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Menu Plan Monday – March 11, 2013


Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you!  :)  Pull up a chair and let’s get started.

 

I am hosting the Gluten Free Menu Swap over at Angela’s Kitchen this week.  Yay!  The week’s theme is pie.  Mmmm…   And you know why I picked Pie as the theme?  It is because on March 14th we celebrate Pi Day in our house.  I know – we are so geeky.  :)  I have a bunch of pies at Angela’s Kitchen, such as Freezer Apple Pie, Lemon Meringue, Pumpkin Pie, and little Pecan Tassies.  Oh, and I have a great Gluten Free Dairy Free Pie Crust for you to try.  What  is your favorite pie?

Freezer cooking plan for the week:   Pork and Apple Curry and Chicken and Broccoli Casserole are making their way to my freezer this week.  Both are warm comforting meals to have on hand for this season of slush while we wait for Spring to arrive.  :)

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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:  Pumpkin GranolaCinnamon Raisin Baked French Casserole, and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat-Style Bread, Jamaican Meat Patties, hummus, and various fruits and veggie sticks.

 Monday:  Pork and Apple Curry with Gluten Free Naan (made dairy free) and a spinach salad

For the freezer:  Make a double batch of Pork and Apple Curryone for dinner and one for the freezer.  Allow remainder to cool while eating dinner.  Package the second batch as meal by placing into a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

Tuesday:  Chicken and Broccoli Casserole and mixed greens salad

For the freezer:   Make a double batch of Chicken and Broccoli Casserole Allow remainder to cool while eating dinner.  Package the second batch as meal by placing into a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

Wednesday:  Roasted Fish with Potatoes, Tomatoes and Olives and steamed broccoli

Thursday:  Happy Pi Day!  Black Bean and Veggie Pizza, mixed greens salad, Mini Chocolate Pies.  To make the mini pies, use Gluten Free Pie Crust cut into small crusts to line muffin tins and bake.  When crusts are cool fill with Dairy Free Chocolate Pudding.  Mmmm!  As I’ll only be using one pie crust, and the recipe makes two crusts, I will be shaping the second crust into a disk, wrapping it well and freezing it to use on another day.

Friday:  Easy Turkey Meatballs, romaine salad with Dairy Free Ranch Dressing, and Peanut Butter Swirl Brownies for dessert.


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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