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 is hosting the Gluten Free Menu Swap this week over at Celiac Family. The theme is Grapes. Grapes are so lovely right now! I have been enjoying them on a salad with Orange Poppy Seed Dressing and in a gluten free pasta salad tossed with roasted chicken, walnuts and Dairy Free Ranch Dip. I like serving grapes in their dry form too, such as in Broccoli Salad. What flavors do you pair grapes with?
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: Gluten & Dairy Free Supreme Pizza with mixed green salad and favorite dressing
For the freezer: Make a double batch of Gluten & Dairy Free Supreme Pizza, two for dinner, and two for the freezer. While eating dinner, place the two to freeze in the coldest part of the freezer. After dinner, wrap the pizzas well, remove as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Citrus-Kissed Chicken Fingers, one for dinner, and one for the freezer. Allow second batch to cool and freeze while eating dinner, then package into a freezer safe container separated by waxed paper, remove as much air as possible, seal, label and freeze.