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.
So, I checked my garden notes from last year, and had noted my rhubarb was sprouting just one year ago, but this year I am looking out at snow blowing across my yard. Sigh… Oh well, the good thing about it being the looooooongest Spring ever is that the maple sap has been flowing like crazy! Last Spring I didn’t get one speck of sap, but this year it looks like I may be getting over 3 gallons of finished maple syrup. Amazing! I guess I can accept a bit of slush for lots and lots of syrup.
I am thrilled to be hosting the Gluten Free Menu Swap this week over at Angela’s Kitchen. If you would like to follow along with the theme this week, it is rhubarb. I love, love, love rhubarb and I am fortunate enough to have rhubarb plants that were planted by my grandparents. But, it does not get served as often as I would like. Why, do you ask? My darling husband doesn’t care for rhubarb. And when I say he doesn’t care for it, I mean he hates it with the burning passion of a thousand suns. He shuns any type of cooked fruit, but rhubarb has the distinction of at the top of the list leaving all others behind. Sigh… What’s a girl to do? Make it anyway! Hey, it means more muffins for me! Besides making rhubarb sauce to top dairy free vanilla ice cream, I use rhubarb in Strawberry Rhubarb Raspberry Crumble, Strawberry Rhubarb Bread, Rhubarb Strussel Muffins, Strawberry Rhubarb Salad Dressing, Strawberry Rhubarb Smoothie (why, yes, I do like strawberry with my rhubarb), freezing it up as a Rhubarb & Strawberry Smoothie Mix, Cinnamon Rhubarb Jam, dairy free Rhubarb Ice “Cream” And it looks like I picked it as the theme a couple of years ago. How do you feel about rhubarb? Do you love it or hate it?
Freezer cooking plan for the week: Sweet Potato Chili, Cheddar Bay Biscuit Clones (made dairy free) and White Bean Spinach Ragout are making their way to my freezer this week. The bean dish is going into my freezer packaged up as lunch sized servings, easy to grab and go when I or the kids need a lunch. I like it heated or at room temp.
In honor of my amazing maple syrup harvest, I am pulling together a breakfast freezer menu for everyone. If you have any ideas of items you would like to see on a breakfast freezer menu, leave a comment below! Thanks!
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 have this week’s activities posted over at Angela’s Kitchen where you will also find a printable grocery list for this week’s dinner plan. Stop by and say “Hi!”
The week’s breakfast options: Roasted Vegetable Medley (I found this on Vegetarian Mama’s Gluten Free Fridays. You need to check her site out!) or Coffeecake in a mug with poached eggs and various fruits.
The week’s lunch options: Turkey & broccoli sprouts on GF Bavarian Pretzel Sandwich Rolls(I decided to make extra last week, so have some rolls in the freezer. Yay!), sunbutter on Noah Rolls and various fruits and veggie sticks.
For the freezer: Make double batches of both Sweet Potato Chili and the Cheddar Bay Biscuit Clones. Serve one batch at dinner and package the rest in freezer bags, removing as much air as possible, label and freeze.
Wednesday: Chicken Sausage Broccolini Quinoa with apple slices
For the freezer: Make a double batch of White Bean Spinach Ragout. Allow the second batch to cool while you eat dinner, then put into a lunch sized portions in freezer safe containers. Remove as much air as possible, label and freeze.