I still haven't made everything from last week's meal plan, so there is some carry over. My goal is still to use up as much as possible of what's currently in my freezer and pantry. There is a new Rancho Gordo Bean box coming soon, so I'm always racing to make room for the new beans. Here is what I'm making for the next few days, plus some more recipe ideas for after that:
Huevos Rancheros
I'm making this tonight with midnight black beans I've already cooked.
Monday night, along with Mexican corn bag salad, with the remaining black beans, plus a cup of dry pinto beans.
Catalan Polenta with Spinach and Butter Beans
To use up some polenta as well as some lima beans. The polenta is a time investment, but we all like it and I haven't made this one in a while.
To use up some more beans as well as eggs and the spinach leftover from polenta night.
Curry Butternut Squash Soup and Sandwiches
The recipe calls for a can of pumpkin, but I have cubed butternut squash leftover from making cassoulet last week, so I'm just going to use that instead. I doubt it'll change the flavor much. Not sure what kind of sandwiches yet.
To use up yet more beans, plus the corn tortillas in the fridge and the corn in the freezer.
Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side
To finish off the sweet potatoes in the pantry as well as the shaved brussels sprouts in the fridge.
Vegetarian Chili and Cornbread
Because it uses up a lot of beans. I can make this whenever.
To use up some noodles from the pantry. Also because I love this dish.
Just because I have a box of lasagna noodles to use up.
