Menu Plan Monday – April 22, 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.


This week it looks like Spring will finally arrive in my area.  Woo-hoo!  I cannot wait for warmer temps and for the garden to dry out so I can finally get some seeds in the ground.  What can I say?  I’m a crazy garden girl.  :)

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is peas.  Sugar snap peas are one of our family’s favorite things to plan in the garden.  I always stick several seeds around the edge to grow up our garden fence.  Then, when the kids are playing outside, they help themselves to the peas.  Instant snack for the kids and saves the peas I am growing farther in the garden so that I actually have some to harvest.  How do you serve peas?  Please share your favorite recipe in the comments.


Freezer cooking plan for the week:  Slow Cooker Cassoulet and Tuna Noodle Casserole are making their way to my freezer this week.  Both are delicious comfort meals everyone in the family loves.


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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 this week’s dinner plan.  Stop by and say “Hi!”

The week’s breakfast options:  Pea Pancakes (I found this idea on Mommy Hate Cooking.  Love it! I’ll use my pancake recipe and add the pea puree.) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.

The week’s lunch options:  Turkey & broccoli sprouts or almond butter on Noah Rolls, and various fruits and veggie sticks.

Slow Cooker Cassoulet



Monday:  Slow Cooker Cassoulet with Texas Roadhouse Clones and steamed asparagus

For the freezer:   Make a double batch of  Slow Cooker Cassoulet Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package in a gallon sized freezer bag, removing as much air as possible, label and freeze.



Garlic Buns

Tuesday:  Gingered Beef & Broccoli Salad Bowl with Garlic Buns (done dairy free)



Wednesday:  Tuna Noodle Casserole and mixed baby greens salad with Basic Vinaigrette

For the freezer:   Make a double batch of  Tuna Noodle Casserole.  Allow the second batch to cool while you eat dinner, then wrap (removing as much air as possible), label and freeze.


Take Out Style Lo Mein


Thursday:  Steak and Potato Salad with Dairy Free Ranch Dressing



Friday:  Restaurant Style Lo Mein with Shrimp (using purchased GF rice lo mein noodles) and Peanut Butter Chocolate Chip Blondies for dessert.

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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