Menu Plan Monday – July 1, 2013

Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you stop by.  Pull up a chair and let’s get started!

Gluten Free Menu Swap- Red, White and Blue

Heather of Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme is Red, White and Blue in honor of Forth of July.  For the holiday, I’ll be making two red, white and blue items:  Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.  Yum!  To start the day, I might make either Lemon Berry Donut Holes, Strawberry Banana Muffins, Lemon Blueberry Yogurt Bread, or maybe I’ll add blueberries to my Strawberry Drop Scones.  What are you serving up for Forth of July?

Angela's Kitchen Crisp GF Bread Stick "Sparklers"

Angela's Kitchen Lemon Blueberry Yogurt Bread


Freezer cooking plan for the week:  Crock Pot Fajitas and Savory Zucchini Pancakes will both be 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 the week’s dinner plan.  Stop by and say “Hi!”

The week’s breakfast options:  Strawberry Banana MuffinsLemon Blueberry Yogurt Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, Jamaican Meat Patties (from the freezer), veggies and fruits


Angela's Kitchen Country Style Ribs with Homemade BBQ sauce

Monday:  Crock Pot Fajitas with corn tortillas, salsa, guacamole and cantaloupe

For the freezer:   Put one Crock Pot Fajitas in the slow cooker and one batch in a gallon sized freezer bag to put in the freezer.  Remove as much air as possible, seal, label and freeze.


Tuesday:  Chicken Blueberry Mango Salad with Poppy Seed Dressing


Angela's Kitchen Savory Zucchini Pancakes

Wednesday:   Eggs, Savory Zucchini Pancakes, steamed broccoli and berries

For the freezer:   Make a double batch of Savory Zucchini Pancakes.  Allow pancakes to cool while eating dinner, then package separating with waxed paper.  Remove as much air as possible, seal, label and freeze.


Thursday:  Forth of July!  Country Style Ribs with Homemade BBQ Sauce, Broccoli Salad, watermelon, Crisp Bread Stick

Angela's Kitchen Chicken Sausage Broccolini Quinoa

 Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.

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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