As I mentioned in my last post, I'm making an effort this week to plan and even prepare our meals. I already baked my bagels for the week yesterday. I think we might run out of bread so I have to consider baking more bread too.
Dinner Menu
Sunday - Vegan Thai Fried Rice. I made this last week and we loved it! I was craving Thai food and since we were on our January spending freeze, I didn't have the option of going out to eat. I used a variety of recipes I found online.
Monday - Leftover Thai Fried Rice
Tuesday - Three Bean Chili from The Vegan Table cookbook by Colleen Patrick-Goudreau
Wednesday - Three Bean Chili leftovers
Thursday - Broccoli and Red Pepper Pasta. This is a variation of a Weight Watcher recipe my mom gave me last year. I think it's actually called Red Pepper Pasta, but I usually add in broccoli and other vegetables like spinach.
Friday - Pasta Leftovers
Saturday - Vegetarian Bean and Barley Soup with Home Fried Potatoes from The Vegan Table and possibly these vegan biscuits. We're having friends over, so I'm hoping this menu will satisfy non-vegans.
I'm sure you've noticed a "leftover" theme in my menu planning. I'm not sure if I've discussed it before, but that is the norm in my kitchen. 95% of the time we eat the leftovers until it's gone. This is my rule for two first. First, it forces us to actually finish the food and not led it go to waste. Second, I don't mind cooking, but I don't love spending every night in the kitchen.
Today I plan on making the Three Bean Chili. That way I don't have to worry about making dinner until Thursday night. Sounds good to me!
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