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Angela

Menu Plan Monday – April 29, 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 don’t know about your area, but ALL the snow and ice is finally gone here.  Spring has been a long time coming, so this weekend we got out and enjoyed it.  Lots of outdoor playtime, yard work and garden fun was had by all.  I have loved having the windows open and airing out the house.  Woo-hoo!

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Cinco de Mayo.  I have a bunch of fun Mexican inspired recipes for you to enjoy like Empanadas, Easy Taco Bake, Enchilada Meatballs, Crock Pot Fajitas,  Mexi-burgers, Mexican Cornbread Casserole, Salsa Burgers, Slow Cooker Salsa Roast Beef,  Tacos, Taco Chili, Tortilla and Black Bean Pie, Black Bean Salsa Chicken, Green Chili Taco Salad Filling, Ground Turkey and Veggie Tortilla Casserole, and Fish Tacos, to name a few.   What sort of Mexican inspired dishes do you like to cook up?

 

Freezer cooking plan for the week:  Mexican Cornbread Casserole and Banana Bread are making their way to my freezer this week.  I have a bunch of very ripe bananas and a need for banana bread love!  Yummy!

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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:  Spinach and Roasted Red Pepper Quiche (made dairy free) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.

The week’s lunch options:  Peanut butter and Banana Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, and various fruits and veggie sticks.

 

 

Monday:  Mexican Cornbread Casserole and a mixed greens salad with poppy seed dressing

For the freezer:   Make a double batch of  Mexican Cornbread Casserole Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package, removing as much air as possible, label and freeze.

 

Tuesday:  Buffalo Chicken Pizza (from the freezer) with apple slices

and a mixed greens salad with leftover poppy seed dressing

 

Wednesday:  Slow Cooker French Toast Casserole with maple syrup and berries

 

Thursday:  Asian-Style Ribs, Basic Brown Rice and Stir-Fried Bok Choy

 

 

Friday:  Tacos (ground turkey) with Cilantro Cashew Salad and Heather’s Avocado Salsa


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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