Well, after 3 months of sporadic time in the kitchen, my health is really feeling it. We have had way too much fast food and processed meals. Add to that the fact that i miss cooking dearly. So, I have decided to get back into the kitchen full-time. I know that without a meal plan I will get overwhelmed and fail, so on Friday I wrote out a meal plan for the next 3 weeks, and then went shopping for the ingredients for this week. I try to keep a flexible mind about meal planning, so even though I have assigned a day to each meal, they will be rearranged if time or delicate ingredients necessitate.
I have picked somewhat of a pet cookbook for the week, Yellow Rose Recipes by Joanna Vaught. All meals with an * have come from this book, which I highly recommend. You can purchase it from Herbivore Clothing Company. Now, on to the good stuff:
Monday: Tofu Marsala *, brown rice, frozen veggies
Tuesday: Pasta shells stuffed with Cashew/Tofu Ricotta, frozen veggies
Wednesday: Pasta e Fagioli*, salad
Thursday: White Beans and Kale*, some yet to be determined grain
Friday: Baked Mac and Cheeze*, broccolli
Saturday: Black Bean and Sweet Potato Flautas, some sort of leafy green, mexican rice.