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.
How was your weekend? My youngest daughter had a sleepover with a sweet friend. Of course, that meant treats with sprinkles, nachos for dinner and a pumpkin French toast casserole for breakfast in between all the giggling, glow stick fun, playing with dolls, and reading by the fire. So much fun!
This weekend was also the High School Boy’s Cross Country Team Banquet. It is a wonderful experience to listen to the kids and coaches speak about the team and what the season meant to them. Not just the performances, but how they melded into an extended family. I can’t wait for the High School Girls Cross Country Team Banquet next weekend. It is amazing to me to see these kids, many who I knew from a young age, turning into such poised, dedicated and kind-hearted young adults.
This week, Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap. She picked Favorite Side/Vegetable Dish as the theme this week. With Thanksgiving right around the corner, this is such a timely choice! I like to stick with traditional sides (mmmm… mashed potatoes and gravy…) BUT I also like to mix it up with a twist of something a bit different each year. Maybe a slightly different type of gravy such as Maple Gravy or Celery Mashed Potatoes, a fresh Spinach Salad with papaya and pepitas, Sweet Potato Puree with Bananas and Buttered Pecans, Roasted Garlic, Sage and Sausage Stuffing, or Orange Cranberry Sauce. Do you need to have a green bean casserole for it to be Thanksgiving? I have a gluten and dairy free version of Green Bean Casserole complete with a gluten free version of crispy onions. What do you like to serve with your Thanksgiving meal?
Freezer cooking plan for the week: I will be continuing to prep for Thanksgiving this week using my Thanksgiving Guide. I will also be freezing Lemon Chicken & Veggies with Capers and Slow Cooker Carnitas this week (chicken and pork are both buy-one-get-one this week. Yay!) for the freezer. Both meals will put in an area of my freezer set aside for the holidays. I like to be sure I have a nice stock of meals for over Thanksgiving week and Christmas vacation, so I can spend more time hanging out with my kiddos. Having freezer meals stocked makes our time off together so much nicer!
The week’s breakfast options: Eggwiches on gluten free English Muffins (we made these this last weekend and the recipe is brilliant!), Banana Blueberry Muffins, and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.
The week’s lunch options: Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.
For the freezer: Make a double batch of Lemon Chicken & Veggies with Capers for the freezer. While assembling dinner, put ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Slow Cooker Carnitas for the freezer. While assembling dinner, put ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.