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.
We finally got eggs! Woo-hoo! Two of our chickens (out of seven) started laying last Tuesday so we have gotten 2 eggs each day for the past five except for the one day Camilla decided to take a rest day. It is very exciting! My youngest especially has been eager to run out every morning to help with the chicken chores before school to see what is in the nesting boxes. I can’t wait to see if the eggs from our different breeds of brown egg laying chickens are different shades of brown and until our Easter Egger starts laying blue and green eggs.
This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked chili as the theme this week. Depending on the area of the country you are from, chili can mean different things. Some people insist chili needs beans, and some would NEVER add beans. I have quite a few chills over at Angela’s Kitchen and they all have beans. I’m a Northern girl, what can I say… we add beans. I cook up lots of stews, soups and chilis during the chilly weather and they all work wonderfully in a slow cooker, so you know I like that! Some of the different chilis I serve are White Bean Chicken Chili (a family favorite), Beef & Bacon Chili, Sweet Potato Chili, Taco Chili (one of my son’s favorites), and Sweet, Hot and Spicy Turkey Three Bean Chili. Mmmm… What kinds of chills do you serve and what do you serve with it?
Freezer cooking plan for the week: This past weekend my kiddos and I got ready for Halloween night by putting together a couple of pizzas and a batch of pumpkin cookies for the freezer from my Halloween Freezer Plan for 2012. We also baked some gluten free Candy Corn Cookies that I tucked into the freezer to bring over to a neighbors house that night for a get together before trick or treating. I can’t wait for the fun!
I’ll also be making a double batch of a chili and of burgers this week. The chili will be cooked, so on really busy nights I’ll just need to reheat it, and the burgers (of course) cook up quickly even when frozen. Both meals I’ll stick in the area of my freezer where I keep really quick meals for the nights I need something FAST or when I need one of the teens to help out with dinner.
For the freezer: Make a double batch of White Bean Chicken Chili for the freezer. While eating dinner, allow half of the chili to cool. When cool, put into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Spinach Burgers. While cooking the burgers for dinner, place other patties on a baking sheet lined with plastic wrap and place into the coldest part of the freezer. After dinner the burgers should be firm enough to package in a gallon sized freezer bag separated by waxed paper. Remove as much air as possible from the freezer bag, seal, label and freeze.
Wednesday: Black Bean & Veggie Pizza (from the freezer) with vegetable sticks and Dairy Free Ranch and Pumpkin Cookies (from the freezer)
Thursday: Thai Chicken Thighs over quinoa with sautéed bok choy