Menu Plan Monday – January 21, 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 honored to be a small part of this vibrant community!  Stop by and say “Hi!”

The weather has been COLD here this weekend.  I am talking -10 degree F cold…  Brrrrr….  My chickens are having indoor recess while the cold snap is happening and so are my kiddos.  XC ski meets have been canceled (the pic is from a couple weekends ago) and wool socks are being worn.  Fortunately, the kids don’t have school on Monday or Friday this week, so we are hunkering down and staying inside, eating warming food and having a little dairy free Hot Chocolate.  My oven is fixed now (woo-hoo!  Thanks, honey!), so I’ll be baking up a storm, probably something with cinnamon.  How do you warm up on chilly days?

This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap.  She picked Lemon as the theme this week.  Lemon is one of my favorites.  I love how lemon can brighten up most dishes.  Mmm-mm…  My blog has some lemon deliciousness, like Grilled Lemon Angel Food Cake with Lemon Curd and Berries, Lemon Poppy Seed Waffles, Lemon & Spinach Stuffed Chicken, Lemon Blueberry Yogurt Bread, Tilapia with Lemony Spinach and Mushrooms, Berry Lemon Muffins,Lemon Chicken with Vegetables & Capers, Lemon Shortbread Cookies, Lemon Garlic Mushrooms, Lemon Berry Donut Holes, Lemon Meringue Pie, and Candied Lemon Peel & Lemon Syrup.  Wow!  That’s a lot of lemon.  Told ya I loved it!  How do you like to use lemon?

Freezer cooking plan for the week:  Black Bean Salsa Chicken and Beef and Sweet Potato Stew are making their way into my freezer this week.  I am going to check my freezer this week and see what I am low on.  I definitely need to get some muffins in there are some lunch items, but I am going to just do a quick freezer organizing to see what is in there.  A few weeks ago I became the proud owner of 137 1/2 pounds of grass fed beef and tucked it all in my freezer.  Yay, for me!  BUT my freezer is now a little crazy and could use a bit of a sort out.  🙂

The week’s breakfast options:  Hunter’s Breakfast, Cinnamon Raisin French Toast (done dairy free), and various fruits.

The week’s lunch options:  Nut butter or Roasted Chicken sandwiches on Amish Friendship Bread, Pizza Muffins, hard boiled eggs, and various fruits and veggie sticks.

Printable grocery list for this week’s dinners.

Monday:  Mommy works/No school/XC ski practice

Black Bean Salsa Chicken on baked sweet potatoes with Fresh Spinach Salad

For the freezer:   When putting together a batch of Black Bean Salsa Chicken for tonight’s dinner, I will also assemble another batch in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

Pork Chops with Apple-Cranberry Sauce and mixed greens salad with Poppy Seed Dressing

Wednesday:  Orchestra (high school)/mom works/XC ski practice

Beef and Sweet Potato Stew and mixed greens salad 

For the freezer:  Make a double batch in a 6 quart slow cooker.  Before dinner, place half of the Beef and Sweet Potato Stew in a shallow container in the fridge.  Allow to cool while eating.  After dinner place stew in a gallon sized freezer bag, removing as much air as possible, seal, label and freeze.