Meal Plan 12/4

Lasagna (vegan) with garlic bread and steamed broccoli

Black Bean Quesadillas with salsa

Lentil Loaf with mashed potatoes

Thai Red Curry Vegetables with Coconut Rice

Produce:

2 onions

tomato, roma

celery, 1 rib

corn, 1 ear (or 1/2 cup frozen)

shredded carrots

green bell pepper

red bell pepper

broccoli

cauliflower

carrots

spinach, 2 bags or cartons of pre-washed baby spinach

broccoli

lemon juice, 1 tsp

garlic, 4 clove minced

basil, fresh, ~1.5-2 cup

salsa - (I like the wholly salsa brand found in the produce refrigerated area)

guacamole - (I like the wholly guacamole brand found in the produce refrigerated aisle, or make your own)

cherry tomatoes, 1 pint

green onions, 1 bunch

Earth Balance buttery spread, 2 Tbsp

Pantry:

Red Curry Paste (vegan ingredients)

Coconut Milk - 3 cans

Whole wheat lasagna noodles - 6 noodles

Spaghetti Sauce - low sodium

Garlic powder

Olive oil

Nutritional Yeast Flakes, 2 Tbsp

flour tortillas

black beans, 1 can

lentils, 3/4 cup uncooked

vegetable broth, low sodium, 3 cups

brown rice, 1 cup uncooked

2 eggs (or vegan egg substitute)

1 1/2 cup mozzarella bar cheese (or vegan cheese)

1/4 cup Parmesan cheese (or vegan cheese)

Refrigerator:

Extra Firm Tofu, 8oz package

shredded mozzarella cheese - vegan