Menu Plan Monday – March 3, 2014

by angelaskitchen on March 2, 2014

I am getting back into the swing by hosting the Gluten Free Menu Swap this week.  The theme is “Salad Week.”  We eat a LOT of salad, such as Sesame Chicken Veggie SaladSimple Arugula Garden SaladApple, Bok Choy and Carrot Slaw - Updated ABC SaladSteak and Potato SaladBroccoli SaladGingered Beef & Broccoli SaladTex-Mex Chopped SaladHoney-Orange Bean and Vegetable SlawCorn, Tomato and Onion SaladApple SlawCucumber SaladHoney-Orange Bean and Vegetable SlawChicken Blueberry Mango SaladNapa Cabbage SlawCilantro Cashew SaladRainbow SlawCurried Chicken, Cantaloupe and Mango SaladRed Cabbage SlawFresh Spinach SaladKale-idoscope Potato Salad (using kale or dandelion greens), and Papaya and Coconut Chicken Salad. Lately, though we eat salad daily (I’ve been in a mixed greens with dressing and seeds rut) I am getting a bit bored of the standard greens salad. I am craving salads that are hardier with roasted squashes, Brussels sprouts or wilted kale… I would love more salad ideas, especially ones with winter ingredients, so please share your ideas or links in the comments!

Gluten Free Menu Swap-Salad

 

Freezer cooking plan for the week:  Slow Cooker Black Bean Salsa Chicken and Pork Apple Curry with Cauliflower “Rice” will both be making their way into my freezer this week.

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The week’s breakfast options:   Harvest Breakfast Hash and Apple Pie French Toast Casserole.

The week’s lunch options:  Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.

 

(Watch for a printable shopping list posted later today.)

Monday:  Roasted Fish and Spicy Sweet Potato Fries with Simple Arugula Garden Salad

 

Tuesday:  Beef and Almond Stir Fry over rice

 

Wednesday:   Slow Cooker Black Bean Salsa Chicken with Tex-Mex Chopped Salad

For the freezer:   Make a double batch of Slow Cooker Black Bean Salsa Chicken, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.

 

Thursday:  Banana Pancakes and Turkey Sausage with fruit

For the freezer:   Make a double batch of Pork Apple Curry and Cauliflower “Rice”.  While eating dinner, allow second batch to cool.  When dinner is finished, package (curry in one bag and ‘rice’ in a second) freezer safe bags, removing as much air as possible, seal, label and freeze. Bundle both bags together.
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What will everyone else be serving this week?
Melissa from Mom’s Plans had a nasty cold working its way through the house, so she’ll be relying on the slow cooker and freezer to get dinner on the freezer. She is one smart mama! This week she is serving up Slow Cooker Pumpkin Chili (YUM!), Taco Salad, Slow Cooker GoulashSpaghetti with Meatballs with mixed veggies, Tuna Noodle Casserole, and Saucy Vegetable Beef Soup. I hope everyone feels better soon, Melissa!
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Kimberlee of The Peaceful Mom is serving up a bunch of salad inspiration this week. They are having Delicious Steak Fajitas with Tomato Cucumber SaladEasy Chicken Stir-Fry, Greek Pasta Salad (gluten free pasta), Fettucini Alfredo (gluten free pasta) and romaine salad, Taco Bowls (Beantastic Taco Meat, tomatoes, lettuce, cheese, sour cream and salsa served on corn chips) with Broccoli Slaw SaladBaked Potatoes with bacon, steamed broccoli and cheese and salad. Tasty!
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Elisabeth from the Girl Who Couldn’t Eat Anything is planning on having a lovely taco salad this week with mushrooms instead of meat. YUM! For the rest of the week she’ll be having Pancakes and Paleo Pancakes, soup from the freezer (either veggie or chili!), Chicken nuggets/butternut squash nuggets, Tacos (mushroom and ground beef) with taco toppings, Bean BurritosBroccoli Apple Soup, and Pan cooked Fish with sauce DU JOUR with rice pilaf. Sounds delicious, Elisabeth!
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Heather of Celiac Family has a tasty looking list of salads on her post. I am especially excited to try Berry Fruit SaladCorn and Black Bean SaladSeven Layer Salad with Creamy Dill Dressing, and Southwestern Chicken Salad. Thanks for the recipes, Heather! This week she’ll be serving Grilled Chicken with Avocado with Wild Rice Salad with Parmesan DressingPancakes with Tropical Fruit Salad with Poppyseed Dressing, Rotisserie Chicken with Roasted Potatoes and Steamed Broccoli, Pulled Pork with Sweet Potato Fries and Rainbow Apple Salad, Pizza with Spinach Salad, and Parmesan Chicken Nuggets with Red Potato and Green Bean Salad.

