Meal Planning

Time for weekly meal planning.  I currently have the following ingredients to use up:  several tiny Yukon gold potatoes and a ripe avocado.  Here is what I'm making:

Vegetable Biryani and Dal Makhani
I planned this one for last week but haven't made it yet.  The biryani will use up about half the remaining potatoes.

Chik'n Patty Sandwiches and Vegan Cream of Broccoli Soup
I bought a box of Morningstar chik'n patties last week, and I like the ease of making them into McChicken-style sandwiches on whole wheat buns.  
 

Pav Bhaji
This will use up the remaining potatoes (probably need to buy more) as well as the whole wheat buns I need to buy for the sandwiches.

Vegetarian Sweet & Sour Pork with Brown Rice and Leftover Soup
I have some Gardein sweet & sour porkless bites in the freezer that need to go.  I'm going to cook them with pineapple chunks, green and red bell pepper, and green onions.  They came with a sauce, so this is an easy one.

Avocado Grilled Enchiladas with Red Chile Pesto and Black Beans
This will use up my ripe avocado, as well as some vegan chik'n seitan I made and stashed in the freezer a few weeks ago.  

Seven Layer Tortilla Pie
The only thing hard about this dish is that I tend to use dried beans and cook them in the slow cooker.  I'm going to make more black beans than necessary to go with the grilled enchiladas and use the leftovers in this dish rather than buying canned.

I'm in the market for a salad recipe -- something heavy on the leafy greens -- that is both healthy and palatable enough I can eat/serve it on an almost daily basis as necessary.  I'm not a huge leafy green fan, so I usually consume such things by way of my daily Tropical Kale Smoothie, a romaine salad or broccoli florets with homemade ranch dip, and vegan cream of broccoli soup.  I generally find soups more appealing than salads because they keep for a few days in the fridge or longer in the freezer, while salads often require me to chop and prepare things immediately before I eat them.  Soups also tend to taste less like vinegar.  If someone who eats a lot of fresh salads (or dark leafy greens by other means) happens to see this, please let me know how you do it.