Menu Plan Monday – February 11, 2013

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?

Gluten & Dairy Free Hot Chocolate Cupcakes with Homemade Marshmallow Fluff is a wonderful way to say “I love you” on Valentine’s Day.

Freezer cooking plan for the week:   Ultimate Beef Stroganoff and Orange Beef Lettuce Wraps are making their way to my freezer this week.  

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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 where you will also find a printable grocery list for this week’s dinner plan.  Stop by and say “Hi!”


The week’s breakfast options:  Valentine Breakfast BiscuitsPumpkin Spice Bread, and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat-Style BreadSalmon Sweet Potato Cakes, hard boiled eggs, and various fruits and veggie sticks.

Monday:  Chicken Jambalaya served with Blender Corn Bread and broccoli

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.

Wednesday:  Thai Chicken Thighs with quinoa and Cilantro Cashew Salad

Thursday:  Heart shaped Pizza (still deciding on toppings, so use your favorite!) with Spinach Salad, strawberries and Poppy Seed Dressing



Friday:  Orange Beef Lettuce Wraps, Basic Brown Rice

For the freezer:  This recipe makes a double batch of Orange Beef Lettuce Wrapsone 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.

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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