Menu Monday – October 28, 2013

Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you stop by.  Pull up a chair and let’s get started.

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Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Slow Cooker.”   If you have ever taken even the littlest peek at my blog, you know I have a deep love for my slow cooker.  Well, I should say slow cookers (yes, I do have more than one.  Eh-hem…)    Any-hoo, all my slow cooker tastiness can be found on my Slow Cooker Recipe Page.  Nom, nom, nom!  I am cranking up the slow cooker love all week!  What is your favorite thing to fix in the slow cooker?


Freezer cooking plan for the week:  Asian Pork Roast and Slow Cooker Pulled Italian Chicken and Kale will both be making their way into my freezer this week.

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On to the menu plan!  ~ If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), I have this week’s activities posted over at Angela’s Kitchen where you will also find a printable grocery list for the week’s dinner plan.  Stop by and say “Hi!”


The week’s breakfast options:   Walking Breakfast Muffins and Apple Pie French Toast Casserole.

The week’s lunch options:  Pepperoni Pizza Muffins and Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Swedish “Rue” Bread, veggies and fruit.

Angela's Kitchen Barbeque Glazed Chicken or Pork


Monday:  Slow Cooker Barbecue Chicken with Sautéed Broccoli with Sunflower Seeds


Tuesday:  Slow Cooker French Toast Casserole with Turkey Sausage and grapes


Wednesday:   Asian Pork Roast in slow cooker and Napa Cabbage Slaw

Angela's Kitchen Slow Cooker French Toast Casserole

For the freezer:   Make a double batch of Asian Pork Roast, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.


Thursday:  Bar-B-Q Turkey Sloppy Joes with Gluten Free Italian Rolls (make double batch – saving half for dinner tomorrow) with mixed salad topped with dressing of choice

Angela's Kitchen Slow Cooker Pulled Italian Chicken and Kale

Friday:  Slow Cooker Pulled Italian Chicken and Kale with leftover buns from Thursday, Baked Root Vegetable Fries and steamed broccoli

For the freezer:   Make a double batch of Slow Cooker Pulled Italian Chicken and Kale in slow cooker.  While eating dinner, allow second batch to cool in refrigerator.  When dinner is finished, package in freezer safe container, remove as much air as possible, seal, label and freeze.

About Angela

Angela has been cooking dairy free since 1994, and gluten free since 2001 for her family and herself. Her cooking goal after diagnosis was to develop recipes to taste as good or better than the pre-gluten-free days and that fit the needs of a growing, active family. Angela is the owner and author of Angela's Kitchen featuring gluten and dairy free recipes, weekly menus, slow cooker, preserving and freezer recipes. When she isn't blogging or teaching gluten and allergen free cooking and food preserving classes, Angela enjoys spending time with her three children and husband, dogs, chickens, gardening and camping.

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