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 the theme of our menu is Oranges. Besides simply eating oranges as slices, I love to incorporate their bright flavors into many dishes, sweet and savory. Some recipes I make are Creamy Orange Poppy Seed Dressing, Cranberry Orange Sauce, Orange Marmalade Chicken, Dairy Free Mock Orange Julius,Orange Spice Muffins, Mandarin Orange Chicken, Cranberry Orange Scones, Freezer Smoothies with Veggies, Orange-Apricot Pork Chops, Freezer Fruit Cups, Spiced Chicken, Purple Power Smoothie, Straw-Cran-Orange Smoothie, Cranberry Chicken, Orange Cranberry Cupcakes, and Slow Cooker Pear Butter. You will even find orange zest in Gluten Free Swedish “Rye” Bread, Strawberry Rhubarb Raspberry Crumble or Crisp, and Slow Cooker Baked Apples. How do you serve oranges? Do you like it best sweet or savory?
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), or want a fresh, updated menu plan (with shopping list), I have a separate menu plan – and activities – posted over at Angela’s Kitchen where you will also find a printable grocery list. Stop by and say “Hi!”
Tuesday: Sloppy Joe filling on baked sweet potatoes, spinach salad with dressing and orange slices
For the freezer: Make a double batch of Sloppy Joes. Serve one batch at dinner, allowing the rest to cool while eating. After dinner, package, removing as much air as possible, label and freeze.
For the freezer: Make a double batch of Orange-Apricot Pork Chops. Serve one batch at dinner. One batch put into a freezer bag, removing as much air as possible, label and freeze.