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 of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Melons. We pretty much eat melons strait, just slice and serve. But I do have a couple recipes on the blog: Watermelon Slush or Ice and Curried Chicken, Cantaloupe and Mango Salad. How do you serve up melons? Do you have a favorite? Mine was watermelon when growing up. I even had a watermelon served as my birthday cake one year while camping when I was a kid. A family friend poked in holes for the candles and carved in how old I was. I loved it!
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: Fish Tacos with Red Cabbage-Apple Slaw and honeydew melon
For the freezer: Make a double batch of Strawberry Drop Scones, one for dinner, and one for the freezer. After scones have cooled, place in freezer bag, remove as much air as possible, seal, label and freeze.