Welcome back for another menu plan from Angela’s Kitchen! I am so glad to have you stop by. Pull up a chair and let’s get started.
Heather at Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is one of my favorite things: Breakfast for Dinner. Woo-hoo! We enjoy dinner pancakes and a good egg bake most often for dinner. Yum! What is your favorite breakfast item to eat for dinner?
Freezer cooking plan for the week: Pumpkin Waffles and Carrot Cake Pancakes will both be making their way into my freezer this week. I’ll be saving these for before school breakfasts. School starts in one week!
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 the week’s dinner plan. Stop by and say “Hi!”
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
For the freezer: Make a double batch of Pumpkin Waffles. Allow the second batch to cool while eating dinner. When cool, package waffles in a freezer container or freezer bag separated by waxed paper. Remove as much air as possible, seal, label and freeze.
Wednesday: Carrot Cake Pancakes with eggs (sunny side up) and melon
For the freezer: Make a double batch of Carrot Cake Pancakes. Allow the second batch to cool while eating dinner. When cool, package waffles in a freezer container or freezer bag separated by waxed paper. Remove as much air as possible, seal, label and freeze.
Thursday: Chicken Sausage Broccolini Quinoa and more melon