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)
Filed under: menu plan, slow cooker, vegan, vegetarian | Tagged: budget friendly, food budget, healthy eating, heart healthy, menu monday, menu plan, menu planning, menu planning monday, vegan, vegetarian, weekly menu, weekly menu plan |