I've made everything labeled Friday through Tuesday (today) from last week's meal plan. I'm going to stop by the grocery store tomorrow morning to get everything I'll need until next Monday at least. We'll have a couple hot days and several cool ones. Here is what I have to use up: about 1.5 cups of red and green bell pepper, half a red onion, and six russet potatoes. I also have some random carrots and celery, but they won't go bad anytime soon. Here is what I'm making:
Louisiana-Style Soy Curls (The How Not to Die Cookbook, pg. 137) and Collard Greens with Almonds
From last week's meal plan. I'm making this tonight. The broth for the soy curl dish is simmering on the stove right now (good thing I planned this one for a chilly day). I also made more kid-friendly Creole seasoning, minus the salt, because the recipe calls for salt-free Creole seasoning and I don't think the normal store-bought kind I have is salt-free.
Wednesday. A reasonably cool day, and this meal only requires a little oven time.
Thursday, a Healthy Day. It's going to be hot, and these require no heating.
Friday because I've still got nacho cheese and just enough sour cream in the fridge to make more Taco Bell chipotle sauce. Plus it's going to be hot Friday, and this dish doesn't require much stove time.
Five Guys-Style Veggie & Cheese Sandwiches and Baked Truffle Fries
Saturday night. It's going to be cool and rainy. This is a tasty junk food meal that'll use up some onion, green bell pepper, all the mushrooms leftover from the spinach & feta pita bake, and all the potatoes that aren't being set aside for pav bhaji. It'll also use up some of the hamburger buns I'll be buying for pav bhaji.
Sunday, a Healthy Day. No-oil version because I don't think I'll ever bother using oil in this recipe again. This will use up some of the bell pepper and onion on hand (I have a whole other cup of diced leftover bell pepper in the freezer, in addition to the diced peppers in the fridge).
Monday. Another cool day. This will use up the last of the onion and bell peppers and potatoes. The last time I made it, I realized I was out of pav bhaji masala and substituted a chunky chaat masala I had on hand. Sameer and Simran agreed it was much better pav bhaji than ever before, so I'm going to keep using the chaat masala.
I'll have a fair amount of spinach leftover from Wedneday's spinach & feta pita bake. I was thinking of making Spiced Spinach Tofu Stir-Fry and Brown Basmati Rice with it, maybe on the next Wednesday. If the spinach looks like it's threatening to wilt before then, I can put it in a bag in the freezer. I have to figure out Tuesday's Healthy Dinner. I still have homemade Black Bean Burgers and whole grain flourless burger buns in the freezer if I can't think of anything else. I want to come up with some more green light dinners that I really enjoy.
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