Menu Plan Monday

Welcome back for another menu plan from my kitchen.  So glad to have you!  Pull up a chair and let’s get started.  :)  What are you up to this week?  Whatever your schedule, making a menu plan helps keep things moving along when the dinner hour hits.  Making a menu plan saves me time, money and worry.


Can you believe the Olympics are over?  My family LOVES to watch the Olympics whenever they roll around.  It was extra fun for my older daughter this year to read up about the gluten free Olympic athletes who did so well.   She is running on the girl’s cross country high school team this year, so it’s great to find dedicated, gluten free athletes competing and keeping healthy to follow up on in the news.  Two of the gluten free athletes even won gold in their events (and one of them did that twice)!  Woo-hoo!

The Gluten Free Menu Swap this is being hosted by Heather of Celiac Family.  She has picked peaches as the theme for the week.  Beside simply eating peaches straight up this time of year (along with all the other yummy stone fruits available right now), I also enjoy them in salads with Poppy Seed Dressing, in Peach Muffins, Chicken with Apricot Sauce (replace the apricots with peaches), and Bombay Chicken.  How do you like to serve peaches?


Freezer cooking plan for the week:  This is week two of my plan to fill my freezer over the next four weeks  to prepare for the upcoming school year.    Last week’s focus was breakfast and this week it is lunches.  My kids pack their own school lunch every day, so having easy to fix items in the freezer really helps us out when it is time to pack up those lunch boxes.  And that, my dears, works for me.  :)  I would love for you to join me and fill our freezers together!  To entice you I am providing a grocery list, printable recipe cards and freezer labels.  Below in the menu you will see what I am cooking up each day, but there are alternative recipes listed if you have a favorite Better Batter recipe you would rather bake up.  :)

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!”
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Monday:  Salmon & Sweet Potato Patties and Spinach Salad  (Note:  begin sourdough starter in the morning for baking Dairy Free GF Amish Friendship Bread on Wednesday.)

Lunch Week – Cooking for the freezer:  Bake a double batch of Pizza Muffins (double batch= 24 muffins) or bake up a batch or two of these amazing Easy Homemade Pizza Rolls.  This recipe is on the “MUST MAKE” list my kids have for me, so I’ll be baking up a batch this weekend.  Totally fun!

Gluten Free Dairy Free Chicken & Veggie Nuggets

Tuesday:  Chicken & Veggie Nuggets with grilled zucchini, and Corn, Tomato and Onion Salad

Lunch Week  Cooking for the freezer:  Bake up a double batch of Chicken and Vegetable Nuggets (some for dinner and the rest for lunches in the freezer).

Wednesday:  “Clean out the fridge” Veggie Omelettes with Dairy Free GF Amish Friendship Bread and melon

Lunch Week – Cooking for the freezer:  Bake a double batch of Corn Dog Muffins (double batch= 24 muffins).  Or bake up this tasty Yankee Style Creamed Corn Cornbread as muffins after stirring chopped hotdogs into the batter (keep an eye on the muffins while baking.  You will need to reduce the baking time).  To make the recipe dairy free, replace the buttermilk with 1 cup unsweetened plain gluten and dairy free milk substitute mixed with 1 teaspoon lemon juice or apple cider vinegar and the butter with the same amount of melted gluten and dairy free margarine or 3 tablespoons olive or melted coconut oil.

Thursday:  Spinach Burgers (from the freezer) with corn on the cob and Red Cabbage Slaw

Lunch Week – Cooking for the freezer:  Bake a double batch of Ham and “Cheese” Scones (double batch=36 scones)

Gluten Free Dairy Free Sticky Chicky Legs

Friday:  Sticky Chicken Legs, Broccoli Salad and Roasted Rosemary Potatoes (cut into oven fry shape)

Lunch Week – Cooking for the freezer: Catch up on any lunch baking that might not have happened, bake up a double batch of your family’s favorite lunch item to freeze, or take a well deserved day off!  On next Sunday look for my plan to stock up on dinners for busy school nights.  :)

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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