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Secret Recipe Club – Chocolate Coconut Sugar Scrub

by angelaskitchen on February 9, 2014

Chocolate Coconut Sugar Scrub

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

Chocolate Coconut Sugar Scrub2

My assignment this month was Ellie’s blog, The Bitchin’ Kitchin’. Have you seen her blog? No? Well, go on over… I’ll wait…

See? Beautiful! Love her pics and the recipes are WAAAAAAAY to fun to try to pick just one. We’re talking Chicken Enchilada CupsSriracha HummusChai-Spiced SconesBrownie Batter PancakesCarrot Ginger SoupProsciutto Wrapped ApplesKale FrittataBaked Sweet Potato Chips and Pumpkin Pecan Cranberry Muffins, and that is just the tip of the deliciousness you will find on Ellie’s blog. Swoon!

With Valentine’s Day right around the corner, however, and having to lovely daughters who have a deep passion for all things chocolate, I thought homemade Chocolate Coconut Sugar Scrub was the perfect recipe to try. We like to try different homemade lotions, scrubs and masks made from natural ingredients. A scrub made with things I already have at home, has natural ingredients in it AND smells like chocolate? Yes, please! So, girls, try to look surprised on Valentine’s Day. M’kay?

5.0 from 1 reviews

Chocolate Coconut Sugar Scrub
 
Author:
Recipe type: DIY, Sugar Scrub
Serves: makes about 1½ cups

Ingredients
  • 1 cup loosely packed brown sugar (I used dark)
  • ½ cup coconut oil (in solid form, yet still soft)
  • ⅓ cup almond oil
  • 2 tablespoons unsweetened cocoa powder
  • a few drops coconut extract or essential oil
  • a few drops vanilla extract
  • a few drops almond extract

Instructions
  1. Place all ingredients into a bowl and mix until smooth. Place into an air tight container, such as a canning jar. Seal.
  2. To use: Once or twice a week, being careful not to slip, rub scrub all over skin in shower, especially rough areas. Wash scrub off afterwards. Avoid face, however a small amount can be used on dry lips to moisturize and exfoliate. Can be stored at room temperature .

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Menu Monday – January 13, 2014

by angelaskitchen on January 13, 2014

Gluten Free Menu Swap-Persimmon

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  “Persimmon” is the theme this week.  Honestly, we don’t eat a lot of persimmons around here.  Not sure why, they just don’t come up on my radar that often.  So, I can’t wait to see some ideas others in the roundup have.  I think a persimmon syrup or jam might be fun to explore…  I also saw this vibrant Winter Harvest Fruit Salad that we’ll be trying this week.  What is your favorite way to eat persimmons?   I would love to hear your ideas!  I need some inspiration from you.  :)

 

Freezer cooking plan for the week:  Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes and Balsamic and Sun Dried Tomato Burgers with Caramelized Onions will both be making their way into my freezer this week.

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The week’s breakfast options:   Harvest Breakfast Hash and Apple Pie French Toast Casserole.

The week’s lunch options:  Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.

 

gluten free dairy free gingerbread waffles

Pork and Apple Curry

Gluten Free Dairy Free Slow Cooker Orange Chicken with Winter Squash & Sweet PotatoesBalsamic & Sun Dried Tomato Burgers with Caramelized Onions

 

Printable grocery list for this week’s dinners.

 

Monday:  Gingerbread Pumpkin Waffles, bacon, and Winter Harvest Fruit Salad (yum!)

 

Tuesday:  Pork Apple Curry over Cauliflower “Rice”

 

Wednesday:   Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes served with a mixed greens salad topped with Italian Dressing

For the freezer:   Make a double batch of Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.

 

Thursday:  Shrimp Pad Thai with Broccoli

For the freezer:   Make a double batch of Balsamic and Sun Dried Tomato Burgers with Caramelized Onions.  While eating dinner, allow second batch to freeze on a baking sheet.  When dinner is finished, package in freezer safe container, removing as much air as possible, seal, label and freeze.

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Screen Shot 2014-01-02 at 9.24.03 PM

These burgers pack in the flavor!  Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about.  I found the original [click to continue…]

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