I'm a Sunday planner/shopper, so by Monday I'm usually somewhat organized and ready for the week. Each Monday, I'll be sharing our meal plan for breakfasts, lunches and dinners for the week, including links to recipes when possible.Wow, I totally overdid it last week! But, with a little tweaking, we ate all our leftovers and have three meals' worth of ingredients to carry over to this week. And this week, I'm "underdoing" it since I'll be away Friday, Saturday and Sunday.
Somehow, planning only four days worth of meals seems like a mini-vacation before my mini-vacation! So here it is . . Meal plan experiment, week 2.
Advance Preparation
Make veggie tray
Make salad dressings (will post on that this week - I promise!)
Monday
Breakfast: Green smoothie; whole grain waffles with sliced strawberries and banana
Lunch: Quinoa Salad with Black Beans
Snack: Cut veggies with hummus
Dinner: Lentil Loaf with OMG Oven-Baked Onion Rings and steamed broccoli
Tuesday
Breakfast: Green smoothie; fruit
Lunch: Out (after field trip)
Snack: Applesauce
Dinner: Eggplant Parmesan; vegan Caesar salad
Wednesday
Breakfast: Whole wheat toast with peanut butter and banana
Lunch: Chickpea salad with broccoli and vegan feta (will share recipe)
Snack: Cut veggies with hummus
Dinner: Leftovers with Apple Pie Salad (will share recipe)
Thursday
Breakfast: Green smoothie; fruit
Lunch: Extraordinary Tofu Salad wraps, cut veggies, fruit
Snack: Fruit & nuts
Dinner: Gold Rush Chili with Vegan Cornbread and roasted asparagus
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