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Angela

Menu Plan Monday – February 18, 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.

 

I am hosting the Gluten Free Menu Swap over at Angela’s Kitchen this week.  Yay!  The week’s theme is ginger, one of my very favorite flavors.  Mmmm…  I use ginger a lot in both sweet and savory recipes.  You will find the sweet yet spicy bite of ginger in Ginger Snap Biscotti, Chicken with Red Curry and Apples, Apple, Bok Choy and Carrot SlawThai Chicken or Turkey Burgers, Gingerbread Pumpkin WafflesKorean Shredded Beef Tacos, Pumpkin Coffee CakeChicken Mango CurryTeriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread CakeMandarine Orange Chicken, Ginger Snap Cookies, Peanut Butter Marinade, Moroccan Chicken TagineSpiced Apple Pancakes, Bombay Chicken, Kimchi, Sesame Chicken Veggie Salad with Ginger Soy Dressing, PotstickersSesame Slow Cooker RibsGingered Beef Broccoli Salad Bowl, Spiced Chicken, Sticky Chicken LegsSlow Cooker Pumpkin ButterGinger-Beef Stir FryChicken & Vegetable Curry, Dark Chocolate Walnut Ginger Biscotti, Asian-Style Ribs and Stir-Fried Bok Choy, and Chai.  Um, yeah…  That is a lot of ginger.  I did say I liked it!  What do you like to cook up with ginger?

Freezer cooking plan for the week:    Teriyaki Chicken and Crockpot Pea Soup with Ham are making their way to my freezer this week.  I might be packaging the soup in lunch sizes – I really like having soup for lunch.  Having it portioned out makes it easy-peasy to warm and bring with me in a thermos.

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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:  Pumpkin Granola, Cinnamon Raisin Baked French Casserole, and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat-Style BreadChicken Egg Rolls, hummus, and various fruits and veggie sticks.

Teriyaki Chicken with Broccoli and Carrots

Monday:  Slow Cooker Salsa Roast Beef served with Kale-idoscope Potato Salad

Tuesday:  Teriyaki Chicken with broccoli and carrots 

For the freezer:   Make a double batch of Teriyaki Chicken 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:  Savory Buckwheat Crepes with Roasted Sweat Potato, Mushroom and Kale Filling and a salad with Basic Vinaigrette

Buckwheat Crepes with Roasted Sweet Potato, Mushroom & Kale Filling

 

Thursday:  Crockpot Pea Soup with Ham with Potato Rolls

For the freezer:  Make a double batch of Crockpot Pea Soup with Hamone 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.

Friday:  Cashew Chicken with Bok Choy over quinoa.


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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