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Menu Plan Monday – October 7, 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.

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Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Garlic.”   Garlic is probably one of my favorite seasonings.  I use it is almost every savory dish, and I always say “the more, the merrier” when it comes to garlic.  For a big garlic pop try Slow Cooker Garlic Chicken (yep, it has FORTY cloves of garlic in it!), Shrimp Pad Thai with Broccoli, Gluten Free Herbed Garlic Bread.  How much garlic do you like to use?

 

Freezer cooking plan for the week:  Slow Cooker Cassoulet and Crock Pot Fajitas 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:   Carrot Cake Pancakes or scrambled eggs with garden veggies and Apple Loaf.

The week’s lunch options:  Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Pumpernickel Bread (I can’t wait to try this new bread recipe from Naomi.  It  looks amazing!), veggies and fruit.

 

Angela's Kitchen Slow Cooker Cassoulet

 

Monday:  Slow Cooker Cassoulet with Gluten Free Herbed Garlic Bread

 

For the freezer:   Make a double batch of Slow Cooker Cassoulet, 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.

 

Angela's Kitchen Thousand Island DressingTuesday:  Shrimp Pad Thai with Broccoli

 

Wednesday:   Crock Pot Fajitas on GF Flour-style Tortillas with all the fixin’s and a mixed green salad with dairy free Thousand Island Dressing

For the freezer:   Make a double batch of Crock Pot Fajitas, 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.

 

Angela's Kitchen Taco PizzaThursday:  Slow Cooker Garlic Chicken (40 cloves, baby!) with “Riced” Cauliflower

Friday:  Taco Pizza with spinach salad and left over Thousand Island Dressing

 


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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