Hey all! Menu Plan Monday is an express version this week, mostly because the meals I have planned are pretty unremarkable. I have exams tomorrow and Wednesday, and I’ll likely be pulling most dinners from the freezer after Steven and I finish up some leftovers tonight.

Still, even during busy weeks, I try to keep the menu varied and tasty (the freezer is helpful with that). Here’s a quick rundown of our modest meal plan:

Sunday/Monday: Slow cooker split pea soup (it was my first time making this, and I cobbled together a recipe from a bunch of online sources–success!) | A lovely kale and brussels sprout salad that I’ll be posting later this week

Tuesday / Wednesday: Slow cooker masala lentil leftovers from the freezer | Brown basmati rice (also from the freezer) | Steamed veggies with sweet dijon vinaigrette

Thursday / Friday: Dinner out, with friends

Saturday: Vegan slow cooker chili | Salad TBD

Yes, I’m a little obsessed with my 6-quart Hamilton Beach programmable slow cooker right now! I can’t recommend it highly enough for maximizing cooking efficiency and ease. If you haven’t entered my giveaway yet, check it out.

And here are the staple foods (grains, dressings, dips) that I have planned:

●Lemony white bean dip with herbs
●Quinoa
●Savory steel cut oats (no mushrooms this week, so I may stir in roasted cauliflower, which I have plenty of!)
●Curried quinoa and aduki bean patties

Have a fantastic Monday. I’ll be stopping in tomorrow to share a vegetable dish that’ll be perfect for holiday gatherings. Can’t wait to tell you about it!

xo

White bean dip image by James Ransom for Food52.