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

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Summer Menu Plan

Easter dinner menu planning in the time of coronavirus…

March 30, 2020 by angelaskitchen

Easter is coming up in just a few weeks. It is a big holiday in my house. My grown kiddos come home, I bake up a storm, we go to church, them come home and eat and visit. This year, of course, things will be different. Our church is live streaming services. My high schooler is now doing online learning through her high school and her dance studio is using FB Live to hold classes while she uses a kitchen chair as her barre and flannel sheets in the yard as her dance floor. Another kiddo is home from college, doing classes online for the last half of her last semester as a Senior. Her commencement has been canceled and she is meeting up with friends over Zoom, FaceTime, and Google. My oldest is full on adulting, working remotely from his apartment and FaceTiming his mom now and then (smart boy… he knows I miss that sweet face!) Strange times, no?

For this Easter, this one where it will most likely be just those of us in the house, I thought I had better get a plan in place. Currently I am only going to the store every two weeks to minimize contact with others, so this really needs to be planned out. The days leading to Easter are typically a really busy time in the stores as well, and I definitely do not want to be out in that or contribute to the traffic in the stores.

Fortunately, before everything shut down, I did already purchase dairy free chocolate bunnies and peeps (I use them for decorations. Those bright pink bunnies and yellow chicken are so ridiculously colored and nostalgic!). As they seem to disappear fast (I am a peep purist and only want the yellow birds and pink bunnies), I always buy them as soon as they hit the stores. My husband picked up a really nice spiral ham on our last shopping trip which I popped in the freezer for Easter, so that is set. A few days ago Amazon delivered jelly beans and I found an egg coloring kit in the cupboard we didn’t have the time to use last year. Score!

My dinner plans are shaping up to be much more simple and streamlined than usual, but instead of being disappointed to not have all the frills, I am just grateful to have the time to be together, and to be relatively healthy and safe during this time. We’ll have the time to actually reflect on the meaning of the season instead of rushing to get all the fancy bits made. That is something I for one am looking forward to!

For Easter this year we are having:

  • Spiral-cut Ham with Apricot Brown Sugar Glaze: for the last 15-20 minutes of cooking time, glaze ham with a mixture of 1/2 cup apricot preserves (I like one that is fruit juice sweetened, if possible), 1/2 cup packed brown sugar, and 2 tablespoons ground mustard mixed together.
  • Orange Cinnamon Rolls – I made these this past week using my Cinnamon Roll recipe as a base by not adding cinnamon to the brown sugar in the filling and spreading 6-8 tablespoons orange marmalade in the filling step right before sprinkling on the brown sugar. I froze them on a baking sheet lined with plastic wrap before they had a chance to raise. The night before Easter, I’ll pop them into an oiled 9 x 13 pan. Cover the pan with plastic wrap and leave in the refrigerator overnight, baking in the morning. For the topping I’ll use orange juice instead of water for the glaze. Yum!
  • Dairy Free Scalloped Potatoes – I’ll be assembling this this next week and popping them into the freezer (see the recipe instructions for that)
  • Roasted Frozen Vegetables – simply take whatever frozen veggies you have on hand and roast. I am planning on using a mix of broccoli, cauliflower, carrots, and maybe mixing with an Italian blend that had yellow squash and broad beans in it (I am looking for the color and flavor blend) and adding a chopped red onion to the mix. Put the veggies on a rimmed baking sheet in a single layer, toss with a couple tablespoons olive oil and about a 1/2 teaspoon each of salt, pepper, garlic powder and onion powder. Roast in a preheated 400F oven for 20-30 minutes, stirring around every 10 minutes until the veggies are cooked through and the edges start to caramelize and brown.
  • Decorated Hard Boiled eggs – we will make during the end of the week before Easter as a family activity.
  • For sweets will have Easter Story Cookies, and tea breads baked into mini loaves and sliced. I am going to be making a one batter recipe that can be made into three mini loaves with very different flavors (Apple Cinnamon Streusel, Coconut Pistachio, and Blueberry Lemon). I have all the ingredients in the house to make the tea breads and they can be baked and frozen ahead. I’m also planning to make Hot Cross Buns on the day we decorate Easter eggs.

