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.
This week Heather at Celiac Family is hosting the Gluten Free Menu Swap. The week’s theme is cakes. Mmmm… Cake. Just in time for Valentines! BUT she doesn’t just mean the yummy frosting covered variety, but fish cakes, potato cakes, etc. For the non-sweet variety, our family enjoys Salmon Sweet Potato Cakes, which are great for dinner or for lunch. I have a few cakes and frostings on my blog (like Lemon Angel Food Cake, Dairy Free Cheesecake Pops and Carrot Cake) and I have some decoration ideas, too (like a Yoda Cake, Cupcakes of Catan or the Winter Olympic Cupcakes). I adore individual cakes, and right now Hot Chocolate Cupcakes with Homemade Marshmallow Fluff is most on my radar. So, what type of cakes make your heart skip a beat?
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 where you will also find a printable grocery list for this week’s dinner plan. Stop by and say “Hi!”
Tuesday: Ultimate Beef Stroganoff over brown rice noodles with a salad
For the freezer: Make a double batch of Ultimate Beef Stroganoff. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
Friday: Orange Beef Lettuce Wraps, Basic Brown Rice
For the freezer: This recipe makes a double batch of Orange Beef Lettuce Wraps, one for dinner and one for the freezer. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.