Monday, February 20, 2017

Weekly Meal Plan

Here we go again! Penne Greek Pasta is one of our go-to meals. The kids LOVE black olives (who knew!) and gobble up this pasta happily.
Sweet Chili tofu bowls are also a big hit and who doesn't love taquitos!

As always, a color coded shopping list and links to the meals we're having this week are below. Enjoy!




Produce Dairy Packaged Goods Spices/Sauces
M
  • 12    ounce(s) penne rigate
  • 1    can(s) (15 oz) chickpeas, drained
  • 1    jar(s) (7 oz) roasted peppers, drained and sliced
  • 1    jar(s) (6 oz) quartered marinated artichoke hearts, undrained
  • 1/2 cup(s) sliced scallions
  • pitted Kalamata olives
  • 2    cup(s) crumbled feta cheese
  • Freshly ground pepper, to taste
T
14oz. block extra firm tofu $1.99
Pinch of salt $0.02
2 Tbsp cornstarch $0.08
2 Tbsp neutral cooking oil* $0.04
1 avocado $0.97
1 bell pepper (any color) $0.99
2-3 green onions $0.17
Handful cilantro (optional) $0.25
½ cup sweet chili sauce $1.66
2 tsp sesame seeds (optional) 0.10
4 cups cooked rice $0.88


W
2 medium avocados
8 (6 inch) flour tortillas
1 cup plain hummus
½ cup shredded pepper jack cheese (Mexican blend would also be good) or vegan cheese sauce
2 tsp. olive oil

R
quinoa
1 can black beans
1 can navy beans
1 cup cuumber
1 red onion
1 jalapeno
Cilantro
Olive oil
Lime
Cider vinger
Garlic
Chili powder
Ground cilantro
Dried oregno
           Salt pepper
F
3 16oz cans chickpeas, drained and rinsed
3 large carrots, grated (about 2 cups)
1 large onion, halved and sliced thinly (I used a mix of red onion and shallots for taste and aesthetics, but yellow is fine, too)
1 medium head and stem of broccoli
2-3 Tbsp chopped cilantro
3/4 cup bread crumbs (I used some leftover homemade stuff, but if gluten free, omit this, or substitute 1/2 cup finely pulsed walnuts)
3 Tbsp olive oil
1 cup vegetable broth
1 tsp salt (or not, depending on how salty your broth is...)
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

S
Pizza

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