I am an avid menu planner, and I have often thought about sharing what I’m cooking this week as inspiration for you all. It is fun to look back at all the recipes that are on the blog and remember some old favorites.
If you are new here, you might find a few fresh ideas as well. I also plan to share some tips on how I prep food for multiple meals throughout the week and use up ingredients from the fridge. The tips below help me cut back on time spent, dirty dishes, and reduce food waste!
I am cooking for two adults, and we will be flexible on what we make from the plan each day. It will vary based on how much time we have, and what we feel like eating.
Day 1 – What I’m Cooking This Week 7/4/22
For our 4th of July celebration (Today!), I will grill some Vegan Carrot Dogs. We like to serve these with baked beans for a protein rich side. From a can or homemade, try cooking the beans in metal pan on the grill!
Tips: One 15-oz can and 4 carrot dogs makes a large meal for two. Make extra carrot dogs if you want more leftovers for lunches and use a larger 28 oz can of baked beans. Homemade Baked Beans recipe coming soon!
Day 2
This High Protein Vegan Green Curry recipe will use up some green beans from the garden.
Tips: Store the leftover tofu by covering it with fresh water in a storage container in the fridge. It should stay good for about 4 days, give or take.
Make double the amount of rice you will need (or more) so you can use the rest throughout the week.
Eat the leftovers for lunch!
Day 3
Next, I will make some Honey Cashew Tofu Stir Fry. This will help me use up some garden snow peas.
Tips: Use some of the brown rice that was meal prepped earlier in the week.
Use up the leftover half a block of tofu from the green curry recipe earlier in the week. It totally works if you make the stir fry first and curry second, just as long as the tofu gets used up within about 4 days.
Any leftovers will make it to my lunch box.
Days 4-5
I like to switch up protein sources, so next I am planning to make some Mushroom Fajita Black Bean Burritos. These burritos are a favorite, so we will enjoy them twice this week!
Tips: Make enough fajita veggies and guac the first time cooking so you don’t have to do it again the second time.
Use the meal prepped rice in this recipe as well. If you don’t finish up the rice in these two burrito dinners (after curry and stir fry), freeze the extra in a large zip top bag. I keep a running bag of leftover rice in my freezer that I add to every time I have extra. When the quart bag gets full, I make fried rice out of it!
Days 6-7
To use up the large tortillas (it is a package of 8) I will make Jackfruit Mushroom Chimichangas, and it will also make two weeknight dinners.
Tips: The first night I will make the filling for all four chimichangas but only stuff and bake two of them. The second night I will only need to stuff and bake, so this is a great option for a busy night!
Lunches
I will have carrot dogs, green curry and stir fry leftovers for easy lunches. I will also make kale salad for lunch, using up some garden kale, and enjoy a PB&J when all of that runs out.
If you enjoyed this roundup of what I’m cooking this week, let me know! Leave a message in the comments, reply on your email subscription, or comment on social media.
