Menu Plan Monday – July 1, 2013

by angelaskitchen on 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!”

GF Menu Swap- Red, White and Blue

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 HolesStrawberry Banana MuffinsLemon Blueberry Yogurt Bread, or maybe I’ll add blueberries to my Strawberry Drop Scones.  What are you serving up for Forth of July?

 

Gluten Free Dairy Free Crisp Breadstick "sparklers"

Gluten Free Dairy Free Lemon Blueberry Yogurt Bread-4th of july

 

 

 

 

 

 

 

 

Freezer cooking plan for the week:  Crock Pot Fajitas and Savory Zucchini Pancakes will both be making their way into my freezer this week.

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The week’s breakfast options:  Strawberry Banana MuffinsLemon Blueberry Yogurt Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed BreadJamaican Meat Patties (from the freezer), veggies and fruits

 

Savory Zucchini Pancakes

Country Style Ribs w/Homemade BBQ Sauce

Gluten Free Dairy Free Chicken Sausage Broccolini Quinoa

 

Printable grocery list for this week’s dinner menu.

 

 

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.

 

Tuesday:  Chicken Blueberry Mango Salad with Poppy Seed Dressing

 

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 SauceBroccoli Salad, watermelon, Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.

 

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

{ 2 comments… read them below or add one }

Heather @CeliacFamily July 1, 2013 at 8:51 am

Love the looks of that Lemon Blueberry Bread. Don’t know if I can wait ’til The Fourth to make it! :)

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angelaskitchen July 2, 2013 at 1:12 pm

It is super yummy, Heather. You can use it as dessert, it is so rich and tasty. Mmmm…

Reply

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