Meal Planning

I'm having my annual connective tissue graft surgery next Monday (working my way through improving the length of my gums at the leisurely rate my insurance allows), so I want to use up anything this week that is due to expire before I'm able to eat normal solid food again two weeks later. What I need to use up: multiple packages of veggie deli slices, veggie pepperoni, egg roll wrappers, Tuscan kale, some leftover green and red bell pepper and red onion. I've also got about two thirds of a container of nonfat Greek yogurt with an expiration date of next weekend. Here is what I'm making this week:

Healthy French Onion Dip

To use up some or all of the Greek nonfat yogurt and also because I really love French onion dip but can't keep it in the house or I'll eat it every day. I'm hoping to find a healthy version I can eat with celery and/or cucumber slices rather than potato chips.

Tuscan Kale Salad

My lunches for this week until the kale is all gone. I just made a fresh batch of lemon vinaigrette, and if I have more lemons and lettuce left after the kale, I can make a basic green salad.

Vegetable Barley Soup and Vegetarian Reubens

To use up deli slices. I think I'll make this today.

Pepperoni Pizza Egg Rolls

Because I meant to make these last week and didn't.

Red Beans & Rice 

To use up the bell pepper and onion in the fridge. I usually dice them up and put them in the freezer, but I've already got a container of them in the freezer. Also, I can have this cooking in the instant pot while I take Sim to voice lessons tomorrow and have it ready to eat when we get home.

Leftovers?

This isn't enough of a meal plan for the whole week, but I'll figure out any additional meals later on an as needed basis.

Soft and Liquid Foods for First Week Post-Surgery:

Vegan Cream of Broccoli Soup

Whipped Sweet Potatoes

Cottage Cheese

Kale-Berry Smoothie (I can't use a straw for two weeks, so I make this thick enough to eat with a spoon.)

Chocolate Banana Nice Cream

Cream of Wheat

Grits

Yogurt

Scrambled Eggs

Refried Beans (I just cook and puree beans and seasoning with water.)

The second week, after the stitches come out, I allow myself some additional soft foods that require minimal chewing (e.g., malai kofta and rice, spaghetti with meatless balls). 

Meal Planning

There are lots of random leftover items to use up this week. Here's what I've got: a package of vegetarian pepperoni with a best buy date only a week away, green onion, Tuscan kale x2, arugula, half a package of cheese ravioli, one shallot, leftover green bean side dish, about a cup of full fat coconut milk, vegetarian deli slices, nonfat plain Greek yogurt, some frozen dinner rolls leftover from Christmas, some frozen homemade meatless balls leftover from a week and a half ago, and a large batch of homemade vegan butter chicken sauce. It's a busy week this week with lots of appointments and places to be, so I need to take cook time into account too. Here is what I'm making:

Ravioli with Arugula & Pecorino and leftover Seared French Beans with Caper Bagna Cauda

Tonight's dinner. I can prep everything before I pick up Sim from volunteering at the library, and the cooking portion should only take ten minutes after we get back.

Spaghetti & Meatless Balls and Tuscan Kale Salad

To use up the meatless balls in the freezer. I already have enough dry spaghetti and jars of marinara sauce.

Vegan Butter Soy Curls with Vegetables and Basmati Rice and Garlic Naan

To use up the butter sauce in the freezer and the green bell pepper in the fridge. I'm not sure what other vegetables to include in this dish aside from an onion. I can probably make this in the Instant Pot too. Pot-in-pot style to cook the basmati rice.

Vegetarian Chili and Cornbread

To make a dent in the yogurt and because I can have this cooking in the Instant Pot and ready to eat as soon as we get home tomorrow night.

Thai Red Curry Noodle Soup

To use up the coconut milk. If it needs more creaminess than the half can I've got, I'll blend up some cashew cream and drop that in. I'll probably already have some in the fridge leftover from the butter soy curls dinner.

Vegetable Barley Soup and DIY Sandwiches 

To use up the deli slices.

Pepperoni Pizza Egg Rolls

From the Delish Loves Disney magazine. This is definitely a junk food weekend dinner kind of meal, and Sim has plans for most of the weekend, but I can do this next Sunday night.

Meal Planning

New Year's Eve is this week, and it's time for more meal planning. Here is what I have to use up: some lettuce, celery, eggs, and about a cup and a half of nonfat plain yogurt. Here is what I'm making:

Air Fryer Tofu and Rice and Bagged Salad

Black-Eyed Peas & Whipped Sweet Potatoes & Cornbread & Garlic Sauteed Spinach

Wednesday, New Year's Day.

