Instant Pot Mexican Quinoa and Black Beans
Garlicky Korean Mac 'n Cheese with Gochujang
Sunday, January 11, 2026
Monday, January 5, 2026
Meal Planning
Sameer's mom is coming to stay again starting Saturday. My goal this week is to use up as many ingredients I have on hand as possible and make things I don't make when she is here. Here is what I'm making:
Pasta Primavera
Because I don't want to go to the grocery store today while Sim is still off from school, and I can make a sauce from leftover open jars and cream cheese in the fridge, and I have enough frozen vegetables and vegan chik'n slices in the freezer to fill it out.
Vegetarian Chili and Cornbread
Tomorrow because I have lots of dry beans in the pantry and Sim has voice lessons starting up again and this one can be ready in the Instant Pot when we get home.
Because I have some homemade burgers still taking up space in my freezer.
I love this and have most of the ingredients on hand, and my MIL doesn't eat mushrooms so I won't make it while she's here.
Veg Big Macs & Fries
Friday night junk food dinner. My MIL does not eat fake meat, and I would like to have burgers before she arrives. This one will require buying most of the ingredients, but that's okay.
I might make this Saturday when MIL arrives because we all like it, the only ingredient I need is Mexican rice. I'm starting a new medication that day so I don't know how I'll feel, and I can prep most of it in advance.
Other Dinners I Want to Make Soon:
Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side
Because I have a whole bag of organic sweet potatoes to use up.
Because I have a jar of sun-dried tomato pesto. This one might wait until my MIL arrives since I can leave the mushrooms off hers.
I think I can make this while my MIL is here, and the chilli miso pasta will yield enough leftover tofu to make it. The only reason I'm not making it today is because I'm out of tofu.
For Breakfast:
Monday, December 15, 2025
Christmas 2025
Gardein Turkey Cutlets with Gravy
Stuffed Mushrooms with Horseradish Cream Sauce
Boxed Mashed Potatoes
Monday, December 1, 2025
Meal Planning
It's that magical time of year between Thanksgiving and Christmas when I try to eat healthy and also use up stuff from my pantry. I currently have way too many beans, courtesy of the Rancho Gordo Bean Club. I'm trying to increase my protein intake without giving myself a stomachache, so I'm experimenting with some hummuses. I just made a classic hummus out of black tiny chickpeas from my latest bean box, which looks and tastes basically like any other classic hummus because it turns out the chickpeas aren't black on the inside. I'll buy some carrots to go with it. I replaced the oil with more aquafaba because I can't tell the difference in the final product and it makes it lower in fat.
I also want to try gingerbread hummus for eating with apples because it looks lower in fat than peanut butter and lower in sugar than date caramel, and I don't care for plain apples. It's snowy and cold out this week, so here is what I'm making for dinners:
Tonight. To finish off the tofu in my freezer.
Instant Pot Mexican Quinoa and Black Beans
Tuesday, with easy guacamole, because Simran has rehearsal until late.
Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)
Because I want the high protein sausages and it's a pretty low-fat, healthy meal.
Because it sounds good and will use up some of the cabbage leftover from the colcannon.
To finish off the cabbage.
It's a nice cold weather stew.
Because it looks good, and I can scale up the sauce to include any leftover cauliflower from the bourguinon. I want to try making this in the air fryer instead of a skillet, but it might be smarter to just do the skillet version first. I'll probably go with skillet this time.
Vegetarian Chili and Cornbread
Catalan Polenta with Spinach and Butter Beans
Tuesday, November 25, 2025
Thanksgiving 2025
Gardein Turkey Cutlets with Gravy
Stuffed Mushrooms with Horseradish Cream Sauce
Boxed Mashed Potatoes
Pumpkin Pie
Sunday, November 2, 2025
Meal Planning
I still haven't made everything from last week's meal plan, so there is some carry over. My goal is still to use up as much as possible of what's currently in my freezer and pantry. There is a new Rancho Gordo Bean box coming soon, so I'm always racing to make room for the new beans. Here is what I'm making for the next few days, plus some more recipe ideas for after that:
Huevos Rancheros
I'm making this tonight with midnight black beans I've already cooked.
Monday night, along with Mexican corn bag salad, with the remaining black beans, plus a cup of dry pinto beans.
Catalan Polenta with Spinach and Butter Beans
To use up some polenta as well as some lima beans. The polenta is a time investment, but we all like it and I haven't made this one in a while.
To use up some more beans as well as eggs and the spinach leftover from polenta night.
Curry Butternut Squash Soup and Sandwiches
The recipe calls for a can of pumpkin, but I have cubed butternut squash leftover from making cassoulet last week, so I'm just going to use that instead. I doubt it'll change the flavor much. Not sure what kind of sandwiches yet.
To use up yet more beans, plus the corn tortillas in the fridge and the corn in the freezer.
Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side
To finish off the sweet potatoes in the pantry as well as the shaved brussels sprouts in the fridge.
Vegetarian Chili and Cornbread
Because it uses up a lot of beans. I can make this whenever.
To use up some noodles from the pantry. Also because I love this dish.
Just because I have a box of lasagna noodles to use up.
Vegetable Barley Soup and Sandwiches
Monday, October 27, 2025
Meal Planning
Autumn Cassoulet and Cheese Herb Rolls and Kale with Lemon Vinaigrette
Ravioli with Arugula and Pecorino
Huevos Rancheros
Subscribe to:
Comments (Atom)