I certainly hope your February is warming up! This week’s Menu Plan theme is ginger, one of my very favorite flavors, and perfect for a cold february day. Mmmm… I use ginger a lot in both sweet and savory recipes. You will find the sweet yet spicy bite of ginger in Ginger Snap Biscotti, Chicken with Red Curry and Apples, Apple, Bok Choy and Carrot Slaw, Thai Chicken or Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine Orange Chicken, Ginger Snap Cookies, Peanut Butter Marinade, Moroccan Chicken Tagine, Spiced Apple Pancakes, Bombay Chicken, Kimchi, Sesame Chicken Veggie Salad with Ginger Soy Dressing, Potstickers, Sesame Slow Cooker Ribs, Gingered Beef Broccoli Salad Bowl, Spiced Chicken, Sticky Chicken Legs, Slow Cooker Pumpkin Butter, Ginger-Beef Stir Fry, Chicken & Vegetable Curry, Dark Chocolate Walnut Ginger Biscotti, Asian-Style Ribs and Stir-Fried Bok Choy, and Chai. Um, yeah… That is a lot of ginger. I did say I liked it! What do you like to cook up with ginger?

Freezer cooking plan for the week: Teriyaki Chicken and Crockpot Pea Soup with Ham are making their way to my freezer this week. I might be packaging the soup in lunch sizes – I really like having soup for lunch. Having it portioned out makes it easy-peasy to warm and bring with me in a thermos.

On to the menu plan! ~ If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), you can learn more at my site and find my most recent menu plans, as well!

The week’s breakfast options: Pumpkin Granola, Cinnamon Raisin Baked French Casserole, and various fruits.

The week’s lunch options: Nut butter or roasted chicken sandwiches on Naomi’s Favorite Wheat-Style Bread, Chicken Egg Rolls, hummus, and various fruits and veggie sticks.

Teriyaki Chicken with Broccoli and Carrots

Monday: Slow Cooker Salsa Roast Beef served with Kale-idoscope Potato Salad

Tuesday: Teriyaki Chicken with broccoli and carrots

For the freezer: Make a double batch of Teriyaki Chicken. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.

Wednesday: Savory Buckwheat Crepes with Roasted Sweat Potato, Mushroom and Kale Filling and a salad with Basic Vinaigrette

Buckwheat Crepes with Roasted Sweet Potato, Mushroom & Kale Filling

Thursday: Crockpot Pea Soup with Ham with Potato Rolls

For the freezer: Make a double batch of Crockpot Pea Soup with Ham, one for dinner and one for the freezer. Allow remainder to cool while eating dinner. Package the second batch as meal by placing into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.

Friday: Cashew Chicken with Bok Choy over quinoa.