Menu Plan Monday – March 25, 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.


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?

Freezer cooking plan for the week:  Bombay Chicken and Citrus-kissed Chicken Fingers are making their way to my freezer this week.  These are both family favorites.  Yum, 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:  Morning Glory MuffinsHunter’s Breakfast, eggs and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat Style BreadPizza Muffins, and various fruits and veggie sticks.

Bombay Chicken


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.


Tuesday:  Burgundy Mushroom Stew with Kaiser Rolls (extras can be eaten with lunch tomorrow) and steamed asparagus



Citrus-kissed Chicken Fingers

Wednesday:  Barbecue Glazed PorkRoasted Rosemary Potatoes and Broccoli Salad


Thursday:  Citrus-kissed Chicken Fingers, Stir-Fried Bok Choy, and a spinach salad with Creamy Orange Poppy Seed Dressing

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.


Salmon & Sweet Potato Cakes

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.  :)

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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