Menu Plan Monday – October 22, 2012

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.


This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked nuts as the theme this week.  We are fortunate enough to be able to use nuts in our diet.  Yay!  We like to serve them on salads, in muffins, and as a nice after school or cross country practice snack.  I also will use nut flours (in particular almond meal) in some of my baked goods for added fiber, protein and for extra moisture retention in the baked item.  However, there are several of my kids’ friends who cannot have nuts or peanuts, so we never pack them for school.  However, we do use sunflower butter on sandwiches (especially for my elementary school aged kiddo) and we use sunflower seeds and pumpkin seeds in snacks we make to bring to school.  How do you like to serve nuts?

Freezer cooking plan for the week:  I will be cooking up a couple of extra things for the freezer this week, Country Style Ribs with Homemade BBQ Sauce and Citrus Kissed Chicken Fingers.   On Monday, my really busy day, I’ll have Bar-B-Q Turkey Sloppy Joe’s from the freezer and in the slow cooker on Gluten Free Hamburger Buns (also from the freezer).

For a bit of extra fun, on Wednesday over at Angela’s Kitchen I will be posting my Halloween Freezer Plan for 2012 (link will be live on Wednesday).  The menu includes printable recipes cards, labels and a shopping list to assist you.  I don’t know about you, but Halloween always seems to land on a busy day, when we have just come home from school or work and need a quick, easy, filling and healthy meal to fill my kids up before we head out to the local candy-fest.  Having a yummy meal prepped in the freezer gives me extra time on Halloween to help my little goblins with their costumes before heading out.  :)

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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:  Hunter’s Breakfast (with sautéed kale and spinach added), Banana Nut Muffins, and various fruits.

The week’s lunch options:  Nut or sunbutter or turkey/tomato/spinach sandwiches on Amish Friendship Bread, Pigs in a Blanket, hard boiled eggs, various fruits and veggie sticks.

Monday:  Bar-B-Q Turkey Sloppy Joe’s (we call them “Sloppy Daddy’s” at our house- hee!) on Gluten Free Hamburger Buns served with zucchini and yellow summer squash sautéed with garlic and thyme

County Style Ribs

Tuesday:  Gingered Beef and Broccoli Salad with GF Biscuits (done dairy free)

Wednesday:  Black Bean & Veggie Pizza (link will be live on Tuesday) with Apple Slaw


Thursday:  Country Style Ribs with Homemade BBQ Sauce with Napa Cabbage Slaw

Friday:  Citrus Kissed Chicken Fingers with a salad of mixed greens topped with cherry tomatoes, sunflower seeds and Dairy Free Ranch Dressing

Citrus Kissed Chicken Fingers

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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