Monday, April 6, 2015

Weekly Meal Plan

We have a couple new recipes on the meal plan this week - Mr. M has been talking about leeks a lot lately so I pulled out our new The China Study Cookbook and found a leek pie recipe that we'll try out this week. The Baked Stuffed Tomatoes with CousCous is also new from The China Study Cookbook. 

I liked the Spaghetti Squash so much, I needed to add it again and then a few old stand-bys to round out the week. With Easter on Sunday, we're already behind and have to get our shopping done on a Monday night - wish us luck. Thankfully we'll be nice and organized because we'll be so rushed (but will probably add a frozen pizza to the cart to feed our little people tonight.)


Day
Dinner
M
T
Leek Pie (The China Study CB p187)
W
Pasta & Sauce with Salad
R
F
S
S
New Night!


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
crust
2 medium potatoes
6oz silken tofu
¼ c soy milk
1T nutritional yeast
2T almond meal
1/4t nutmeg
1/4t seas salt
1/4t black pepper


filling
2t vegetable broth
3 medium leeks
3 cloves garlic
2T white wine
6oz silken tofu
1T lemon juice
1t sea salt
1 c whole wheat bread crumbs
1t tarragon, dried
1T thyme, dried
1 cup sliced mushrooms
1/2c chopped sun dried tomatoes (not packed in oil)
1/2c soy milk
1 can chopped black olives


W
Bag of Salad
Cucumber
Tomato
Croutons
Dressing
Bag of Pasta
Sauce
Bread


R
1 (8-ounce) 100% whole grain so ba noodles
2 cups snow peas, strings removed
2 tablespoons roasted, unsalted, unsweetened smooth peanut butter or almond butter
2 tablespoons rice vinegar
1 tablespoon reduced sodium tamari
1 tablespoon sesame tahini
1/8 teaspoon crushed red chile flakes
1 1/2 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup sliced green onions
3 tablespoons toasted sesame seeds
Rice
F
8 large steak tomatoes, firm
3 c whole wheat cous cous
4T vegetable broth
1 med onion
2 cloves garlic
1/2c fresh basil
1/2c pine nuts
2T nutritional yeast
1t paprika
1 1/2c frozen spinach leaves
sea salt / black pepper to taste
1T balsamic vinegar
S
12 oz high fiber elbows like Ronzoni Smart Taste
1 1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

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