I want it to feel special and like a holiday, but not being to go out and get flowers or cute napkins or the other things I normally do means it is time to get creative…

Last year I wove my kids Easter baskets from brown paper grocery sacks and they turned out so cute (an my eco girl loved them!), so that is happening again. I can use paper run through the shredder then lightly crumpled, fabric netting from my craft room or large homemade pompoms as filling. This year we are all home and have three weeks for some fun crafts to do together as a family. I picked 3 that really caught my eye, only required paper, a few things we have laying around the house, and a little time. This weekend we are making these simple origami butterflies out of the colored pages of newsprint, wrapping paper or scrapbooking paper to hang in the windows by our dining table. Second are these lovely origami flowers to help our table bloom. I like the idea of using old piano music that we have laying around from when the kids first took lessons. I think I’ll put them with some of my smaller house plants and scattered jelly beans to decorate the table. Finally are these cute origami bunny baskets from Gathering Beauty. I think her blog is going to be one of my new happy places! How cute would these be filled with jelly beans at each plate? I have some plain paper that we can decorate with colored pencils and markers to personalize them if we want. A bonus craft we might make, are these adorable pom pom branches, both colorful and with white puffs. So fun! We have more than enough yarn to make the pom poms. I am thinking of using a tiny pickle fork as my form to make really small poms. Cuteness overload!

Have you started Eater planning yet? Easter Story Cookies and Hot Cross Buns definitely made my list of things I wanted to make this year for our mini quarantine meal. What are the food traditions you’ll be holding dear this year?

Filed Under: Dairy Free, Easter, GFCF, Gluten Free, Holiday, Menu Plan, Summer Menu Plan, Uncategorized Tagged With: Dairy Free, Easter Menu Plan, GFCF, Gluten Free, gluten free easter, Gluten Free Menu Plan, Make Ahead Easter Menu Plan, Pandemic Holiday Menu Plan

Menu Plan Monday – July 10, 2017

July 10, 2017 by angelaskitchen Leave a Comment


 

How was your week? My father-in-law blew in for a short visit this weekend (Friday through this morning), so we had a nice weekend just relaxing with him. He hung out with my son while he worked on his car (sadly not running for a while now) and it looks like it is almost ready to get back on the road with the work they did. Yay, Zach, and thank you, Grandpa Tim!

My week …

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Filed Under: Dairy Free, GFCF, Gluten Free, Menu Plan, Summer Menu Plan

Menu Plan Monday – July 3, 2017

July 3, 2017 by angelaskitchen Leave a Comment


 

 

The weather couldn’t be more perfect heading into the Fourth of July. I’m actually writing this on Sunday afternoon and I am feeling extremely blessed today ~ sitting in the hammock on the porch, iced coffee nearby, a dog snoozing next to me while I write. I can hear the chickens cooing at each other in the back and my youngest laughing with the neighborhood kids down the street. For me it couldn’t get any better!

I have two days off in a row this week. Woo-hoo! My husband and I both have off on the 4th, so we are planning on seeing the fireworks at a lake that holds them a day early with a whole lot of pre-firework festivities and fun. As he works (EARLY) on the 5th, this means we get to spend a great time together as a family, we ALL get to sleep in after a late night if we want, and we’ll still have a whole day off of fun food and relaxation without rushing anywhere on the actual day of the 4th. I can’t wait!

 

Grocery list for this week’s menu. (Updated template is still in the works. Will update when complete.)

Monday: Mom works/CC captain’s practice/watch the early showing of fireworks

Calico Beans, mixed greens salad with strawberries and Orange Poppy Seed Dressing, Corn Bread

Tuesday: Fourth of July!

Slow Cooker Carnitas, gluten free wraps (gluten free flour-style), with all the fixings (fresh salsa, guac, chopped tomatoes, sautéed peppers and onions, etc.), spicy rice, Tex-Mex Chopped Salad. Gluten free strawberry and blueberry shortcake for dessert with Whipped Coconut Topping.

Wednesday: CC captain’s practice

One Pan Kielbasa & Noodle Casserole, sliced cucumbers and grapes

Thursday: Mom works,/CC captain’s practice

Chicken Pumpkin Enchilada Casserole and Cilantro Cashew Salad

Friday: Mom works/CC captain’s practice

Garlicky Shrimp Skewers (working on recipe. Will post if yummy.)


