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?
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.
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: 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.
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