Menu Plan Monday – April 8, 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.


Yesterday my littlest girl turned ten years-old.  Yep, my BABY.  She is such a sweetie pumpkin.  We’ll be doing a party with her friends in a couple of weeks but celebrated with our family yesterday with pizza, spinach salad, strawberries and Hot Chocolate Cupcakes.

Heather of Celiac Family is hosting the Gluten Free Menu Swap this week.  She picked bacon as the theme.  BACON!  Oh, Heather, you had me at bacon…  Mmmm…  Besides the obviously delicious tastiness of bacon straight up with eggs or pancakes (make mine crisp – I don’t like a lot of play in my bacon), I cook up some other recipes using bacon, such as Maple Brown Sugar Bacon Wrapped SmokiesChicken Apple Bacon SlidersBroccoli Salad, Crustless Breakfast Quiche, Deviled Egg Salad, Calico Beans, Updated Warm German Potato Salad, Bacon Spinach Quiche Pie, and Stuffed Pork Roast with Bacon, Caramelized Onion and Spinach.  How do you like your bacon?

Freezer cooking plan for the week:  Seasoned Green Beans and Banana Pancakes are making their way to my freezer this week.  I’ll be freezing half of the pancakes for another week for breakfast.  Green beans are really inexpensive in my area right now, so I’ll be making three packages for the freezer.  It’s great to get some simple sides frozen to round out your main meals when you get a chance.

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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:  Eggwiches with chopped veggies on gluten free English MuffinsCoffeecake in a mug with poached eggs and various fruits.

The week’s lunch options:  Turkey & broccoli sprouts on GF Bavarian Pretzel Sandwich Rolls(YUM!), Samosas, and various fruits and veggie sticks.


Monday:  Sticky Chicky Legs, Seasoned Green Beans and Quinoa Confetti Salad

For the freezer:   Make 4 batches of  Seasoned Green Beans Serve one at dinner and package the rest in three freezer bags, removing as much air as possible, label and freeze.  Beans are on big time sale in my area this week!


Tuesday:  White Bean Chicken Chili in slow cooker with Olive Garden Inspired Gluten Free Bread Sticks


Wednesday:  Banana Pancakes with Turkey Sausage and strawberries

For the freezer:   Make a double batch of  Banana Pancakes Allow the second batch to cool while you eat dinner, then put into a gallon sized freezer bag separated by wax paper.  Remove as much air as possible, label and freeze.


Thursday:  Chicken Apple Bacon Sliders (from the freezer)

on Gluten & Dairy Free Hamburger Buns with Broccoli Salad


Friday:  Margherita Pizza and a salad made from chopped romaine, cherry tomatoes and Thousand Island Dressing.



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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