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.
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 lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
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.
Wednesday: Chicken, Noodle and Grape Salad with sliced tomatoes and cucumbers
Thursday: Fish Tacos and Red Cabbage Slaw and melon