Menu Plan Monday – February 18, 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!”
I am hosting the Gluten Free Menu Swap this week. Yay! The week’s theme is ginger, one of my very favorite flavors. Mmmm… I use ginger a lot in both sweet and savory recipes. You will find the sweet yet spicy bite of ginger in Ginger Snap Biscotti, Chicken with Red Curry and Apples, Apple, Bok Choy and Carrot Slaw, Thai Chicken or Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine Orange Chicken, Ginger Snap Cookies, Peanut Butter Marinade, Moroccan Chicken Tagine, Spiced Apple Pancakes, Bombay Chicken, Kimchi, Sesame Chicken Veggie Salad with Ginger Soy Dressing, Potstickers, Sesame Slow Cooker Ribs, Gingered Beef Broccoli Salad Bowl, Spiced Chicken, Sticky Chicken Legs, Slow Cooker Pumpkin Butter, Ginger-Beef Stir Fry, Chicken & Vegetable Curry, Dark Chocolate Walnut Ginger Biscotti, Asian-Style Ribs and Stir-Fried Bok Choy, and Chai. Um, yeah… That is a lot of ginger. I did say I liked it! What do you like to cook up with ginger?
Freezer cooking plan for the week: Teriyaki Chicken and Crockpot Pea Soup with Ham are making their way to my freezer this week. I might be packaging the soup in lunch sizes – I really like having soup for lunch. Having it portioned out makes it easy-peasy to warm and bring with me in a thermos.
Tuesday: Teriyaki Chicken with broccoli and carrots
For the freezer: Make a double batch of Teriyaki Chicken. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
Wednesday: Savory Buckwheat Crepes with Roasted Sweat Potato, Mushroom and Kale Filling and a salad with Basic Vinaigrette
For the freezer: Make a double batch of Crockpot Pea Soup with Ham, one for dinner and one for the freezer. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
Friday: Cashew Chicken with Bok Choy over quinoa.
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What is on everyone else’s plate?
Kimberlee of The Peaceful Mom, has her breakfast and lunch options up for the week along with her dinner menu; Very Blueberry Smoothie and Apple Sandwiches have caught my eye! For dinner this week she is serving up Spicy Black Beans, Greek Pasta Salad (made with gluten free pasta), Baked Potatoes with bacon, steamed broccoli and cheese, London Broil with home fried potatoes and steamed broccoli & cauliflower, Crock Pot Chili, Baked Chicken with green beans and Tropical Fruit Salad, and Chuck Roast. Yum!
Samantha of Awkward Girl Gets Fit, is ready for a change in weather and menu ideas. I hear ya- I am so ready for it to warm up, too! This week she is cooking up Chocolate Chili, Chicken and Vegetable Lo Mein (made with pork), Crockpot Chicken with gravy, BBQ Drumsticks with Kale & Carrots, Spaghetti with Meatballs, Orange Chicken, and Sandwiches/Lettuce Wraps. Sounds delicious!
Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie. For an awesome month long gluten free money saving menu, see Melissa’s December GF menu plan at Stockpiling Moms.