Meal Planning

My basil plant needs some serious pruning, so I'm going to incorporate that into this week's meals.  I also have a container of vegan pesto that has no expiration date on it, so I want to use it before it becomes questionable.  There is also one avocado in my fridge.  There isn't a lot of other fresh veg in my house to plan around at the moment.  Here is what I'm going to make:

Veggie Summer Rolls
Fresh basil is usually the limiting reagent in this dish, so I'm going to use all my available basil making summer rolls.  It's not hot out yet, but it's unseasonably warm this week and it turns out I like this dish any time we have fresh basil.  I need to buy more brown rice wrappers.  A container of them usually lasts an entire season, so I probably won't need them again for awhile after that. 


Hearty Veggie Hoagies  
I'm making these sandwiches Tuesday so they are ready to eat as soon as Simran gets home from choir.  They will use up a lot of the red bell pepper and cucumber left over from the summer rolls.  They will also use some of the pesto.

Garden Pretzel Sandwiches  and Truffle Fries
This should leave at least one spare pretzel roll to put into Sim's lunch.  It'll also use up the avocado in the fridge.  I also noticed there is some pesto mayo already in the fridge, so this will be extra easy.  It'll also use up some of the red onion and tomato needed for the hoagies. 

Homemade Pizza

Pasta Primavera with Pesto Alfredo
This should use up the remainder of the pesto as well as any remaining cut carrots or red bell pepper from the summer rolls and any red onion leftover from the sandwiches.  I have half a box of whole wheat penne in the pantry that I think I'll use on this.  I'm going to get Tofurky refrigerated chik'n strips for the protein.  This should also use a bit more of the hoard of peas in my freezer.  This might be a good Saturday night dinner because it's fairly effortless.