Menu Plan Monday – July 8, 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!

 GF Menu Swap - melon

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!


Freezer cooking plan for the week:  Strawberry Drop Scones and Pork-Pineapple Kabobs 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:  Strawberry Banana MuffinsLemon Blueberry Yogurt 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 Fish Tacos

Monday:  Fish Tacos with Red Cabbage-Apple Slaw and honeydew melon


Tuesday:  Slow Cooker Veggies and Orange Beef with Roasted Rosemary Potatoes (using half potatoes and half sweet potatoes)


Wednesday:   Curried Chicken, Cantaloupe and Mango Salad with Texas Roadhouse Clone (made dairy free)

Angela's Kitchen Quinoa Confetti Salad



Thursday:  Rainbow Quiche with Strawberry Drop Scones and berries

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.


Angela's Kitchen Strawberry Drop Scones

Friday:   Pork-Pineapple Kabobs with Quinoa Confetti Salad and watermelon
For the freezer:   Make a double batch in the morning (or on Thursday night) of Pork-Pineapple Kabobs, one for dinner and one for the freezer.  Remove as much air as possible, 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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