Monday, October 31, 2011

Meal Plan (10/30/11)

Lentil Sliders with Sweet Potato Fries
Medeterranian Pizza with salad
Pasta Primavera with salad and garlic bread
Southwest Beans and Rice with salad

Produce:
onion, 2
mushrooms, sliced, 2 cartons
garlic, minced, 3 cloves
sweet potatoes, 2
corn, 2 ears
spinach
cherry tomatoes, 2 carton
Italian herbs, fresh or dried (parsley, oregano, rosemary, basil)
shredded carrots
red bell pepper
cauliflower florets, 2 cups
broccoli florets, 1 bunch
zucchini
yellow squash


Pantry:
olive oil
lentils (canned or dry, 0.5 cup)
vegetable stock, 2 cups (low sodium)
quinoa, 0.5 cup
walnuts, 1/3 cup
rolled oats, 2/3 cup
ground flax seeds or flax meal, 2 Tbsp
lite soy sauce or Bragg's Liquid Aminos, 2 Tbsp
sage
oregano
thyme
whole wheat pizza crust
spaghetti sauce, low sodium
artichoke hearts, low sodium
olives, low sodium
fettuccine pasta
Mori Nu Silken Tofu, firm, 1 package
Nutritional yeast flakes
onion powder
pesto sauce
brown rice, 2 cups cooked
black beans, 1 can
cumin

Refrigerator:
mozzarella cheese (or vegan cheese)
soy milk (1.5 cup)
shredded colby jack cheese (or vegan cheese)

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