Mostly Veggie Menu Planning Monday

Ok, this week is not entirely veggie. My Dr. told me to eat fish for awhile and I’m going to do what she says. It should raise my good cholesterol. Wish me luck!

Monday: Wild Turbot Fillet over veggies with an arugula salad

Tuesday: Burgers and Tots

Wednesday: Veggie Pot Pie or Panini

Thursday: Grilled Pizza and salad

Friday: Quesadillas with refried beans

Saturday: Honey Mustard Salmon with steamed veggies

Sunday: Whole Wheat Pasta with veggies

Easy Veggie Menu Planning Monday

We’ve been painting the kitchen cabinets and reorganizing everything in the kitchen.  So I’m going for quick and easy. Last week we ate out every night and my budget just can’t take it anymore!

Monday: Chicken-less Parmigiana with almond cheese over whole wheat angel hair pasta and sauteed zukes

Tuesday: Tofu with green beans and carrots in black bean sauce over steamed brown rice

Wednesday: Dinner out and Harry Potter!! (make fried rice for lunch though…)

Thursday: Taco salads with veggie chili, guacamole, heirloom tomatoes, cucumber, onion, and almond cheese

Friday: Veggie burgers on the grill or quesadillas after Zumba class

Saturday: Pasta with mixed veggies in a white wine garlic sauce and Caesar salad

Sunday: Sloppy Lentils and steamed veggies -or- tacos with refried beans and guacamole

Getting Healthier Vegan Menu Monday

I survived my second 6am spinning class! Of course my behind is pretty sore and my quads (and legs) are still wiggly, but it’s worth it to meet my goals. I’m trying to take off a few pounds and get in shape. It can be a slow process, but I’m really working on keeping a positive attitude and eating fresh, healthy food really helps.

I got a csa style box of veggies from Tiny Farm  Saturday at the Durham Farmer’s Market and have tons of fresh heirloom tomatoes and green beans. I bought some cucumbers, lettuce, and tons of assorted berries to round out my week.

I made gazpacho and a chilled yellow beet soup as well for lunches. Salads topped with strawberries, blueberries, apples, nuts and herbs from the garden will be a welcome addition to lunches and dinners.  I may need to add in a cold bean or grain salad as well to round it my day out.

Monday: Tofu with green beans and carrots in black bean sauce over steamed brown rice

Tuesday: Taco salads with veggie chili, guacamole, heirloom tomatoes, cucumber, onion, and almond cheese - topped with homemade pico de gallo

Wednesday: Fried brown rice with tons of veggies, portabella mushroom prepared pepper steak style

Thursday: Tunisian Sweet Potato Stew from fat free vegan made in the slow cooker served over whole wheat couscous

Friday: Veggie burgers on the grill with a side salad topped with fresh fruit and balsamic dressing

Saturday: Grilled polenta with veggies covered with a heirloom tomato pesto sauce with a Caesar salad and grilled corn on the cob

Sunday: Sloppy Lentils and steamed veggies -or- tacos with refried beans and guacamole

Budget Vegan Menu Monday

Since I’m actually going to the gym I need to plan quick and easy food for Tuesday and Thursday.  I ate at home more last week, but hope to up it even more this week.

Breakfasts will be vanilla yogurt covered with berries and even more fruit (maybe a whole wheat English muffin as well). Lunches will be wraps with hummus or veggie blt filling. I’m also planning on grabbing a few things from the freezer to fill out lunch. I ate some yummy chicken-less and stars soup today. It’s nice to have something I liked the first time!

Monday: Creamy, Lemony Asparagus and Veggie Whole Wheat Spaghetti with balsamic marinated heirloom tomatoes over arugula from tiny farm

Tuesday: Potato Kale Enchiladas with cheater canned re-fried beans on the side (made in the slow cooker and freeze some for next month)

Wednesday: Big cooked veggie salad – roasted beets, sweet potatoes, green beans roasted in the slow cooker with fresh herbs and served over lettuce and couscous

Thursday: Kalmata Olive Flat bread pizzas (make on the grill?)

Friday: Grilled Veggie burgers or portabellos  with tots and any left over veggies

Saturday: Asst. chilled salads: potato pesto green bean salad, black eyed pea salad, tofu peanut noodles

Sunday: leftovers – probably enchiladas and tacos

First of June Veggie Menu Planning Monday

I’m so excited that it’s June. We have no trips planned, so I can have a little rest and relaxation at home. It’s also an opportunity for me to work on my budget and getting in shape.

Monday: Mock crab cakes with veggie rice

Tuesday: Sweet potato black bean cakes over cilantro lime rice over salad greens with  corn chips

Wednesday:  Baked Potatoes topped with cheesy vegetables

Thursday:  Quesadillas

Friday:  Veggie burgers on the grill with salad – with sangria or gin and tonics

Saturday:   Pineapple fried rice with Vegan Dad’s Balsamic BBQ Tofu or Maple Bourbon Tofu

Sunday: Riblets and Tots

Veggie Plan Ahead Monday

Menu planning in advance, so my vacation won’t interfere with some healthy eating. I have a friend coming into town over the weekend, so eating then will be a little more spur of the moment. This way I’ll at least have an alternative plan in case we stay at the house.

Monday: Beef-less and Broccoli Stir fry with Brown Rice

Tuesday: Black bean cakes with cilantro tomato salsa over salad greens with baked blue corn chips and some pre-made soup in my pantry

Wednesday: Riblets and Tots – a no veggie wed just for Cheryl!

