Weekly Meal Plan

Nothing too special about this week - except for that fact that I WANT ALL THE CHEESE!

Sorry, vegan friends...

Day	Dinner
M	Pasta and Sauce w Salad
T	Stir Fried Tofu (FF veg P.104) w/ rice
W	Ale and Cheddar Soup w grilled cheese
R	Penne Greek Pasta
F	Spinach Feta Tomato Strudel
S	Guacamole Grilled Cheese
S	*New Recipe Night*

Produce Dairy Packaged Goods Spices/Sauces

M

Bag of Salad
Cucumber
Tomato
Croutons
Dressing
Bag of Pasta
Sauce

T

• 1 block tofu
• ¼ Orange Juice
• 2TBS soy sauce or Tamari
  2 TBS Japanese rice vinegar
  1 TBS Honey/Maple Syrup/Agave
• 1 TSP toasted sesame oil
  1 ½ TBS cornstarch
• ½ tsp coarse salt
• Pinch crushed red pepper
• 3tbs peanut oil
• 8 ounces mini bell peppers or 1 large red bell pepper
• 8 ounces oyster mushrooms
• 1 tbs fresh ginger
• 2 tsp orange zest
• 1 garlic clove
  1 bag baby spinach
• Rice

W

• 2 tablespoons of oil or butter for vegetarian
• 1 onion, diced
• 2 stalks celery, diced
• 2+ jalapeno peppers, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons butter
• 1/4 cup flour (rice flour for gluten free)
• 1 (~12 ounce) bottle/can ale (gluten free for gluten free)
• 2 cups chicken broth or chicken stock or vegetable broth
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 cup heavy cream
• 2 cups cheddar cheese, shredded
• cayenne, salt and pepper to taste

Grilled Cheese: Bread, Butter, Cheese

R

• 12 ounce(s) penne rigate
• 1 can(s) (15 oz) chickpeas, drained
• 1 jar(s) (7 oz) roasted peppers, drained and sliced
• 1 jar(s) (6 oz) quartered marinated artichoke hearts, undrained
• 1/2 cup(s) sliced scallions
• pitted Kalamata olives
• 2 cup(s) crumbled feta cheese
• Freshly ground pepper, to taste

F

250g frozen spinach, defrosted and squeezed of all liquid
1 cup feta
1/2 cup sundried tomato
1 egg
1/2 cup cheddar cheese
1 sheet frozen puff pastry, thawed
Milk or melted butter to brush over, and grated parmesan to sprinkle

S

2 slices of french bread

⅓ Cup Best Damn Guacamole Ever!:
(2 Avocados, 2 tomatoes, diced, 1 lime, zested and juiced, ½ Cup cilantro, chopped, ⅔ Cup red onion, finely chopped, 1 green onion, sliced, 1 serrano pepper, minced, 1 clove of garlic, minced, ½ Teaspoon Sea Salt)
5 fresh sprigs of cilantro
2 slices of tomato
⅓ Cup Cheddar, shredded
½ Tablespoon Butter