Filed Under: Dairy Free, GFCF, Gluten Free, Menu Plan, Summer Menu Plan

Menu Plan Monday – July 27, 2015

July 27, 2015 by angelaskitchen 4 Comments


GF Menu Swap-TexMex2

This past week was crazy-busy… After an AMAZING time at the Food and Wine Conference, my plane home was delayed due to some sort of mechanical issue with the air-conditioning. That meant I would miss my connecting fight home – the last flight home that night. The airline found new flights for the next afternoon, so I didn’t get home until almost a full day later than expected. On the plus side, I met some nice people I wouldn’t have otherwise. On the downside, besides missing my kiddos terribly, it took all week for me to catch up on the one day I lost. Weird how that works…

Last week was also the end of the soccer season for my youngest. It’s been fun to watch them come together as a team this summer and see their skills and confidence grow! The Girl Scout troop also had an overnight at Sea Life where we slept in the jellyfish room and had a behind the scenes tour. Hmm… maybe all that extra fun is why I was having trouble catching up-LOL!

This week I don’t have …

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Filed Under: Dairy Free, GFCF, Gluten Free, Summer Menu Plan

Menu Plan Monday – June 29, 2015

June 30, 2015 by angelaskitchen 1 Comment


 

Hello! It’s short and sweet (and a little late) for me this week. The girls are off to Girl Scout camp and I get to help in the kitchen and where ever else they need me. 🙂

Heather of Celiac Family is hosting the Gluten Free Menu Swap. The theme is Head over to her blog for some tasty menu planning inspiration!

(I am not able to upload photos at this time. The camp connection is a little wonky. Imagine a cool watermelon tag here and fin pics from camp. I’ll have to update when I get back.)

Our menu this week is all camp food all the time. We’ve brought our own gluten free, dairy free versions of all the camp deliciousness that is happening.

Caddie breakfast for week is continental. Cereal, bagels, pop tarts, juice. My girls have gluten free bagels and dairy free cream cheese. I made a veggie packed egg bake for myself.

Sunday Caddie training day:
Snack: granola bar
Dinner: foil dinner with ham, potatoes and cheese. Oriental salad with coleslaw mix, ramen noodles, etc. Box Oven Brownies
Because the girls are training in a couple different groups, meaning some will be eating diner at 4 and some at 7, there is a back up snack/meal of hotdogs.

Monday: Lunch: Wrap sandwiches (ham, turkey, lettuce, tomato, cheese, ranch, tortilla), pickles, chips, apples, and s’mores.
Dinner: Baked Potato Bar Night with veggies and brownies

Tuesday: Walking Tacos (hamburger, cheese, lettuce, salsa, sour cream – build your own), spanish rice, fruit, dirt cups (chocolate pudding, crushed oreos, gummy worm).

Dinner: Everyone goes home to rest and refresh. We’ll probably have omelets and a salad.

Wednesday: Pita Pizzas (pita stuffed with cheese, sauce, pepperoni – build your own – we’ve got gluten free wraps folded in half and stuffed with pizza ingredients), lettuce salad, bananas, chocolate creatures (Chinese crunchy noodles, mini marshmallow, chocolate flavored almond bark to make little haystacks – (we’ve got gluten free chocolate crispy bars).
Dinner: Pasta bar, salad, cake. I made a gluten and dairy free lasagna for us.

Thursday :  Girl Scout Gumbo (hamburger, vegetable soup, cheese, onion, green pepper, served on Fritos – I have a gluten and diary free version), Milky Way Salad (Milky way pieces, apples, bananas, cool whip – We have vanilla coconut-based yogurt with apple slices and gluten and dairy free chocolate chips), box oven brownies.

Dinner: Hot dogs, lettuce salad, chips, watermelon, cookie.

Friday Breakfast – French toast sticks, syrup, bacon, fruit, apple juice.


Filed Under: Camp & Camping, Dairy Free, GFCF, Gluten Free, Menu Plan, Summer Menu Plan

Menu Plan Monday – June 22, 2015

June 22, 2015 by angelaskitchen 1 Comment


SummerMango

The Gluten Free Menu Swap is being hosted this week by Heather of Celiac Family. She has picked mango as the theme ingredient. My family adores mango! It is the one flavor they ALL agree on, even my little picky girl. If there is mango, my kids are IN! 🙂 Besides eating strait from the peel, I use mangos in smoothies (like in Mango Spinach Smoothie and Peach-Mango Smoothie) and in curries for added sweetness, such as in Chicken Mango Curry. I also like to pair mangos with blueberries in Chicken Blueberry Mango Salad and with melon in Curried Chicken Cantaloupe and Mango Salad. How do you use mangos?

