Menu Plan Monday – September 10, 2012

Welcome back for another menu plan from my kitchen.  So glad to have you!  Pull up a chair and let’s get started.  :)


We are now officially in full swing of all activities this week.  Piano and dance starts, joining XC practice, Girl Scouts, Boy scouts and youth group.  This week I am thrilled to be able to go to a XC meet that both of my older kids are running in (Yay!)  It is funny how even if you let each kiddo only do one or two activities how it adds up when you have three kids.  Huh…  Go figure!  Maybe I should have paid more attention to my third grade math class.  Apparently multiplication works!   :)  Fortunately for me, having a menu plan for my week really helps me when my kids and I have places to go, things to do.

Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap this week.  She picked Paleo Meals as the theme.  I must confess, though we eat a ridiculous amount of veggies, fruits, and seeds, and steer our foods mostly toward whole foods, I don’t really head toward the Paleo Diet in my cooking.  I believe in moderation in our diet, including moderation!  :)  Anyhoo, I know this is a great choice for a lot of families so I can’t wait to see what menu ideas are shared in the swap this week.


Freezer cooking plan for the week:  I will be serving two meals this week that I will double, saving the second meal for another day.  Woo-hoo!  Love that freezer stocking!  I’ll also be using a couple of things in my freezer to make a meal on a night I could use the short cut.

Menu highlight from last week:  Ok, just as a warning, I am not sure if I can ever make Gluten Free Pecan Sandies again without buying bigger pants.  I may like them a bit too much!  Just knowing I have a few in my freezer waiting for a secret momma snack with a nice cup of tea makes me happy.  I think I may stick them on the very bottom of my freezer in the basement so they are not so accessible.  Restraint is good, right?  If you make them (go, right now, BAKE!!) I hope you are stronger than I…
*    *    *    *    *    *
On to the menu plan!  I won’t 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!”
The week’s breakfast options:  Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Zucchini & Ham Corn Muffins, Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.
Monday:  Plum Balsamic Chicken in the Slow Cooker over Basic Brown Rice and steamed broccoli
Start the overnight soak of Blender Corn Bread for tomorrow.
Tuesday:  Grandma’s Calico Beans with Blender Corn Bread and apple slices.  Didn’t have time to prep the corn bread?  Try this great looking Vegan Yankee Style Creamed Cron Cornbread.
For the freezer:  Make a double batch of Grandma’s Calico Beans for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled calico beans into a gallon sized freezer bag or freezer safe container, seal, label and freeze.

Wednesday:  Taco Salad Bar (have everyone build their own salad) using corn chips, crisp greens, taco meat, gluten free salsa of choice, avocados and other favorite toppings.  Serve with mango slices and cucumbers.


Thursday:  Spicy Sweet Glazed Chicken (from the freezer-yay!), Seasoned Green Beans (from the freezer), and mixed greens salad with Basic Vinaigrette

Friday:  Sausage and Peppers with Artichoke Garlic Bread (done dairy free) and a salad with Green Herbed Dressing.  Brownies for dessert! Woo-hoo!

For the freezer:  Make a double batch of Sausage and Peppers for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled sausage and peppers, seal, label and freeze.

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.

4 Responses to Menu Plan Monday – September 10, 2012

Cindy Cindy says: September 10, 2012 at 8:18 am

We love calico beans at our house! It was something that my husband and I ate when we were younger :) We have turned ours vegetarian. I love the carrot cake pancakes! YUM :) Cindy

Angela AngelaL says: September 10, 2012 at 10:22 am

I made them vegetarian, too, when we were vegan. Yum! Calico beans are what my family always brought to potlucks when I was younger. They are a big comfort food for me now. :)