Meal Plan: August 9-14

My first week back to work went well, the schedule is pretty ideal for being able to see my baby lots! And how could I not want to see this face as much as possible?? I mean, look at her!
IMG_1623.JPGOk, now to the food!

Saturday: Homemade Ahi Sushi
IMG_1943.JPG
IMG_1942.JPGA family from church (thanks Tammy!!) gave us fresh caught Ahi, so what better way to enjoy such a treat than in it’s original state!
We used soy paper, spread sushi rice on the paper, then laid cucumber, artificial crab meat mixed with a little mayo and sriracha, avocado, and green onion. Then we carefully and tightly rolled up the sushi and topped with the fresh ahi.
For dipping sauce we made unagi sauce (equal parts soy sauce, mirin, and sugar that is reduced down). It was SO GOOD!!

Sunday: Ahi Sushi…again
It was so good the first time around, so we had it again!! 🙂
This time we had it with yummy egg drop soup
IMG_2024.PNG

Monday: Sweet Potato Zucchini Fritters
So I didn’t exactly follow the recipe…at all…I more used this recipe as an idea, so here is my version!

Grate the following into a bowl:
1 zucchini
1 sweet potato
1 onion
Add to the bowl and mix well:
2 eggs
4 tablespoons of flour
a little salt, pepper, chili powder, garlic powder, and paprika
Heat vegetable oil in a pan. Place a spoonful of the mixture into the oil, saute until brown, flip and repeat. Place the cooked fritter on a paper towel to absorb excess oil.
In the mean time, place a cooling rack on a baking sheet and preheat the oven to 400 degrees. Place the cooked fritters on the cooling rack and place in the oven, bake about 10 minutes.
I topped the fritters with an aoli made from mayo, garlic powder, ground coriander, dry mustard, Worcestershire sauce, and lemon juice.

Tuesday: Tex Mex Orzo
IMG_1982.PNGThis one pot meal was super easy and delicious! I added some chopped avocado when I served it!

Wednesday: 5 Ingredient White Chicken Chili
IMG_2022.PNGI made a half batch of this and it was enough for dinner for both of us plus leftovers for lunch. In true VanGent fashion, I put my own twist on it by adding a can of diced tomatoes and a bunch of kale…delicious!
I served it with this homemade focaccia bread. IMG_1999.JPGSince I can’t eat dairy, I topped the bread with sea salt (I only put half the salt in the bread), rosemary, and thinly sliced onions.

Thursday: Grilled Veggie Sandwichthi

IMG_2023.PNGThis is always a hit in our house. So easy and delicious! This time we made it on the focaccia I made last night (see recipe above).

Stay tuned for next week’s meal plan!

Advertisements

Meal Plan: July 20-25

Alright, so the plan from here on out (or for now, at least, until we have time to start experimenting again), is to post our weekly meal plan with links to the recipes we are using! I apologize for the lack of pictures this week…I had every intention of taking daily pictures, but a crying baby, my hunger, and my lack of patience kept interfering!

Sunday: Zucchini with Garlic Lemon Vinaigrette
We added grilled chicken to make it our main dish, otherwise it would be great as a side dish!

Monday: Quinoa Black Bean Tacos
These tacos were incredible! I baked shells using Mission Artisan Whole Wheat tortillas (our favorite), and topped them with avocado and vegan sour cream.
With the leftovers I made baked flautas one day (place avocado and filling on a tortilla, roll is tightly, place on a baking sheet and spray with cooking spray. Bake until crispy), and had enough leftover after that to make quesadillas another day! (And there is still more in the fridge!)
20140726-151111-54671803.jpg

Tuesday: Vegan Crispy Potato Pizza
This was so much fun to make! From the homemade baked potato chips to the beer pizza crust, it was all delicious, and surprisingly we didn’t even miss the cheese! I added thin sliced onions under the chips for a little extra flavor, and next time would add more and maybe a little spinach!
20140726-210626-75986968.jpg

Wednesday: Spinach Barley Salad
I followed the recipe but used pearl barley instead of wild rice which I think was a great choice because it really absorbed the delicious dressing!
We went to the LA Galaxy vs. Manchester United soccer game and this was the perfect healthy tailgate food because I was able to make it ahead of time and stick it in the cooler!
Tip: the salad minus the spinach was even better leftover the next day!
20140726-151618-54978879.jpg

Thursday: Grilled Thai Chicken with Coconut Jasmine Rice
This chicken marinade was so good! Next time I would reserve some of the marinade and reduce it to make a sauce to drizzle over the chicken when I served it, because it was that good! It would also be a great marinade for veggies like zucchini!

