Menu Plan Monday – December 3, 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.

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!  :)

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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:  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.

Monday:  Chicken with Apricot Sauce over quinoa and served with green beans
Tuesday:  Swedish Meatballs (from the freezer) over wide gluten free noodles and a big salad

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.

Thursday:  Crock of Roast and Veggies served with Rainbow Slaw

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.

Friday:  Gingerbread Waffles, Turkey Sausage and cinnamon chunky apple sauce.  For dessert we’ll have Monkey Bread.

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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