While I originally though to share recipes with the hopes that we would be sticking to our menu plan. But the thing about life is no matter how often you have a plan, things rarely go along with it, so once again, here is what we planned to eat and what we actually ate.
Monday: Smoky Tofu Chili (recipe here)
Tuesday: Coconut Curry Veggie Meatballs (recipe here) *
*we use frozen plant-based meatballs*
Wednesday: Portobello Mushrooms Stuffed with Barley Risotto (recipe here)
Thursday: Kimchi Fried Rice (recipe here)
Friday: Tandoori Spiced Chickpea Bowl (recipes here)
Saturday: Leftovers – I typically try to factor in at least one blank space knowing that every schedule needs some flexibility and/or we will have leftovers that need to be eaten.
Sunday: Brussels Sprouts Tacos (recipe here)
We mostly stuck to the plan this week, with a few variations and a little shuffling.
Monday: Veggie Style Lettuce Wraps (recipe here)
Tuesday: Leftovers from last week (Finished off the chickpea pot pie from last week)
Wednesday: Coconut Curry Veggie Meatballs over Rice
Thursday: We tweaked the original recipe – skipped the barely and rather than stuffing the mushrooms we sliced them up and made more of a generic mushroom risotto
Friday: Kimchi Fried Rice
Saturday: Smoky Tofu Chili
Sunday: Focaccia Pizza (we loved the recipe we used last week and just changed the toppings for this week’s pizza)