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 just have a couple days left of our Winter Break from school, so I am just going to finish this and skip off to snuggle my kiddos. Do you do anything special for New Year’s Eve? We have done all sorts of things in years past; gone to a friend’s house, had a big open house here, or just a small gathering, etc. This year we are planning on simply lighting a fire and hanging out together. I am looking forward to that!
Oh, and in case you missed it, be sure to download my Christmas gift to you over at Angela’s Kitchen: a Gluten Free Dairy Free Smoothie Packet. It’s perfect with the new year and all those resolutions creeping up around the corner. Enjoy!
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. We are skipping a theme this week and having a free-for-all! Woo-hoo! Actually, my only theme is that it must be WARM as it is going to be cold this week – below zero cold. On New Year’s Eve we are having Burgundy Mushroom Stew which is a hold over from our vegan days. I always made a big batch of it and kept in in our slow cooker for New Year’s Eve night for whom ever would drop by. It is warming and comforting – just the thing to ring in the new year! Do you have any New Year Eve food traditions?
Freezer cooking plan for the week: My main focus will be breakfasts, as our breakfast stash is pretty low. I’ll be cooking up Cranberry Orange Scones, Date Nut Bread (made into muffins), and Apple Sausage Quiche. And I just can’t resist… I am going to make some Pecan Sandies, simply for fun and because they are delicious. Mamma needs a treat!
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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!”
Monday: Burgundy Mushroom Stew, Crispy GF Bread Sticks and Kale, Apple & Pancetta Salad and Hot Chocolate Cupcakes with Homemade Marshmallow Fluff for dessert.
Wednesday: Carol’s Chili in slow cooker with Olive Garden Inspired Gluten Free Bread Sticks and a salad made from chopped romaine, broccoli, roasted brussels sprouts, and roasted golden beets topped with Thousand Island Dressing.
For the freezer: This is my day off so I’ll be making some breakfast items for the freezer. Our breakfast stash is pretty low. I’ll be cooking up Cranberry Orange Scones, Date Nut Bread (made into muffins), and Apple Sausage Quiche. And I just can’t resist… I am going to make some Pecan Sandies, too! In case you are wondering, no, my oven is not fixed, but my tiny little practically-a-toaster-oven (it can hold a pan the size of a loaf of bread) is working. I have discovered a loaf of bread will scorch on on end and be fine on the other, BUT muffins (6 in a disposable pan fits) bake up just fine with no scorching. Yay! It will take a really long time to get my plan all baked up, but as I am planning a putter around the kitchen day, it should work out fine. Anything I have trouble getting finished will just have to get finished off on Saturday.