Menu Plan Monday – Pull up a chair!

Hello!  I am Angela from Angela’s Kitchen.  I am thrilled to be sharing my weekly menu plans with the readers at Better Batter Flour!  My menu plans are all gluten and dairy free, often using freezer cooking techniques, the slow cooker and simple food preserving to feed my busy family and to keep our food budget in check.  Menu planning helps me answer the “What’s for dinner?” question so I don’t need to try to figure it out when I have hungry kiddos pacing around the kitchen.  So, pull up a chair and join me while we figure out dinner time together.  For more menu planning inspiration, check out the gluten free vegetarian menu here at Better Batter from Cindy of Vegetarian Mamma and the Gluten Free Menu Swap organized by Heather of Celiac Family.  The swap helps give me ideas for future menus and gets me in touch with amazing, creative bloggers.  This week the Gluten Free Menu Swap is being hosted by Cheryl at Gluten Free Goodness and she has picked plums as the theme this week.

I adore plums and I am lucky enough to have planted two dwarf plum trees  in my back yard a couple of years ago.  This year is the very first year we are getting some fruit.  (That is a photo of some of my baby plums in the Gluten Free Menu Swap tag.  Almost to cute to eat!)  I only have 7 plums this year, but it is still very exciting to me.  I can’t wait for the years to come when I have enough to harvest to make plum sauce or for drying.  For the most part, my family eats plums fresh, but an easy recipe using plum preserves is Slow Cooker Plum-Balsamic Chicken.  How do you like to serve plums?


Freezer cooking plan for the week:  This week I start a freezer cooking series at Angela’s Kitchen to fill my freezer over the next four weeks preparing for the upcoming school year.  I don’t freezer cook for my family by cooking everything in one day for an entire month, as some do, but in smaller easier to accomplish steps.  I prefer to double recipes of muffins or a dinner then freeze the extra, or I pull together a few recipes with a similar ingredient (such as chicken) when that ingredient is on sale.  I need to get some things stocked up for the upcoming school year to make the first few weeks simpler.  I would love for you to join me and fill our freezers together!  To entice you I am providing a grocery list, printable recipe cards and freezer labels.  Below in the menu you will see what I am cooking up each day, but there are alternative recipes listed if you have a favorite Better Batter recipe you would rather bake up.  :)

On to the menu plan!  I don’t want to bore you all with our weekly activities, but 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!”
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Monday:  Thai Chicken Burgers, Naomi’s Favorite Potato Rolls (I can’t wait to try this recipe!  Yum!), and Napa Cabbage Slaw

Breakfast Week – Baking for the freezer:  Zucchini Muffins (double batch=3o muffins) or try this yummy looking Chocolate Zucchini Bread baked as muffins.  Be sure to reduce baking time.  Recipe should make about 12 muffins, so make a double batch.

Gluten Free Dairy Free Steak and Potato Salad with Dairy Free Ranch Dressing

Tuesday:  Steak and Potato Salad with Dairy Free Ranch Dressing and watermelon

Breakfast Week – Baking for the freezer:  Chewy Chocolate Chip Granola Bars (double batch=32 bars)

Wednesday:  Bacon Spinach Quiche with Breadsticks Inspired By Olive Garden (made dairy free) and fruit salad

Breakfast Week – Baking for the freezer:  Make two  Bacon Spinach Quiche (one for dinner and one for the freezer)

Thursday:  Barbecue Glazed Chicken (from my freezer) and Simple Arugula Garden Salad

Gluten & Dairy Free Strawberry Banana Muffins

Breakfast Week – Baking for the freezer:  Banana Strawberry Muffins (double batch= 24) or you can bake these Banana Nut Muffins (double batch=24 muffins).

Gluten Free Dairy Free Taco Pizza

Friday:  Taco Pizza and Cilantro Cashew Salad

Breakfast Week – Baking for the freezer:  Catch up on any baking that might not have happened, bake up a double batch of your family’s favorite breakfast to freeze, or take a well deserved day off!  Join me next week when we stock our freezers with lunches.  :)

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.

5 Responses to Menu Plan Monday – Pull up a chair!

Cindy Cindy says: August 7, 2012 at 8:12 am

Love this time of year with all the fresh local fruits and veggies! We are enjoying plums as well! I have lots of garden zucchini to use up, so it looks like I’ll be making some of your muffins! :) Thanks for sharing!

Gigi Gigi says: August 8, 2012 at 10:17 am

Hi, Angela.

Love the Tues. salad. I did a big 7-layer salad last weekend – we each choose favorite salad ingredients, then fashion the salad from those. I love a dairy free ranch (I’m gluten, dairy, soy, peanut, treenut free, so we share a couple of “frees” ;)), too.

So glad you’re here posting meals along with Cindy for everyone to enjoy!