Tuesday, March 10, 2015

Weekly Meal Plan


Day
Dinner
M
T
W
Pasta & Sauce with Salad
R
Stuffed Peppers with Rice
F
Portobello tacos (F/K P. 137) w/ salsa verde
S
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)

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