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.
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.
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.
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.