Weekly Meal Plan

Day	Dinner
M	Spaghetti Squash Caprese
T	Roasted Chickpea Ratatouille
W	Pasta & Sauce with Salad
R	Stuffed Peppers with Rice
F	Portobello tacos (F/K P. 137) w/ salsa verde
S	French Onion Soup Sandwiches
S	New Night!

Cucumber
Tomato
Croutons
Dressing
Bag of Pasta
Sauce
1 Can Diced tomatoes
1 Can Black Beans
Quinoa
Shredded Mozzarella Cheese
Rice

Produce Dairy Packaged Goods Spices/Sauces Bread

M

1 large spaghetti squash

2 cloves garlic

4 roma tomatoes

1 small handful fresh basil

1 overflowing handful fresh baby spinach

2 tbsp extra virgin olive oil

3/4 cup + 1/4 cup shredded mozzarella cheese

salt & pepper to taste

T

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)

2 roma tomatoes, cut into 1 inch wedges

2 cups chopped zucchini/yellow squash

½ medium yellow onion, sliced into strips

½ cup canned chickpeas, drained & rinsed

1-2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon white or red wine vinegar

2 cloves garlic, minced

a few pinches of red pepper flakes

a few leaves of basil, sliced

(optional): cooked millet or crusty bread on the side

W

Bag of Salad

R

2 Green Peppers

“Sausages”

F

3 tablespoons low-sodium soy sauce

3 tablespoons brown rice syrup

3 cloves garlic, peeled and minced

1 tablespoon grated ginger

freshly ground black pepper, to taste

4 large portobello mushrooms, stemmed

Tortillas

Salsa Verde:

S

2 tbsp olive oil

2 large onions, thinly sliced

salt & pepper to taste

1/2 tsp dried thyme

4 ciabatta rolls, halved

1 c. shredded Gruyere cheese

4 c. no-beef broth, heated (you can find meatless beef broth at stores like Whole Foods)