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.
My goodness! I can’t believe that February is almost over. We had the Nordic banquet this weekend which marks the end of the season for my son and my daughter’s robotics team finished up their robot this weekend (it needed to be able to throw a frisbee which, honestly, kind of blows me away). Those two things must mean Spring must be around the corner even with all the snow on the ground. I am working on my garden plan for the summer, plotting out what veggies go where and which varieties are making the cut. Garden catalogs cover the ground by my cozy chair… What sorts of things are you planting this year?
Heather at Celiac Family is hosting the Gluten Free Menu Swap this week. The week’s theme is spaghetti squash. I went looking, and it is weird, but I don’t really have any spaghetti squash on my blog… I usually simply roast it and toss with olive oil and roasted garlic and plenty of cracked black pepper. One of my favorite ways to eat this squash is using the awesome recipe from Elise: Spaghetti Squash and Chard Sauté. If you need to know how to cook up your spaghetti squash, check out this post from Carrie at Ginger Lemon Girl or the one from Amy of Simply Sugar and Gluten Free, where she cooks it in a slow cooker. How do you like to serve spaghetti squash? I would love to hear some fun and interesting ways to serve up this squash.
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!”
For the freezer: Make a double batch of Tangy Tomato Beef, putting one in the slow cooker and one in a gallon sized bag. Remove as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Baked Penne and Broccoli, one for dinner and one for the freezer. Package the second batch as meal by placing into a freezer safe baking pan. Remove as much air as possible, seal, label and freeze.