Menu Plan Monday – May 6, 2013

by angelaskitchen on May 6, 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!”

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Oranges.  Besides simply eating oranges as slices, I love to incorporate their bright flavor into many dishes, sweet and savory.  Some recipes I make are Creamy Orange Poppy Seed DressingCranberry Orange SauceOrange Marmalade ChickenDairy Free Mock Orange JuliusOrange Spice MuffinsMandarin Orange ChickenCranberry Orange SconesFreezer Smoothies with VeggiesOrange-Apricot Pork ChopsFreezer Fruit CupsSpiced ChickenPurple Power SmoothieStraw-Cran-Orange SmoothieCranberry ChickenOrange Cranberry Cupcakes, and Slow Cooker Pear Butter. You will even find orange zest in Gluten Free Swedish “Rye” Bread,  Strawberry Rhubarb Raspberry Crumble or Crisp, and Slow Cooker Baked Apples.  On my list of orange recipes to try is the All Natural Pink Lemonade from Veggie Converter using blood oranges and Orange Honey Tilapia from A Year of Slow Cooking.   How do you serve oranges?  Do you like it best sweet or savory?

 

Freezer cooking plan for the week:  Sloppy Joe filling and Orange-Apricot Pork Chops are making their way to my freezer this week.

 

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The week’s breakfast options:  Freezer Smoothies with Veggies and  Cranberry Orange Scones, scrambled eggs with wilted greens and garlic, and various fruits.

The week’s lunch options:  Peanut butter and Banana Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, and various fruits and veggie sticks.

 

Printable grocery list for this week’s dinner menu.

 

Monday:  Orchestra (elementary)/mom works/mom volunteer in library/track practice (high school and elementary)/Jazz band concert

Coconut Lime Tilapia, with Heather’s Cilantro Rice (use the rest of the can of coconut milk as part of the water when making the rice making it Coconut Cilantro Rice) and steamed broccoli

 

Tuesday:  Jazz band/track practice (high school and elementary)/piano lessons

Sloppy Joe filling on baked sweet potatoes, spinach salad with dressing and orange slices

For the freezer:   Make a double batch of  Sloppy Joes Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package, removing as much air as possible, label and freeze.

 

Wednesday:  Orchestra (high school)/mom works/track practice (high school and elementary)/youth group/soccer practice may start depending on field conditions

Sundried Tomato Stuffed ChickenLemon Garlic Mushrooms and steamed green beans

 

Thursday:  Jazz band/mom works/girl scout meeting??

Tortilla and Black Bean PieCilantro Cashew Salad and avocado slices

 

Friday:  

Orange-Apricot Pork Chops with mixed greens salad and we are going to experiment with the One Minute Cupcake.  Yay!

For the freezer:   Make a double batch of  Orange-Apricot Pork Chops Serve one batch at dinner.  One batch put into a freezer bag, removing as much air as possible, label and freeze.

 

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.

{ 3 comments… read them below or add one }

Heather @CeliacFamily May 6, 2013 at 9:56 am

I love the idea of Sloppy Joe’s over baked potatoes. Sounds great — easy, filling, and tasty!

Reply

angie May 6, 2013 at 4:20 pm

sounds like you all have a busy life love that your menu is as delicious as your talent
come see me at http://shopannies.blogspot.com

Reply

Rona May 6, 2013 at 5:05 pm

Your menu plan looks so good.

Reply

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