Meal Plan (10/23/11)

Bean and Rice Chimichanga served with avocado and mixed greens salad

Arugula and Caramelized Onion Pizza with tossed salad

Olive and Lentil Burgers with Sweet Potato Fries

White Bean and Spinach Soup with salad and bread
** all of these recipes are submitted in posts below***

Produce:

red pepper

green pepper

2 yellow onions, large

2 white onions

cilantro

avocado

salsa

arugula

1 container of cherry tomatoes

Italian herbs; fresh or dried (parsley, oregano, rosemary, basil)

salad greens

fresh burger toppings (lettuce, tomato, onion, etc)

5 medium sweet potatoes

1 container mushroom

garlic (6 cloves)

lemon juice

spinach

Pantry:

Whole grain tortillas

brown rice

1-2 cans vegetarian refried beans

1 can navy beans (low sodium)

1 can diced tomatoes (low sodium)

2 cups vegetable stock (low sodium)

14 oz can of artichoke hearts (check sodium content)

olive oil

whole wheat pizza crust

walnuts

paprika 

onion powder

garlic powder

thyme 

tarragon

kalamata olives, pitted

lentils (canned or dry)

1 cup breadcrumbs

low sodium soy sauce/braggs liquid aminos

Refrigerator:

Tofutti soy sour cream

2 oz crumbled goat cheese, reduced fat

shredded mozzarella cheese (or vegan cheese)