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 we have a birthday coming up. A big one – my oldest daughter will be 15 on Friday. Yikes! I am so proud of her, she is an amazing girl. It’s hard to believe my kiddos are growing up…
This week, Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap. She picked Hazelnuts as the theme this week. I do like hazelnuts, but I don’t I have very much on the blog using the tasty morsels. I am going to have to change that! I do have a Filbert Gateau with Praline Buttercream and homemade Nutella using hazelnuts. How do you use hazelnuts in your recipes?
Freezer cooking plan for the week: G-ma’s Calico Beans and Lazy Cabbage Roll Casserole are making their way into my freezer this week. I am also finishing a new breakfast freezer mini plan for January that will be up next weekend at Angela’s Kitchen. If you have anything you would like to see adapted as a freezer friendly or gluten free/dairy free meal, please let me know and I will be glad to put that together.
The week’s lunch options: Roasted Chicken sandwiches on Bavarian Pretzel Sandwich Rolls, hummus, hard boiled eggs, and various fruits and veggie sticks.
For the freezer: Make a double batch of G-ma’s Calico Beans for the freezer. Make a double batch in a 6 quart slow cooker. Before dinner, place half of the calico beans in a shallow container in the fridge. Allow to cool while eating. After dinner place calico beans in a gallon sized freezer bag, removing as much air as possible, seal, label and freeze.
Wednesday: Lazy Cabbage Roll Casserole and mixed greens salad with cinnamon chunky apple sauce
For the freezer: Recipe makes a double batch of Lazy Cabbage Roll Casserole, one for dinner and one for the freezer. Wrap second casserole well, removing as much air as possible, seal, label and freeze.