Is it just me or is it just that time of year where there is no time to make a home cooked meal? Oi! It’s been a month since I determined I was going to get back to menu planning. I planned one week and then nothing. I’m going to have to make sure I work at making sure this a regular habit for me. We broke the habit of eating out so much a long time ago. It seems we have defaulted back to that in the hustle and bustle of the season. I need to start over!
So, here it is, Monday afternoon, and I’m just now working on my menu plan. This weeks menu is based on the ingredients on hand. Who has time for grocery shopping when we have Hanukkah & Christmas activities to carry out! This is what I’ve come up with…
Monday: Brown Rice & Quinoa Fusilli Pasta w/Mushrooms & Veggies
Tuesday: Roasted Veggie and Black Bean Tacos
by Cooking Classy
Wednesday: Spicy Black Eyed Peas and Rice or Oven Fries
(It’s a church night and I can’t decide. We want oven fries but the Black Eyed Peas will be quicker.)
Thursday: Simple Vegan Sushi Bowl + Veggies
by Raw Till Whenever
Friday: Homemade Veggie Pizza on Whole Wheat Lavash Bread
+ The Healthiest Brownies On Earth by Raw Till Whenever
Saturday: Three Bean Chili & Potato Burritos
Sunday: Christmas Eve! I’m sure we’ll be getting together with family but I don’t have a plan for this as of yet. Wish me luck! 😉
If you’d like to see the last menu plan I posted, including the delicious Italian Garbanzo Stew Recipe I posted, then click right here.
Brown Rice & Fusilli Quinoa Pasta
w/Mushrooms & Veggies
1 Sweet Onion, long slices
3 Bell Peppers (I use 1 each of red, yellow and orange), long slices
1 pkg. Baby Bella Mushrooms (If you buy the package at Trader Joe’s it has 2 extra oz), chopped
1 pkg. Brown Rice & Rusilli Quinoa Pasta from Trader Joe’s
1 jar Organic Trader Joe’s Marinara Sauce
1/4 cup of Nutritional Yeast Flakes
Add Italian spices if desired (Sometimes I do, sometimes not.)
1. Prepare the pasta as directed on the package. Meanwhile…
2. Slice the sweet onions, and bell peppers into long thin slices
3. Chop Baby Bella mushrooms.
4. Saute the onions, peppers and mushrooms in water until softened. Drain and set aside.
5. Drain the pasta, put it back in the pot and stir in the pasta sauce and nutritional yeast flakes.
6. Mix in the sauteed vegetables.
I’m linking with I’m an Organizing Junkie’s Menu Planning Monday if you’d like more dinner inspiration.
My previous Menu Planning Monday is here.