Menu Plan Monday – September 24, 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.


Brrrrr…  Who switched the weather to fall?  This week we have been frantically digging in the mitten bucket and pulling out the fall fleece coats for the chilly wait for the school bus.  We just got our very first night where I thought it might get a bit frosty, but fortunately the garden was unscathed.  Whew!  More tomatoes for me!  I do love this time of year, though.  The crisp air, the sky that is so blue against the changing colors of the trees, the crunch of leaves underfoot…   What is your favorite part of fall?

This week Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked sweet potatoes as the theme.  Some yummy sweet potato things I like are Sweet Potato Chicken Casserole (more of a stew you bake), Salmon Sweet Potato Cakes (we LOVE these!), Sweet Potato Chili, Squash & Kale Pizza (using sweet potatoes instead of squash), Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling,  Slow Cooker Scalloped Sweet Potatoes, Twice Baked Spinach Mushroom Garlic Stuffed Potatoes, or simply baked or roasted (I like rosemary on mine).  Yum!  I plan on making some sweet potato waffles for the freezer this week (using my pumpkin waffle recipe, but replacing the pumpkin with mashed roasted sweet potatoes) for the kids’ breakfasts.  It’s nice to have waffles on hand to toast on busy school mornings.  Sweet potatoes are also something my big kids like to find in their lunch topped with taco filling or curry, and they make an amazing pie.  I use sweet potatoes a lot in curries, in yeasted gluten free bread, and in muffins.   How do you fix sweet potatoes?

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 was Chicken Thai Pizza, hands down.  EVERYONE in my family loves it (it has been requested as birthday meals more than once) so for my family it is a meal guaranteed to make sure everyone is home for dinner.  With two teens in the house, sometimes ya just gotta lure them home with food- LOL!
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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:  Sweet Potato and Pecan Quick Bread (YUM!), hard boiled or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.

The week’s lunch options:  Turkey, nut or seed butter sandwiches (in gf Pocket Pitas or gf Parkerhouse Rolls), pork fried rice, eggsadillas, hummus, various fruit, and veggie sticks.

Monday:  Slow Cooker Sweet Potato Chili with zucchini sticks and Basic Garlic Bread (using just enough olive oil to make a paste with the ingredients while blending instead of butter)
For the freezer:  Make a double batch of Sweet Potato Chili for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled chili into a gallon sized freezer bag or freezer safe containers, seal, label and freeze.  I’ll be freezing the extra in lunch sized portions.  Hot lunch for the fall and winter to pop in a thermos bowl!  Woo-hoo!
Tuesday:  Pork Roast with Apples and Pears mixed greens salad with Basic Vinaigrette

Wednesday:  Squash & Kale Pizza (I am adding a purchased cooked gluten free turkey apple sausage before cooking) and a big salad with Poppy Seed Dressing


Thursday:  Black Bean Salsa Chicken and Yankee Style Creamed Corn Bread

For the freezer:  Make a double batch of Black Bean Salsa Chicken for another day.  While filling the slow cooker 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.  Now you have a meal that you just have to thaw and toss into a slow cooker  to make.  Can’t get easier than that!

Friday:  Lazy Cabbage Roll Casserole (from the freezer) with sautéed apples and steamed broccoli


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 – September 24, 2012

Cindy Cindy says: September 25, 2012 at 9:57 am

Hi Angela! You had me at slow cooker sweet potato chili! YUM, that sounds perfect, especially today, its chilly here! I can’t wait to try that! I hope all is well with your family! :) Cindy