Meal Planning

I made way too much food last week.  Apparently alongside my rule of only making one soup or stew per week, I also need to include at least one weekday meal of sandwiches or re-purposing leftovers or else the amount of leftovers created in one week is just too vast.  Here is what we need to use up:  some fresh broccoli, about a cup of leftover potsticker innards, another package of wonton wrappers (they were buy one get one free because their expiration date is looming), a huge jar of homemade vegetable broth, shaved brussels sprouts, veggie dogs and hot dog buns, and the better part of a package of cherry tomatoes.  There is also some leftover dipping sauce from the potstickers and the lemon-caper mayo that I eat with asparagus.  I'm also still finishing off the leftover vegan methi chicken curry, whole wheat naan, and vegan macaroni and cheese.  We didn't even get around to making the ravioli with arugula yet.  Here is what I'm making this week:

Vegetarian Beef & Broccoli and Cream Cheese Rangoon with Sweet & Sour Sauce
I made this dipping sauce to go with the potstickers, and we had some left over after eating all the potstickers Friday night.  Sameer has been microwaving it on fresh broccoli and says it's like a spicier version of the typical beef & broccoli sauce and he really likes it, so we're making it into a meal this week.  I'm going to use the Gardein vegetarian beef tips from the freezer section for the beef, plus the broccoli already in the fridge (plus we have some in the freezer if we need more) and maybe a small amount of julienned carrot and red bell pepper.

The cream cheese rangoon is what I plan to make to use up the last of the wonton wrappers after I finish off filling them with the potsticker filling.  It's a delicious junk food I haven't had in a long time that I feel confident I can make.  I already have cream cheese in the fridge that needs to be used within the next few weeks anyway.

Idli-Sambar
I'm making this to use up the broth I made.  I could've sworn I needed the broth for a couple different things last week, but here it all is, sitting in a giant mason jar taking up space in the refrigerator.  Sambar will also use up a number of containers of frozen cut vegetables that have been leftover from other things, as well as some of the potatoes in the pantry (I will either bake the rest or make them into potato skins) and the last of the cherry tomatoes.  I'm going to halve the idli recipe because it just made way too much last time.

Veggie Dogs and Shaved Brussels Sprouts and Asparagus with Lemon-Caper Mayo
This will be Tuesday, when Simran gets home from choir, because it's incredibly quick and easy.

Sameer wants to try a local pizza place Thursday night, and Simran is going to be eating dinner at a birthday party Saturday night, so I think I'll leave Friday's plan open dependent upon what is left over from earlier in the week and just have this be it for now.  We will do the ravioli with arugula at some point this week too.