It’s no secret that I, along with my 10-year-old daughter, am a vegetarian. The rest of the family is not, BUT, with the rising cost of meat, they have had to adapt to a vegetarian lifestyle out of necessity.
In the name of simplicity, I decided to search for some good VEGETARIAN make-ahead (and/or freezer compatible) meals last week. Most were proclaimed “keepers”. Only two were nixed. In planning this week’s menu, I intend to incorporate last week’s favorites again:
The “Keepers” –
Make-Ahead Breakfasts:
- Apple Cinnamon Breakfast Burritos **
- California Cheese Strata (prepare night before)
- Bran Apple Muffins*
- Pumpkin Nut Bread (prepare night before)
Make-Ahead Suppers:
- Bean Tortilla Wrap
- Vegetarian Chili* & Mexican Corn Bread (1 hr. prep)
- Veggie Jambalaya* & Cornbread, & Cajun Pineapple Salad (15 min. prep)
- Vegetarian Lasagna* & Lemony Caesar Salad (20 min? prep)
- Veggie Pecan Burgers* & Carrot Raisin Salad (prepare night before)
The “Guinea Pigs” — New Recipes to Try this Week
Make-Ahead Breakfasts:
- Morning Cookies *
- Orange Breakfast Granola *
- Frozen Fruit Cups *
Suppers:
* can be made ahead and frozen
** can be made ahead and refrigerated
To see more weekly menus throughout the blogosphere,
be sure to visit Organized Junkie’s Menu Plan Monday Meme
About Janne
These sound delicious! Thanks for posting them. My kids and I try to eat vegetarian (hubby goes along with it!) and the vast majority of our meals are vegetarian. It makes our food budget stretch so much farther too. :)
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