Weekly Meal Plan

We're trying something a little different this week. We are stuck pulling from a bunch of old meal plans and things have been a little repetitive. So, instead of searching for vegetarian/vegan meals this week, I searched for meal plans -- that's right -- I'm stealing another blog's plan for the week. I was really excited to find a FOUR week plan at Plant Based on a Budget here. The plan is for one person and sticks to a 25$ a week budget, but we will obviously need to make larger batches if we want to stretch the meals for lunches like she did.

Since we just meal plan for dinners, this is what our week looks like. Now that it's warm outside, we've been grabbing a vegan special pizza at Whole Foods on Fridays to save some time and have some pizza party movie time with the littles. I know, I know... Our plan says Saturday. We don't really go by 'plan.' We just want to make sure we have enough food in our house and enough meals to get us through the week.

Happy Eating!

Day	Dinner
M	Brown Rice and Vegetable Soup
T	Pasta (PBoaB)
W	Curried Chick Peas and Rice
R	Veggie Pasta Soup (PBoaB)
F	Potato Tacos (PBoaB) with bean dip and mexican rice
S	Pizza (Whole Foods)
S	New Night

Produce Dairy Packaged Goods Spices/Sauces Bread

M

2 tbs oil,
2 cloves garlic – minced,
1/3 one of your onions – diced,
1/2 of the celery stalks in your bunch – chopped,
1 carrot – chopped,
12 cups water,
4 bullion cubes,
1 lb brown rice,
1 1/2 cups frozen broccoli,
handful cilantro – chopped,
red chili flakes to taster

T

1/2 lb pasta – cooked,
1 tbs oil,
3 garlic gloves – minced,
1/3 yellow onion,
1 1/2 cups frozen broccoli,
2/3 of the can of 15 oz tomato sauce (save the rest),
any Italian-tasting dried spices you have on hand. I chose:  1 tbs oregano, 1/2 tbs parsley,  1/2 tbs basil.

W
1 Can of Chickpeas, rinsed and drained
1/2 Cup of Diced Yellow Onion
1 15oz Can of Fire Roasted Tomatoes
2 Tablespoons of Curry Powder
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Cumin
1/2 Teaspoon of Ginger
2 Cloves of Garlic, minced
4 Kale Stalks, stem removed
1/8th Cup of Water

R
1 tbs oil,
2 cloves garlic – minced,
1/3 of your yellow onion – diced,
1 1/2 cup frozen broccoli,
1 carrot – chopped,
the celery you have left – chopped,
the rest of your chickpeas,
1 cup pinto beans,
1/2 bag mexican pasta shapes* (i put a link on the grocery list and it is just as tasty if you decide not to include it),
10 cups water,
4 bullion,  
handful cilantro – chopped,
1/2 tbs cumin

F

bean dip
1 can pinto beans, drained
3 cloves garlic, chopped
1 medium onion, chopped
1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
1 tsp sea salt
1 Tbsp chili powder
1 Tbsp nutritional yeast (optional)
1 tsp oregano
1/2 tsp fresh lemon or lime juice
1 Tbsp olive oil

rice
1 cup medium grain rice
1 can tomato sauce
1/4 yellow onion, diced
2 cloves garlic, minced
1 tsp vegetable oil
salt and pepper, to taste

5 russet potatoes
salt
tortillas
tomato
avocado
lettuce