Menu Plan Monday – April 20, 2015

by angelaskitchen on April 20, 2015

Gluten Free Menu Swap - SpringPeas

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Peas.  Sugar snap peas are one of our family’s favorite things to plant in the garden.  I always stick several seeds around the edge to grow up our garden fence.  Then, when the kids are playing outside, they help themselves to the peas.  Instant snack for the kids AND saves the peas I am growing farther in the garden so that I actually have some to harvest.  Win-win!  How do you serve peas?  Please share your favorite recipe in the comments.

Freezer cooking plan for the week:  Slow Cooker Cassoulet and Tuna Noodle Casserole are making their way to my freezer this week.  Both are delicious comfort meals everyone in the family loves.

The week’s breakfast options:  “Eat your veggies!” Bread (aka Pea-Powered Zucchini Bread from GFjules.com. Love it!) and Make Your Own Fruit on the Bottom Dairy Free Yogurt, scrambled eggs with asparagus, and various fruits.
The week’s lunch options:  Turkey & broccoli sprouts or almond butter on Noah Rolls, and various fruits and veggie sticks.

Cassoulet, Slow CookerGluten & Dairy Free French BreadGinger Beef and Broccoli SaladSteak and Potato SaladWMGFCF Peanut Butter Chocolate Chip Blondies

 

 

 

 

Monday:  Slow Cooker Cassoulet with Gluten Free Dairy Free French Bread and steamed asparagus

For the freezer:   Make a double batch of  Slow Cooker Cassoulet.  Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package in a gallon sized freezer bag, removing as much air as possible, label and freeze.

Tuesday: Gingered Beef & Broccoli Salad Bowl with Garlic Buns (done dairy free)

Wednesday: Tuna Noodle & Vegetable Casserole and mixed baby greens salad with Basic Vinaigrette

For the freezer:   Make a double batch of  Tuna Noodle & Vegetable Casserole.  Allow the second batch to cool while you eat dinner, then wrap (removing as much air as possible), label and freeze.

Thursday: Steak and Potato Salad with Dairy Free Ranch Dressing

Friday: Curried Shrimp and Rice with Peanut Butter Chocolate Chip Blondies for dessert.

 

This menu is also linked up at Menu Plan Monday at Organized Junkie.

{ 2 comments… read them below or add one }

Heather @CeliacFamily April 20, 2015 at 10:34 am

Ooooh…. I need to make that Curried Shrimp and Rice! My family will love it!

Reply

Heather @CeliacFamily April 20, 2015 at 10:36 am

I’ll be making those PBCC Blondies, too! 🙂

Reply

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