Sunday: Bulgur Pilaf
Monday: Chili Cornbread Casserole with Better Than Coleslaw.
Tuesday: Pad Thai
Wednesday: Fasolakia Yachni (Double Batch)
Thursday: Family Favorite Lentil Soup
Friday: Black Bean Enchiladas, Chips, Salsa
Saturday: Lemony Dal
Cooking Plan for Week One:
Family Favorite Lentil Soup
Combine Frozen Green Beans with One Batch Yachni Sauce in Freezer Container. This will be simmered in Slow Cooker on the day it is eaten (or, you may simmer it now if you prefer).
WEDNESDAY MENU DONE
Put Chili Ingredients in a Pot or Slow Cooker and start it simmering. (Takes about 1/2 hour in pot)
Put Lentil Soup ingredients in a Pot or Slow Cooker, and start it simmering. (Takes about 40 minutes in pot)
Put Red Lentils & Water in a Pot and start simmering (takes about 30 minutes in a pot)
- Keep an eye on the above three pots, stirring occasionally if needed, while you prepare the three items below. As they finish, remove them from the heat and allow them to cool.
Saute Flavour Packet for Lemony Lentils in a skillet. Set aside.
Saute Black Bean Enchilada filling in a skillet or pot, and set aside to cool.
Veggies to serve with Bulgur Pilaf
Prepare Bulgur Pilaf in a large skillet, using about 1/2 batch Yachni Sauce, above.
- Prepare Sauce for Pad Thai, and Shred Vegetables, Chop Onion. (if desired, you can buy in the produce department pre shredded Slaw vegetables & Pre Julienned Carrots)
- Put Pad Thai Sauce and Veggies in Fridge.
Better than ColeslawPuree Red Lentils, and stir in Flavour Packet. Package and refrigerate or freeze.
- Package Family Favorite Lentil Soup, and freeze.
- Package Enchilada filling and Freeze (on Cooking day, fill tortillas & top with sauce, and chop salad for top.)
- Package Bulgur Pilaf and Freeze or Refrigerate.
Chili Cornbread CasserolePackage Chili and Freeze. Make Cornbread mix if you are using homemade and are out. (on cooking day, prepare cornbread batter and spoon over warmed chili & bake. Prepare Slaw)
2 12 oz bags pepper & onion mix
|Black Bean Enchiladas|
2 pounds frozen green beans
1 bag frozen corn
4 15oz cans black beans
1 15oz can chickpeas
1 15oz can kidney beans
2 4oz cans mushrooms
5 cans chopped tomatoes
2 #10 cans chopped tomatoes
1 6oz can tomato paste
1 packet bulgur (2 cups needed)
1 packet red lentils
1# green lentils
1 bag cut vermicelli (3 oz needed) or equivalent spaghetti
1 packet rice noodles (approx. 1#)
1 container cornmeal
1 packet bouillon cubes
1 cabbage (or Two Packages pre-Shredded Slaw veggies)
a few fresh tomatoes
1 bag carrots (Also, consider Julienned Carrots for Pad Thai)
1 bag baked Corn Chips
1 packet firm tofu (optional)
1 packet tortillas
1 Container Salsa (if you don't have homemade on hand)
Chopped fresh veggies for bulgur (peppers, cucumbers, tomatoes, onion)
1 can black olives
Roasted Peanuts or other nut as desired for slaw.
Also: Fresh Seasonal Fruit for Desserts, Salad Fixings, and Bread or Bread Ingredients.
Fresh Ginger (dry may be subbed)
White or Apple Cider Vinegar
Sriracha (other hot sauce may be subbed)
It is best & safest to cool items in fridge before putting them to the freezer. If that isn't possible, be sure to avoid making a big block of non-frozen food all together where cold air can't get to it and cool it down.
If you plan to eat the menu in the next two or three days, you may choose not to freeze it at all.
Each night, around dinner time, take the next day's dinner out of the freezer, and put it in the fridge to thaw.
Consider doubling things like Red lentils, flavour packets, chili, etc - to use a different way a different week.
Making a big batch of bread is an added plus and takes only about 10 minutes to get started - if you don't have time today, it can easily be done in a large batch on a different night. I try to keep several loaves & variety breads, like Naan, on hand in the freezer.
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