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Angela

Menu Plan Monday – May 20, 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.

Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap this week.  The theme is Garden Grown.  Due to the crazy Spring weather, I have only a few seeds in the ground so far.  We have had a lot of lovely rain the past couple of days, though, so everything is greening up nicely.  It has been nice to use fresh herbs again.  My rhubarb in particular will need to have the first harvesting this week.  Yay!  Indoors on the window sill we have green onions and celery growing in pots and a funny pineapple top (just for fun).  What do you plant?

 

Freezer cooking plan for the week:  Country Style Ribs with Homemade BBQ Sauce and California Turkey 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 Zucchini Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, and various fruits and veggie sticks.

 

Monday:  Country Style Ribs with Homemade BBQ Sauce with Apple, Bok Choy and Carrot Slaw

For the freezer:   Make a double batch of  Country Style Ribs with Homemade BBQ Sauce.  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:  California Turkey Burgers and Broccoli Salad

 

Wednesday:   Fish Tacos with Red Cabbage Slaw

 

Thursday:  Tangy Tomato Beef with Cauliflower Puree and a mixed greens salad

For the freezer:   Make a double batch of  Tangy Tomato Beef 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:  Honey Mustard Chicken with Napa Cabbage Slaw.  Dessert will be Pineapple Upside Down Cake.  Yum!

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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