Menu Plan Monday – February 25, 2013

by angelaskitchen on February 25, 2013

My menu plan is now sponsored by the great people over at Better Batter Flour.  The menus will also 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 thrilled to be a small part of this vibrant community!  Stop by and say “Hi!”

 

My goodness!  I can’t believe that February is almost over.  We had the Nordic banquet this weekend which marks the end of the season for my son and my daughter’s robotics team finished up their robot this weekend (it needed to be able to throw a frisbee which, honestly, kind of blows me away).  Those two things must mean Spring must be around the corner even with all the snow on the ground.  I am working on my garden plan for the summer, plotting out what veggies go where and which varieties are making the cut.  Garden catalogs cover the ground by my cozy chair…  What sorts of things are you planting this year?

Heather at Celiac Family is hosting the Gluten Free Menu Swap this week.  The week’s theme is spaghetti squash.  I went looking, and it is weird, but I don’t really have any spaghetti squash on my blog…  I usually simply roast it and toss with olive oil and roasted garlic and plenty of cracked black pepper.  One of my favorite ways to eat this squash is using the awesome recipe from Elise: Spaghetti Squash and Chard Sauté.  If you need to know how to cook up your spaghetti squash, check out this post from Carrie at Ginger Lemon Girl or the one from Amy of Simply Sugar and Gluten Free, where she cooks it in a slow cooker.  How do you like to serve spaghetti squash?  I would love to hear some fun and interesting ways to serve up this squash.

 

Freezer cooking plan for the week:    Tangy Tomato Beef and Baked Penne and Broccoli are making their way to my freezer this week.  

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The week’s breakfast options:  Sweet Potato and Pecan Quick BreadCinnamon Raisin Baked French Casserole, and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat-Style BreadJamaican Meat Patties, hummus, and various fruits and veggie sticks.

Carrot Cake Pancakes

Tangy Tomato Beef

Chicken Nuggets

Baked Penne & Broccoli

Joan's Slow Cooker Pork Chops

 

 

 

 

 

 

 

Printable grocery list for this week’s dinner menu. 

 

 

 

Monday:  Carrot Cake Pancakes with Turkey Sausage and fruit salad

Tuesday:  Tangy Tomato Beef and mixed greens salad withDairy Free Ranch Dressing

For the freezer:   Make a double batch of Tangy Tomato Beef, putting one in the slow cooker and one in a gallon sized bag.  Remove as much air as possible, seal, label and freeze.

Wednesday:  Chicken Nuggets and Napa Cabbage Slaw

Thursday:  Baked Penne and Broccoli with Apple Slaw

For the freezer:  Make a double batch of Baked Penne and Broccolione for dinner and one for the freezer.  Package the second batch as meal by placing into a freezer safe baking pan.  Remove as much air as possible, seal, label and freeze.

Friday:  Joan’s Slow Cooker Pork Chops with Elise’s Spaghetti Squash and Chard Sauté  (without parmesan) and Apple Handpies

 

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.  For an awesome month long gluten free money saving menu, see Melissa’s December GF menu plan at Stockpiling Moms.

{ 1 comment… read it below or add one }

Heather @CeliacFamily February 25, 2013 at 11:43 am

Thanks for sharing Elise’s recipe for spaghetti squash. It sounds great. I think I’ll try it later this week, using leftover squash.

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