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 Chicken, Lemon Blueberry Yogurt Bread, Tilapia with Lemony Spinach and Mushrooms, Berry Lemon Muffins, Lemon Chicken with Vegetables & Capers, Lemon Shortbread Cookies, Lemon Garlic Mushrooms, Lemon Berry Donut Holes, Lemon 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?
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!”
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.
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