As you may have seen, I decided to give up meat for Lent. After only a few days, it became clear that I need to do more menu planning and develop a repertoire of quick vegetarian meals that I can throw together when I get home from work–otherwise I will be living off of frozen meals for the next 40 days. Luckily, I had some time over the weekend to plan out a few home-cooked meals. Here’s a look at my first week of vegetarian menus.
(Does anyone have a recipe for a popular potluck salad that has ramen noodles?)
(Yes, Monday and Tuesday are the same–we’ve got lots of leftovers already!)
Have you seen my basic black bean soup recipe?
For the spinach quiche, I used a 10 oz. package of frozen, chopped spinach
(thawed and squeezed dry) in my quiche recipe.
(heading in to the oven …)
I was worried that it would be too much spinach for my husband, but he liked it so much he took leftovers for lunch on Tuesday!
Do you plan out weekly menus?