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 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?
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.
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.
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.