Menu Plan Monday – October 8, 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.


Fall is really here this week.  The leaves went from thinking about changing to showing off their spender almost overnight.  The wind has picked up (and it is chilly!) and my kids have been breaking out thin gloves and coats.  My chickens seem to be adapting to the cooler weather also.  Every there is a cold wind they all shift to point toward the wind so their feathers protect them from the cold.  The girls are 19 1/2 weeks old today.  And in case you are wondering, nope, no eggs yet.  It is driving me crazy!  It is like waiting for a baby to be born.  I am guessing it will happen in its own time, but boy, is it hard to wait for.  :)

This week, Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap.  She picked pumpkin for the week.  Perfect!  The leaves are falling, brisk breezes are in the air and pumpkins seem to be piled up at every store.  Mmmm…  I do like pumpkin – really ANY winter squash. It’s almost a thing for me.  I use it in all sorts of recipes, such as an egg replacer in baked goods, in Pumpkin Granola, Coconut Milk Pumpkin CreamerPumpkin Muffins or BreadPumpkin Coffee CakePumpkin Chicken Enchiladas CasserolePumpkin Pie (of course), egg free Pumpkin Waffles or Pancakes, Pumpkin Cinnamon Rolls and Pumpkin Pie Popsicles.  Oh, and I have a nifty little Pumpkin Pie Spice Mix you can blend up yourself to really make your pumpkin pop.  Yum!  How do you like to eat pumpkin?  In savory dishes or are you all about the pumpkin desserts?  Here at Better Batter, Naomi has some delicious pumpkin-y goodness, too, in Pumpkin Spice Bread, Pumpkin Bars, Pumpkin Pierogi (swoon!), Chocolate Pumpkin Spice Cake, Cinnamon Streusal Pumpkin Muffins and four kinds of Pumpkin Pie. Wow!


Freezer cooking plan for the week:   I will be baking a double batch of Pumpkin Cinnamon Rolls this week.    A few will be for breakfast the next day, but the rest will be wrapped and popped in the freezer.  I’ll be making a double batch of only one meal this week, and using two from my freezer stash.   I have kind of a busy schedule, so need to switch that around for the week…  I would like to work on a new mini freezer session for everyone and would like to know what would be most helpful for you.  Would a make ahead Thanksgiving plan be most useful, a general mini fall flavors freezer plan geared toward busy weeknights, or a make ahead for Christmas plan?  Let me know in the comments and I’ll pull it together for you!

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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:  Chocolate Zucchini Bread, Pumpkin Granola, eggs scrambled with veggies and various fruits.

The week’s lunch options:  Nut butter and sunbutter sandwiches on Amish Friendship Bread, ham and veggie wraps on Gluten Free Flour Tortillas, hard boiled eggs, various fruit, and veggie sticks.

Monday:  Spicy Sweet Grilled Pork Tacos with all the fixings and sautéed summer squash
Tuesday:  Slow Cooker Turkey Meatloaf (from the freezer) with a mixed green salad and Mustard and Garlic Roasted Potatoes


Wednesday:  Enchilada Meatballs (fromthe freezer) with Creamed Corn Cornbread and Seasoned Green Beans


Thursday:  Mediterranean Chicken over quinoa with oven roasted pumpkin or butternut squash (depends on my garden stash)

For the freezer:  Make a double batch of Mediterranean Chicken for another day.  While filling the pan for dinner, I will also fill a gallon sized freezer bag with the same ingredients.  Remove as much air as possible, seal, label and freeze.


Friday:  Tilapia and Summer Vegetable Packets with Apple , Bok Choy and Carrot Slaw and Swedish Apple Pie


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.

2 Responses to Menu Plan Monday – October 8, 2012

Cindy Cindy says: October 9, 2012 at 2:17 pm

You had me at pumpkin! :) I love pumpkin everything! I can’t wait to try the pumpkin granola! YUMMO! Cindy