One week down and speaking for myself, I LOVE the organization of meal planning! Ha! It’s so easy to look at a list and know that you have everything on hand for any of those meals. Takes out all of the guesswork when you’re exhausted and looking for a quick meal.
A couple people reached out to me looking for recipes, so I’m going to add them here for those of you who are interested.
This recipe changes, depending on what we have on hand. Also worth noting, we have a small two-person crockpot, so you may need to adjust the quantities depending on how much you’re looking to make at once. This has about 4-6 servings.
1/2 yellow onion | 1 red pepper | 1 package of fresh pinto beans via Field Goods (about one can) | 1 can kidney beans | two handfuls of TVP | about a cup of frozen corn | 1 big can of chunky tomatoes – sometimes we use the tomato puree from FG | about a cup of the chili seasoning via the co-op bulk section | salt to taste | about 2 cups stock
Throw it all into your crockpot, give it a good stir and set it on low while you’re at work (about 8 hours). You can also cook it overnight so that it’s ready for a hike / lunches. I topped mine with Daiya cheddar cheese and fresh cilantro… and also dunked / scooped with my fresh pretzel from Rare Form (via The Placid Baker). The perfect Friday pairing!
Saturday: leftover chili
1/2 yellow onion | 1/2 green pepper | 1 jalapeno pepper, seeded | EVOO | 1 block tofu | 1 cup basmati rice | 1 small can of diced tomatoes | 2 cups stock | salt, cumin, garlic powder, red pepper, a little chili powder to taste
In a pan, heat the EVOO and add the diced onion and peppers; cook until starting to go translucent. Crumble in the tofu – we usually use half a container of the organic, extra firm tofu from Trader Joe’s but this time I used a block of soft tofu. Add your spices. Stir in the tomatoes, rice and stock – cover and heat over medium-low as you would a pot of rice. Try not to stir until it looks like all of the liquid has been absorbed. It’s done when the rice it finished cooking / all liquid is gone. I topped my bowl full with a little Daiya cheddar cheese, half an avocado, fresh cilantro and a little pour of my favorite salsa. Takes about 30 minutes from start to finish.
1 yellow onion / 1/2 red and green pepper / EVOO / 3 portobello mushrooms / taco seasoning
Super easy: saute the onions, peppers and mushrooms in EVOO over medium heat until soft – about 15 minutes. Pour in some taco seasoning (we used the Trader Joe’s packet) – stir so that everything is coated and done! We served them in the Trader Joe’s reduced carb wheat wraps with taco sauce / salsa and some homemade guacamole (avocado, tomato, red onion, cilantro, YL lime essential oil). We each had three for reference. SO GOOD!
Wednesday: we had prior plans to celebrate the 1st birthday of Culinary Square! We went downtown to celebrate (code for buy three new ceramic pans off of our registry) and then had a spectacular dinner at Tara Kitchen. The beau and I each tried a new-to-us meal for variety because Tara Kitchen is catering our wedding party next month and we want to taste everything before making the selection. The eggplant dip was shared as an appetizer – oh, that’s going to make an appearance next month! For dinner I tried the chickpeas with oranges, almonds in an apricot and prune sauce – I thought it was going to be too sweet but oh goodness, it was delicious! Taylor had a spicy harissa dish with potatoes and while we both thought it was good, we’re debating serving something that hot at the wedding party. Maybe just one hot dish labeled for those who can handle it? We’re sticking with variety, as we understand not everyone has tried Moroccan food.
So there you have it. I’ve been loving being in the kitchen more and eating outside when we can. Oh! And alcohol wise, because we’re tracking that as well, between the two of us we’ve consumed: three bottles of red wine, a six pack of some brown ale from TJ’s (the beau picked it out), and a growler of some unnamed maple-something ale from Rare Form.
What are some of your favorite go-to (veggie) meals during the work week? Have you found any recipes online that you think I’ll love? Please share!