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.
Lisa at Extraordinary Life is hosting the Gluten Free Menu Swap this week. She picked Holiday Cookies for the theme. You can see the yumminess I have been baked up so far at my Gluten Free Dairy Free Christmas Cookie Countdown. So far I have Ginger Snaps, Pecan Tassies, Pumpkin Whoopie Pies, Lemon Shortbread, Russian Tea Cakes, and Chocolate Crinkles stored in my freezer. Woo-hoo! My cookie platter will be fun! There are 6 more gluten and dairy free cookies coming in the series, so join me for a fun baking adventure! What are your favorite cookies to eat during the holiday season?
Freezer cooking plan for the week: I’ll be doubling two recipes this week, Chicken and Broccoli Casserole (total comfort food!) and Crock of Roast and Veggies. I have a little bit of an issue with my stove right now (we think the element is not working. No element means NO BAKING) until mid-week when the new element arrives. I may have to tweak this week’s menu and freezer plan because of this. Gotta be flexible!
The week’s breakfast options: Sweet Potato and Pecan Quick Bread (made into muffins), and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.
The week’s lunch options: Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.
Wednesday: Chicken and Broccoli Casserole
For the freezer: Make a double batch of Chicken and Broccoli Casserole for the freezer. While assembling dinner, put ingredients for another batch into a 9″x13″ pan, seal, label and freeze.
For the freezer: Make a double batch of Crock of Roast and Veggies 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.