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!
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?
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!”
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.
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.