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.

Meal Planning

Vegan BBQ Ribs and Easy Bean Salad and Summer Salad (The How Not to Diet Cookbook, pg. 37)

Vegetarian Chili 

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)

Meal Planning

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.

 

Pizza Moong Muffin

To try for protein-laden breakfasts when it's cool enough to bake again.

Meal Planning

We just got back from Boston this week. I'm trying to increase my vegetable intake as well as protein. My MIL doesn't eat vegan "fake meat," so I'm trying to maximize how much of that I enjoy while she is visiting family.

Everything Salad

Hard boiled some eggs and cooked some zipper cream peas from the pantry to add to a base of Greek Salad and some cherry tomatoes and lettuce greens I had to use up.

Vegan Pad Thai

Fresh Veggie Tacos with Fresh Guacamole

Burgers & Bag Salad

Easy Saturday night stuff. I already have bag salad in the fridge that needs to be used.

Vegan Fried Chicken Salad with Ranch

I have lots of soy curls in the pantry, plus some homemade yogurt ranch already in the fridge. I can throw any sprouts leftover from the veggie tacos into the salad.

French Onion Skillet Lasagna 

Because I can throw any leftover mushrooms from the veggie tacos into this, and it'll also use up my box of lasagna noodles.

Vegan BBQ Ribs and Easy Bean Salad and Fresh Veg Side (made of whatever I've got or whatever looks good at the store -- probably a green salad and maybe corn on the cob)

I have lots of dried beans to utilize, plus fat free Italian dressing already in the fridge.

Bran Muffins

While it's cool enough to bake in the oven. I also want to try a batch made in the style of Mocha Chocolate Chip Banana Muffins  by omitting the Craisins and including instant coffee, overripe bananas in place of some of the applesauce, and cacao nibs that are currently taking up space in my pantry.

Meal Planning

Tofu Salad Sandwiches

Vegetable Lasagna

Zucchini Noodles with Haloumi and Pesto

Red Chile Enchiladas

Veg Big Macs & Fries

Bran Muffins

 I made these muffins last week to use up a bag of oat bran that was taking up space in my freezer. 

Ingredients:

• 1/2 cup plain non-fat yogurt

• 2/3 cup water

• 1/2 cup date sugar

• ⅓ cup unsweetened applesauce

• 1 tbs ground flaxseed

• ½ teaspoon vanilla extract

• 1 ½ cups bran (wheat and/or oat)

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour (or substitute another whole grain flour)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup Craisins (or raisins or other dried fruit)

• 
  

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine wet ingredients (yogurt through vanilla extract). Combine dry ingredients (bran through salt). 

3. Combine the wet and dry ingredients. Add Craisins and mix until combined.

4. Fill muffin liners in muffin tin and bake 15 to 20 minutes. 

Meal Planning

Ready-Made Frozen Indian Food and Dal Lasooni and Basmati Rice

Because I have the frozen meals taking up space in the freezer already, and I want to use up the can of tomato sauce I opened the last time I made the dal.

Instant Pot Mexican Quinoa and Black Beans 

Because it's quick and easy and Simran has her voice lesson Tuesday.

Gnocchi with Spinach and White Beans

Wednesday, so I can have some spinach set aside for pita pizzas Saturday.

Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad

Friday, because I want it. I'm going to make extra pitas for the purposes of pita pizza Saturday night.

Pita Pizzas

Saturday, because it's tasty and very easy.

Meal Planning

Garlicky Vegan Korean Mac 'n Cheese 

Instant Pot Mexican Quinoa and Black Beans 

Vegan Shepherd's Pie

Dal Bhaat Shaak Rotli with Dal Lasooni and Green Bean Shaak

Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad

Meal Planning

Tofu Provencal and Brown Basmati Rice Pilaf and Shaved Brussel Sprouts with Whole Grain Mustard Sauce

Frozen Pizza and Bagged Salad and Birthday Cake!

