Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. The theme is “Slow Cooker.” If you have ever taken even the littlest peek at my blog, you know I have a deep love for my slow cooker. Well, I should say slow cookers (yes, I do have more than one. Eh-hem…) Any-hoo, all my slow cooker tastiness can be found on my Slow Cooker Recipe Page. Nom, nom, nom! I am cranking up the slow cooker love all week! What is your favorite thing to fix in the slow cooker?
Freezer cooking plan for the week: Asian Pork Roast and Slow Cooker Pulled Italian Chicken and Kale will both be making their way into my freezer this week.
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The week’s breakfast options: Walking Breakfast Muffins and Apple Pie French Toast Casserole.
The week’s lunch options: Pepperoni Pizza Muffins and Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.
Printable grocery list for this week’s dinners.
Monday: Slow Cooker Barbecue Chicken with Sautéed Broccoli with Sunflower Seeds
Tuesday: Slow Cooker French Toast Casserole with Turkey Sausage and red seedless grapes
Wednesday: Asian Pork Roast in slow cooker and Napa Cabbage Slaw
For the freezer: Make a double batch of Asian Pork Roast, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.
Thursday: Bar-B-Q Turkey Sloppy Joes with Gluten Free Italian Rolls (make double batch – saving half for dinner tomorrow) with mixed salad topped with dressing of choice
For the freezer:
Make a double batch of Slow Cooker Pulled Italian Chicken and Kale
in slow cooker. While eating dinner, allow second batch to cool in refrigerator. When dinner is finished, package in freezer safe container, remove as much air as possible, seal, label and freeze.