Winter Menu Week #4 From The Pringle Plan

This week includes an addition, a use for leftover sauce, an adaption, a mistake and a Valentine's Day Treat! 

Thursday/Friday Lunch: Cannellini Beans, Carrots, and Celery on a bed of Romaine, dressed with Lemon Juice and Extra Virgin Olive Oil with a slice of Banana Bread on the side; and (not on the menu) a cup of Vegetable Soup (because it was a cold, damp, rainy day)

I like to use up leftovers whenever possible and dinner provided the perfect opportunity. We had leftover Barbeque Sauce from last week's Veggie Burgers. Gary poured it into the Sorghum while it was still cooking. The flavor soaked right through and was a wonderful addition to this meal. One other tip: soak the sorghum for at least an hour before cooking to soften it.

Dinner: Wild Tuna Steaks baked in Lemon Juice and topped with Lemon Zest and Seasonings, served on a bed of Sorghum, Pepper Strips, Snap Peas, and Broccoli

I was a little late preparing these once-a-year treats for Valentine's Day, but they are worth the wait! So easy to make with store bought frozen pie crusts, and a can of Cherry Pie filling. Just cut out the heart shapes, spoon on the filling, and bake. For an extra off-the-menu splurge we topped them with Whipped Coconut Milk

Saturday/Sunday Breakfast: Our once a month treat of Old Fashioned Oatmeal Pancakes, with a drizzle of Pure Maple Syrup, Unsweetened Applesauce, and Walnuts 

Some weeks my carefully planned menu just does not go the way I expect it to. This week my grocery order was missing both a small can of Tomato Sauce and some shredded Vegan Mozzarella. How was I going to make English Muffin Pizzettes with out those two key ingredients? Refusing to go out in the snow to replace the items, I checked the cupboards to see what I had on hand. Success - A jar of Pesto and some Nutritional Yeast made a tasty topping!

Lunch: Whole Grain English Muffin Pizzettes toped with Pesto and Nutritional Yeast, crunchy Carrots and Celery on the side, and a cup of Bean Soup (Vegetable Soup with a can of Pinto Beans stirred in)

Dinner: Sautéed Mushrooms and Spinach simmered in a sauce of Garlic, Capers, Kalamata Olives, Canned Organic Tomatoes, and  Red Cooking Wine (optional), seasoned with Basil, Oregano, and Parsley; with Roasted Sweet Potatoes 

Monday/Tuesday Lunch: Raw Pumpkin Seeds, Roasted Red Peppers, and Artichoke Hearts on a bed of Baby Leaf Spinach, dressed with Lemon Juice and Extra Virgin Olive Oil, with a slice of Banana Bread on the side

Dinner: Tastier than it looks - A layered casserole of Black Beans, chopped Black Olives, Onion, Tomato Sauce, Cayenne, Cumin, Chili Powder, Cilantro, and Corn Tortillas, and (because someone finally broke down and went to the store) some leftover shredded Vegan Cheese that I overcooked - Which is why it looks so brown and crunchy on top

Aw well...Clearly perfection is not in my vocabulary!

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