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.
The girls and I will be at Girl Scout Day Camp this week, and I need plenty of easy meals for the nights we will be home. Thank goodness I have some simple things to pull from the freezer as I know I will be too wiped from all the camp fun to care what we eat.
My older daughter is part of the group of girls that will be helping run the camp, so she is staying over night most of the nights, so brought food for those nights (and treats, can’t forget those!) and her breakfasts. Getting ready for camp for us always means packing our food. We usually go to volunteer run day camp, so you never know who will be leading it or their knowledge of allergies. I have found for the most part that when you check ahead, ask for the menu and inform them you will take care of bringing your own things, the leaders are pretty open to it. The leaders have a lot to get ready, so taking care of your own food helps take one thing off their plate. It also keeps you and your child safe (don’t have to worry about cross contamination) and it is a good lesson in planning for your child. I usually get the menu as soon as I can, then go over it with my kids. We decide what we can make ahead of time and freeze, what needs to be purchased closer to the time of camp, and what we can consolidate to make less work for us. Brownies and cupcakes both on the menu? Make a recipe of chocolate cupcakes or bake the cake in a pan and use it for both meals. Give yourself a break, you don’t have to make everything on a camp menu, but be sure to make the things that are important for your camper and have something available for each snack and dessert even if they don’t perfectly match up. The big thing my kids don’t want to miss out on at camp are s’mores, so I always am sure to pack s’more kits for them. The rundown of our Girl Scout Camp menu will be up at Angela’s Kitchen on Saturday, so stop by then and see how we went to camp gluten and dairy free!
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Apricots. I love apricots, especially apricot jam, which I use often on the weekends as a simple glaze on chicken or pork when making a quick meal. Beside eating fresh and dried (a favorite snack) I use apricots in Orange Apricot Pork Chops, Chicken with Apricot Sauce, Apricot Quinoa Pilaf, Spicy Sweet Glazed Chicken, Fresh Apricot Thai Salad, No-Nut Granola Bars, Apricot Muffins with Almond Strussel, Gluten Free Crisp Granola Bars, Gluten & Dairy Free Hot Cross Buns, and Sweet and Spicy Chicken. Do you serve apricots at your house? What is your favorite way to fix them?
Freezer cooking plan for the week: Nothing, baby! We are pretty much using our freezer stash for our dinners this week. Yay!
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 (in case you don’t have this week’s meals stashed in the freezer like we do) for the week’s dinner plan. Stop by and say “Hi!”
The week’s lunch options: We’ll be eating at camp this week.
Monday: Slow Cooker Black Bean Salsa Chicken (from the freezer) with tortilla chips and purchased guacamole
Tuesday: Orange Beef Lettuce Wraps (from the freezer) with all the fixin’s (mung bean sprouts, diced cucumbers and Boston lettuce leaves) with rice and sliced apricots
Thursday: The girls and I will be at camp for the overnight. Daddy and son are on their own for dinner. If you are following along with my dinner plan, make this a dinner night out, a left over night or pick out something fun to try (like Carrot Cake Pancakes) for dinner.