Welcome back for another menu plan from Angela’s Kitchen! I am so glad to have you! Pull up a chair and let’s get started.
I hope you all had a wonderful weekend! We had a great one filled with a college tour, robotics competition and Easter dinner over at our dear friend’s house. The dinner was delicious and between Wii games and Peep jousting, it was a blast. Thanks, Karol!
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. She picked banana as the theme. Bananas are a big deal at my house. Usually, I don’t even get a chance to get a banana as my kiddos munch them all down. To make banana bread I even have to hide bananas to get them ride enough by tucking them into cupboards where they can’t be found. What I do for banana bread- LOL! Other things we like to make with banana are Banana Pecan Oatmeal Bread and a variety are smoothies. How do you eat bananas at your house?
Freezer cooking plan for the week: Banana-Blueberry Muffins and White Bean & Ham Soup for the Slow Cooker are making their way to my freezer this week. I’ll be freezing half of the muffins for another week for breakfasts and school snacks.
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 this week’s dinner plan. Stop by and say “Hi!”
Tuesday: Gluten & Dairy Free Mac & “Cheese” with added ham and peas and a mixed greens salad
Wednesday: Chicken with Cauliflower and Apples
For the freezer: Make a double batch of White Bean & Ham Soup for the Slow Cooker. Allow the second batch to cool while you eat dinner, then put into a gallon sized freezer bag. Remove as much air as possible, label and freeze.