Here’s this week’s meal plan. A few good old stand-bys and a few newbies from a site I’m trying, vegetariantimes.com. I picked vegan recipes that I’ve modified for no oil.
Dinners: 1) Pasta and Cheese Sauce with broccoli (sauce made ahead) 2) Dad’s Ranch Beans with brown and wild rice, salsa, and avocado (all made ahead) (recipe to come) 3) Thai Lettuce Wraps (all made ahead) 4) Pistachio-Crusted Eggplant Cutlets (crust made ahead) with Garlic-Date Kale (made ahead) and garlic bread 5) Poached Pear and Grilled Endive Salad (Poached pears and dressing made ahead) with pomegranate seeds, and side of roasted potatoes
Snacks, lunch stuff, and breakfast: – 2 cups bean dip – sun dried tomato Hummus (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini chocolate chunk zucchini muffins, for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice, for breakfast, salads, wraps – A two gallon bag of washed greens, roman (1 head), shredded cabbage (1/2 head) and carrot, and kale (1 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks
Update: Favorite Item – Thai Lettuce wraps. They were also good on a corn tortilla. Least Favorite Item – Poached Pear Salad. The pear was great but endive was too bitter and I was hungry an hour later. Beans – came out really good. Elliot loved them. Kale – would have been better with more dates.