Menu Plan Monday – October 21, 2013

Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you stop by.  Pull up a chair and let’s get started.

Gluten Free Menu Swap-Mushrroms

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Mushrooms.”   I know not everyone likes mushrooms, but I do so very much.  Back in our vegan days a nice big portabella mushroom brushed with garlic olive oil and grilled made the best meat stand in.  Yummy!  I like them on salads, cooked with caramelized onions on a burger, steak or a nice baked potato, added to pizzas and sautéed with kale in my scrambled eggs.  Other things I serve mushrooms in are Chicken Marsala, Crustless Breakfast Quiche, Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Turkey Stroganoff, Squash and Kale Pizza, Lemon Garlic Mushrooms, Lemon Tilapia with Spinach and Mushrooms, Roasted Veggie Stock, Burgundy Mushroom Stew, Tuna Noodle and Veggie Casserole, Cod in Green Tea Broth with Quinoa, Broccoli Casserole, Ultimate Beef Stroganoff, Almond Quinoa with Asparagus, Ginger-Beef Stir Fry, Green Bean Casserole with a fancy dairy free Cream of Mushroom Soup, and Twice Baked Spinach Mushroom Garlic Stuffed Potatoes to name a few.  So, do you like mushrooms?  Or are they not your fav?


Freezer cooking plan for the week:  Crock Pot Chicken Cacciatore and Ultimate Beef Stroganoff will both be making their way into my freezer this week.

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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 where you will also find a printable grocery list for the week’s dinner plan.  Stop by and say “Hi!”


The week’s breakfast options:   Walking Breakfast Muffins and Apple Pie French Toast Casserole.

The week’s lunch options:  Pepperoni Pizza Muffins and Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Swedish “Rue” Bread, veggies and fruit.


Angela's Kitchen Burgundy Mushroom Stew


Monday:  Burgundy Mushroom Stew with Gluten Free Bavarian Pretzel Sandwich Rolls (Hello, October-fest!)


Tuesday:  Supreme Pizza (from the freezer) with a mixed green salad and Dairy Free Ranch Dressing



Angela's Kitchen Supreme PizzaWednesday:   Crock Pot Chicken Cacciatore

For the freezer:   Make a double batch of Crock Pot Chicken Cacciatore, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.


Thursday:  Lemon Tilapia with Spinach and Mushrooms


Angela's Kitchen Ultimate Beef Stroganoff

For the freezer:   Make a double batch of Ultimate Beef Stroganoff, one batch for dinner and one for the freezer.  While assembling one for dinner, make another for the freezer.  Wrap and seal well, label and freeze.


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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