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Angela

Menu Plan Monday – July 15, 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- stir fry

I am hosting the Gluten Free Menu Swap this week over at Angela’s Kitchen.  Woo-hoo!  The theme is Stir Fry.  Stir fry is one of my favorite dinners.  Besides being delicious, it is so easy to pull together and really any combination of veggies you have on hand can be used.  Love that!  A lot of time I don’t use a recipe, just slice and sauté what is in the fridge or garden until I have enough for dinner, but I do have a few stir fry recipes that may inspire you, such as Mongolian Chicken and Veggies, Teriyaki Chicken, Gingered Beef and Broccoli Salad Bowl, Stir Fry Chicken, Ginger-Beef Stir Fry, Orange Beef Lettuce Wraps, Curried Shrimp and Rice, Stir Fried Bok Choy.  What do you like in a stir fry?

 

Freezer cooking plan for the week:  Chicken and Kale Stir Fry with Cauliflower “Rice” and Cashew Chicken with Bok Choy and Basic Brown Rice 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:  Blueberry Muffins, Chocolate Zucchini Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

 

Angela's Kitchen Ginger Beef Stir Fry

 

Monday:  Chicken and Kale Stir Fry with Cauliflower “Rice” with fresh apricot slices
For the freezer:
   Make a double batch of Chicken and Kale Stir Fry and Cauliflower “Rice”, one for dinner, and one for the freezer.  Allow second batch to cool while eating dinner, then package into individual lunch sized portions, removing as much air as possible, seal, label and freeze.

 

Tuesday:  Shrimp Pad Thai with Broccoli and Kim Chi

Angela's Kitchen Cashew Chicken with Bok Choy

Wednesday:   Ginger Beef Stir Fry over quinoa with cantaloupe 

 

Thursday:  Cashew Chicken with Bok Choy over Basic Brown Rice

For the freezer:   Make a double batch of Cashew Chicken with Bok Choy and Basic Brown Rice, one for dinner, and one for the freezer.  Allow second batch to cool while eating dinner, then package into individual lunch sized portions, removing as much air as possible, seal, label and freeze.

 

Better Batter Chicken chow mein


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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