I have a process that I use when I menu plan, and when I was planning what I’m cooking this week 7/24/22, I naturally started moving through the progression of my process. Therefore, I thought it would be a good discussion topic for this week’s post.
How to start the process of menu planning
Tip #1: Go through the fridge. Make a list of all the ingredients that need used up and pull them to the front so they are front of mind as well. Don’t forget the check the freezer as well!
The next step from here involves finding or being familiar with recipes that use those ingredients. I love to read about recipe development and cooking, and I am a food blogger so this is natural for me to have lots of back-pocket recipes to pull out for all kinds of ingredients. So, how should someone else start the process?
How to find recipes to use the ingredients I have
Tip #2: Browse Recipes by Ingredients. I have this set up on my blog because I find it useful, but there are other options for this as well. You can find the most common ingredient categories in the bar on the right hand side here on Alison’s Allspice, and you could also search by ingredient in the search bar directly under my picture, also on the right hand side. Use other search engines as well such as Google or Pinterest, or search another favorite blog.
This week I needed to use up some beets from the garden, some leftover Greek yogurt, pita bread and frozen tofu. Check out how the recipes I found to use up those leftovers below. As a reminder, I am cooking for two adults.
What I’m Cooking This Week 7/24/22 Days 1-2
This Lentil Beet Veggie Burger recipe makes 6 burgers, and I will make them all at once. Therefore, we will have leftover burgers for dinner one night, and leftover burgers for lunch as well. Serve the burgers with a side salad, French fries, or both!
Tip: Plan to have the same side with multiple main dishes to simplify your shopping list. I will serve side salad and get enough for 6 dinners. Try this homemade red wine vinaigrette to dress your salads!
Day 3
This Tempeh Gyros with Tzatziki Sauce recipe makes 3 servings, so I will eat the extra serving for lunch. It will use up my leftover pita bread and some Greek yogurt making the tzatziki sauce.
Tip: I will also have leftover cucumber after making this recipe. Plan to use up fresh leftover ingredients this week instead of waiting for the next weeks menu plant.
Day 4
My Dijon Garlic Panko Crusted Trout recipe will use up some more Greek yogurt and will help me to switch up my protein type. Switching where your protein comes from can be good for eating a well balanced diet, but also helps to keep things interesting.
Tip: If you already planned to have salad with your lentil beet veggie burgers, you can repeat that idea here as a side. Each side salad will require about 1 oz of salad greens, so plan accordingly when you purchase.
Day 5
These Crispy Buffalo Tofu bites specifically call for frozen tofu. Every time I have leftover tofu that I won’t get used up in time (usually 4 days or less!), I just through the block in the freezer and will make these buffalo bites in a week or two.
Tip: Plan to serve the tofu bites with veggies and ranch for dipping. I will use up the leftover cucumber I have from making gyros, as well as some cauliflower that I keep in stock for lunch prep.
Days 6-7
I will use up a few more pita bread by stuffing them with Baked Falafel. To make this recipe, dry chickpeas will need to soak for 24 hours, so it is best to plan in advance. Start the soak while you are making dinner the night before you plan to cook the falafel. This recipe makes 4 servings, so we will eat it twice.
Tip: Use greens to fill out the sandwiches. I will buy an 8-10 oz container of greens for 2 burger nights and one fish night, and for my falafel sandwiches.
Lunches
This week I ended up with one leftover gyro, two leftover servings of buffalo tofu, and two leftover lentil beet burgers. Additional lunches will simply be PB&Js with cut veggies such as cauliflower and carrot.
Tip: Meal prep the cut veggies. I cut all our carrots and cauliflower on Sunday afternoon and store them in a big box in the fridge. If I didn’t meal prep the veggies, I probably wouldn’t eat them! If you don’t have time to meal prep, buy cut vegetables.
