My main goal during this week of Pantry Cooking Month is to use up the most perishable things, such as the potatoes in the cupboard that are starting to sprout eyes. In the fridge is a bit of white sauce that should get used up, and the veggie drawers are full of sweet potatoes, green onions, ginger, carrots, and turnips. There’s also some stuff in the fridge and freezer that’s not expired yet, but should be used soonish: SoyTaco; some goat cheese; some four-bean salad; seitan; refried beans; split-pea soup.
Menu plan for the week:
Sunday
B: Brunch out (laundry day; had bagel and yogurt and steamed soymilk)
L: In lieu of lunch, had a snack of sweet-potato tortilla chips and mango salsa
D: Nickie’s fish pie idea; shredded turnip-and-carrot salad
Monday (schoolday)
B: hobbitbabe’s suggestion of the noodle/egg thing from More with Less
L: Packed snack lunch: Granola bar; fresh fruit; trail mix
D: Tacos (or taco salad) made with SoyTaco filling and/or refried beans
Tuesday (workday)
B: Fried sweet potatoes and onions (or leftover noodle/egg thing if there is any)
L: Packed snack lunch: Four-bean salad; fresh fruit; trail mix
D: Shrimp dumplings with ginger and green onions
Wednesday (long schoolday)
B: Cereal and milk and fruit
L: Packed snack lunch: Trail mix; fresh fruit; granola bar
D: Some of whatever James made himself for dinner, if I’m hungry when I get home
Thursday (short workday)
B: Cereal and milk and fruit, or leftovers
L: Lunch with Guy at Cafe Med
D: Curried seitan; rice; chutney; salad
Friday (workday)
B: Eggs and toast or leftovers
L: Packed lunch: Leftover curry and rice; fruit; four-bean salad
D: Veggie burgers with tomato, lettuce, etc.
Saturday
B: Fried potatoes with scrambled eggs
L: Split-pea soup and salad
D: Individual meat loaves; noodles; cooked veggie; salad
That is really a cool way to arrange your weekly cooking schedule. I will surely borrow some ideas from you. Thanks a lot for sharing.
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