Menu Plan Monday – November 5, 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.

Do you realize it is only 2 1/2 weeks until Thanksgiving?  Where did the year go?  Yikes!  But it is okay, we don’t have to panic.  Starting on Wednesday at Angela’s Kitchen, I will have a handy Thanksgiving guide (link will be live on Wednesday).  I, for one, do not like to feel all harried and crazy on a holiday.  I like to be able to relax and enjoy my family.  That is where my guide comes in.  It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list.  I hope it helps make your holiday a relaxing and delicious one!

This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  This week she has picked Thanksgiving Desserts for the theme.  It’s the best part of Thanksgiving, am I right?  Sometimes I don’t think it’s about the Thanksgiving meal itself for me, it is more about the ability to have pie for breakfast on Friday morning!  Thanksgiving dessert in my family means pie.  Pumpkin Pie is a staple (of course), but the pumpkin pie that we most often make is Impossible Pumpkin Pie.  My oldest daughter has been making it every year since she was nine years old.  Let me tell you, not only is it delicious, but it is EASY.  Basically, you simply blend all the ingredients in a blender, then bake in a greased pie pan.   Can’t get easier than that!  Another pie that make the Thanksgiving cut is my Freezer Apple Pie.  Mmmmm…  I can’t wait for “Pie For Breakfast Day!”  Do you have any quirky ways to eat up your Thanksgiving leftovers?   Or is it just me?  :)


Freezer cooking this week:  I’ll be starting my Thanksgiving pre-prep this week on Wednesday.   I will also be making double batches of Pineapple Garlic Pork Chops and Orange Marmalade Chicken during the week, freezing the second meal for another day.   This Saturday at Angela’s Kitchen I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps.  I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving.  Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time. 

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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’sKitchen.  Stop by and say “Hi!”

The week’s breakfast options:  Pumpkin GranolaChocolate Zucchini Bread and eggs (with sautéed spinach added roasted red peppers added), and various fruits.

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



Monday:  Silver Dollar Pear Pancakes, Homemade Turkey Sausage with fruit salad

Tuesday:   Ground Turkey & Veggie Tortilla Casserole (from the freezer) with a romaine salad topped with cherry tomato, roasted peppers and Dairy Free Ranch Dressing

Wednesday:  Pineapple Garlic Pork Chops, Apple Cranberry Squash, steamed green beans and gluten free biscuits

For the freezer:  Make a double batch of Pineapple Garlic Pork Chops for the freezer. While mixing the marinade for dinner, prep a second bag with the ingredients for another meal.  Remove as much air as possible, seal, label and freeze.

Thursday:  Orange Marmalade Chicken and a mixed greens salad with Poppy Seed Dressing

For the freezer:  Make a double batch of Orange Marmalade Chicken for the freezer. While mixing the marinade for dinner, prep a second bag with the ingredients for another meal.  Remove as much air as possible, seal, label and freeze.

Friday:  Ultimate Beef Stroganoff, a spinach salad topped with pecans, pears and Basic Viniagrette.  For dessert, Monkey Bread!

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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