off the top for him.
Pear Upside-down Cake - Gluten-free, dairy-free and sugar-free!