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 Slaw, Thai Chicken or Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine Orange Chicken, Ginger Snap Cookies, Peanut Butter Marinade, Moroccan Chicken Tagine, Spiced Apple Pancakes, Bombay Chicken, Kimchi, Sesame Chicken Veggie Salad with Ginger Soy Dressing, Potstickers, Sesame Slow Cooker Ribs, Gingered Beef Broccoli Salad Bowl, Spiced Chicken, Sticky Chicken Legs, Slow Cooker Pumpkin Butter, Ginger-Beef Stir Fry, Chicken & 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.
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: 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
For the freezer: Make a double batch of Crockpot Pea Soup with Ham, 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.
Friday: Cashew Chicken with Bok Choy over quinoa.