Meal Plan This Week

The chaos of the holidays still seems to be lingering because I had another cook day low on time and help. Therefore, this week is another menu without much innovation. The good news is that I’m learning just how fast a cook day can go if I stick to easy recipes instead of exciting recipes. This one was completed in a relaxed six hours.

Dinners: 1) Hollandaise Asparagus Rounds 2) Christy’s Lentil Soup 3) Angel Hair Pasta with Cheese Sauce and Spinach 4) Mexican Caviar 5) Polenta Pizza Rounds (no cooking ahead of time, assemble yourself with pre-cooked polenta)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – low fat guacamole – Half a gallon bag of sliced raw veggies – cucumber and mini San Marzano tomatoes for snacking, salads and wraps – 24 mini Black Bean Brownies (from the FOK cookbook), for breakfast and snacking. – 3-5lbs whole roasted red potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked brown jasmine rice, for breakfast, salads, wraps – Dressing – Double batch Green Goddess Garlic – A two gallon bag of washed greens, shredded cabbage (1/4 head) and carrot, and 1 bunch kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: – The Hollandaise sauce was really good and innovative (it used sauerkraut!) but since the recipe is from a book (Vegan Sandwiches Save the Day) and I didn’t change it at all, I shouldn’t publish it. If I make edits in the future that improve it, I’ll publish.

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