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

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Gluten Free Dairy Free Menu Plan

Menu Plan Monday – March 16, 2020

March 16, 2020 by angelaskitchen Leave a Comment

The one dude in the house that is glad about everything being shut down. #ExtraDoggySnuggleBonus #LivingHisBestDogLife

If there is anything that seems to rattle us more than anything else, it is uncertainty. It can be a scary feeling, when our direction doesn’t seem clear and there does not seem to be a way forward. We are used to our set plans, our schedules laid out, with lists to check off. Places to go, people to see, hustling to and fro. When things stop you in your tracks and ask you to stop, to slow down, it can be quite a shock. It could be a job change, upcoming surgery, an illness in yourself or a loved one, or the current state of things right now… When we are uncertain, or direction isn’t clear. We may end up feeling numb, panicked, paralyzed, or desperate to feel like we have some control to what is happening around us.

And you know what? I am not going to tell you not to feel that way. Honor how you are feeling right now, in this moment of uncertainty. Be angry, or sad, frustrated, or laugh at the absurdity of it all. Work through those feelings. They are real. It IS frustrating and crazy right now. We are missing out on planned activities we have been looking forward to and not sure of the next thing.

But after that? Protect your thoughts. Guard them. Yes, things may seem unpredictable now, but worry won’t change the circumstance. What will change is how we choose to react and what we choose to act on. Soaking in the constant news cycle, constantly searching online for answers, can get too scary for yourself and your children. Personally, I have needed to step back and commit to staying off social channels, choosing to check my news feed only a couple of times throughout the day. The news will still be there if I need an update of anything that is truly important for me to know. But this way I control the flood, the panicked tones, and can guard my own thoughts and feelings.

And lastly, I would ask you, even in the midst of all the uncertainty right now, to remember to be kind and be a light to others. We are ALL going through this together. Not everyone has the resources you may have. No matter what life throws at us try to find moments to remember what you are grateful for and reflect on whether it is something you can share with others. Let someone ahead of you in line, offer a pack of toilet paper to someone if your cart has two, call or FaceTime relatives who are elderly and may be cut off from visits right now and feeling alone. There are all ways we can bring a light to someone now when things feel dark. And my friends, when you spread joy, that makes things feel a little less dark and uncertain for you.

In short, be a helper…

One thing I can do is share what and how we are eating for the next couple of weeks. I wanted a plan that would take advantage of what may be still available at the stores (there was not a run on artichokes, canned coconut milk or frozen shrimp at the store – LOL), still be delicious and be comforting. For the second week, I did not want too many components of the recipes to have to be frozen or refrigerated as well, so focused on recipes that had more components I could store in the cupboards. For my family, I was able to double up on recipes so I can put things away in the freezer for another day. For example, today I have a double batch of taco chili in the slow cooker. Before I serve dinner, I will put away half of it to cool in the refrigerator. Before bed, when the chili is cool, I’ll seal, label and date the meal, tucking it into the freezer for another night. By doing this, I’ve extended my menu plan from 2 to 4 weeks. You know how I like to be prepared!

Breakfasts: I checked my cupboards and I have enough ingredients to make pancakes (paleo and gluten free vegan), pumpkin waffles, gluten free oats, to get us through if needed. I also have enough frozen fruit/spinach/chia/dairy free milk on hand to have smoothies for over 2 weeks. I wanted to make sure I did not need eggs for any of my breakfast options, just so I can save the eggs I get for baking for treats or dinner items or save on space in the refrigerator. I also checked on the status of my coffee and tea. Trust me my family does not want me to run out!

Lunches: I have plenty of gluten free bread on hand in the freezer, lunch meat, nut butters, apples, carrots, clementines, gluten free wraps, breakfast items (see above) and I always encourage the eating of leftovers for lunch, so I honestly feel pretty set there as well. Before you go to the store, go through what you already have on hand. Do you have items to take care of breakfasts for a couple of weeks? What else do you need to add to your list or make sure you do. You will be surprised by what you may already have on hand.

