Monday Plan Monday – September 23, 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.

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Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Butternut Squash.”   We really love all winter squash at my house, but butternut is our favorite.  I even like using it instead of pumpkin in pumpkin pie and in Slow Cooker Pumpkin Butter.  Butternut squash makes for a lighter pie than pumpkin.  Mmmmm…..  I have a few more things to make with butternut squash, too, like Slow Cooker Squash, Chickpea & Lentil Stew, Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, and Apple Cranberry Squash.  What is your favorite way to serve up butternut squash?


Freezer cooking plan for the week:  Meatballs and Thai Chicken Thighs 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:  Banana Pancakes or scrambled eggs with garden veggies and Apple Loaf.

The week’s lunch options:  Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.


Angela's Kitchen Gluten & Dairy Free Freezer Meatballs


Monday:  Meatballs over gluten free noodles with spaghetti sauce (homemade or your favorite purchased gluten and dairy free brand) with mixed green salad

For the freezer:   Make a double batch of Meatballs, one batch for dinner and one for the freezer.  While eating dinner, allow second batch to cool.  When cool, place meatballs into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.


Angela's Kitchen Slow Cooker Orange Chicken with Winter and Sweet Potato

Tuesday:  Orange Chicken with Winter Squash


Wednesday:   Squash and Kale Pizza with Simple Arugula Salad


Thursday:  Pork and Apple Curry over Basic Brown Rice with steamed broccoli


Pork and Apple CurryFriday:  Thai Chicken Thighs with Basic Quinoa and mixed greens salad.  We’ll also be making Aunt Esther’s Soft and Chewy Ginger Cookies.  I can’t wait to try them!
For the freezer:   Make a double batch of Thai Chicken Thigh, one batch for dinner and one for the freezer.  After assembling the second, but before baking, wrap well, removing as much air as possible, 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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