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Angela

Menu Plan Monday – June 3, 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.

Heather of Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme is Celery.  We use it in a bunch of foods (soups, casseroles, etc.), just like everybody.  And of course, to make Ants on a Log or on a veggie tray.  What is your favorite way to serve up celery?

 

Freezer cooking plan for the week:  Twice Baked Spinach Stuffed Potatoes and Slow Cooker Ribs will be heading into my freezer this week.  Yum!

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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 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 Banana Bread sandwiches or ham on GF Oatmeal Bread, and various fruits and veggie sticks.

 

Monday:  Chicken Tostadas Salsa Verde with Cilantro Cashew Salad

 

Tuesday:  Twice Baked Spinach Stuffed Potatoes with a mixed greens salad topped with  Honey Mustard Dressing

For the freezer:   Make a double batch of  Twice Baked Spinach Stuffed Potatoes.  Serve one batch at dinner, allowing the second batch to cool.  When cool, package in a freezer bag, removing as much air as possible, label and freeze.

 

Wednesday:   Slow Cooker Ribs with Napa Cabbage Slaw

For the freezer:   Make a double batch of  Slow Cooker Ribs.  When assembling ribs in the slow cooker, package the second batch in a gallon sized freezer bag, removing as much air as possible, then label and freeze.

 

Thursday:  Last day of school!  Thai Chicken Pizza, fresh veggie sticks (cauliflower, sweet peppers and carrots) with Dairy Free Ranch Dip and Strawberries


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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