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Menu Plan Monday – September 9, 2013


Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you stop by.  Pull up a chair and let’s get started.

Gluten Free Menu Swap-Family Favorites

I am so excited to be hosting the Gluten Free Menu Swap this week over at Angela’s Kitchen.  The theme this week is Family Favorites.  What is your family’s tried-and-true favorite recipes?

 

Freezer cooking plan for the week:  Rainbow Quiche and Chicken Marsala will both be making their way into my freezer this week.

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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 where you will also find a printable grocery list for the week’s dinner plan.  Stop by and say “Hi!”

The week’s breakfast options:  Apple Cider MuffinsChocolate Zucchini Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

 

Monday:  Rainbow Quiche with Gluten & Dairy Free Herbed Garlic Bread and mixed greens salad with Poppy Seed Dressing

For the freezer:   Make a double batch of Rainbow Quiche, one batch for dinner and one for the freezer.  While eating dinner, allow second batch to cool.  After dinner, slice quiche and package in individual containers for breakfasts.  Remove as much air as possible, seal, label and freeze.  

 

Tuesday:  Apricot Glazed Pork Tenderloin with Rich and Creamy Cauliflower Puree and mixed greens salad with Dairy Free Ranch Dressing

 

Wednesday:   Chicken, Noodle and Grape Salad with sliced tomatoes and cucumbers

Thursday:  Fish Tacos and Red Cabbage Slaw and melon

 

Friday:  Chicken Marsala over “Riced” Cauliflower and spinach salad with Dairy Free Ranch Dressing (left over from Tuesday)

 

For the freezer:   Make a double batch of Chicken Marsala, one batch for dinner and one for the freezer.  While eating dinner allow second batch to cool.  After dinner package in a freezer-safe container removing as much air as possible, then 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.


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