Menu Plan Monday – March 4, 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!”
This week the track season starts. There is still a bunch of snow and ice on the roads – those runners are a hardy bunch! Fortunately for the runners in the house, I have a bit of extra time this week to bake up some after practice snacks, such as Gluten Free Crisp Oatmeal Bars and Baked Apple Oatmeal Cups, and to put together some mixed nut snack bags. Because I do have a little extra baking time this week, I am also planning on experimenting a bit and trying out the awesome looking recipes for Gluten Free Brioche Sandwich Bread, GF Irish Soda Bread, and Gluten Free Flour Tortillas. I can’t wait for my kitchen play time!
Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week. The theme is onion. What with onion being one of the most common (and tasty!) seasonings used, here are a ton of recipes over at Angela’s Kitchen that contain onion, but in particular I preserve Caramelized Onions (I cook them down in my slow cooker first) every spring when the sweet spring onions arrive. And for those devotees of green bean casserole, I have an easy recipe for Faux French’s (a gluten free crispy onion replacement). I would like to make some stuffed onions soon (maybe something along the lines of this recipe for Red Quinoa Stuffed Roasted Onions). What do you like to cook up with onion?
Freezer cooking plan for the week: Italian Pot Roast is going into my freezer this week. On Saturday I will also be putting together the pizzas from the Gluten Free Dairy Free Pizza Mini Freezer Plan with my favorite kitchen helpers, my kids. Let me tell ya, to get your kids to help with freezer cooking, making pizza is the way to go! 🙂
On to the menu plan! ~ If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), I have this week’s activities posted over at Angela’s Kitchen where you will also find a printable grocery list for this week’s dinner plan. Stop by and say “Hi!”
The week’s breakfast options: Gaga’s Lemon Poppyseed Muffins, egg and veggie sandwiches on GF English Muffins, and various fruits.
The week’s lunch options: Nut butter or roasted chicken sandwiches on Gluten Free Oatmeal Bread, Jamaican Meat Patties, hummus, and various fruits and veggie sticks.
Printable grocery list for this week’s dinner menu.
Monday: Orchestra (elementary)/mom works/mom volunteer school library/track starts/dance lesson/girl’s track parent meeting/Boy Scout court of honor
Crock Pot Chicken Cacciatore over quinoa with a spinach salad topped with Basic Vinaigrette
Tuesday: Jazz band/orchestra competition/track practice/piano lessons
Tilapia with Lemony Spinach and Mushrooms
Wednesday: Orchestra (high school)/mom works/track practice/youth group
Italian Pot Roast and Cauliflower Puree
For the freezer: Make one batch of Italian Pot Roast in the slow cooker, and package a second batch in a gallon sized freezer bag for another day. Remove as much air as possible, seal, label and freeze.
Thursday: Jazz band/chess club/track practice
Buffalo Chicken Pizza and Simple Arugula Garden Salad
Friday: track practice
Apple Sausage Quiche (made in one pan instead of individual ones) steamed broccoli, and Irish Soda Bread with Chocolate Pumpkin Spice Cake for dessert.
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Love the fried onion recipe. I’ve got a bag of onions in the pantry just waiting to be fried crispy. Yum! The pizza and quiche recipes are also calling to me this morning.
Mmmm… crispy onions… I think I am having onion ring cravings! 🙂
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