Meal Planning

Vegan Fried Chicken with Ranch and Lemony Lima Bean Summer Salad and Cucumber Salad with Dill and Deviled Eggs 

Taco Bell-Style Quesadillas and Black Beans

Pita Pizzas 

Because there is an open jar of sun-dried tomato pesto in the fridge.

Vegan Beef with Broccoli and Brown Rice

Because I have soy curls in the pantry and broccoli florets in the freezer to use up. Plus it's a good source of protein, vegetation, and fiber.

Vegan BBQ Ribs and Lemony Lima Bean Summer Salad and Cucumber Salad

Because my new bag of vital wheat gluten finally arrived in the mail, and I've got a bottle of barbecue sauce open in the fridge to use up. The ribs and the bean salad are both good sources of protein. And I've got another box of Rancho Gordo beans arriving soon.

Grilled Cheese and Soup

Because I want to buy a loaf of fresh bread and eat it. Tomorrow.

Veggie Summer Rolls

Because my basil plant is filling out nicely, and I've got rice paper wrappers in the pantry to use up.

Vegan Garlicky Korean Mac and Cheese 

Because I've got roasted garlic in the fridge to use up, plus broccoli in the freezer and noodles in the pantry.

Buffalo Tofu Salad

Because I love and miss this meal, and there is homemade ranch in the fridge right now. Plus it's a good source of protein. 

Meal Planning

Shakshuka

Vegan Fried Chicken with Ranch and Lemony Lima Bean Summer Salad and Broccoli

Mediterranean Bowl

Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)

Chilli-Garlic Noodles

Burgers

Crispy Air Fried Black-Eyed Peas

For a snack. Because I have way too many black-eyed peas in the pantry, and this would be a good dose of both fiber and protein.

Meal Planning

Things in the fridge I need to use up: arugula, lettuce, avocados, whole wheat tortillas. Here is what I'm making:

Vegan Beef with Broccoli and Brown Rice

Veg Kielbasa & Sauerkraut and Lemony Lima Bean Summer Salad

Veg Big Macs and Arugula Salad

My birthday dinner.

Fresh Veggie Tacos and Refried Beans

This will use up the whole wheat tortillas, lettuce, and avocados. I'll make the beans from my hoard of dry beans. 

Shakshuka

Because I have eggs, and I can dice up and throw any leftover mushrooms or tomatoes from the tacos into this.

Meal Planning

Vegan Pad Thai

Vegan BBQ Ribs and Lemony Lima Bean Summer Salad and Broccoli

Mediterranean Bowl

Fresh Veggie Tacos

Meal Planning

Basically a repeat of last week because it's another hot week and I want to use up what I've already got.

DIY Sandwiches and Bagged Salad

Zucchini Noodles with Haloumi and Pesto

Because I have arugula to use up.

Fresh Veggie Tacos

California Wrap 

Quesadillas

Meal Planning

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.

Fresh Veggie Tacos

Veggie Summer Rolls

California Wrap and Cucumber Salad

Meal Planning

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

Pizza Moong Muffin 

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.