Weekly Meal Plan

Let's talk about repeat weeks. Some meal plans are AWESOME to plan to have for TWO weeks in a row. Especially when you need to buy ingredients in bigger quantities for meals. For instance, we had this same plan last week and have potatoes left over from the (ahh-mazing) potato tacos. We also have a bag of lentils to use up still. By repeating the plan, it saves us money (and we're not wasting any food!) and it saves us time (from making a new plan!)

Lentil Stew

Day	Dinner
M	Chickpea Salad
T	Crockpot Chili w Cornbread
W	Vegan Garlic Pasta
R	Lentil Stew
F	Potato Tacos with bean dip and rice
S	Pizza (Whole Foods)
S	New Night

Produce Dairy Packaged Goods Spices/Sauces Bread

M

2 Cans of Chickpeas, rinsed and drained

1 Red Bell Pepper, diced

1 Tomato, diced

2 Celery Stalks, diced

1 Dill Pickle, diced

1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Onion Powder

1/2 Teaspoon of Salt

1 Teaspoon of Paprika

1/2 Teaspoon of Salt

1 Tablespoon of Mustard

T

1 small yellow onion, diced

2 cloves garlic, minced

1 small green bell pepper, diced

1 carrot, grated

1 small zucchini, grated

1 can diced tomatoes (OR 2 large fresh tomatoes diced)

2 cans black beans, drained (OR 3 cups cooked fresh black beans)

1 can pinto beans, drained (OR 1 1/2 cups cooked fresh pinto beans)

1 can kidney beans, drained (OR 1 1/2 cups cooked fresh kidney beans)

1 can garbanzo beans, drained (OR 1 1/2 cups cooked fresh garbanzo beans)

1/2 cup frozen corn kennels

3 tbs cumin

1 tsp chili powder

1 6oz can tomato paste

1/2 cup water

salt, to taste

Cornbread

W
3 cups grape tomatoes, halved
10 ounces whole wheat pasta (such as penne, linguini or fettuccine | Use less if you want a higher sauce:pasta ratio)
Olive oil
2 medium shallots, diced
8 large cloves garlic, minced/grated
Sea salt and black pepper
3-4 Tbsp unbleached all purpose flour (or another thickener of choice)*
2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock)

R
2 tbsp olive oil
1 medium yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, diced
2-3 peeled carrots, chopped
1 14-ounce can diced or crushed tomatoes
6 cups water
2 Bouillon cubes
1 cup dry lentils
Salt and pepper to taste

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

5 russet potatoes
salt
tortillas
tomato
avocado
lettuce

Rice