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.
It is Thanksgiving week! Do you have any special family traditions for the day? Our family always runs the Turkey Trot (a 5K fun run) on Thanksgiving morning, then head back home to relax while out dinner is cooking. We try to get some board game time in and, of course, plenty of snuggle time.
This week I will be hosting the Gluten Free Menu Swap over at Angela’s Kitchen. The theme this week is Breakfast and Brunch. How do you like to start your mornings? A variety of hot porridges made with gluten free grains, eggs from our cute chickies (scrambled with veggies, fried, or baked up into French toast casserole), granola or granola bars, and muffins often find their way into our breakfast routine. And don’t forget your leftovers! My kids like to have leftover soup (especially thick ones), stir fry and curries for breakfast. Protein, lots of veggies and whole grains – not such a bad start to the day!
Freezer cooking plan for the week: I will be continuing to prep for Thanksgiving this week using my Thanksgiving Guide. Outside of that, I will not be freezing any extra meals this week. Too much other food prep will be happening. However, I will be sure to freeze enough turkey after Thanksgiving dinner to make Pumpkin Enchilada Casserole with added turkey next week.
The week’s lunch options: Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.
Wednesday: Clean-the-Fridge Omelets with a salad
Thursday: Thanksgiving Dinner
Friday: Sesame Chicken Veggie Salad with Ginger Soy Dressing (using turkey instead of chicken) and other Thanksgiving leftovers, including more Impossible Pumpkin Pie