 

Fish tacos with red cabbage-apple slaw and  mango salsa

Gluten Free Dairy Free Green Goddess Dip or DressingGluten Free Dairy Free Curried Chicken Mango SaladGluten Free Dairy Free OAMC Teriyaki BurgersMonday: Fish Tacos with Red Cabbage-Apple Slaw and Mango Salsa
Tuesday: Twice Baked Spinach Mushroom Garlic Stuffed Potatoes and mixed green salad with Green Goddess Dressing and fruit salad
Wednesday: Curried Chicken, Cantaloupe and Mango Salad
Thursday: Teriyaki Burgers with pineapple and Bok Choy with Shallots and Garlic
Friday: Chicken Mango Curry with rice and mango sorbet

2015fwc_AMBASSADOR

There is still time to sign up for the Food & Wine Conference and you can save $50 off your registration! One of the perks of being a Brand Ambassador is that I have a nifty $50 savings code for you – gotta love that! Just enter ‘fwc15litza’ before checking out.

This menu is also being shared over at Organized Junkie for Menu Plan Monday this week.


Filed Under: Dairy Free, GFCF, Gluten Free, Summer Menu Plan

Menu Plan Monday – June 8, 2015

June 8, 2015 by angelaskitchen 4 Comments


SummerBlack

It is time for the Gluten Free Dairy Free Menu Swap! I’ll be hosting this week’s swap and blackberries are the theme. Due to our planting zone I don’t have any true blackberry plants (boo-hoo!), but I do have several black raspberry plants. This year they look like they are going to be loaded with berries! Woo-hoo! Around here we like eating our blackberries straight out of hand, but also enjoy them on salad, made into a syrup or jam, in breakfast cookies and in quick breads and muffins and in Lemon Berry Donut Holes. How do you like your blackberries?

* * * * * *

Gluten & Dairy Free French Bread

Screen Shot 2012-05-14 at 8.12.21 AMGluten Free Dairy free Enchilada MeatballsTex-Mex Chopped SaladGluten Free Dairy Free Orange Beef Lettuce WrapsMonday: It’s my birthday today. My hubby is taking me out, so it is find-your-own-food Monday!

Tuesday: Frittata with big mixed greens salad, blackberries and Gluten & Dairy Free French Bread

Wednesday: Enchilada Meatballs with Tex-Mex Chopped Salad

Thursday: Chicken, Blueberry and Mango Salad (maybe replace blueberries with blackberries?)

Friday: Orange Beef Lettuce Wraps and Gluten & Dairy Free Walnut Thyme Scones

*   *   *   *   *   *

What’s on everyone else’s plate this week?

Heather at Celiac Family has a fab list of tasty blackberry recipes for you to try. Thanks, Heather! She also has a tasty menu for the week of Chicken Taco Salad with Shredded Chicken and Corn and Black Bean Salad, Hamburgers with Triple Berry Fruit Salad, Grilled Pork Chops with Balsamic Blackberry Sauce with Rice Pilaf, Nachos with leftover Shredded Chicken and Guacamole, Grilled Beef Kabobs, Berry and Avocado Salad with Cilantro Vinaigrette. Yum!

2015fwc_AMBASSADOR

There is still time to sign up for the Food & Wine Conference and you can save $50 off your registration! One of the perks of being a Brand Ambassador is that I have a nifty $50 savings code for you – gotta love that! Just enter ‘fwc15litza’ before checking out.

This menu is also being shared over at Organized Junkie for Menu Plan Monday this week.


Filed Under: Dairy Free, GFCF, Gluten Free, Summer Menu Plan

Menu Plan Monday – June 1, 2015

June 1, 2015 by angelaskitchen 2 Comments


SummerApricot-300x248

Today the Gluten Free Menu Swap is being hosted by Heather of Celiac Family. We are moving on to summer fruits, with Apricots being this week’s theme.  We eat apricots fresh when they are in season, but mostly we use dried apricots, including chopping them and using them instead of raisins or other dried fruit when baking or on a salad. I also always have 100% fruit apricot jam on hand. It’s my go to super easy glaze (sometimes plain, sometimes with mustard mixed in) for chicken or pork when I am in a hurry but want to dress up our meal. What’s your favorite way to serve up apricots?

Gluten Free Dairy Free Chicken with Apricot Sauce and Quinoa Vegetable Pilaf1

Gluten Free Dairy Free Slow Cooker Sloppy Joes

Gluten Free Dairy Free Turkey Sausagegluten Free Dairy Free Moroccan Chicken Tagine and Apricot Quinoa Pilaf-Lunches for Freezer OAMCGluten Free Dairy Free Cauliflower Puree

 

 

 

 

Monday: Chicken with Apricot Sauce and Spinach Salad…

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Filed Under: Dairy Free, GFCF, Gluten Free, Summer Menu Plan

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