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
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Dinner
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M
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T
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Pasta (PBoaB)
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W
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R
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Veggie Pasta Soup (PBoaB)
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F
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S
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Pizza (Whole Foods)
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S
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New Night
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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
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.
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
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
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
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
