It's going to be too hot this week -- well into the 90s -- so I want to heat up the house with oven and stovetop use as little as possible. Here is what I'm making:
DIY Sandwiches and Bagged Salad
Because I already have bagged salad.
Zucchini Noodles with Haloumi and Pesto
Because I already have arugula and grape tomatoes.
California Wrap and Cucumber Salad
Leftovers
We went out to Cheesecake Factory last night for Father's Day, so tonight we're eating leftovers from that and Friday's falafel night.
Vegan BBQ Ribs and Red Bean and Arugula Salad with Mango Balsamic Dressing (The How Not to Diet Cookbook, pg. 55) and Seared French Beans with Caper Bagna Cauda and Deviled Eggs and Pasta Salad
Because I'm still trying to use up the bottle of barbecue sauce in the fridge, there is a bunch of arugula leftover from last week's tortellini with arugula, and I bought green beans and eggs last week that need to be used up. The pasta salad will be from the last of the uncooked cheese tortellini in the fridge -- I haven't decided if I'm going to find a recipe or just throw it together with some cut veg and bottled dressing from the fridge. I'm making way too much food Monday night with the intent of feeding off the leftovers for a couple days.
Vegetable Barley Soup and DIY Sandwiches
Tuesday will be very busy with appointments and Simran's voice lesson, but if I cut the vegetables ahead of time for the soup, this should be easy to pull off with the Instant Pot.
Wednesday we'll probably do leftovers again to clear out the fridge in preparation for a short trip. If we can't finish the soup in two days, I might put it in the freezer.
Burgers & Bagged Salad
I could have this in the fridge ready to go when we get home Friday night.
Next week, to use up ingredients I already have:
Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad
I also want to make bran muffins again soon to use up the unsweetened applesauce in the fridge, and I have nonfat yogurt in the fridge that could become pancakes or something. I think we've finished off the pancakes from the freezer.
Vegan BBQ Ribs and Easy Bean Salad and Summer Salad (The How Not to Diet Cookbook, pg. 37)
Vegan Fried Chicken Salad with Ranch
Ravioli with Arugula and Pecorino
I have some tortellini in the fridge I plan to sub in for the ravioli.
Salad & Sandwiches
Because I have vegetarian turkey and ham slices in the fridge that need to be used.
Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad
Other Salads I Want to Try:
Red Bean and Arugula Salad with Mango Balsamic Dressing (The How Not to Diet Cookbook, pg. 55)
Chopped Salad Bowl (The How Not to Diet Cookbook, pg 62)
Super Salad with Garlic Caesar Dressing & Hemp Hearts (The How Not to Die Cookbook, pg. 83)
Easy Cheese & Bean Enchiladas
From some leftovers in the fridge and a giant can of enchilada sauce in my pantry.
Tofu Salad Sandwiches and Cucumber Salad
Because Tuesday is supposed to be hot, plus Simran has a voice lesson so I need something I can prep in advance.
Vegan Fried Chicken Salad with Ranch
Didn't end up making this last week.
Vegan BBQ Ribs and Easy Bean Salad and Fresh Veg Side
To use up the open BBQ sauce bottle in the fridge since we're going to have some cool days in the future.
Fettuccine Alfredo and Grilled Halloumi Bruschetta Salad
Simran is making dinner herself for the first time, so I told her to pick out a main and a salad to make, and this is what she chose.
To try for protein-laden breakfasts when it's cool enough to bake again.
