Eating a vegetable-based diet, or at least working in 1-2 meatless dinners a week, is a good way to add variety to your meals and cut your grocery budget. To read more, check out our post, Less Meat, More Vegetables. Our family has been spending time at Zenger Farms every week, so my kids are really excited about things like radishes and purple beans and kale. I’m all over that, especially since the only meat they really like comes in the shape of a hot dog.
Here’s what’s for dinner at my house this week:
Monday — Leftover Soup (From Bob’s Red Mill Black Bean Soup Mix. Even my picky kids loved it!)
Tuesday — Quinoa Patties, Roasted Sweet Potatoes, green salads
Wednesday — Black Beans & Brown Rice with toppings, fresh fruit
Thursday — Spaghetti (with Roasted Marinara Sauce from the freezer), Roasted Broccoli
Friday — Big Salads, No-Knead Bread
Saturday — Vegetarian Chili (ignore the terrible picture), cornbread, cabbage slaw
Sunday — Dinner Out
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What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!
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