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.
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.
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.
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.