Menu Plan Monday – November 12, 2012

by angelaskitchen on November 12, 2012

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!  All of our sponsored menus will now be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions.  I am honored to be a small part of this vibrant community!  

How was your weekend?  My youngest daughter had a sleepover with a sweet friend.  Of course, that meant treats with sprinkles, nachos for dinner and a pumpkin French toast casserole for breakfast in between all the giggling, glow stick fun, playing with dolls, and reading by the fire.  So much fun!

This weekend was also the High School Boy’s Cross Country Team Banquet.  It is a wonderful experience to listen to the kids and coaches speak about the team and what the season meant to them.  Not just the performances, but how they melded into an extended family.  I can’t wait for the High School Girls Cross Country Team Banquet next weekend.  It is amazing to me to see these kids, many who I knew from a young age, turning into such poised, dedicated and kind-hearted young adults.

 

This week, Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap.  She picked Favorite Side/Vegetable Dish as the theme this week.  With Thanksgiving right around the corner, this is such a timely choice!  I like to stick with traditional sides (mmmm…  mashed potatoes and gravy…) BUT I also like to mix it up with a twist of something a bit different each year.  Maybe a slightly different type of gravy such as Maple Gravy or Celery Mashed Potatoes, a fresh Spinach Salad with papaya and pepitas, Sweet Potato Puree with Bananas and Buttered PecansRoasted Garlic, Sage and Sausage Stuffing, or Orange Cranberry Sauce.  Do you need to have a green bean casserole for it to be Thanksgiving?  I have a gluten and dairy free version of Green Bean Casserole complete with a gluten free version of crispy onions.  What do you like to serve with your Thanksgiving meal?

Freezer cooking plan for the week:  I will be continuing to prep for Thanksgiving this week using my Thanksgiving Guide.  I will also be freezing Lemon Chicken & Veggies with Capers and Slow Cooker Carnitas this week (chicken and pork are both buy-one-get-one this week.  Yay!) for the freezer.  Both meals will put in an area of my freezer set aside for the holidays.  I like to be sure I have a nice stock of meals for over Thanksgiving week and Christmas vacation, so I can spend more time hanging out with my kiddos.  Having freezer meals stocked makes our time off together so much nicer!

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On to the menu plan!  

The week’s breakfast options:  Eggwiches on gluten free English Muffins (we made these this last weekend and the recipe is brilliant!), Banana Blueberry Muffins, and eggs (with sautéed kale or spinach added), quinoa porridge, and various fruits.

The week’s lunch options:  Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, various fruits and veggie sticks.

Monday:  Vegetarian Gumbo with a big salad and Cheddar Bay Biscuit Clones (made dairy free)

Tuesday:  Slow Cooker French Toast Casserole, cinnamon apple sauce and Green Tropics Smoothies

Wednesday:  Lemon Chicken & Veggies with Capers with Red Cabbage Slaw

For the freezer:  Make a double batch of Lemon Chicken & Veggies with Capers for the freezer. While assembling dinner, put  ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.

Thursday:  Slow Cooker Carnitas with all the fixings and Santa Fe-Style Quinoa Salad

For the freezer:  Make a double batch of Slow Cooker Carnitas for the freezer. While assembling dinner, put  ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.

Friday:  Cashew Chicken with Bok Choy over brown rice with Southern Delight Dump Cake for dessert.

{ 2 comments… read them below or add one }

Cheryl November 13, 2012 at 5:19 pm

Wow, cross country is over already? Time flies! How lovely to see your gang grow up!

I’ve never heard of/thought of maple gravy, so I’m intrigued. Same goes for the celery mashed potatoes.
Have a great week!

Reply

Chaya November 26, 2012 at 8:06 am

This is the menu we should all be following….so much delicious food.

Reply

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