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.
My kids are done with Spring Break and heading back to school this week. Though this year it should have been called Winter Break – Part 2! It is crazy that it snowed twice during break this year. It does look like we will be getting some warmer weather in time for Easter, though, thank goodness. I am crossing my finger and toes that the snow will be melted so we can do an Easter egg hunt. Wish me luck!
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. She picked lamb as the theme. The closest I have gotten to serve lamb is making lamb decorated cookies or cupcakes, so I am looking forward to getting ideas from everyone. Some recipes that look delicious using lamb are Katniss’s Favorite Lamb and Prune Stew and this Pistachio Mint Crusted Rack of Lamb. Do you serve lamb? What do you make?
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!”
Monday: Bombay Chicken over quinoa
For the freezer: Make two portions of Bombay Chicken using frozen peaches. I assembled the meals Sunday night, and put on in the freezer and one in the refrigerator for Monday’s dinner.
For the freezer: Make a double batch of Citrus-kissed Chicken Fingers. Allow the second batch to freeze while you eat dinner, then layer in a freezer safe container, separated by waxed paper. Remove as much air as possible, label and freeze.
Friday: Salmon Sweet Potato Cakes, Scalloped Corn, and Apple Slaw. I am not making a dessert as I usually do on Friday because it is Easter weekend and there will be plenty of treats later in the weekend.