Welcome back for another menu plan from Angela’s Kitchen! I am so glad to have you! Pull up a chair and let’s get started.
This week, we’re all trying to eat healthier, so we are focusing on Kale as the theme this week. Yum! I have a few recipes in my archives using with kale, such as Chicken, White Bean & Kale Soup, Mongolian Chicken and Veggies, Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Squash & Kale Pizza, and Kale-idoscope Potato Salad.
The week’s lunch options: Nut or sunbutter sandwiches on Amish Friendship Bread, hummus, hard boiled eggs, and various fruits and veggie sticks.
Wednesday: Quinoa Turkey Burgers with White Bean Spinach RagoutFor the freezer: Make a double batch of Quinoa Turkey Burgers for the freezer. Mix a double batch of the burger mix. Make patties for the freezer, then lay on baking sheet lined with plastic wrap. Place in the coldest part of the freezer. After dinner place patties into a gallon sized freezer bag separated by waxed paper, removing as much air as possible, seal, label and freeze.
Thursday: Chicken, White Bean & Kale Soup with Gluten and Dairy Free French BreadFor the freezer: Make a double batch of Chicken, White Bean & Kale Soup for the freezer. While assembling dinner, put ingredients for another batch into a freezer safe container, then seal, label and freeze. OR you can simply make a double batch and freeze half for another day.