Thursday:  Pasta with veggies and marinara sauce and a Cesar salad (cook up big batch brown rice for sat)

Friday:  Chick’n pot pie with more veggies than anyone ever thought possible with a whole wheat pastry crust

Saturday:   Pineapple fried rice with Vegan Dad’s Balsamic BBQ Tofu or Maple Bourbon Tofu

Sunday: Grilled polenta topped with a grilled veggie pureed sauce

Monday: Hot dogs, burgers and all the fixings

Rainy Monday Veggie Menu

Menu planning really is the way to go. I ate so much better last week and it didn’t take that much time to cook things up after work. I prefer to crock pot and hope to be back on that road by the end of the month. We also got a gas grill at a huge discount, so I want to get my veggie grill on too! There is a burner, so my plan is to cook on it once the weather gets truely hot.

I bought some whole wheat panko bread crumbs and will post the recipe later if all goes well with my baked tofu shake and bake idea. Greens were all the rage at the farmers market. I over bought perhaps a little too much, but they all looked so good. At least it’ll fuel some nutritious dense recipe experimentation.

Romaine salads and assorted pasta dishes will make lunch this week, with oat bran, flax, banana-zucchinni-pecan muffins made with stevia for breakfast.  So I’m starting off the week on the rigth foot. Also keeping track of my food again on sparkpeople. If you’re looking to get on track give it a try – it’s completely free. You can sign up and be my friend – I’m vegWriter there.

Marla and Dee’s wedding is this weekend and they are veg too, so I’m hoping for some good , easy eating for my weekend!

Monday: Baked southern tofu (fake shake and bake!) with steamed carrots, garlic balsamic broccoli rabe,  and mashed potatoes  — (make asparagus goat cheese pasta for tues lunch and zucchini oat bran muffins)

Tuesday: Roasted beet, goat cheese and arugula salad;  Veggie dogs with kale/beet greens cole slaw and potato salad — (make spicy peanut noodles  lunch)

Wednesday: Vegan Dad’s Cajun Chickpea cakes on a whole wheat bun with left over cole slaw, and steamed broccoli and not cheese sauce – cook any leftover greens for lunch

Thursday: Leftovers or chick’n bbq sandwiches with tator tots

Friday: Cook out at Marla’s wedding site

Saturday: Marla’s reception

Sunday: Unknown – traveling back from GA

Finally Back Vegan Menu Monday

I haven’t been menu planning lately. I’m more sorry about the extra money and calories I’ve spent the past month. So today is my new beginning. Back to healthy eating and saving money for more jewelry making classes!

I want to get my energy back up for exercising, doing my new found hobby, and just feeling better in general.  I started my day with a new coffee fruit smoothie. Great to get those fruit hating significant others to get their daily fruit in. I’ll post this

Monday: Riblets with mashed potatoes and green beans

Tuesday: Vegan Dad’s Cajun Chickpea cakes with dirty rice and mashed sweet potatoes

Wednesday: Fried rice and veggie tofu stirfry

Thursday: Black eyed pea quinoa patties with mushroom sauce and steamed broccoli

Friday: Veggie dogs and veggie burgers on the grill (with chili and slaw – Carolina style)

Saturday: Dinner Out

Sunday:  Boca Chicken Patty Parmigiana with Whole Wheat Angel Hair and salad

Quick and Cleaner Veg Menu Monday

I seem to be starting a trend of doing alot of events during the week.  So this week will also be super easy, and hopefully fairly mindless! Still eating out alot, but right now it can’t be avoided because of scheduling.

Monday:  Quesadillas and Spanish rice, then go see Natalie Goldberg at 7pm

Tuesday: Chicken patties, mashed potatoes, gravy, and green beans

Wednesday: Dinner out – last weight class woo hoo! (tofu/broc/greens soft tacos or black bean tofu)

Thursday: Dinner out – possibly taking this bracelet making class at Panopolie 5:30pm (no idea what I’m going to grab maybe a no-cheese subway veggie)

Friday:  Dinner out – going to hear Patti Digh speak at Panopolie at 6pm

Saturday:  Cook out – veggie burgers, cole slaw, and potato salad

Sunday: Whole wheat pasta with vegan sausage mushroom ragu and salad

Other veggie menus – get inspired:

• Not Another Omnivore
• Frugally Blonde
• Long Wait For Isabella
• Life is a Journey
• Organize This

Easy Vegan Vegetable Soup

I can feel another soup kick coming on. In fact, I ate 2 large bowls of this one just last night. Who knew that something so low calorie could make me so full, and taste this good?

Easy Vegan Vegetable Soup – about 10 servings

• 1 Tbl. olive oil (or broth for sauteing)
• 1 onion, minced
• 2 cloves garlic, minced
• 1 cup bell pepper, chopped
• 3 carrots, sliced
• 1 parsnip, diced
• 2 – 3 cups cabbage, diced (I used 1/2 small head)
• 14 oz can Muir Glenn fire roasted diced tomatoes
• 1 heaping Tbl Better than Bouillon, vegetable flavor
• 6 -8 cups filtered water
• 1/2 tsp liquid smoke
• dash or 2 of garlic Tabasco
• 1 tsp. marjoram
• 1 tsp. basil
• 2 tsp. Cajun spices
• black pepper to taste

Heat oil in soup pot, add onions and sautee until transparent over medium heat. Add garlic, bell pepper, carrot, and parsnip and saute a minute more.

Add water, bouillon, tomatoes, cabbage and then add all the seasonings. Cook over low heat until the cabbage and parsnip are tender, at least 30 minutes.

You could also make this in a slow cooker by throwing everything in and cooking for 8 – 10 hours. Adjust spices before serving, slow cooking always seems to need a seasoning boost at the end.