Menu Plan Monday – April 1, 2013

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!”

The week’s breakfast options:  Banana-Blueberry Muffins (making a double batch and freezing half for another week), Hunter’s Breakfast, Baked Apple Oatmeal, eggs and various fruits.

The week’s lunch options:  Left-over Easter ham or nut butter sandwiches on Noah Rolls, Potato-Lentil Kachoris, and various fruits and veggie sticks.

Monday:  Deviled Egg Salad with Texas Roadhouse Clone


Tuesday:  Gluten & Dairy Free Mac & “Cheese” with added ham and peas and a mixed greens salad


Wednesday:  Chicken with Cauliflower and Apples


Thursday:  Tortilla & Black Bean Pie, Santa Fe-Style Quinoa Salad and orange slices


Friday:  White Bean & Ham Soup for the Slow Cooker with Vegan Yankee Style Creamed Corn Cornbread and Pecan Sandies

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.

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.

Comments are closed.