Meal Planning

Time for weekly meal planning.  I'm struggling to keep coming up with healthy meals Simran will eat reliably.  Even the last batch of chilaquiles casserole failed to impress her, and that has cheese on it.  I aim to limit the number of dinners containing dairy to two per week, but I think we're looking at three this week.  As of lunch today, there will only be one pre-made meal left in the freezer, so I need to make things this week that create enough leftovers to feed Simran lunch the next day.  I have one bunch of rainbow kale and a tomato, but there is almost nothing else in the fridge that needs to be used up.  Here is what I'm planning to make:

Tofu Scramble and Butternut Squash and Chard with Walnut Sauce
I already have the ingredients for this dinner from last week.  It's one of the healthiest meals Simran will eat without giving anyone a hard time.

Creamy Avocado & White Bean Wraps and Vegan Cream of Broccoli Soup
I doubt Simran can tackle the cabbage yet in these wraps, but she likes the avocado in white bean puree, eats the soup, and I can make her a simple side of some kind of squash puree.  I might also give her a piece of the wrap for her to deconstruct and eat with her fingers as she sees fit.  She's done this with sandwiches before and seems to enjoy it.

Spinach Lasagna
Simran loves spinach lasagna, and it usually makes enough leftovers to put a couple portions in the freezer.  I should make some kind of orange- or other-colored vegetable to go with this too.  Maybe peas & carrots so Simran can try feeding them to herself.  We haven't had great luck getting her to eat whole peas, but she's gained a couple more teeth since we last tried.

NY Style Veggie Pizza and Kale with Walnut Sauce
I still have one leftover NY-Style pizza dough in the freezer, and everyone in the house loves all kinds of pizza.  I might also make some ranch dip and crudites for Sameer and me to have with this.  I have some plain yogurt that needs to be eaten in the next week, as well as some carrots and celery already in the fridge, and making ranch dip and crudites always causes me to gorge on so many fresh vegetables (and ignore so much else) that I lose a pound or so, so that's nice.

Coconut Curry Tofu
I'm hoping Simran likes this dish as much as she likes Thai Green Curry.  They've got a lot of ingredients in common, but this one doesn't have sweet potatoes, which I really prefer to buy organic, which requires me to trek to the Whole Foods, which is sort of far away and prompts me to buy lots of awesome, expensive foodstuffs.  Besides, we've had Thai Green Curry every week for at least a month now and I want to mix things up a bit.

Enchiladas Verdes with sides of Red Cabbage Slaw and Slow Cooker Beans
I've apparently never written down the recipe to enchiladas verdes before.  I have a bunch of corn tortillas in the fridge and will have red cabbage leftover from the creamy avocado & white bean wraps, so this sounded like a decent meal to use those things up.  The enchiladas are pretty much just filled with spinach, garlic, onion, and some canned green enchilada sauce for flavor.  Cover them in more green enchilada sauce and some monterey jack, and pop them in the oven.

Tofu Veggie Stirfry or maybe Spaghetti Marinara and Kale with Walnut Sauce ?
I'm not sure what we'll do if we get to night seven and haven't strayed from the week's meal planning or eaten a frozen pizza, but we'll have the ingredients for both spaghetti and stirfry.  I think everyone in the house prefers spaghetti, but I have some stirfry ingredients in the freezer I'd really like to get rid of.  Plus it's healthier.