Spaghetti & Meatless Balls (Delish Loves Disney) and Garlic Bread and Seared French Beans with Caper Bagna Cauda

Friday night. Doubling the recipes for Meal Train.

Pizza by Sameer and Green Salad

Saturday night.

Vegan Beef with Broccoli and Brown Rice

Sunday night. Because it's easy and reasonably healthy and we all like it, so I keep making it each week.

Vegan Smash Burger Tacos

Christmas 2024

Celery and Cucumbers with Cheese Spread?

This is just celery and leftover cucumber slices and the leftover seasoned cream cheese from tea sandwiches the other night. The celery is really good and made me think of celery with pimiento cheese spread at Christmas when I was young, but I'd rather use up the cheese spread I already made.

Deviled Eggs

Gardein Turkey Cutlets with Gravy 

 

Green Bean Casserole

Stuffed Mushrooms with Horseradish Cream Sauce

Boxed Mashed Potatoes

Dinner Rolls

Candied Pears

Pumpkin Pie

Pre-Christmas Meal Planning

Time to clear out the fridge and freezer to make room for Christmas food. Here is what I have to use up: russet potatoes, sweet potatoes, seven eggs, flour tortillas in a variety of sizes, two open jars of salsa, two open jars of pickled jalapenos, and some random shredded cheeses. The freezer is mostly filled with frozen fruit and veg, which can be reduced by making a vegetable soup and a couple of kale/berry smoothies, maybe for my weekend breakfasts. Here is what I'll make:

Vegan Beef with Broccoli and Brown Rice

I've been making this every week (including last night) and see no reason to stop now when I have a huge bag of broccoli in the freezer.

Seven-Layer Tortilla Pie and Nopales

To use up the variety of flour tortillas and at least one of the open jars of salsa. The nopales are just an open jar in the fridge I need to use up.

Vegan Mushroom Bourguignon

Because it's pretty easy and we all seem to like it, and it'll use up some more of the russet potatoes in the pantry.

Black-Eyed Peas & Whipped Sweet Potatoes & Cornbread & Collard Greens & Nashville Hot Cauliflower Bites

Because I have way too many black-eyed peas, plus this will use up the sweet potatoes in the pantry and the cauliflower from the bourguignon. This is absolutely the best way to eat cauliflower, by the way. Everyone in the house agrees. I cook them in the air-fryer.

Vegetable Barley Soup & Vegetarian Reuben Sandwiches

To use up some of the frozen veg and also hopefully use up the giant jar of sauerkraut taking up space in the fridge.

Cucumber Tea Sandwiches and Deviled Eggs and Crumpets

My Bonne Maman advent calendar has yielded so many tiny jams and spreads that we decided we should have an afternoon tea themed meal and make crumpets to try them on. I'll make a pot of decaf black rose tea too. I'll devil all the eggs currently in the fridge.

Baked Potato Skins

To finish off the russet potatoes (as well as the homemade ranch dip in the fridge). I can fill them with the random shredded cheeses taking up space in the fridge. This can otherwise be a night of a thousand leftovers. I expect we'll need to have at least one leftover night anyway.

Kale-Berry Smoothie

To use up the kale and some of the bananas and berries in the freezer. Weekend breakfasts.

Reminder to self: There are jars of nopales and kimchi in the fridge that can be eaten as savory snacks since I basically eat them cold from the jar anyway.

Meal Planning

Eggs & Toast

Vegan Beef with Broccoli and Brown Rice

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Garlic Sauteed Spinach

Vegan Mushroom Bourguignon

Veg Burgers and Nashville Hot Cauliflower Bites with Ranch Dip

Meal Planning

Time for post-Thanksgiving meal planning. My goal is to clear out my fridge and freezer and use up some of what's in my pantry (e.g., beans, pasta). Here is what I'm making:

Vegan Beef with Broccoli and Brown Rice

Everyone in the family really liked this. It uses half a bag of soy curls and a bunch of frozen broccoli. Theoretically I could throw any leftover stir-fry vegetables into it.

Tofu Pot Pie

Because I have two containers of cubed tofu in the freezer to use up.

Taco Night

Because there are way too many tortillas in the fridge right now.

Vegan Lentil Quinoa Loaf and Boxed Mashed Potatoes and Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

Vegetarian Chili and Cornbread

Green Enchilada Lasagna (I Can Cook Vegan, pg. 192)

Instant Pot Mexican Quinoa and Black Beans and Baked Potato Skins with Ranch Dressing

Vegetable Barley Soup & DIY Sandwiches