-Written by Steph
As mentioned in my last post about meal planning, twice a year we actually do a detailed meal plan for one week – and this is that week! We leave for Guatemala next weekend, and it’s time to start clearing out our perishable supplies.
There are three goals of Drain Week – use up everything perishable, waste nothing, and spend as little as possible – no eating out or buying convenience foods! The plan includes all meals and snacks we will be eating, a “breadline”(deadline to make bread, after which it is PROHIBITED), and any supplies we will be purchasing.
Our current perishable supplies are as follows: Cranberry oatmeal muffins, soy milk, apple juice, veggie burgers, carrots, onions, potatoes, green onions, broccoli, Daiya(vegan cheese), veggie bacon, fresh cilantro, fresh parsley, a piece of lime, and one serving of leftover Christmas roast. We have full stocks of frozen and non-perishables.
Our meal plan is as follows:
Lunch – veggie burger stir fry
Dinner – deep dish pesto pizza
Lunches – leftovers for Cel, sandwich for Steph
Dinner – calzones
Lunches – leftovers for Cel, calzones for Steph
Dinner – lentil casserole with skillet bread
Wednesday (New Years Day, no work)
Lunch – leftover casserole
Dinner – Gardein (vegetarian frozen chicken strips) stir fry
*Buy tofu puffs, green onions, broccoli – around $4*
Lunches – leftovers for Cel, calzones or sandwich or Steph
Dinner – tofu puff stir fry
*Make extra rice for tomorrow*
Lunches – leftovers for Cel, calzones or sandwich for Steph
Dinner – tofu fried rice
Lunch – leftovers
Dinner – we’ll be gone by the time dinner rolls around
*Carrot cake to be made for snacks after muffins are gone*
*Breakfasts will be toast with PB and jam for Cel, oatmeal for Steph*
And that’s our meal plan!