Welcome back for another menu plan from Angela’s Kitchen!  I am so glad to have you!  🙂  Pull up a chair and let’s get started.

 

My kids are done with Spring Break and heading back to school this week.  Though this year it should have been called Winter Break – Part 2!  It is crazy that it snowed twice during break this year.  It does look like we will be getting some warmer weather in time for Easter, though, thank goodness.  I am crossing my finger and toes that the snow will be melted so we can do an Easter egg hunt.  Wish me luck!

On a sad note, we had our first chicken tragedy this weekend.  Agnes, our Buff Orpington (and my youngest daughter’s favorite chicken), died.  We are not sure why, but found her when we went to open the coop Saturday morning.  We’ll miss you, Agnes.  You were a sweet chicken…

Heather of Celiac Family is hosting the Gluten Free Menu Swap this week.  She picked lamb as the theme.  The closest I have gotten to serving lamb is making lamb decorated cookies or cupcakes, so I am looking forward to getting ideas from everyone.  Some recipes that look delicious using lamb areKatniss’s Favorite Lamb and Prune Stew and Pistachio Mint Crusted Rack of Lamb.  Do you serve lamb?  What do you make?

 

Freezer cooking plan for the week:  Bombay Chicken and Citrus-kissed Chicken Fingers are making their way to my freezer this week.  These are both family favorites.  Yum, yum!

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The week’s breakfast options:  Morning Glory Muffins, Hunter’s Breakfast, eggs and various fruits.

The week’s lunch options:  Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat Style Bread, Pizza Muffins, and various fruits and veggie sticks.

 

 

 

 

 

 

Printable grocery list for this week’s dinner menu.

 

 

Monday:  Orchestra (elementary)/mom works/mom help in school library/track practice/dance lessons/Boy Scout meeting

Bombay Chicken over quinoa

For the freezer:  Make two portions of Bombay Chicken using frozen peaches.  I assembled the meals Sunday night, and put on in the freezer and one in the refrigerator for Monday’s dinner.

 

Tuesday:  Jazz Band/track practice/piano lessons/track parent meeting

Burgundy Mushroom Stew with Kaiser Rolls (extras can be eaten with lunch tomorrow) and steamed asparagus

 

Wednesday:  Orchestra (high school)/mom works/track practice/youth group

Barbecue Glazed Pork, Roasted Rosemary Potatoes and Broccoli Salad

 

Thursday:  Jazz Band/mom works/track practice/Girl Scout Meeting

Citrus-kissed Chicken Fingers, Stir-Fried Bok Choy, and a spinach salad with Creamy Orange Poppy Seed Dressing

For the freezer:   Make a double batch of Citrus-kissed Chicken Fingers.  Allow the second batch to freeze while you eat dinner, then layer in a freezer safe container, separated by waxed paper.  Remove as much air as possible, label and freeze.

 

Friday:  No school/college tour/robotics competition/Good Friday service

Salmon Sweet Potato Cakes, Scalloped Corn, and Apple Slaw.  I am not making a dessert as I usually do on Friday because it is Easter weekend and there will be plenty of treats later in the weekend.  🙂

 

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.