Menu Plan Monday – May 13, 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.


I am excited to host the Gluten Free Menu Swap over at Angela’s Kitchen.  The theme this week is Strawberry.  I am loving all the tasty berries that are showing up at the market right now!  We like strawberries plain, sliced on pancakes or salads, and tossed into smoothies.  Some other things we make with strawberries are Strawberry Julius, Strawberry Rhubarb Raspberry Crumble, Strawberry Buckwheat Muffins, Strawberry Rhubarb Bread, in our dairy free fruit on the bottom yogurt, Strawberry Rhubarb Salad Dressing, Strawberry Banana Smoothie, Strawberry-Rhubarb Smoothie, Red Berry Smoothie, Strawberry Drop Scones, Strawberry Banana Muffins, and in both the dairy free Strawberry Custard “Ice Cream” and the Strawberry Philadelphia-Style “Ice Cream.”  How do you serve strawberries?


Freezer cooking plan for the week:  Stir Fry Chicken and Thai Chicken Burgers are making their way to my freezer this week.

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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:  Freezer Smoothies with Veggies and  Strawberry Banana Muffins, scrambled eggs with wilted greens and garlic, and various fruits.

The week’s lunch options:  Peanut butter and Banana Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, and various fruits and veggie sticks.


Monday:  Stir Fry Chicken (with bok choy and sweet bell peppers) over rice

For the freezer:   Make a double batch of  Stir Fry Chicken Serve one batch at dinner.  Mix up the second and package in a freezer bag, removing as much air as possible, label and freeze.


Tuesday:  Tuna Noodle Casserole (from the freezer)


Wednesday:  Enchilada Meatballs with Creamed Corn Cornbread and steamed green beans


Thursday:  Thai Chicken Burgers on gluten free Hamburger Buns with sautéed asparagus and strawberries

For the freezer:   Make a double batch of  Thai Chicken Burgers Serve one batch at dinner.  Freeze the remaining patties in a freezer bag separated by waxed paper.  Remove as much air

as possible, label and freeze.


Friday:  Spinach Salad with poached eggs and homemade Turkey Sausage.  Dessert will be Strawberry Nut Shortcake (made dairy free using a dairy free sour cream and margarine and using dairy free coconut ice cream instead of whipped cream)


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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