Menu Plan Monday – November 26, 2012

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.


This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked Thanksgiving Leftovers as the theme this week.  My big leftover?  Making turkey stock after I remove all of the roast turkey from the bones.  Mmmm…  yummy delicious stock.  The other leftovers I enjoy making are Wild Rice Soup with turkey, Pumpkin Enchiladas (also with turkey added), and this past Saturday night I made nachos with caramelized onions, sweet peppers, roasted garlic, and turkey seasoned with fajita-style spices.  What do you make with your Thanksgiving leftovers?

Freezer cooking plan for the week:  I will be continuing to prep for our Christmas cookie tray with my holiday cookie countdown.  This week I’ll be making a double batch of Pumpkin Enchiladas Casserole (with added turkey from Thanksgiving) and Orange Apricot Pork Chops for the Slow Cooker.  I’ll be setting both aside for meals to have during the upcoming Christmas season.

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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.  Stop by and say “Hi!”

The week’s breakfast options:  Ham and “Cheese” Scones, Pumpkin Spice Bread, and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.

The week’s lunch options:  Nut or sunbutter sandwiches on Noah’s Rolls or Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.

Monday:  Pumpkin Enchiladas Casserole with added turkey (saved in the freezer from Thanksgiving dinner) and spinach salad
For the freezer:  Make a double batch of Pumpkin Enchiladas Casserole with added turkey for the freezer. While assembling dinner, put ingredients for another batch into a 9×13 pan, seal, label and freeze the second pan for another day.
Tuesday:  Beef and Almond Stir Fry over brown rice

Wednesday:  Spinach Pasta Casserole and mixed greens salad with pumpkin seeds and Dairy Free Ranch Dressing

Thursday:  Orange Apricot Pork Chops for the Slow Cooker with Stir Fried Bok Choy

For the freezer:  Make a double batch of Orange Apricot Pork Chops 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.

Friday:  Spiced Chicken (from the freezer) and Almond Quinoa with Asparagus and rocky road brownies (using Better Batter Brownie Mix, adding pecans, chocolate chips and marshmallows to the batter before baking)

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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