Menu Plan Monday – July 1, 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 of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Red, White and Blue in honor of Forth of July. For the holiday, I’ll be making two red, white and blue items: Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries. Yum! To start the day, I might make either Lemon Berry Donut Holes, Strawberry Banana Muffins, Lemon Blueberry Yogurt Bread, or maybe I’ll add blueberries to my Strawberry Drop Scones. What are you serving up for Forth of July?
Monday: Crock Pot Fajitas with corn tortillas, salsa, guacamole and cantaloupe
For the freezer: Put one Crock Pot Fajitas in the slow cooker and one batch in a gallon sized freezer bag to put in the freezer. Remove as much air as possible, seal, label and freeze.
Wednesday: Eggs, Savory Zucchini Pancakes, steamed broccoli and berries
For the freezer: Make a double batch of Savory Zucchini Pancakes. Allow pancakes to cool while eating dinner, then package separating with waxed paper. Remove as much air as possible, seal, label and freeze.
Thursday: Forth of July! Country Style Ribs with Homemade BBQ Sauce, Broccoli Salad, watermelon, Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.