Welcome back for another menu plan from Angela’s Kitchen! I am so glad to have you stop by. Pull up a chair and let’s get started.
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Celery. We use it in a bunch of foods (soups, casseroles, etc.), just like everybody. And of course, to make Ants on a Log or on a veggie tray. What is your favorite way to serve up celery?
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 Twice Baked Spinach Stuffed Potatoes. Serve one batch at dinner, allowing the second batch to cool. When cool, package in a freezer bag, removing as much air as possible, label and freeze.
For the freezer: Make a double batch of Slow Cooker Ribs. When assembling ribs in the slow cooker, package the second batch in a gallon sized freezer bag, removing as much air as possible, then label and freeze.