Menu Monday – December 23, 2013

by angelaskitchen on December 23, 2013

Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  :)

Gluten Free Menu Swap-Entertaining

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Entertaining.”   The big entertaining I do for the season is a cookie decorating party.  Basically we make a bunch of cutouts and frosting, put out my crazy sprinkle stash, then people drop by throughout the day to frost-till-they-drop.  It is totally fun!  I love watching the creative ideas that the kiddos come up when cookie decorating.  I like to have Taco Chili and Chicken Wild Rice Soup in a couple of slow cookers in case people are here over lunch and/or supper.  Cookie decorating with our friends is one of the things my kids look forward to every year!  I’ll do a full post on hosting a cookie party this weekend, if you are interested.  It is really quite simple and a lot of fun.

Cookie decorating party aftermath...

Freezer cooking this week:  No freezer cooking this week.  I will be using things from the freezer this week to fill out my meals this week and next week as needed.  Time for mom to relax with the family!  :)

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Leftovers, deviled eggs or whatever we feel like picking up.  Kids choice!

 

Monday:  Slow Cooker Island Pork Roast (from the freezer) with salad

 

Tuesday:   Christmas Eve!  Herbed Roast Beef, Swedish Potato Pudding, Lingonberry Sauce, Fresh Spinach Salad, Cranberry Relish, Rice Pudding, and Cut-Out Cookies.  We will also have gluten free Lefse and gluten free Swedish “Rye” Bread at the meal.

 

Wednesday:  Christmas!  Caramel Pecan French Toast Casserole with Homemade Turkey Sausage and fruit

 

Thursday:  Leftovers

 

Friday:  Thai Thighs (from the freezer) over quinoa with salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

 

{ 2 comments }

Menu Monday – December 16, 2013

by angelaskitchen on December 16, 2013

Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  :)

Gluten Free Menu Swap-Christmas/Holiday Treats

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Christmas and Holiday Favorites.”   I think everyone has standard things they make every year.  In our family, we have our Christmas dinner on Christmas Eve and open family gifts.  On Christmas morning there are the socks from Santa along with one or two things that Santa left under the tree followed by brunch.  For both meals, the treats are usually a mix of different Christmas cookies like Allergen Free Brownie BitesJam Filled ThumbprintsGinger Snap BiscottiLemon Shortbread CookiesGinger Snap CookiesApple Cardamom BiscottiBasic Cut-Out Sugar CookieCandy Cane CookiesPeanut Butter Blossom CookiesPecan Pie BarsRussian Tea CakesShortbread CookiesSnickerdoodles and Spritz.  I don’t make ALL those cookies, of course, but we usually have the cutouts, and then everyone gets to pick their favorite for us to bake together.  My grandparents were Swedish, so on Christmas Eve we usually have Potato Pudding, a roast or Swedish sausage, lingonberry sauce, cranberry relish, lefse, Swedish “Rye” Bread, various pickles, and a big salad.  I like to add crisp roasted Brussel sprouts or other veggie to the mix.  What are your favorite holiday goodies?

 

Other Christmas season favorites you might find at our house:

Cranberry Upside Down Cake

Hot Chocolate Cupcakes

Maple-Brown Sugar Bacon Wrapped Smokies

Pumpkin Stressel Bars

Almond Bark

Chocolate Truffles

Fresh Spinach Salad

Hot Chocolate, Slow Cooker and Dairy Free

Rocky Road Candy

Chicken (or Turkey) Wild Rice Soup

Pumpkin Cinnamon Rolls

Eggnog, dairy free

Burgundy Mushroom Stew

Slow Cooker French Toast Casserole

Apple-Cranberry Pork Chops, Slow Cooker

 

Freezer cooking this week:  I’ll continue to work on my Christmas baking a bit at a time and stashing it in the freezer for the holiday.  I’ll also be putting Beef and Butternut in the freezer for another day.

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Balsamic Glazed ChickenGluten & Dairy Free Beef & Butternut Squash StewSimple Arugula Garden Salad


Printable grocery list for this week’s dinners.

 

 

Monday:  Balsamic Glazed Chicken with Riced Cauliflower and sautéed asparagus (from the freezer) 

 

Tuesday:   Shrimp Pad Thai with Broccoli

 

Wednesday:  Beef and Butternut Stew with Date Nut Bread

For the freezer:  Make a second batch of Beef and Butternut Stew for freezer while assembling dinner.  Package the freezer meal in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

 

Thursday:  Braised Mediterranean Chicken with kale salad topped with Basic Vinaigrette

 

Friday:  Taco Pizza with Simple Arugula Garden Salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

{ 1 comment }

Secret Recipe Club – Cranberry Pomegranate Vanilla Popcorn

by angelaskitchen on December 15, 2013

Gluten Free Dairy Free Cranberry Pomeganate Vanilla Popcorn

 

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!

