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Angela

Menu Plan Monday – December 17, 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.

Whew!  This is the last week of school before winter break.  I am SO looking forward to having my kiddos home, baking cookies together, building snowmen, and drinking cider by the fire…  This week before is filled with orchestra concerts (two of them), a Girl Scout meeting, the whole school holiday sing-a-long and three XC ski meets.  I am relying on the freezer meals I set aside the past couple of weeks to help me get a warm, home cooked meal on the table even if we must rush off right afterwards.  If your days are as busy as mine is shaping up to be, I hope this next week is merry and bright and full of the peace of the season.

The Gluten Free Menu Swap is being hosted over at Angela’s Kitchen this week.  Holiday Favorites is the theme this week.  Our holiday favorites seem to be centered on cookies (of course), but we do have some different Christmas Eve meal traditions.  On Christmas Eve we open the gifts from the family.  This of course can’t happen until after the dinner dishes are done (a bit torturous for the kiddos, but I am carrying the tradition on from my grandmother- Bwahahahaha!)  For dinner we always have what my family calls potato pudding.  It is made with eggs, mashed potatoes, flour (now we use gluten free), and milk (now we use dairy free).  After blending it together (sorry, Grandma, I now add some herbs and seasonings) it is put into an oiled pan and topped with lightly fried side pork (or the portabella mushrooms that I started using on the second pan several years ago) and baked until golden.  I know it sounds odd, but it is really quite tasty with roast beef or Swedish sausage, lingonberry sauce, rice pudding and a big salad (another addition by me) and a variety of pickles.  Yep, you guessed it, my mom is of Swedish heritage, and I gotta tell you, Christmas Eve is a tasty white carb fest.  Mmmm-mmmm!  Potato pudding came about after my Great-great-grandparents came to America from Sweden.  They settled in a tiny farming town in the far Northern part of Minnesota.  During the harsh winters and at Christmas time what they had available to serve their growing family was eggs, flour, potatoes, milk and side pork and whatever they had preserved.  Left over potato pudding is delicious the next morning sliced and fried in oil until crisp and golden on both sides.  Top with a bit more lingonberries and a side of fruit and some fresh eggs and Christmas breakfast is served!  What are your family’s favorite dishes for the holidays?

Freezer cooking plan for the week:  I won’t be making any freezer meals this week or next week.  I’ll be using the meals I have been making a bit at a time over the past few weeks for our dinners.  Woo-hoo!  This season is so busy with orchestra and band concerts, get togethers and parties.  Having our dinners ready makes the evenings run more smoothly so I can concentrate on enjoying the season instead of what to make for dinner.

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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.  Stop by and say “Hi!”
 

 

The week’s breakfast options:  Eggwiches with chopped veggies added on gluten free English Muffins, Cranberry Vanilla Muffins and various fruits.

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

Monday:  Orange Marmalade Chicken, quinoa pilaf and Seasoned Green Beans

Tuesday:  Pineapple Garlic Pork Chops, baked sweet potatoes, and Stir-Fried Bok Choy

Wednesday:  White Bean Chicken Chili with GF Garlic Bread and a salad with Basic Vinaigrette

Thursday:  Crock Roast and Veggies, romaine salad with Thousand Island Dressing

Friday:  Chicken and Broccoli Casserole and a mixed green salad with Poppy Seed Dressing.  This is the last day of school before winter break, so I am making dinner extra special with these delicious and cute looking Brownie Santa Hats!

 

 

 

 

 


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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