Menu Plan Monday – December 10, 2012

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.

We have had our first big snow.  In fact, it still is snowing…  and snowing…  and snowing…  My 17-year-old son taught his little sister and some neighbors kiddos the fine art of snowman building.  Best big brother ever!  All the snow has me wanting to bake up things with cinnamon and nutmeg.  Mmmm…  Nothing like a little snow to get me in the holiday baking spirit.  :)


This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked Appetizers as the theme this week.  I can’t wait to see what everyone makes!  Some things I like to make as appetizers are Lemon Garlic Mushrooms, Apple Pie Dip, Dairy Free Seven Layer Dip, a veggie tray with Dairy Free Ranch Dip, Crunchy Chickpeas, Sugar’n Spice Nuts, and Easy Hot Wings along with various nuts (if my guests can have them) and a variety of pickles and olives.  What do you like to have out for party nibbles?

Freezer cooking plan for the week:  Pork Roast with Apples and Pears and Turkey Shepherd’s Pie with Cauliflower Mash are making their way into my freezer this week.  Yum!  I’ll also keep baking up a few cookies as I have time to put in the freezer for Christmas.

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On to the menu plan!  This week I am trying a few recipes from other sources on the web. You’ll find the links below.  It’s fun to explore!  ~ 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.  Stop by and say “Hi!”

The week’s breakfast options:  Eggwiches with chopped veggies added on gluten free English Muffins, eggs (with sautéed kale or spinach added), and various fruits.  We’ll be trying a recipe for the first time for Apple Pie Quinoa Breakfast Casserole this week.

The week’s lunch options:  Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, nitrate free pepperoni, various fruits and veggie sticks.

Monday:  Shrimp Pad Thai (being sure all ingredients used are gluten free) and Baked Rice Paper Rolls

Wednesday:  Pork Roast with Apples and Pears with Grated Vegetable Salad

For the freezer:  Make a double batch of Pork Roast with Apples and Pears for the freezer. While assembling dinner, put  ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.

Thursday:  Turkey Shepherd’s Pie with Cauliflower Mash (made dairy free) with a mixed greens salad

For the freezer:  Make a double batch of Turkey Shepherd’s Pie with Cauliflower Mash (made dairy free) for the freezer. While assembling dinner, put  ingredients for another batch into a freezer safe pan, then seal, label and freeze.

Friday:  Lazy Cabbage Roll Casserole, chunky applesauce, steamed broccoli and Chocolate Honey Cake (made dairy free) for dessert.  Swoon!

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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