Menu Plan Monday – September 17, 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.

I am hosting the Gluten Free Menu Swap this week over at Angela’s Kitchen.  I picked apples as the theme.  Some apple recipes I cook up are Apple & Cinnamon and Apple Cider Muffins, Chicken with Cauliflower and Apples, Spiced Apple Pancakes, mini Apple Sausage Quiches, Chicken Apple Bacon Sliders, Juicy Apple Turkey Burgers, Apple Slaw. Updated ABC Salad, Freezer Apple Pie, Apple Barbeque Sauce, Slow Cooker Baked Apples and Homemade Fruit Rollups.  How do you use apples?

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:  Last week’s highlight isn’t something even on my menu, however the Coffee Cakes in a Mug (or in a jar at my house) I posted last week at Angela’s Kitchen have been so fun to experiment with.  We just can’t seem to stop coming up with different versions.  Use Better Batter Flour as the flour mix and you’ll have a little treat for yourself in no time.  Let me know what flavor combinations you come up with!
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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:  Chewy Chocolate Chip Granola Bars or Pumpkin Waffles, 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 Carrot and Zucchini Bread or gluten free Honey Oat Millet Bread), Chicken & Veggie Nuggets, Corn Dog Muffins, hummus, various fruit, and veggie sticks.

Monday:   Roasted Fish with Potatoes, Tomatoes and Olives, sautéd zucchini and apple slices

For the freezer:  Make a double batch of Moroccan Chicken Tagine with Apricot Quinoa Pilaf for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled quinoa and chicken into separate freezer bag(s) or freezer safe containers, seal, label and freeze.


Wednesday:  Orange Beef Lettuce Wraps (from the freezer) and Rice Noodle Stir Fry


Thursday:  Chicken with Cauliflower and Apples with Sweet Potato Cakes (I might make extra mini sweet potato cakes for my freezer to send in the lunch boxes)


Friday:  Chicken Thai Pizza and Cilantro Cashew Salad with Lemon Sponge Roll  (You may have noticed, but I like to make something special for the weekend for my family and any friends that stop by.  I like to celebrate the time together with a little yummy something.  This cake looks perfect!)

For the freezer:  Make a double batch of Chicken Thai Pizza, two for dinner and two for another day.  Having pizza in the freezer makes it easy to have pizza night when ever you want it!  On a foil or parchment lined piece of cardboard, smooth out your dough and top it.  Immediately pop pizzas into the coldest part of the freezer.  After dinner, wrap each pizza well (it should be quite firm by then), 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.

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