Menu Plan Monday – July 1, 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!”
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Red, White and Blue in honor of Forth of July. For the holiday, I’ll be making two red, white and blue items: Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries. Yum! To start the day, I might make either Lemon Berry Donut Holes, Strawberry Banana Muffins, Lemon Blueberry Yogurt Bread, or maybe I’ll add blueberries to my Strawberry Drop Scones. What are you serving up for Forth of July?
Freezer cooking plan for the week: Crock Pot Fajitas and Savory Zucchini Pancakes will both be making their way into my freezer this week.
The week’s breakfast options: Strawberry Banana Muffins, Lemon Blueberry Yogurt Bread, scrambled eggs with garden veggies, and melon.
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, Jamaican Meat Patties (from the freezer), veggies and fruits
Printable grocery list for this week’s dinner menu.
Monday: Crock Pot Fajitas with corn tortillas, salsa, guacamole and cantaloupe
For the freezer: Put one Crock Pot Fajitas in the slow cooker and one batch in a gallon sized freezer bag to put in the freezer. Remove as much air as possible, seal, label and freeze.
Tuesday: Chicken Blueberry Mango Salad with Poppy Seed Dressing
Wednesday: Eggs, Savory Zucchini Pancakes, steamed broccoli and berries
For the freezer: Make a double batch of Savory Zucchini Pancakes. Allow pancakes to cool while eating dinner, then package separating with waxed paper. Remove as much air as possible, seal, label and freeze.
Thursday: Forth of July! Country Style Ribs with Homemade BBQ Sauce, Broccoli Salad, watermelon, Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.
Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.
Love the looks of that Lemon Blueberry Bread. Don’t know if I can wait ’til The Fourth to make it! 🙂
It is super yummy, Heather. You can use it as dessert, it is so rich and tasty. Mmmm…
Pingback: Weekly Gluten-Free Menu Plan - Red White and Blue