I’ve decided to do something new recently. I am a big advocate of menu planning and using my food budget wisely to feed this household lunches [aka leftovers!] and dinners for most days of the week. Everyone is on their own for breakfasts since I work 2-3 hours earlier than everyone else here! Also note that all of these meals are vegan friendly. My housemate is lactos free, my boyfriend is vegan and I am a pescatarian. I’ll list my substitutions for you 🙂
MONDAY – Dinner out – last day of our vacation. After driving all morning to get home we’re both spent. It’s also the shopping day for this week’s dinners.
TUESDAY – Shitake, Leek, & Sesame Noodles – I’m omitting the ginger, adding garlic and sambal oelek for deliciousness. Also instead of fresh mushrooms I’ll be using up a bag of dried and saving the broth for stock later in the week.
WEDNESDAY – Grilled cheeseburger wraps, Bush’s Grillin’ Beans bourbon and brown sugar, steamed broccoli, cauliflower and carrots. To make this vegan I’ll use TVP for the meat and soy sauce for the worcestershire sauce. For the wraps I’ll simply use 2 types of cheese. The boys will get the vegan cheese called Diaya in Cheddar and I’ll use dairy cheese.
THURSDAY – Baked sweet potatoes with leftover bourbon and brown sugar beans, spinach salad, peas with herb butter. I’ll be baking an additional potato tonight too.
FRIDAY – Vegetable Soup with Dumplings – I’m using the leftover stock from Tuesday, any leftover steamed veggies from Wednesday, and chopping up the sweet potato from the night before. I’ll be adding Better than Bouillon stock base in No Chicken flavor, onion, carrot, celery, garlic, frozen peas, summer squash, and a bay leaf. I’ll make the dumplings off the box of Heart Healthy Bisquick.
SATURDAY – Leftovers/clean out the fridge/market day!
SUNDAY – Sloppy Lentil Joes, spinach salad, leftover soup