Monday, July 28, 2014

Menu Plan Monday



Monday: Chickpea Cutlets and Mustard Caper Sauce (Veganomicon), Green Beans and Potatoes, Watermelon

Tuesday: Roasted Sweet Potatoes with Feta, Oatmeal Raisin Cookies,

Wednesday: Chickpea and Feta Salad, Cucumber, Tomato with Basil

Thursday: Ratatouille, Roasted Mild Italian Sausages

Friday: BLT, Corn on the Cob, Fruit

Saturday: Sandwiches of Grilled Zucchini, Sundried Tomato Spread, Greens, and Balsamic Vinegar on Homemade Ciabatta

Sunday, July 13, 2014

Menu Plan Monday


Sunday: Italian Sausages, Ratatouille, Corn on the Cob

Monday: Vegan Cabbage and Mushroom Stir Fry

Tuesday: Italian Vegetable Soup

Wednesday: Chickpea Cutlets with Mustard Caper Sauce from the Veganomicon, Zucchini Potato Fritters

Thursday: Sandwiches of Grilled Zucchini, Sundried Tomato Spread, Greens, and Balsamic Vinegar on Homemade Ciabatta

Friday: BLTs, fresh tomatoes with balsamic and olive oil, sliced cucumbers

Saturday: Dinner out at the Winds!

Kitchen To-do List:
Make chickpeas from dried in slow cooker
Make Vegan Strawberry-Banana Ice Cream for kids' ice cream day at camp