Menu Plan Monday – July 29, 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-green beans

Heather is hosting the Gluten Free Menu Swap this week over at Celiac Family.  The theme is Green Beans.  Yummy!  I adore those little pods of goodness.  We’ll often just munch on them straight from the garden or farmer’s market bag, but I also like to serve them in stir fries, steamed,  in Kale-idoscope Potato Salad, Seasoned Green Beans, in Chicken and Vegetable Curry or Chicken Mango Curry, Freezer Beef Stew, Tilapia & Summer Vegetable Packets and, of course, Green Bean Casserole.  What is your favorite way to serve up green beans?


Freezer cooking plan for the week:  Slow Cooker Pulled Pork and Teriyaki burgers 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 Pizza Joes

Monday:  Rainbow Quiche with Simple Arugula Garden Salad


Tuesday:  Slow Cooker Pulled Pork on Texas Roadhouse Roll Clones (make a double batch and save to extras for tomorrow’s dinner) and Rainbow Slaw

For the freezer:   Make a double batch of Slow Cooker Pulled Pork, one for dinner, and one for the freezer.  Allow second batch to cool while eating dinner.  After dinner, package second batch in a gallon sized freezer bag, removing as much air as possible, seal, label and freeze.


Wednesday:   Pizza Joes on Texas Roadhouse Roll Clones (leftover from Tuesday night) with zucchini sticks dipped in Dairy Free Ranch Dip

Angela's Kitchen Roasted Fish with Potatoes, Tomatoes and Olives

Thursday:  Roasted fish and tomatoes and olives and steamed broccoli 


For the freezer:   Make a double batch of Teriyaki burgers, one batch for dinner and one for the freezer.  While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer.  After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze. 

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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