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!”
The countdown is in full swing at our house for the end of the school year. We are only two weeks from the end. Woo-hoo! I love having the kiddos home for the summer. What are your summer plans? Do you like traveling or puttering around the house and yard. I am looking forward to working on my gardens this year. I have plenty of plants to divide up and am planning on creating a couple of new garden beds in our backyard. And, yes, I am planning on landscaping around my chicken coop. The girls need a pretty view, too!
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Chicken. I have a bunch of tasty chicken recipes over at Angela’s Kitchen. Some of our favorites are Cashew Chicken with Bok Choy, Chicken & Veggie Nuggets, Chicken Apple Bacon Sliders,Chicken, White Bean & Kale Soup, Chicken Wild Rice Soup, Ground Turkey & Veggie Tortilla Casserole, Honey Chicken Kabobs, Juicy Apple Turkey Burgers, Orange Marmalade Chicken, Thai Chicken Burgers, Chicken Thai Pizza, and Buffalo Chicken Pizza. We eat chicken 2 to 3 times a week (don’t tell our backyard chickens!) What is your favorite way to serve up chicken?
Freezer cooking plan for the week: I won’t be making anything for the freezer this week. My refrigerator died last Friday and our new one won’t be delivered until Thursday. We have a small dorm sized refrigerator we are using during the time being. We’ll be having things from our larger freezer in the basement (yay for freezer cooking saving the day!) and purchasing things as I need them during the week. Back to freezer cooking when my fridge arrives. I can’t wait!
Tuesday: Barbecue Glazed Pork with fresh broccoli and strawberries
Wednesday: Roasted Chicken Pot Pie (from the freezer) with apple slices