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.
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