Meal Planning

Time for meal planning, and we're looking at some hot weather with the start of September. Here is what I need to use up: tostada shells, taco size flour tortillas, red clover sprouts, sliced white mushrooms, russet potatoes, and celery. Here is what I'm making:

I can't imagine I'll make all of these dal recipes in one week, but I want to have them ready.

Turmeric Spinach Golden Lentil Dal with Rice and Roti

Veggie Lentil Dhansak and Roti

Dal Bhat Shaak Rotli

With Dal Lasooni

Probably won't make all these air fryer recipes immediately either, but I'm collecting recipes for InstantPot and Air Fryer that I can make when it's very hot outside (we're looking at 90+ degree highs for the entire first week of September) so the air-conditioner doesn't have to fight against the heat generated by the stove/oven:

Air Fryer Tofu with Rice and Crunchy Asian Slaw

Air Fryer Eggplant Parm with Spaghetti and Steamed Broccoli

Air Fryer Buffalo Cauliflower

Creamy Sun Dried Tomato Pasta with Garlic Soy Curls  

This is still on my meal plan because I keep not making it.

Breakfast Burrito 

DIY Tacos/Tostadas

To use up the little tortillas and tostada shells I have leftover from this past week's taco night.

Five Guys-Style Veggie Sandwiches with Cheese and Cajun Air-Fryer Fries and Air Fryer Pickles

Meal Planning

This is more than I will reasonably make, but I need ideas ready to go. I'm going to make the enchiladas today because have the ingredients, and maybe the dumplings or jalapeno popper melts tomorrow (because they are less healthy but tasty and easy to make weekend dinners). Crunchy Asian Slaw necessitates buying cabbage, which will definitely mean chilli-garlic noodles. I'll figure out the rest from there.

 

Tofu Provencal and Brown Basmati Rice Pilaf and Some Kind of Veggie Side

 

Enchiladas 

Spiced Spinach Tofu Stir-Fry and Brown Basmati Rice

 

Chilli-Garlic Noodles

 

Dumplings & Crunchy Asian Slaw

[Edited 8/18/23: The crunchy Asian slaw is really good. I shredded up an entire head of green cabbage and 4 large carrots and used about half for the chilli-garlic noodles and used all the rest for this. I ate two platefuls the night I made it and then finished the leftovers the next day. A great recipe for using up rogue cabbage.]

Vegan Garlicky Korean Mac and Cheese 

Red Beans & Rice 

 

Creamy Sun Dried Tomato Pasta with Garlic Soy Curls 

Jalapeno Popper Melts

 

One Pot Peanut Sauce Noodles

[Edited 8/18/23: It's the first Friday since school started! Simran and I are making cookie cake with vanilla buttercream frosting after school for a weekend dessert. Simran is going to a friend's house tonight for a pizza and s'mores party with her besties, so I'm making dal bhat shaak rotli (because my MIL likes it but Sim does not). I'm making urad dal with garlic chutney (my MIL says to blend up about 10 cloves garlic with 1/2 salt and 1/2 tsp red chilli powder to make this) and green bean shaak.]

Cilantro Chutney

Ingredients

1/2 cup peanuts

1 jalapeno, deseeded

1 bunch cilantro, washed and leaves only

1 tsp salt

1 tbs lemon juice

1/2 cup water

Directions

1) Roughly blend the peanuts and set aside.

2) Blend all the other ingredients until smooth, scraping down sides of blender as necessary.

3) Add peanuts back into blender and blend until smooth. Store in refrigerator for up to 3 days.

Meal Planning

Turns out I didn't make most of the meal ideas at the end of my last meal planning post. Here is what I'm making this week:

Pav Bhaji

 

Breakfast Burrito 

 

Thai Green Curry Noodle Stir Fry

 

Vegan Elote and Fresh Guacamole and Quesadillas or Tacos or Something

Black Bean Quesaritos

Indian Style Sandwiches

Dal Bhat Shak Rotli

With green beans and urad dal.

Instant Pot Mexican Quinoa and Black Beans