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.
Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap this week. The theme is Garden Grown. Due to the crazy Spring weather, I have only a few seeds in the ground so far. We have had a lot of lovely rain the past couple of days, though, so everything is greening up nicely. It has been nice to use fresh herbs again. My rhubarb in particular will need to have the first harvesting this week. Yay! Indoors on the window sill we have green onions and celery growing in pots and a funny pineapple top (just for fun). What do you plant?
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 Country Style Ribs with Homemade BBQ Sauce. Serve one batch at dinner. Mix up the second and package in a freezer bag, removing as much air as possible, label and freeze.
Wednesday: Fish Tacos with Red Cabbage Slaw
For the freezer: Make a double batch of Tangy Tomato Beef. Serve one batch at dinner. Freeze the remaining patties in a freezer bag separated by waxed paper. Remove as much air as possible, label and freeze.