Menu Plan Monday- September 10, 2012

by angelaskitchen on September 10, 2012

AK canning jar

My menu plan is now sponsored by the great people over at Better Batter Flour.  Stop by and say “Hi!” and check out all the fun.    For more menu planning inspiration at Better Batter Flour, check out the gluten free vegetarian menu from Cindy of  Vegetarian Mamma, the weekly menu from Kristi of Mommy Hates Cooking, and the informative gluten free articles from Gigi of Gluten Free Gigi.  Thank you Better Batter Flour!

 

We are now officially in full swing of all activities this week.  Piano and dance starts, joining XC practice, Girl Scouts, Boy scouts and youth group.  This week I am thrilled to be able to go to a XC meet that both of my older kids are running in (Yay!)  It is funny how even if you let each kiddo only do one or two activities how it adds up when you have three kids.  Huh…  Go figure!  Maybe I should have paid more attention to my third grade math class.  Apparently multiplication works!   :) Fortunately for me, having a menu plan for my week really helps me when my kids and I have places to go, things to do.

On the chicken front, there have been no egg sightings as of yet.  However, the girls are getting nicely red waddles, which is supposed to happen right before they start to lay.  In the above pic you can see Ethel Von Pecky Pants last Saturday (on the left) and this Saturday (the right).  Besides looking really angry, I think you can really tell how her waddles are getting darker and more pronounced.  On Friday morning before heading off to work I did hear Ethel and Margo belting out egg songs.  As you can imagine, I ran out to the coop to see if there was an egg, but there was nothing to be seen.  I am hoping that the egg song means they are getting ready to start laying eggs and not just practicing for Broadway…  Chickens can be a bit diva-ish…

 

Lisa of Extraordinary Life is hosting the Gluten Free Menu Swap this week.  She picked Paleo Meals as the theme.  I must confess, though we eat a ridiculous amount of veggies, fruits, and seeds, and steer our foods mostly toward whole foods, I don’t really head toward the Paleo Diet in my cooking.  I believe in moderation in our diet, including moderation!  🙂  Anyhoo, I know this is a great choice for a lot of families so I can’t wait to see what menu ideas are shared in the swap this week.

 

Freezer cooking plan for the week:  I will be serving two meals this week that I will double, saving the second meal for another day.  Woo-hoo!  Love that freezer stocking!  I’ll also be using a couple of things in my freezer to make a meal on a night I could use the short cut.

Menu highlight from last week:  Ok, just as a warning, I am not sure if I can ever make Gluten Free Pecan Sandies again without buying bigger pants.  I may like them a bit too much!  Just knowing I have a few in my freezer waiting for a secret momma snack with a nice cup of tea makes me happy.  I think I may stick them on the very bottom of my freezer in the basement so they are not so accessible.  Restraint is good, right?  If you make them (go, right now, BAKE!!) I hope you are stronger than I…
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On to the menu plan!  
The week’s breakfast options:  Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Zucchini & Ham Corn MuffinsSalmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.
Monday:  Orchestra/mommy works/mommy volunteers in school library/XC practice/dance class/Girl Scout leader meeting/Boy Scout meeting/Start the overnight soak of Blender Corn Bread for tomorrow.

Tuesday:  Mommy works/XC practice/piano lessons start
Grandma’s Calico Beans with Blender Corn Bread and apple slices.  Didn’t have time to prep the corn bread?  Try this great looking Vegan Yankee Style Creamed Cron Cornbread.
For the freezer:  Make a double batch ofGrandma’s Calico Beans for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled calico beans into a gallon sized freezer bag or freezer safe container, seal, label and freeze.

 

Wednesday:  Mommy works/XC practice/drama club/youth group

Taco Salad Bar (have everyone build their own salad) using corn chips, crisp greens, taco meat, gluten free salsa of choice, avocados and other favorite toppings.  Serve with mango slices and cucumbers.

 

Thursday:  Mommy works/XC meet

Spicy Sweet Glazed Chicken (from the freezer-yay!), Seasoned Green Beans (from the freezer), and mixed greens salad with Basic Vinaigrette

 

Friday:  Mommy works/XC practice

Sausage and Peppers with Artichoke Garlic Bread (done dairy free) and a salad withGreen Herbed Dressing.  Brownies for dessert! Woo-hoo!

For the freezer:  Make a double batch of Sausage and Peppers for another day.  Right before serving dinner, set aside the amount you will freeze to chill in the refrigerator.  After dinner, package the cooled sausage and peppers, seal, label and freeze.

This is being shared at Menu Plan Monday at Organized Junkie.

{ 1 comment… read it below or add one }

Heather @CeliacFamily September 10, 2012 at 11:52 am

With the exception of the corn chips, I think that taco salad is Paleo. Paleo or not, it looks like a tasty gluten-free and dairy-free menu, as usual. Love the carrot cake pancakes idea! Have a great week!

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