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!
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?
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 lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
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.
Wednesday: Ginger Beef Stir Fry over quinoa with cantaloupe
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.