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Written by Cassie Young
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Monday, June 23 2008 |
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 A wrap up of last week's meal plan, which I've just completed yesterday. I planned five meals which resulted in enough to make it eight days worth of dinners, plus a lunch and some extras for the freezer.
I tried a new casserole recipe from Cooking Light and also made two meals based on two of my favorites from last summer: tempeh fajitas and lima bean falafels. Simple veggie sandwiches were also on the menu, as well as a miso soup, which was our favorite of the week. The meals: - Grits Casserole with White Beans and Rosemary - a new recipe I tried from Cooking Light. It contains Parmesan cheese which I substituted with ground nuts. We had it for dinner two nights along with a salad with strawberries, balsamic and olive oil. Leftover casserole was put into the freezer for another time.
- Miso Soup with Zucchini, Corn and Lime - a summery soup along with a very simple salad with grilled tofu, plums and a flax oil vinaigrette. Extra broth for the soup was made and put into the freezer to use as needed. My recipe: Miso Soup with Zucchini, Corn and Lime
- Chickpea Fritters - made on a night when I really, really didn't feel like messing with dinner so things were kept very simple. I didn't use a recipe but they were basically made the same as my Lima Bean Falafels. I tossed in whatever sounded good in the moment and ended up with a nice mix of chickpeas I had previously cooked, some curry, allspice, garlic, jalapeno, scallions, cilantro, fresh ginger, lime and chickpea flour. Served with sweet potato salad my husband made earlier in the day. Related recipe link: Lima Bean Falafels
- Tempeh Tacos - a variation of my tempeh and bell pepper fajitas. I marinated and broiled tempeh and omitted the peppers and onions. You can play around with the marinade and swap ingredients as I often do. I switched the ancho for adobo sauce from a can of chipotle peppers and added a bit of oregano. The tempeh was used as a filling with soft corn tortillas and topped with a chipotle hot sauce, sliced avocado, tomato and marinated red onions. We finished with fresh fruit - a mix of apricots, plums and peaches. Related recipe links: Tempeh and Bell Pepper Fajitas and Taco Salad with Creamy Chipotle Dressing and Citrus Salsa
- Simple Veggie Sandwiches - whole wheat pita stuffed full of cucumber, bell pepper, tomato, sweet onion, avocado, alfalfa sprouts, and pickled peppers. It's so simple and one of my favorite sandwiches. When I'm prepping the veggies I take an extra minute to cut up more than we'll need for dinner and store them in the fridge. The next day I usually end up eating a half veggie pita for breakfast while my husband packs some to the office. The rest gets used for salads. For this meal, I added a little scoop of baked beans on the side.
These meals are from my plan for the week of June 16th. The ingredients I used can be found in my grocery list.
Have a great week! 
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