Menu Plan Monday – February 4, 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.


As I sit here watching the snow fall, I keep thinking about how beautiful and unique each moment of our lives is, just like a snowflake.  I know it is an overused cliche of each of us being different and wonderful as each snowflake is from the others, yet maybe it is so overused because of the bit of truth in that statement.  Though our family has had some really tough months this past year, I still feel really blessed.  Each of the good little things- a smile that greats me in the morning from my kiddos, seeing my older daughter pitch in and help her sister get breakfast without being asked, or my little cutie carrying in our chickens eggs with a tale about how the hens were funny that morning- build up bit by bit and soften the jaggedness of the tough times.  Just like snowflakes blur and soften huge boulders, simply by falling and swirling and landing, bit by bit by bit.  Here is to hoping you find the sweet snowflake in your day, the smile to bless you as you start your week.  :)

This week Heather at Celiac Family is hosting the Gluten Free Menu Swap.  The week’s theme is beef.   Our family became the proud owners of a quarter of a cow worth of grass feed beef a few weeks ago.  That turned out to be 137 1/2 pounds of beef.  Good thing I have a lot of gluten and dairy free beef recipes on my blog.  We particularly like Beef Empanadas ( a little work, but so worth it!), Enchilada Meatballs, and Korean Style Shredded Beef Tacos.  What is your favorite recipe using beef?

Korean Shredded Beef Tacos cook up in the slow cooker, for a fun and easy fusion meal.

Freezer cooking plan for the week:   I will be making a double batch of Vegetarian Dirty Rice for lunches.  After cooking it up, I’ll portion it into lunch sized containers before freezing.  I need more lunches stored up, more WARM lunches, I’ll also be making Beef and Butternut Squash Stew to also package into lunch sized portions.  Mexican Cornbread Casserole is also making it’s 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:  Fruit-on-the-bottom Dairy Free Coconut Yogurt, Pumpkin Spice Bread, and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Texas Roadhouse Road Clones (made dairy free), Vegetarian Dirty Rice, hard boiled eggs, and various fruits and veggie sticks.

Monday:  Banana Pancakes with Homemade Beef Sausage and clementines

Tuesday:  Beef and Butternut Squash Stew with GF Breadsticks and raw broccoli 

For the freezer:   Make a double batch of Beef and Butternut Squash Stew Allow remainder of stew to cool while eating dinner.  Package the second batch as meal by placing into a gallon sized freezer bag OR package the stew into lunch sized portions.  Remove as much air as possible, seal, label and freeze.

Wednesday:  Chicken, White Bean and Kale Soup(from the freezer) with Texas Roadhouse Road Clones (made dairy free- we can’t get enough of these)

Thursday:  Mexican Cornbread Casserole with Spinach Salad and Poppy Seed Dressing

For the freezer:  Make a second Mexican Cornbread Casserole while assembling the one for dinner.  Do not bake the one for the freezer.  Wrap well, removing as much air as possible, seal, label and freeze.


Friday:  Swedish Meatballs over Kluski (PA Dutch Style Thick Egg Noodles) and a big salad

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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