Meal Plan 11/13

Sweet Potato Spice Muffins
Chickpea Pot Pie with green beans and baked sweet potato
Enchilada Casserole with tossed salad
Vegetarian Nut Loaf with green beans and baked sweet potato
Butternut Squash Risotto with salad and garlic toast


Produce:
Onion, 4
Garlic, 3 cloves
Mushrooms, 1.5 cup diced
Red Bell Pepper
Green Bell Pepper
Shredded Carrots
Celery
Cilantro
Butternut Squash, 2 cups cubed (can purchase in produce aisle or frozen aisle)
Sweet potatoes, 6 (used as a side dish)
Green beans (used as a side dish)
Salad mix (used as a side dish)


Pantry:
Olive oil
Flour (1.5 cup all purpose, 1.5 cup whole wheat)
Brown Sugar (1 cup)
Baking powder
Cinnamon, nutmeg, cloves, vanilla, Italian seasoning, cumin, chili powder, onion powder, garlic powder
Pureed sweet potato baby food, 3 jars (the larger jars, ingredients should just be sweet potato & water)
Chickpeas, 1 can
Vegetable broth, low sodium, 6 cup
Honey, 1 Tbsp
Diced Tomatoes, low sodium, 1 can
Black Beans, low sodium, 1 can
Corn Tortillas, 6
Walnuts, 1/2 cup
Sunflower Seeds, 1/4 cup
Whole wheat breadcrumbs, 3 cups
Brown rice, 1 cup

Refrigerator:
Eggs, 8
Soymilk, 1.5 cup
Refrigerated pie crusts, 2 crusts
Earth's Balance, 1/2 cup
Tofutti Soy Sour Cream
Shredded colby jack/vegan cheese

Freezer:
Frozen vegetable blend, 2 cups (carrots, peas, corn, etc.)