Here’s what we had for dinner this past week:
Sunday – taco salad bar of InstantPot pinto beans, seasoned cauliflower & walnut taco “meat”, mixed greens, yellow bell pepper strips, black olives, guacamole, salsa, ranch-style dressing. Brown rice on the side. I cooked a huge batch of rice to last all week.) Rhubarb-Cranberry Crisp for dessert.
Monday – Air-fried marinated smoky tofu strips served over a big green salad, home-fries on the side using leftover baked potatoes I made earlier in the week.
Tuesday – Clean Out the Fridge Soup made with the last baked potato, carrots, cabbage, half a can of fire-roasted diced tomatoes, veggie broth, and a can of cannellini beans. Big green salad with balsamic dressing, whole wheat walnut-raisin muffins I had made two weeks ago and frozen.
Wednesday – Pinto Bean Tostadas made with mashed “refried” pinto beans leftover from Sunday on baked whole wheat tortillas, topped with lettuce, leftover brown rice, taco “meat”, and leftover toppings from Sunday.
Thursday – Cooked a big pot of black beans and used some to make Black Bean Chili topped with roasted butternut squash. Served with a big green salad.
Friday – I added the last bit of chili (above) and the last of the cooked rice along with some frozen peas and carrots and additional veggie broth to the leftover soup from Tuesday to make enough for the two of us. Served it with big slices of Cranberry-Pecan Sourdough from a loaf I had in the freezer.
Saturday – Date Night! We went to McMenamin’s and I had the Bean & Seed Gyro with (gasp!) French fries.
And, here we are to Sunday again. I’m trying the recipe for Lentil-Mushroom Meatballs in the new Forks Over Knives magazine tonight. I will serve them with homemade tomato-basil sauce over spaghetti. Broccoli from my garden on the side, leftover toasted sourdough bread and fresh pineapple for dessert.
There you have it. A week of healthy, low-fat, high-fiber, plant-based dinners from a real kitchen.
