Since the week has already started, I’m behind on updating you on what I’m making for dinners this week. Sorry for the delay! So far I’ve made some simple meals I can update you on and I’ll fill in the rest on what I plan to make.

Monday I had a friend over for dinner and the Bachelorette and I made potato nachos. I’ve made these before and they were just as good a second time. Thinly sliced seasoned potatoes, pinto beans and corn, cucumber, tomato, lettuce, salsa, and guacamole. Ole!

Last night I made this simple teriyaki vegetable stir-fry with frozen veggies, long grain brown rice, and my homemade no oil teriyaki sauce. I prepared the rice in my rice cooker and then sauteed two bags of the Harvest Hodgepodge frozen vegetables from TJ’s. I mixed 1/3 cup low sodium soy sauce, 1/3 cup coconut aminos, 1 tsp agave, 1 tsp garlic, 1 tsp minced ginger, and 1 tbsp cornstarch. Once the veggies are almost done, add the teriyaki sauce to thicken and combine then serve over rice with a sprinkle of sesame seeds.

For lunch yesterday I warmed up a bean burger from Sunday and chopped it up over a garden salad and made a simple mustard/agave/BBQ sauce dressing. Delish!

Here’s what else I have planned for this week-

Easy Chickpea Bolognese– I made this tonight and it’s simple, healthy, and satisfying. When does pasta not sound tasty? How many weeks until Italy again? I found this recipe on Forks over Knives, a plant-based vegan website and I have the app on my phone. I should have just followed the recipe directions how they were, but I thought it would be better to pulse the onion, chickpeas, mushrooms, and carrots up in my food processor before sauteing so it would be finer, but it ended up making mush at the bottom and I had to chop everything else up. Yikes. It ended up being savory and filling and I used whole wheat penne for a change. I sprinkled with nutritional yeast to serve.

Recipe: https://www.forksoverknives.com/recipes/quick-chickpea-bolognese/#gs.Ma_yPSw

Simple Edamame Sushi Bowls– I’m planning on making some short grain brown rice and topping it with edamame, carrots, cucumber, avocado, and soy sauce.

BBQ Jackfruit Wraps– I’m going to make jackfruit with BBQ sauce like I did before because it was really tasty and wrap it in a tortilla with some veggies, and maybe some leftover rice.

At least you have my dinner ideas and you can always use them later to create your menus. Have a great rest of your week! We’re half-way through!