Creamy Sun-Dried Tomato Pasta with Garlic Soy Curls 

Air Fryer Tofu with Rice and Bagged Salad

Meal Planning

Garlicky Vegan Korean Mac 'n Cheese 

Tofu Salad Sandwiches

Red Beans & Rice

Ravioli with Arugula and Pecorino

Meal Planning

Vegan Pad Thai and Baby Bok Choy

Curry Pumpkin Soup and Indian Style Sandwiches with fresh Cilantro Chutney

Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad

Tofu Pot Pie

Meal Planning

Vegan Pad Thai 

Pita Pizzas

Pav Bhaji

Garlicky Vegan Korean Mac 'n Cheese 

Meal Planning

There is some carry over from last week's meal plan. Here is what I'm making this week:

Ravioli with Arugula and Pecorino

Red Beans & Rice

Gnocchi with Spinach and White Beans

Burgers and Cheese Fries

Garden Pretzel Sandwiches

Meal Planning

Ravioli with Arugula and Pecorino

Tofu Pot Pie

Instant Pot Mexican Quinoa and Black Beans 

Creamy Sun-Dried Tomato Pasta with Garlic Soy Curls 

Air Fryer Tofu with Rice and Bagged Salad

Garden Pretzel Sandwiches and Vegetable Barley Soup

Meal Planning

Garlicky Korean Mac 'n Cheese with Gochujang

Vegetable Lasagna

Chilaquiles Casserole

Seven-Layer Tortilla Pie

Catalan Polenta with Spinach and Butter Beans

Meal Planning

French Onion Soup and Brussels Sprouts and Whipped Sweet Potatoes

Because I've been sick for days and am not getting better, and the soup is pre-made in the freezer.

Idli-Sambar with Coconut Chutney

Zucchini Noodles with Haloumi and Pesto

Red Beans & Rice 

Meal Planning

Tofu Pot Pie

Grilled Cheese and Vegetable Barley Soup (from Whole Vegetable Broth)

Saag Butter Beans and Brown Basmati Rice

Tofu Provencal and Brown Rice Pilaf and Brussels Sprouts and Whipped Sweet Potatoes

Red Chile Enchiladas

Meal Planning

Chilli Miso Pasta

Instant Pot Mexican Quinoa and Black Beans

Ravioli

Air Fryer Tofu with Rice and Bagged Salad

Vegetable Lasagna

Meal Planning

Tofu Manchurian

Chilli Miso Pasta

Instant Pot Mexican Quinoa and Black Beans

Garlicky Korean Mac 'n Cheese with Gochujang

Red Chile Enchiladas

Meal Planning

Sameer's mom is coming to stay again starting Saturday. My goal this week is to use up as many ingredients I have on hand as possible and make things I don't make when she is here. Here is what I'm making:

Pasta Primavera

Because I don't want to go to the grocery store today while Sim is still off from school, and I can make a sauce from leftover open jars and cream cheese in the fridge, and I have enough frozen vegetables and vegan chik'n slices in the freezer to fill it out.

Vegetarian Chili and Cornbread 

Tomorrow because I have lots of dry beans in the pantry and Sim has voice lessons starting up again and this one can be ready in the Instant Pot when we get home.

Black Bean Burgers

Because I have some homemade burgers still taking up space in my freezer.

Chilli Miso Pasta

I love this and have most of the ingredients on hand, and my MIL doesn't eat mushrooms so I won't make it while she's here.

Veg Big Macs & Fries

Friday night junk food dinner. My MIL does not eat fake meat, and I would like to have burgers before she arrives. This one will require buying most of the ingredients, but that's okay.

Black Bean Quesaritos

I might make this Saturday when MIL arrives because we all like it, the only ingredient I need is Mexican rice. I'm starting a new medication that day so I don't know how I'll feel, and I can prep most of it in advance.

Other Dinners I Want to Make Soon:

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side

Because I have a whole bag of organic sweet potatoes to use up.

Spinach & Feta Pita Bake

Because I have a jar of sun-dried tomato pesto. This one might wait until my MIL arrives since I can leave the mushrooms off hers.

Tofu Pot Pie

I think I can make this while my MIL is here, and the chilli miso pasta will yield enough leftover tofu to make it. The only reason I'm not making it today is because I'm out of tofu.

For Breakfast:

Moong Pizza Muffins