Ok, if you read my blog you know I make menus at least 18 days at a time. It is how I stay on budget or at least close to it with 3 eating machines we affectionately call sons living at home. Here are the newest menu choices.
1. sweet chili soba noodles with ginger, tofu and green onions, home made spring rolls
2.sloppy jo with lightlife sausage and loaded with tri color peppers, roasted parsnips and homemade applesauce
3. Tofurkey sausage jambalaya and peach crisp with tvp crust
4.Butternut Squash wonton ravioli and field greens salad with lemon vinagrette
5.Spinach enchilada casserole, crockpot pinto beans
6. Brown rice, kale, mushroom and onion stuffed acorn squash with baked pears
7.Buffalo Boca "chicken" salad with cheddar soy cheese and tortilla chip crumbles
8.Morning Star Fake Bacon BLT"S on Rye bread with tomato/cucumber salad and butternut squash cajun fries
9.Lentil Soup (small batch) with onions, carrots and roasted garlic, grilled cheese and tofurkey sandwich with pickle and sliced tomatoe
10.creamy wild rice and mushroom soup with field greens and spinach salad with rasperry vinagrette and sunflower seeds
11.Pumpkin stuffed shells, greens salad, garlic bread
12.chickpea "tuna" salad on a bed of spinach with zuccini bread and sliced tomatoe
13.Sugarsnap peas,soy beans,tofu, sesame seeds with chili lime sauce over rice noodles
14.spinach cakes with a variety of dipping sauces, cauliflower puree, German sweet and sour green beans
15.spinach mushroom, onion quesidilla with spicy black beans and mango
16.tofu frittata with tri color peppers, mushrooms and onion with baking powder biscuits and home made apple butter in the crockpot
17.loaded southwest sweet potatoes (loaded with corn, black beans, fire roasted tomatoes and cilantro) green salad with ranch dressing and pumpkin Enjoy Life choc chip cookies
18.zuchini noodles, vegan meatballs and mushroom marinara, iceberg lettuce salad
19.crispy tacos with spanish rice and mexi salad
20.Broiled portabellos, tomato and onion salad with balsamic glaze, garlic and fresh basil, garlic bread
21.roastedbutternut squash cubes, brussel sprouts, sweet potato, onion. cauliflower and dark red kidney beans with horseradish sauce
22.Mediteranean wraps. Spinach, hummus, olives, tomatoes, onion, cucumber, radish slices and vegan tatziki sauce in toasted pita
23.polenta pizza with artichoke and sun dried tomato, salad and beer
24. frozen pizza for the kids. Jiffy mix corn dog muffins with honey mustard and spicy ketchup and veggies and dip
ok, I planned extra meals this time because the kids had fall break and were home all day so I thought I might need extra meals and I wanted to have some flexibility with our schedule getting increasingly hectic with all the kids activities. These are in no particular order. You will notice I use a lot of the same ingredients repeatedly in the menu plan so I make sure to use all the produce up and less goe to waste and it also makes shopping easier and cheaper buying fewer ingredients. This plan has a lot of spinach, mustard, squashes and rice. Which are also perfect for fall weather!
