This week’s menu is brought to us by Jessica, a Portland native, former teacher, now stay-at-home mom to 2 girls, ages 2 and 4. They are a vegetarian family, who manages to buy almost exclusively organic produce for less than $80/week, thanks to menu planning and avoiding processed foods most of the time. Jessica loves to cook, and is busy tending her 50+ tomato seedlings for her home garden this summer!
MONDAY: Mashed potatoes, garlic green beans and cornbread (I omit the jalapenos)
TUESDAY: Tacos -I use a box of mexican Rice-a-roni, doctored with a diced onion, diced red pepper and some chopped cilantro (add just before serving), frozen precooked black beans, shredded cheese and a diced avocado.
WEDNESDAY: Spaghetti (homemade freezer sauce with eggplant, zucchini & mushrooms)
THURSDAY: Cheddar/Broccoli soup & ciabatta bread (a real treat from New Seasons)
FRIDAY: Spinach & Cheese ravioli (from Costco divided into 4 meals) salad
SATURDAY: Black Beans with rice, feta & cilantro
. I cook almost exclusively from her books, they are fabulous vegetarian resources.Need more inspiration? Check out the Menu Plan Monday link-up at I’m an Organizing Junkie!
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