Menu Plan Monday – August 5, 2013

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

Heather is hosting the Gluten Free Menu Swap this week over at Celiac Family.  The theme is Snacks to Pack.  For traveling, camping, for school, picnics and simply busy evenings, I rely on portable foods quite often.  Recently I posted some unrefrigerated snacks and lunches we take camping, but it also good for road trips and day trips.  Muffins are always easy (and tasty) to pack, as is make your own Fruit on the bottom Dairy Free Yogurt.  What are your favorite portable foods?

Freezer cooking plan for the week:  Thai Chicken Burgers and Oven “Fried” Basil Chicken will both be making their way into my freezer this week.

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 the week’s dinner plan.  Stop by and say “Hi!”

The week’s breakfast options:  Apple Cider Muffins, Chocolate Zucchini Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

Printable grocery list for this week’s dinners.

Monday:  Thai Chicken Burgers on GF Kaiser Rolls with grilled zucchini

For the freezer:   Make a double batch of Thai Chicken Burgers, one batch for dinner and one for the freezer.  While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer.  After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze. 

Tuesday:  French toast casserole in the slow cooker with berries

Wednesday:   Apricot Glazed Pork Tenderloin with mixed green salad and favorite dressing

Thursday:  Oven “Fried” Basil Chicken with mixed green salad and favorite dressing

For the freezer:   Make a double batch of Oven “Fried” Basil Chicken, one batch for dinner and one for the freezer.  While eating dinner, allow second batch (cook second batch for 5 minutes less than the batch for dinner) to cool.  After dinner when cool, place chicken into a  freezer safe container separated by waxed paper, remove as much air as possible, then seal, label and freeze.