Beyond Rice and Tofu

This week we are working on clearing out the refrigerator in preparation for the upcoming food-filled holiday. So my meal plan is a little skimpy. Start conserving those calories now, right? (Kidding!)

This week’s Gluten Free Menu Swap theme is meatballs, which we don’t “do” in either the traditional sense, or even the vegetarian sense. This week’s host is Gluten Free Detroit Metro, so go on over and check out all the ideas. I know some of you are flexitarian, like me, and eat meat too, or perhaps there will be a surprise and someone has come up with a tasty, gluten free, vegetarian version.

On to our plan:

Leftover soups from this past week: Pesto Infused White Bean and Tomato Stew and Lentil Soup with Kale

Quinoa with Oven Roasted Winter Squash and Kale – an experiment, I will be sure to post if it turns out! I didn’t have time to make it last week…

Three Bean Chipotle Squash Chili – if I get ambitious and have the time. It’s still a recipe in my head and written in my idea notebook.

Spaghetti with Tomato Sauce and Salad

Wild Rice Stuffing with Apples and Cranberries – we both have potlucks this week, so we will be making a double batch of this to take. And there are often leftovers. Mmm.

If we need something else this week, it will probably end up being something out of our freezer. What about you – what are you eating this week before the food frenzy of next week?

This plan is also posted over at OrgJunkie. Go check out the hundreds of links over there for more inspiration!