Menu Plan Monday – June 10, 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.

We started summer vacation by having two birthdays, my husband’s and my own.  The girls made chocolate donuts for me with heart sprinkles for my birthday treat.  What sweeties!  To make the donuts, the girls used Better Batter Flour’s Chocolate Cake Mix.  After preparing the mix per the instructions, they filled the cavities of a donuts pan (I have one from Wilton) 2/3rds full.  Using a plastic bag with the corner snipped off made pipping the dough neater.  After baking at 350 degrees F for about 11 minutes, they cooled the donuts in the pan for 5 minutes before putting them on a cooling rack to cool completely.  My girls melted a bit of left over chocolate frosting they found in the fridge to glaze the cooled donuts, adding sprinkle to the glaze right away before it set.  The batter made about 2 dozen donuts.  Yummy!  Thank you, girls!  They showed quite a bit of ingenuity and teamwork.  Best birthday present ever (and donuts, too).


I’ll be hosting the Gluten Free Menu Swap over at Angela’s Kitchen this week.  The theme is Food on the Fire.  Some of my favorite grilling recipes are also freezer recipes.  The reason?  In the summer I would rather play outside in my garden, or hang out with the kids.  If I do wander into the kitchen, I would rather be canning.  Being able to pull something out of the freezer, thaw it, then toss it on the grill is perfect for me.  As a lot of grilling meats are on sale in the summer which also helps my budget.  I buy them on sale, then package up in different flavor marinades.  The best part about grilling?  I can pass off the grill tending to others in my family while I pull together a salad.  Easy-peasy!  If you need some grill-time inspiration, I have a bunch of marinades for summer grilling you can freeze ahead of time whenever your favorite grilling items are on sale.  I like to mix up my marinades ahead of time, pop in the meat, then toss the whole thing in the freezer.  Or try grilling up some kabobs, such as Honey Chicken Kabobs.  I also like to freeze already seasoned hamburgers, such as Thai Chicken or Turkey BurgersSpinach Burgers, or California Turkey Burgers.  From our veggie days, I still adore grilling portabella mushrooms and thick slices of olive oil brushed eggplant.  What do you like to grill?


Freezer cooking plan for the week:  Teriyaki Burgers and Pork and Apple Curry will be heading into my freezer this week.  Yum!

*    *    *    *    *    *

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 this week’s dinner plan.  Stop by and say “Hi!”

The week’s breakfast options:  Ham and “Cheese” Scones and  Eggwiches, scrambled eggs with wilted greens and garlic, and various fruits.

The week’s lunch options:  Peanut butter and Zucchini Bread sandwiches or Zucchini, Ham and Corn Muffins with hard boiled eggs, and various fruits and veggie sticks.



Monday:  Teriyaki Burgers with Curried Vegetable Soup and GF Texas Roadhouse Rolls

For the freezer:   Make a double batch of  Teriyaki Burgers.  Serve one batch at dinner, allowing the second batch to freeze on parchment lined baking sheet while eating.  When burgers are solid, package in a freezer bag separated with wax paper, and remove as much air as possible.  Label and put into the freezer.


Tuesday:  Sausage and Peppers with big mixed green and garden veggie salad with Basic Vinaigrette Dressing and GF Popovers (made dairy free)


Wednesday:   Spinach and Roasted Red Pepper Quiche with raspberries and steamed green beans


Thursday:  Pork and Apple Curry with Basic Brown Rice

For the freezer:   Make a double batch of  Pork and Apple Curry.  While eating dinner, allow the second batch to cool.  After cooling, package curry in a gallon sized freezer bag, removing as much air as possible, then label and freeze.

Friday:   Green Chili Taco Salad with all the fixings (tortilla chips, romaine salad, salsa, guacamole, and black olives)

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.

Comments are closed.