Treats: by going through my cupboard, I found I had 4(!) boxes of gluten free brownie mix, 2 cake mixes, frozen gluten free pie crusts, popcorn and enough dairy free chocolate chips to keep everyone’s spirits up for a while. I am not sure why I have so many mixes, because I usually make things from scratch, but I think now is the time to try them out! Why not? I figure if I just make one or two things a week, just for fun, it will be a fun activity for the family to participate in, and we’ll have something tasty when we are done. I jotted down how much eggs/oil/etc. will be needed if we used the mixes. What is in your cupboard?

Grocery List (serves 4 – double if you would like to make a second batch of each to freeze for another week)

Day 1: Mongolian Beef and Broccoli over cauliflower rice, rice or quinoa

-For my budget I made this with ground beef and fresh broccoli this week. There was not any frozen broccoli in my local store. To change the recipe, I cooked and crumbled the ground beef, draining any grease. When beef is cooked, add sauce ingredients and add cut broccoli and sautéing until sauce is thickened and broccoli is crisp-tender. There was no rice at the store (!), BUT there was plenty of frozen cauliflower rice and quinoa available to serve as a side, so pick your favorite accompaniment.

–Roast a whole chicken. Remove chicken meat and package for day two, keeping in the fridge. Make chicken stock from chicken bones. I added a onion, a couple carrots, celery, and garlic to stock.

Day 2: Wild Rice Chicken Soup using chicken and stock from day one.

Day 3: Taco Chili with Dairy Free Brazilian Cheese Rolls (wrap and freeze remaining rolls for day four.

Day 4: Slow Cooker Cassoulet with extra rolls from day three wrapped in foil and heated in the oven for 5ish minutes at 400 degrees.

Day 5: Carnitas Burrito Bowls (in the bowls I will also have Cilantro Lime Rice/quinoa/cauliflower rice, sautéed sweet pepper strips, and sweet corn kernels cooked coconut oil, caramelized onions, garlic, ground cumin and chili powder) If desired, save half of the carnitas for day seven before serving dinner.

Day 6: Spicy Sweet Glazed Chicken with roasted asparagus

Day 7: Pulled Pork on sweet baked potatoes with frozen or fresh veggies on the side. (If you made a really big pork roast for the Carnitas on day five, didn’t pick up a second roast or have room for one, simply save half of the carnitas, mix with your favorite gluten free BBQ sauce and presto! Dinner is served!)

Day 7: Tuna Noodle & Veggie Casserole

Day 8: Teriyaki Chicken with Veggies over pad Thai noodles instead of rice

Day 9: Calico Beans, Corn Bread and apple slices

Day 10: Pizza Stuffed Sweet Potatoes

Day 11: Simple Pork Fried Rice

Day 13: Caramelized Onion and Garlic Hamburgers with Roasted Dijon Brussels Sprouts and Rosemary Oven Potatoes

Day 14: Curried Shrimp (I will do this with green beans as there were no frozen snap peas at the store. Any green veggie will do. In a pinch I would grab frozen spinach, thaw, squeeze out extra liquid and and stir in about 1/3 to 1/2 the package after everything is cooked to add greens to the meal.)

I wasn’t ready this week with a grocery list, but hopefully this list helps give ideas in your planning as we move toward staying home for longer periods during this time. On Monday and every Monday for the next few weeks while things are a bit uncertain, I will post a grocery list, menu plan and prep for a two week menu. Each menu plan will include food for a two week shop for 4 people, breakfasts, lunches, dinners and a couple treats. My hope is that is will ease someone’s way as we go forward.

Feel free to ask any questions and stay safe and cozy!

