I’ve been cooking lots, but I’ve been playing that “whatsfordinner game” at 5:00 on the dot on a daily basis, crossing my fingers that the cravings and whims from earlier in the day will come together to form a full meal of sorts. I seem to end up at the grocery store every couple of days in hopes of getting that last ingredient and I am whizzing through my grocery budget way too fast. I am hoping to break the habit by getting back to my menu-planning this week. This is the first time that I’ve pulled together a complete plan for breakfast, lunch and dinner in a LONG TIME.
Believe it or not, I used to do this every week. I’ve posted our dinner plans below. Lunch is usually a variation on leftovers. We’ll have Banana Oat Muffins*, granola and corn tortillas (homemade!!) on hand to round out the week breakfast-wise. And, if you want to take a look at the complete picture of Monday-Sunday, you can peek at it here.
Veggie Sandwiches | Lentil Salad with Roasted Red Peppers*
Potato & Kale Tacos on Fresh Corn Tortillas | Black Beans with Lime & Cumin
Spinach Salads with Roasted Beets & Shallot Vinaigrette
Gorditas | Wilted Greens w/ Apples & Pecans**
Stir Fried Veggies with Brown Rice
Tomato Rice Soup with Roasted Garlic & Navy Beans***
* Vegetarian Cooking for Everyone
** Southwestern Vegetarian
I have a couple of more posts planned for the week, so be on the look-out.
Be kind. Be patient. Eat well.