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Cooking gluten and diary free... because everyone deserves a cookie!

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Menu Monday – September 16, 2013

September 16, 2013 by angelaskitchen 3 Comments

 

Gluten Free Menu Swap-olive

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Olives” this week.  I love olives, especially stuffed with garlic.  🙂  I have also serve them on nachos and tacos, Black Bean and Veggie Pizza, Braised Mediterranean Chicken, Dairy Free Seven Layer Dip, Eggplant Caponata, Veggie Tortilla Pinwheels, Supreme Pizza and in Sweet Bell Pepper Salad.  How do you serve olives?

 

Freezer cooking plan for the week:  Apple French Toast Casserole and Tuna Noodle & Vegetable Casserole will both be making their way into my freezer this week.

*    *    *    *    *    *

The week’s breakfast options:  Cinnamon Apple Waffles, Rainbow Quiche,  scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

Gluten Free Dairy Free Cinnamon Apple WafflesGluten Free Dairy Free Broiled Pork or Chicken TacosGluten Free Dairy Free Turkey Sausage

 

Printable grocery list for this week’s dinners.

 

 

Monday:  Mom volunteer in school library and in math class/boy and girl CC practice/dance class

Chicken Pad Thai with Stir-Fried Bok Choy

 

Tuesday:  mom works/boys and girls CC practice/piano lessons

Apple French Toast Casserole with Turkey Sausage

For the freezer:   Make a double batch of Apple French Toast Casserole, one batch for dinner and one for the freezer.  While eating dinner, allow second batch to cool.  After dinner, slice casserole and package in individual containers for breakfasts.  Remove as much air as possible, seal, label and freeze. 

 

Wednesday:   mom works/boys and girls CC practice/drama group & youth group

Broiled Pork Tacos with Gluten Free Flour Tortillas and Red Cabbage Slaw

 

Thursday:  boys and girls CC practice/Girl Scout meeting

Mediterranean Chicken with Basic Quinoa and mixed greens salad

 

Friday:  boys and girls CC practice 
Tuna Noodle & Vegetable Casserole with melon
For the freezer:   Make a double batch of Tuna Noodle & Vegetable Casserole, one batch for dinner and one for the freezer.  After assembling the second, but before baking, wrap well, removing as much air as possible, label and freeze.
*

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

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!

Filed Under: Dairy Free, For the Freezer, GFCF, Gluten Free, Menu Plan, OAMC

Previous Post: « Secret Recipe Club – Apple Cinnamon Blondies
Next Post: Menu Monday – September 23, 2013 »

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Comments

  1. Heather @CeliacFamily

    September 16, 2013 at 12:49 pm

    Oooh, I love garlic-stuffed olives, too! I don't know which I want to make first, your French Toast Casserole or the Mediterranean Chicken. Yum, yum, yum!
    Reply

Trackbacks

  1. Gluten-Free Weekly Menu Plan - Olives says:
    September 16, 2013 at 1:07 pm
    [...] Angela’s Kitchen: Gluten-Free, Dairy-Free Menu Angela is another fan of olives, and loves to use them to top pizza, nachos, tacos, salads, etc. She also puts them in some great recipes: Braised Mediterranean Chicken, Dairy Free Seven Layer Dip, Eggplant Caponata, and Veggie Tortilla Pinwheels. Her dinner menu this week is looking pretty great, too: Chicken Pad Thai, Apple French Toast Casserole with Turkey Sausage, Broiled Pork Tacos, Mediterranean Chicken, and Tuna Noodle & Vegetable Casserole. Find all the recipe links and a printable grocery list on her menu plan this week. [...]
    Reply
  2. Gluten-Free Butternut Squash - Weekly Menu Plan says:
    September 23, 2013 at 12:48 pm
    [...] Angela’s Kitchen: Gluten-Free, Dairy-Free Menu Angela is a fan of all winter squash, with butternut being her favorite. She says she often uses it to replace pumpkin in recipes like her pumpkin pie and Slow Cooker Pumpkin Butter. She also uses butternut squash in Slow Cooker Squash, Chickpea & Lentil Stew, Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, Squash and Kale Pizza and Apple Cranberry Squash. In addition to some of those recipes, you find Meatballs and Noodles, Pork and Apple Curry, and Thai Chicken Thighs on her menu this week. [...]
    Reply

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