This week includes a range of meals, from a kicked-up classic (think tuna melt but toss the tuna and the dairy, add vegan pesto, and presto!) to an elegant salmon prep, easy turkey meatballs and veggie-based entrees. Check out how we creatively use leftovers to produce a second dinner (wink). Oh, and pie!
Saturday – Moist and creamy Salmon Roasted in Butter with Dill over Japanese Rice with a quick cooking Miso-Fried Eggplant and Sweet Bell Pepper side. Yes, we used vegan butter!
Sunday – Turkey Trot Meatballs with Sweet Potato Chickpea Cakes on Argula Salad make a savory, sweet, salty, and super colorful meal!
Monday – Modernize the traditional “burger and fries” through Chipotle Black Bean Burgers, Tater Tots, and sweet Fruit Salad.
Tuesday – Slow Braised Collard Greens with Curried Scalloped Potatoes make a beautiful vegan dinner!
Wednesday – Scalloped Root Vegetables (see at the top of this post) pair nicely with any number of entrees; we opted for ready in less than 15-minutes Pesto Chicken Melts.
Thursday – It’s time for Round 2 of our Curried Scalloped Potatoes, served over rice and with a side of your favorite frozen vegetables.
Roasted Curry Chickpeas from the Whole Life Challenge make a delicious afternoon snack.
Peanut Butter Chocolate Marble Pudding Pie – need we say more?
