I meal plan my dinners for seven nights every Friday, so I figured I'd pass along the work I do to help others!
Use my planning as a guide to help you plan meals, or use my plans as is.
Most meals I plan are vegetarian, plant-based or vegan, but when the recipes I choose aren't, I make adjustments to suit our dietary needs. You can do the same!
FYI: None of the following recipes in this post are sponsored.
All recipes I have listed are ones I’ve chosen to make myself.
Also, none of the products in this post are sponsored either.
All products are chosen by myself based on my family’s health needs.
Here are links to the meals I plan to create for dinner for the week of Saturday, 11/17 to Friday, 11/23
Singapore Noodles via Cilantro and Citronella
Southwestern Soup via bits + bites
Cripsy Orange Sesame Tofu and Broccoli via smorgaseats
Caribbean Tofu with Coconut Quinoa via The Tofu Diaries
Lemon Dijon Asparagus and Pea Macaroni Salad via Vanilla and Bean (I’ve made this before and it is so good! I use Sir Kensington’s Fabanaise to keep ours vegan and dairy-free. I also serve ours slightly warm, as we eat it for dinner).
Thanksgiving!!!! I’ve been making the same sides for several years now, and they are ALL winning recipes!
Here’s what I’ll be making for our family:
Sweet Potato Casserole via Creme de la Crumb (I make alterations by using a crockpot for the ENTIRE cooking and baking, Dandies Marshmallows (all natural, Non-GMO, and VEGAN!), Earth Balance vegan butter, coconut sugar (and less of it), and almond milk). It still stays rich and creamy with my alterations, but is much healthier.
Vegetable Succotash via ME! I’ll write the recipe up at some point, but it’s basically just frozen corn (thawed), frozen edamame or lima beans (thawed), cooked onion (chopped), 2 peppers (red, green, and chopped), a bit of Earth Balance vegan butter, salt and pepper to taste with a dash of dried thyme. I cook it on the stove-top in my cast iron skillet. It’s my mother-in-law’s favorite!
Gluten-Free Gold Mashed Potato Casserole via The Gluten-Free Homemaker. (I alter ours (to cut down on fat and dairy) by using So Delicious shredded cheddar, Earth Balance vegan butter, and Green Valley Creamery Sour Cream (and I also add some of their cream cheese to the dish as well).
We have a small organic turkey (for the few meat-eaters), but I also make a vegetarian Quorn “Turkey” Roast as well. Even my mom likes this! I like it better than a Tofurkey (as the Tofurkey “turkey” seemed a bit too salty tasting), but that’s just my opinion.
Dessert option for Thanksgiving: Vegan Pumpkin Pie via Jessica in the Kitchen (I use a store-bought pie crust to help speed up the prep process).
Night off from cooking….we’ll be eating Thanksgiving leftovers!
Need more meal plans already created for you? Check out Carolyn's Daily Dishes for a weekly list of "what's cookin'" in my home, plus links to the recipes!
Want to know more about meal planning? Check out this Tips and Tricks guide to see how I meal plan. Use my ideas or be inspired by them!
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