Thursday, December 15, 2011

Meal Plan 12/19

Linguine with almond pesto and beans, steamed broccoli, garlic toast
Vegan bulgar chili, garlic toast
Vegetarian Muffuletta, soup/sunchips
Pesto Chicken, potatoes, steamed broccoli, garlic toast

Produce:
Kale, 1 bunch
garlic, 8 cloves, minced
broccoli, 2 heads (at least, for side dish)
potatoes, bite size (for side dish)
onion
red bell pepper
cherry tomatoes, 2 pints
jalapenos, 2
parsley, fresh, 1.5 cup
basil, fresh, 1.5 cup
lemon juice, 1/8 cup
arugula, 1 package

Pantry:
Walnuts, 1 cup
Almonds, 1/3 cup
Olive oil, 1.5 cup
Vinegar, 1/4 cup (or you can use lemon juice instead of vinegar)
cocoa powder, 1 Tbsp
tomato sauce, 1 cup
kidney beans, 1 can
canellini beans, 1 can
bulgur, 1/2 cup
linguine or fettuccine noodles, 1 package (preferably whole wheat)
vegetable stock, low sodium, 4 cups
cumin, cayenne pepper, chili powder, paprika, onion powder, garlic powder, oregano
kalamata olives, 1 jar
green olives, 1 jar
roasted red bell pepper, 1/4 cup (purchased in the international section in a jar packed in oil)
artichokes, 4-6, quartered, canned/marinated
spinach, 1 package/bag
cane juice crystals (or other sugar/sweetener), 1/8 cup
bread, 1 lb round loaf, preferably whole grain

Refrigerator:
Shredded Mozzarella (or vegan alternative)
Parmesan Cheese, 1/4 cup (or vegan alternative)
Provolone cheese slices (or vegan alternative)
Tofu, firm/extra firm, 1 package
Soymilk (plain) or Tofutti brand soy sour cream

Freezer:
1 package Quorn Chick'n Cutlets
Corn Kernels

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