Time for weekly meal planning. We ate a frozen pizza one night last week, so I've still got enough to meals for the next two days. Here's what I'm planning to make:
Veggie Pizza and Garden Salad with Homemade Ranch Dressing
Vegetarian Korma and Brown Basmati Rice
Chilli-Garlic Noodles
This will use up the leftover green cabbage from last week's chilli-garlic noodles, as well as the few remaining carrots in the fridge.
Crispy Breaded Tofu and Winter Squash Mac 'n Cheeze and Peas & Carrots
Seitan & Veggie Stir-fry
Enchiladas Verdes and Red Cabbage Slaw and Slow-Cooker Black Beans
This will use up some of the corn tortillas in the fridge, as well as the remaining red cabbage.
Red Lentil & Squash Curry Stew and TLTs
This is an easy, healthy one that I love. It will use up some of the spinach I have to buy for the enchiladas verdes.
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