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!”

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Oranges.  Besides simply eating oranges as slices, I love to incorporate their bright flavor into many dishes, sweet and savory.  Some recipes I make are Creamy Orange Poppy Seed Dressing, Cranberry Orange Sauce, Orange Marmalade Chicken, Dairy Free Mock Orange Julius, Orange Spice Muffins, Mandarin Orange Chicken, Cranberry Orange Scones, Freezer Smoothies with Veggies, Orange-Apricot Pork Chops, Freezer Fruit Cups, Spiced Chicken, Purple Power Smoothie, Straw-Cran-Orange Smoothie, Cranberry Chicken, Orange Cranberry Cupcakes, and Slow Cooker Pear Butter. You will even find orange zest in Gluten Free Swedish “Rye” Bread,  Strawberry Rhubarb Raspberry Crumble or Crisp, and Slow Cooker Baked Apples.  On my list of orange recipes to try is the All Natural Pink Lemonade from Veggie Converter using blood oranges and Orange Honey Tilapia from A Year of Slow Cooking.   How do you serve oranges?  Do you like it best sweet or savory?

 

Freezer cooking plan for the week:  Sloppy Joe filling and Orange-Apricot Pork Chops are making their way to my freezer this week.

 

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The week’s breakfast options:  Freezer Smoothies with Veggies and  Cranberry Orange Scones, scrambled eggs with wilted greens and garlic, and various fruits.

The week’s lunch options:  Peanut butter and Banana Bread (make a double batch, one for the freezer) or ham on GF Oatmeal Bread sandwiches, and various fruits and veggie sticks.

 

Printable grocery list for this week’s dinner menu.

 

Monday:  Orchestra (elementary)/mom works/mom volunteer in library/track practice (high school and elementary)/Jazz band concert

Coconut Lime Tilapia, with Heather’s Cilantro Rice (use the rest of the can of coconut milk as part of the water when making the rice making it Coconut Cilantro Rice) and steamed broccoli

 

Tuesday:  Jazz band/track practice (high school and elementary)/piano lessons

Sloppy Joe filling on baked sweet potatoes, spinach salad with dressing and orange slices

For the freezer:   Make a double batch of  Sloppy Joes.  Serve one batch at dinner, allowing the rest to cool while eating.  After dinner, package, removing as much air as possible, label and freeze.

 

Wednesday:  Orchestra (high school)/mom works/track practice (high school and elementary)/youth group/soccer practice may start depending on field conditions

Sundried Tomato Stuffed Chicken, Lemon Garlic Mushrooms and steamed green beans

 

Thursday:  Jazz band/mom works/girl scout meeting??

Tortilla and Black Bean Pie, Cilantro Cashew Salad and avocado slices

 

Friday:  

Orange-Apricot Pork Chops with mixed greens salad and we are going to experiment with the One Minute Cupcake.  Yay!

For the freezer:   Make a double batch of  Orange-Apricot Pork Chops.  Serve one batch at dinner.  One batch put into a freezer bag, removing as much air as possible, label and freeze.

 

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.