Filed Under: Dairy Free, GFCF, Gluten Free, Menu Plan, Spring Menu Plan Tagged With: coronavirus meal plan, GFCF Menu Plan, gluten & dairy free, Gluten Free, Gluten Free Dairy Free Menu Plan, Gluten Free Menu Plan, Menu Plan, menu plan monday

Menu Plan Monday – November 18, 2013

November 18, 2013 by angelaskitchen 7 Comments


Do you realize it is only 1 1/2 weeks until Thanksgiving?  Where did the year go?  Yikes!  But it is okay, we don’t have to panic.  I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me.  I, for one, do not like to feel all harried on a holiday.  I like to be able to relax and enjoy my family.  That is where my guide comes in.  It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list.  I hope it helps make your holiday a relaxing and delicious one!

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I’ll be hosting the Gluten Free Menu Swap this week.  Woo-hoo!  The theme is Thanksgiving Menus.  I can’t wait to see what everyone is going to be cooking up for the big day.  I love me some sweet potatoes…  Mmmm…   And pie.  Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.)  Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together.  It has the recipes we use for our feast.  Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squash, Spicy Thai Pumpkin Soup, and Apple Pie.  My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy.  Yum!  What are your family’s “Just Gotta Have It” dishes for Thanksgiving?

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

Freezer cooking this week:  I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust.   This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps.  I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving.  Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.

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The week’s breakfast options:  Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.
Gluten Free Dairy Free Silver Dollar Pear PancakesGluten Free Dairy Free Ground Turkey and Veggie Tortilla CasseroleCassoulet, Slow Cooker

 

Printable grocery list for this week’s dinners.

 

 

 

Monday:  Silver Dollar Pear Pancakes, Homemade Turkey Sausage with fruit salad

For the freezer:  Make two loaves of stuffing bread from Thanksgiving guide.  Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.

 

Tuesday:   Ground Turkey & Veggie Tortilla Casserole (from the freezer) with a romaine salad topped with cherry tomato, roasted peppers and Dairy Free Ranch Dressing

 

Wednesday:  Cassoulet, steamed green beans and gluten free biscuits

For the freezer:  Make gluten free pie crust.   Shape into disks and freeze for when I make pies next week.

 

Thursday:  Orange Marmalade Chicken and a mixed greens salad with Poppy Seed Dressing

 

Friday:  Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette.  For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.

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What is everyone else serving up this week?

Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!

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Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes.  Head to her site for the links.  So delicious!  I can’t wait to browse.  🙂  For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash.  Wow!

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Lori from Gluten Free Week has Fajita Bowls, Chicken and Bok Choi Stir Fry, Chicken and Black Bean Tostada, Salmon and Broccoli and Cranberry Sauce, Red Beans and Rice, Chicken Tikka Masala and Dal on her menu this week.  Go tasty!
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Elisabeth from the Girl Who Couldn’t Eat Anything has a wonderful sounding menu of Breakfast for dinner (scrambled eggs with veggies), Corn Chowder with coconut bacon, Sweet & Sour Stir Fry (with shrimp instead of chicken), Broccoli & Rice from Happy Herbivore, and Smoothie & popcorn night.  Mmmmm!!!!
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Amanda at Gluten Free Detroit Metro has a delicious sounding Thanksgiving planned with Oven Roasted Turkey, Pennsylvania Dutch Potato Filling (GF Bread & Stock), Garlic & Lemon Green Beans, Candied Yams, Cranberry Relish, am amazing looking Pumpkin Roll and Apple Tarts.  For dinner this week she’ll be serving Chicken Chili, Cilantro Lime Shrimp over pasta, Cranberry & Orange Pancakes and Bacon, Meatless Chickpea Taco’s, and Cranberry Beef Roast over Mashed Potatoes.  
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This is being shared at Menu Plan Monday at Organized Junkie.

Filed Under: Autumn Menu Plan, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Thanksgiving Tagged With: breakfast, Dairy Free, Dairy Free Menu Plan, Dinner, Freezer cooking, GFCF, GFCF Menu Plan, Gluten Free, Gluten Free Dairy Free Menu Plan, Gluten Free Menu Plan, Lunch, Menu Plan, OAMC

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