Secret Recipe Club

This month my assignment was Heather’s blog, Join Us, Pull Up a Chair.  I love the yummy variety of things on her blog.  SO many yummy, yummy things, like Crunchy Quinoa Salad, Cranberry Chutney, Garlic Scape PestoBanana Cupcakes with Peanut Butter FrostingQuinoa Pizza Bites, German Chocolate Pecan Pie Bars and Italian Chard Soup.  Swoon!  I wanted to pick something I could bring to the holiday celebrations that are happening now. As my kiddos love popcorn, we made a Christmas variation of Heather’s Valentine’s Day Popcorn.  Because of our allergies and how we roll, I don’t use microwave popcorn, so adapted the recipe to cook in our Whirley Pop popcorn popper.  I also wanted to avoid food dye so we could share this with friends who can’t eat food dyes, so replaced the color with 100% pomegranate juice.  It worked like a charm!  And the very subtle pom flavor mixed nicely with the vanilla.  To make everything a bit more seasonal, I tossed in dried cranberries.  Thanks for the inspiration, Heather!  I can’t wait to try more recipes from your blog.

 

Cranberry Pomegranate Vanilla Popcorn
 
Author:
Recipe type: gluten free, dairy free, gfcf, popcorn, snack

Ingredients
  • 3 tablespoons coconut oil
  • ¼ cup sugar
  • 1 tablespoon pomegranate juice
  • 2 teaspoon gluten free vanilla extract (clear for brightest color, but I only had brown on hand)
  • ½ cup popcorn kernels
  • salt, to taste
  • ½ cup dried cranberries

Instructions
  1. Stir together sugar, pomegranate juice and vanilla. Set aside. Measure popcorn and set aside.
  2. Put coconut oil three popcorn kernels to the whirly pop. Snap down the lid. Put pan over medium-high heat and start cranking the handle on the pan to stir. When the there kernels have popped, add sugar mixture and popcorn to pan. Close pan cover. Continue to crank handle on whirly pop until popcorn finished popping.
  3. When all popcorn has popped, remove from heat. Pour popcorn into a bowl or pan and salt to taste. Toss with dried cranberries.
  4. Any left over popcorn can be cooled completely before storing in an air-tight container.

 

{ 6 comments }

Menu Monday – December 9, 2013

by angelaskitchen on December 9, 2013

Gluten Free Menu Swap-Sweet Potato2013

Lori is hosting the Gluten Free Menu Swap over at Gluten Free Week this week.  The theme is “Sweet Potatoes.”  We like sweet potatoes around our house.  We like them as Roasted Rosemary Potatoes, baked and mashed.  They are also delicious in Black Bean Enchiladas, Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale Filling, Salmon & Sweet Potato Cakes, Twiced Baked Spinach Mushroom Garlic Stuffed Potatoes and Sweet Potatoes, Baked Root Vegetable Fries, Sweet Potato Puree with Bananas and Buttered Pecans, and Sweet Potato Pecan Muffins. There is also a Sweet Potato & Cinnamon Dog Treat for your pup.  What are your favorite ways to serve sweet potatoes?

 

Freezer cooking this week:  I’ll be working on my Christmas baking a bit at a time and stashing it in the freezer for the holiday.  I’ll also be putting Teriyaki burgers and Chicken Jambalaya in the freezer for another day.

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Roasted Fish with Potatoes, Tomatoes & Olives

Gluten Free Dairy Free Slow Cooker Chicken Jambalaya

Pork Chops with Apple-Cranberry Sauce, Slow Cooker

 

 

Printable grocery list for this week’s dinners.

 

Monday:  Roasted fish and tomatoes and olives and steamed broccoli 

 

Tuesday:   Teriyaki burgers with pineapple and Seasoned Green Beans (from the freezer)

For the freezer:   Make a double batch of Teriyaki burgers, one batch for dinner and one for the freezer.  While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer.  After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze.

 

Wednesday:  Chicken Jambalaya served with Blender Corn Bread and roasted Brussels sprouts

For the freezer:  Make a second batch of Chicken Jambalaya for freezer while assembling dinner.  Package the freezer meal in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

 

Thursday:  Spinach Pasta Casserole with large mixed greens salad and Basic Vinaigrette

 

Friday:  Pork Chops with Apple Cranberry Sauce and Mashed Cauliflower

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

{ 1 comment }