Wow, is it Monday again already?! Like I said, this year is flying by! I can’t believe Halloween is just a few days away. It’s one of our favorite holidays, we tend to go all out on the decorating and celebrating. Of course, now that the kids are all grown and gone, the holidays are a little bit different, but we still join in the festivities in our own way. We’ll be dressing up and attending a couple of events this week, should be a spooky good time!
Did anyone join my in my freezer/pantry challenge? How did it go? I had a great week, used up a bunch of items and made some lovely meals. Here are the highlights.
As you can see, I made a few unplanned recipes but still used mostly items I had on hand. A couple of last week’s dishes weren’t photo-worthy, and I never got around to making a couple others. It’s okay to change our minds and allow for some spontaneity and creativity in our meal plans; the point is not to waste food and/or be caught with nothing to eat when dinner time rolls around!
I’ll be continuing with my freezer/pantry challenge this week. Though the cupboards are definitely more bare, I still have a few items to use up. I’m excited about this week’s plan as it contains several Autumn-ish recipes as well as some that are just the colors of Halloween!
- Chili Mac
- Crockpot Eggplant and Tomato Stew with Garbanzo Beans
- Easy Asian Vegan Beef Noodle Bowl
- Mandarin Broccoli Stir Fry
- Orange Poppy Seed Chick’n Lettuce Wraps
- Quinoa Stuffed Delicata Squash
- Yellow Rice and Black Bean Burritos
What’s on your menu plan this week?
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet 90% of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat. When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate.
P.S. For other great menu planning bloggers, please visit Organizing Junkie!