One of the things I’ve really been working hard on is menu planning. Just yesterday I shared this quick post on my Instagram regarding my husband’s opinion on it. So, I got back to the drawing board (a.k.a. my homemaking notebook) yesterday afternoon and made a menu plan for the remainder of this week and the next. It’s a total of eleven recipes. However, I plan on sharing 5 of them here with you today so I can give you short recipes.
As pescatarians it’s very difficult for me to find free menu plans on Pinterest and such. Through Jami Balmet’s podcast I’ve heard about Build-A-Menu, which I plan on using once we make the big move to Connecticut so I can take advantage of the site’s ability to search local grocery stores.
Anyways, back to the menu plan. Usually what I do is search for vegetarian recipes and see if I can add some sort of fish or seafood, or search vegetarian recipes and then shrimp/salmon/halibut etc. Here’s a simple, yet healthy and delicious 5 day vegetarian menu plan.
*Note: I don’t include lunch as we usually have either leftovers or green salads.
Monday: Cous-Cous Salad with Fried Egg
1 box of cous cous
1 cup cherry tomatoes, quartered
1 cup corn
1/2 thinly sliced green onions
3/4 cup chopped cilantro
1/4 cup Avocado oil
1/4 cup lemon juice
Salt to taste
Cook cous-cous according to package. Once done, mix with all ingredients and vinaigrette. Taste to adjust flavors. Serve with a fried egg on top. I’ve done this recipe with shrimp as you can see here and it’s a crowd favorite.
Tuesday: Tex-Mex Salad with Homemade Honey Mustard Dressing
Greens (We use Costco’s PowerGreens which has spinach and baby kale)
Chopped red onion
Garbanzo beans or Red Kidney beans
Sweet mini peppers, thinly sliced
I didn’t add amounts as this is totally in accordance to your preference. We usually do 1 cup of each type of bean if that helps.
Add all ingredients to a big salad bowl and toss well to mix. Our go-to honey mustard dressing is Alton Brown’s recipe. You can also make some quesadillas to go with this, cut into triangles and serve 2-3 per person.
Wednesday: Naan Bread Pizzas
Ingredients (per person):
1 Naan bread
2 tablespoons homemade marinara sauce
1/4 onion, thinly sliced
2 mushrooms, thinly sliced
6-7 Spinach leafs
4 cherry tomatoes, quartered
1/4 cup mozzarella or Parmesan cheese
Lightly spray the bottom of your tray/dish with non-stick cooking spray or butter and place the Naan bread on top. Then add the marinara, onions, mushrooms and spinach. Cook for 5 minutes on 400*. Remove from oven and add tomatoes and cheese, return to to oven and continue cooking for 8-10 minutes. If you like a crispy cheese topping, put the pizza on broil for a few seconds and don’t take your eye away from it. Serve with your favorite toppings (ours is red chili flakes). ** Note: You could also make this with tortillas, french bread, pre-made pizza crusts, etc.
Thursday: Vegetarian Fajitas
Luckily for you, this is a Pinterest recipe. Which means, here is the link with very pretty pictures. (I promise I’ll work on recipes with pictures in the future!). I’ve tried making my own and I’ve tried varies other recipes….one which included a fresh orange juice marinade, and this is by far the best one. I always top mine with homemade pico de gallo and avocado.
Friday: Quinoa-Garbanzo Salad with Roasted Asparagus
You can find my recipe (with pictures!) for my quinoa-garbanzo salad here.
Ingredients for roasted asparagus:
Around 25-30 asparagus, washed and ends trimmed
2 tablespoons of Avocado or Extra Virgin Olive Oil
1 tablespoon Sea Salt or Pink Himalayan Salt
Fresh cracked black pepper to taste
Roast in a 400 degree oven for 10-15 minutes. Top with fresh Parmesan cheese and return to oven for 2-3 minutes until cheese melts.
No affiliate links have been used. All opinions are my own.