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Angela

Menu Plan Monday – January 21, 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.

 

The weather has been COLD here this weekend.  I am talking -10 degree F cold…  Brrrrr….  My chickens are having indoor recess while the cold snap is happening and so are my kiddos.  XC ski meets have been canceled and wool socks are being worn.  Fortunately, the kids don’t have school on Monday or Friday this week, so we are hunkering down and staying inside, eating warming food and having a little dairy free Hot Chocolate.  My oven is fixed now (woo-hoo!  Thanks, honey!), so I’ll be baking up a storm, probably something with cinnamon.  How do you warm up on chilly days?

 

This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked Lemon as the theme this week.  Lemon is one of my favorites.  I love how lemon can brighten up most dishes.  Mmm-mm…  My blog has some lemon deliciousness, like Grilled Lemon Angel Food Cake with Lemon Curd and Berries, Lemon Poppy Seed Waffles, Lemon & Spinach Stuffed ChickenLemon Blueberry Yogurt Bread, Tilapia with Lemony Spinach and Mushrooms, Berry Lemon Muffins, Lemon Chicken with Vegetables & CapersLemon Shortbread Cookies, Lemon Garlic MushroomsLemon Berry Donut HolesLemon Meringue Pie, and Candied Lemon Peel & Lemon Syrup.  Wow!  That’s a lot of lemon…  Told ya I loved it!  How do you like to use lemon?

 

Freezer cooking plan for the week:  Black Bean Salsa Chicken and Beef and Sweet Potato Stew are making their way into 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:  Hunter’s BreakfastCinnamon Raisin French Toast (done dairy free), and various fruits.

The week’s lunch options:  Nut butter or Roasted Chicken sandwiches on Amish Friendship Bread, Pizza Muffins, hard boiled eggs, and various fruits and veggie sticks.

 

Monday:  Black Bean Salsa Chicken on baked sweet potatoes with Fresh Spinach Salad

For the freezer:   When putting together a batch of Black Bean Salsa Chicken for tonight’s dinner, I will also assemble another batch in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

Tuesday:  Pork Chops with Apple-Cranberry Sauce and mixed greens salad with Poppy Seed Dressing

Wednesday:  Beef and Sweet Potato Stew and mixed greens salad

For the freezer:  Make a double batch in a 6 quart slow cooker.  Before dinner, place half of the Beef and Sweet Potato Stew in a shallow container in the fridge.  Allow to cool while eating.  After dinner place stew in a gallon sized freezer bag, removing as much air as possible, seal, label and freeze.

Thursday:  Lemon Chicken with Veggies and Cappers

Friday:  Gingerbread Pumpkin Waffles,  fried eggs, and clementines 

 


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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