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Menu Plan Monday – January 28, 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.

 

This past week my big kids finished off semester finals for high school, so we are now enjoying day four of a four day weekend.  Ah…  I don’t know about you, but extra days off with now holiday tied to them are wonderful.  Granted, I am still working, but having less driving to extra activities is fabulous!  :)  Who has high school kiddos and know what I am talking about?  Oh, yeah – I know you get it…

This week I am thrilled to be hosting the Gluten Free Menu Swap over at Angela’s Kitchen.  The week’s theme is cabbages.  Let’s face it, as least in my neck of the woods, fresh produce that hasn’t travelled far is scarce.  Never fear, though, cabbages come to the rescue filling my fresh produce desires during the long winter.  I like to make generous use of all sorts of cabbages, red, green, Napa, you name it.  Some dishes using cabbage that I like are  Mongolian Chicken and Veggies, Fish Tacos with Red Cabbage Slaw, Cilantro Cashew Salad, Apple Slaw, Lazy Cabbage Roll Casserole (awesome comfort food and it freezes wonderfully), Napa Cabbage Slaw, Potstickers, as a topping for Slow Cooker Moo Shu Chicken, Slow Cooker Pork Lo Mein, in Corn Relish, Honey-Orange Bean and Vegetable Slaw (this can be a side or a main dish vegetarian salad), and in my beloved kimchi.  How do you like to use cabbage?

Mongolian Chicken uses a variety of veggies, including red cabbage. Yum!

Freezer cooking plan for the week:   Chicken Apple Bacon Sliders are making their way into my freezer this week.  I am pre-making these for Superbowl Sunday.  Mmmm…  I will also be making a second Southwestern Spagetti Pie.  This is a great kid-friendly meal to have on hand for busy school nights.  I am also making Dye Free Ganache Filled Red Velvet Cupcakes (dairy free) this weekend from Better Batter Flour.  These are ridiculously beautiful and I MUST make them.  I’ll put half into the freezer for my family for Valentine’s Day and half will be for a Super Bowl game day treat.  :)

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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!”

Fruit-on-the-bottom Dairy Free Coconut Yogurt

 

 

The week’s breakfast options:  Fruit-on-the-bottom Dairy Free Coconut YogurtCinnamon Raisin French Toast (done dairy free), and various fruits.

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

 

 

BBQ Glazed Pork

Monday:  BBQ Glazed Pork with Roasted Rosemary Potatoes and Apple Slaw

Tuesday:  Chicken Apple Bacon Sliders on Gluten & Dairy Free Hamburger Buns with Broccoli Salad

For the freezer:   Make a double batch of Chicken Apple Bacon Sliders.  While cooking the burgers for tonight’s dinner, place the second batch of patties (before cooking) on a baking sheet lined with waxed paper or plastic wrap.  Put baking sheet in the coldest part of your freezer.  After dinner or when patties are frozen, place patties into a freezer bag separated by waxed paper.  Remove as much air as possible, seal, label and freeze.

Chicken Apple Siders

Wednesday:  Thick Crust Sicilian Pizza, a romaine salad with Thousand Island Dressing

Thursday:  Southwestern Spaghetti Pie with salad topped with Basic Vinaigrette

For the freezer:  Make a second Southwestern Spaghetti Pie 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:  Mongolian Chicken & Veggies over Quinoa 

 


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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