Happy Halloween Menu Planning Monday

I love Halloween! It’s my favorite holiday. I always have a fancy Gothic dinner party – you can read more about this year’s here.  On the dinnerware blog there’s also tons about decorating and drink ideas for Halloween.

Muffin of the week: Pumpkin Muffins

Cookie of the week: Pumpkin Chocolate Chip Cookies

Lunch Soup of the week: Cauliflower Tomato Soup made with leftovers from this recipe

Monday: Leftover veggie loaf coffins and spook-tacular potatoes from my Halloween dinner party

Tuesday: Wine-Braised Lentils with Garlic Sautéed Spinach

Wednesday: Dinner out with Faith and Christy

Thursday: Sweet Potato, Okra, and Chickpea Gumbo and cornbread

Friday: Jack-o-lantern quesidillas – filled with mashed potato mixed with Trader Joe’s edamame succotash and salsa

Saturday: Butternut Squash Sage Pasties, spinach salad with roasted beets

Sunday: Pizza with salad

Money in My Pocket Veggie Menu Monday

I’m a busy bee this week, and not eating at home so much. However when I have my classes I’m packing lunch and dinner to take to work. I really like the leftover money from my check last week!

I’m still keeping with my breakfast/lunch theme of soup, muffin, and cookie. It actually made it fun to eat at work last week. In fact a friend just called me to go to lunch with her today and I’m actually disappointing I won’t be eating the lunch I made!

Muffin of the week: Apple Crumb Muffins – warning don’t do the stupid thing I did! I have been using olive oil in place of butter lately, so I poured my hot butter into the bowl with my egg without thinking. Yes, it became a scrambled egg – yuck!

Cookie of the week: Chocolate chip, pecan and coconut cookies – Cheryl asked for something like this and they turned out pretty good.

Lunch Soup of the week: Cauliflower Bisque – made without goat cheese this time. I added a little coconut creamer instead for a vegan soup.

Monday: Leftover bbq tofu pizza

Tuesday: Marinated Baked Tofu, asian style greens (add ginger, garlic, sesame oil, and a little sriracha chili sauce), mashed potatoes with gravy 

Wednesday: Metals class – pack leftovers to eat at work

Thursday: Spicy tempeh with broccoli and whole wheat pasta – from Veginomicon

Friday: Eat at Faith and Christy’s

Saturday: Sweet Potato, Okra, and Chickpea Gumbo and cornbread

Sunday: Pizza with salad (use up leftover veggies on the pizza)

I Love Fall Veggie Menu Monday

I love fall. I have the windows open to the fresh air, and have major cravings for swiss chard, kale, apples, soups and pumpkin in everything!

This is my second week of making a batch of muffins for my morning sweet fix. I’ve been sneaking in flax and oat bran for good measure.

I also decided I need a cookie fix and I had leftover canned pumpkin – the soft pumpkin pecan cookies are crazy good – very cakelike with a decadent brown sugar glaze.

To counteract the cookies I have a super healthy soup for lunch. The red kale is so pretty and it was a great way to use some of the last of the basil from my garden.

Muffin of the week: Low fat Apple Walnut Muffins

Cookie of the week: Soft Pumpkin Pecan Iced Cookies

Lunch Soup of the week: Red Kale and White Bean Soup

Monday: Leftover Pasta with pumpkin mushroom sauce (I will post recipe later). It’s a combo of these recipes and my own touch: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=550003# and http://www.momadvice.com/blog/2009/09/creamy-pumpkin-pasta.html

Tuesday: Tofu stir-fry with bok choy, and other greens in a soy ginger sauce with green beans in black bean sauce and steamed dumplings

Wednesday: Chickenl-ess Parmigiano with vegan Cesar salad and garlic bread

Thursday: Slow cooker Lentil Chard Soup or Curried lentil with greens soup

Friday: Homemade biscuits and veggie sausage gravy

Saturday: Gumbo of some kind – maybe z’Herbes

Sunday: Clean out the fridge veggie soup made in the slow cooker and fresh bread recipe from sparkpeople

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