Welcome back for another menu plan from my kitchen! I am so glad to have you! Pull up a chair and let’s get started.
We put in a new floor into the coop on Sunday. Black and white checked (BIG checks) vinyl. Of course, I won’t be able to see the vinyl with the bedding on top of it, but just knowing it is there with it’s kitchy cuteness makes me happy. And the floor will not absorb water or other moist chicken stuff, which means it will be easier to clean. Yay! The checks were a bonus for me. I hope the chickens appreciate the new decor and start laying some eggs soon. Mama needs an omelette! A couple of the girls a a bit diva-ish, so they probably have a crazy list of demands before eggs will be produced. I keep expecting a tiny list tacked up two feet high on the back door demanding I separate the kitchen scraps into neat piles, or an antique chandelier for the coop. I’m telling ya, if you met Edith Von Pecky-Pants, you would be worried too!
This week Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked fish as the theme. We usually like fish without any fancy treatment; simply with a bit of olive oil, salt, pepper and a bit of time under the broiler such as in Roasted Fish with Potatoes, Tomatoes and Olives. Some other ways we like to eat fish is in Fish Tacos, Garlic Lime Salmon, Salmon & Sweet Potato Cakes (a family fav), Fish and Chips, and Tilapia & Summer Vegetable Packets. We also adore the Fish Sticks from Elana’s Pantry. How do you like to serve fish at your house?
Freezer cooking plan for the week: I will be roasting chicken in bulk, and serving one meal this week that I will double, saving the second meal for another day. For dinner one evening this week I’ll be using a meal from my freezer on a busy crazy night so I don’t have to cook (I’ll probably even toss it into the slow cooker, so I really don’t have to cook). This week or weekend I also need to think about making a double batch of muffins for breakfasts to keep my stock up. Those kiddos sure do eat! I am thinking about making a double batch of Apple Cider Muffins and a double batch of the Sweet Potato and Pecan Quick Bread baked up as muffins. This weekend I am planning on making a batch of Calico Beans and a batch of Sesame Chicken to package up for lunches as the big kids and my husband like to bring a hot lunch with them on chilly days.
The week’s breakfast options: Banana Strawberry Muffins, hard boiled or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
For the freezer: I will be actually roasting THREE chickens in my big electric stand alone roaster. I never roast just one chicken at a time… I think I am too lazy and want to get it done all at once! Three is how many I can fit in that bad boy. After dinner, I will set enough chicken aside for the chicken pot pies I’ll be assembling tomorrow and package the rest for lunch meat or the freezer for another meal. All bones, etc. I put in another container in the refrigerator. I have tomorrow off from work, so it is the perfect day for me to simmer a big pot of chicken stock from the left over chicken bits. There you go! A bunch of roasted chicken in the time it took to cook just one, about 10 to 15 minutes to separate out and store the chicken, and quarts and quarts of gluten free chicken stock for free. Woo-hoo! Love that ‘free’ part…
For the freezer: Make two family sized Roasted Chicken Pot Pies made dairy free using the chicken from Monday. Make everything up until right before baking.
Wrap well, label and freeze. One will be for Friday night’s dinner. I have Tuesday off from work, so this is the perfect day to make a meal like this.
Wednesday: Pulled Pork Sandwiches on Kings-style Hawaiian Bread (I am planning on making it into rolls using my hamburger bun rings. I report back next week how that worked out.), green grapes and red cabbage slaw.