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.

Our 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” 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.

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 a new week of activities and fresh menu plans posted over at Angela’s Kitchen where you will also find a printable grocery list for that site’s weekly 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.

Monday: Sweet Potato Chili with Cheddar Bay Biscuit Clones (done dairy free)

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.

Tuesday: Moonlight Beef Fajitas with Gluten Free Flour Tortillas with all the fixings (guacamole, salsa and fresh cilantro) and pineapple

Wednesday: Chicken Sausage Broccolini Quinoa with apple slices

Thursday: Almond Crusted Fish Sticks with White Bean Spinach Ragout and steamed green beans

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.

Friday: Supreme Pizza (from the freezer) with spinach salad topped with strawberries and Strawberry Rhubarb Salad Dressing