Friday: BBQ Crock Pot Ribs, Grilled Corn on the Cob, and High Protein Garlic Mashed Potatoes
These ribs are always requested for special occasions, and are AMAZINGLY easy and delicious! (No picture because it was way too good to wait and eat…we are working on our patience!)

All the meals this week cost about $60 and made enough for both of us to have leftovers for lunch the next day! The biggest tip was waiting for the ribs to go on sale and then I had a Just For U coupon on top of that (from Vons)

Grilled Veggie Bruschetta

The longer we cook vegetarian, the more we try and find unique recipes! This grilled veggie bruschetta is our take on Jamie Oliver’s smoky veg bruschetta, but with a few of our own changes (like we always do…not good recipe followers)!

This bruschetta is so unique and was great on homemade tortilla chips from our favorite Artisan Blue Corn Flax Seed tortillas (just cut into wedges and bake until lightly browned, flipping once)

20130907-133930.jpg
It was also great leftover on BBQ pizza on whole wheat na’an!!

20130907-133945.jpg

What you need:
1 ear of corn
1 zucchini, sliced lengthwise
1 eggplant, sliced
1/2 onion, thickly sliced
1/2 bell pepper, cut in half
2 cloves garlic, minced
Juice and zest if 1/2 lemon
1-2 Tbsp basalmic vinegar
1 Tbsp olive oil

Shuck the corn and place on a piece of foil, add the lemon zest and a little salt and pepper, wrap in the foil to grill. Arrange the sliced veggies on the grill or in a grill basket. Grill for about 10 minutes, or until the edges are slightly charred and veggies have grill marks (the corn will take about 15 minutes)

20130907-134628.jpg

Cut the corn off the cob, chop the veggies, and add to a medium bowl along with the minced garlic, vinegar, oil, and lemon juice. Adjust seasonings to taste and ENJOY!

Grilled Veggie Sandwich

20130714-090209.jpg

This amazing sandwich is definitely one of our favorites right now, and is a go-to meal when we don’t feel like cooking much. We normally grill it outside, but this time I made it on my indoor grill pan and it was actually just as good! (Plus Matt had just gotten home from summer camp and was too tired to grill)
This recipe is from allrecipes.com but is slightly altered (I can never follow recipes directly…)

Ingredients for sauce:
1/4 cup mayo (I use olive oil mayo)
1 T lemon juice (also great with orange or lime!)
2-3 cloves of garlic, minced

Combine sauce ingredients in a small bowl and set aside. (We have also used other sauces for our sandwich, like leftover baja sauce from fish tacos)

Ingredients for sandwich
1/2 zucchini, cut into strips
1/2 bell pepper, cut flat
1/2 tomato, slices
2 slices of onion
Bread of choice (see below description for our favorite, but any kind will do)
Feta to sprinkle on the bread (optional)

Arrange cut veggies on a grill pan or on the grill and sprinkle with no-salt garlic herb seasoning.

20130714-091038.jpg
Once the veggies start to get grill marks, flip and grill the other side (should only take about 5 minutes on each side).
While the veggies are cooking, spread some mayo on one side of the bread (we have tried thick cut loaves, ciabatta, focaccia, but our favorite by far has been naan). Sprinkle feta on top of the sauce.

20130714-091428.jpg
Once the veggies have been removed from the grill or grill pan, place the bread, sauce side up, and grill until the bread starts to brown.

20130714-091446.jpg
Once the bread is done, assemble the sandwich and ENJOY!!