Saturday, October 15, 2016

Menu Planning

I've tried and tried to come up with an exact menu plan for us and it just doesn't seem to work out.  No matter what I do daughter has last minute things pop up, we have guests, or we have cancellations.  Such is life.

So given that now for most of the week I am only cooking for two people and often two totally different items -- since daughter is not eating a solely vegetarian diet.  I will give her credit for eating several vegan meals a week though -- I have decided to try something a little different this week.

I'm creating my "use up" list and seeing if by the end of the day see if I can have those things used.

Sunday's List
1/3 of a block of extra firm tofu
1/4 of a package of spinach
1 cup of leftover garden salad
4 kiwi
1/2 chopped onion
1 package of strawberries
1 package of blueberries
1 ciabatta roll
A cup or so of cornflakes

So the plan is:
Sunday brunch will be whole wheat bagels with scrambled tofu.  I'll use the leftover salad, spinach and onion to add to it.  I'll serve a fruit salad of kiwi, blueberries and strawberries.  I'll make my daughter a sausage and cheese roll on the lingering bun.
The cornflakes are a little harder, but I think I will make sunbutter balls with them.

Also in the refrigerator are a couple of items to go with my husband this week.  He'll be taking the jarred chili, the pasta sauce, and some of the brown rice.  I'm leaning toward making a taco casserole for a meal and if so I may use some of the brown rice in it.


  1. Crush the corn flakes and use to coat a meat substitute such as tofu for "nuggets" or to extend a meat substit

  2. 'or to extend a meat substitute in making either patties or a loaf


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