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?
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: 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)
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)