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.

It is Spring Break at my house, though the weather is anything BUT Spring-like. Brrrr….! We started our tree taps last week, but a cold snap has come through. It’s okay, though, as it looks as if things will be thawing a bit at the end of the week. The chilly weather plus my kiddos being home means we will be baking plenty of fun this week. So far we are planning made pancake pie and pizza pie for Pi Day, a shamrock surprise pound cake, and this week we are also going to see what we can bake up and pop in the freezer for Easter. I love that my kids like to play in the kitchen!

Since it’s spring, and my brain is on bunnies, I’m picking carrots as the weekly theme. I will be serving Morning Glory Muffins and Carrot Cake Pancakes for breakfasts this week, both of which contain shredded carrot love. I use carrots a lot in both savory and sweet recipes. They are easy to grow in my raised garden beds and such nice keepers after harvesting. I like to sprinkle shredded carrots on my Dairy Free Seven Layer Dip, mix them into Kimchi, Chicken & Veggie Nuggets, and add them to Freezer Smoothies with Veggies, Apple, Bok Choy & Carrot Slaw and Mongolian Chicken. Yum! How do you serve carrots?

Freezer cooking plan for the week: Bacon Spinach Quiche Pie and Easy Taco Bake are making their way to my freezer this week. Both are warm comforting meals to have on hand while we wait for Spring to arrive. :)

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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), I post new menu plans and printable shopping lists over at Angela’s Kitchen.

The week’s breakfast options: Morning Glory Muffins, Carrot Cake Pancakes, eggs and various fruits.

The week’s lunch options: Nut butter or roasted chicken sandwiches on Gluten Free Swedish “Rye” Bread, Pizza Muffins, and various fruits and veggie sticks.

Monday: Bacon Spinach Quiche Pie with Kale-idoscope Potato Salad

For the freezer: Make a double batch of Bacon Spinach Quiche Pie, one for dinner and one for the freezer. Allow second quiche to cool while eating dinner. When cool, wrap well, removing as much air as possible, seal, label and freeze.

Tuesday: Lazy Cabbage Roll Casserole (from the freezer) with apple sauce and Seasoned Green Beans (also from the freezer)

Wednesday: Oven “Fried” Basil Chicken, Rich & Creamy Mashed Cauliflower and Apple, Bok Choy and Carrot Slaw

Thursday: Easy Taco Bake with Cilantro Cashew Salad

For the freezer: Make a double batch of Easy Taco Bake. Wrap the second pan well, removing as much air as possible, seal, label and freeze.

Friday: Fish Tacos and Red Cabbage Slaw with orange slices and Vegan Yankee Style Creamed Corn Cornbread