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.
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?
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: Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
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.
Tuesday: Orange Chicken with Winter Squash