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.
I have a little dilemma… It has to do with my chickens. Chickens don’t fly, just flutter a few feet up in the air, enough to get to their roosts. BUT one of my chickens don’t seem to know that. See, here are all my chickens tucked in nice and cozy:
And THIS is my chicken, Gonzo… Well, her back side anyway:
Gonzo does not cozy up with the other girls on the roost. She insists on fluttering up to the top of the door that separates the people side from the chicken side of the coop at bedtime. Sigh… She is one silly chicken. Last night we found another chicken up there with her. We never blocked that part of the wall because we thought a chicken couldn’t get up there. Were we wrong. Guess we have a little more fixing up to do in the coop!
This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked Kale as the theme this week. Yum! I have a few recipes with kale, such as Chicken, White Bean & Kale Soup, Mongolian Chicken and Veggies, Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Squash & Kale Pizza, and Kale-idoscope Potato Salad.
Freezer cooking plan for the week: Quinoa Turkey Burgers and Chicken, White Bean & Kale Soup are making their way into my freezer this week. I am also working on a new breakfast freezer mini plan for January that should be up in the next week or so. 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: Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, and various fruits and veggie sticks.
For the freezer: Make a double batch of Quinoa Turkey Burgers for the freezer. Mix a double batch of the burger mix. Make patties for the freezer, then lay on baking sheet lined with plastic wrap. Place in the coldest part of the freezer. After dinner place patties into a gallon sized freezer bag separated by waxed paper, removing as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Chicken, White Bean & Kale Soup for the freezer. While assembling dinner, put ingredients for another batch into a freezer safe container, then seal, label and freeze. OR you can simply make a double batch and freeze half for another day.