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- Breakfast: Pancake, Egg, and Cheese Breakfast Sandwich
Dinner:
Breakfast: Pancake, Egg, and Cheese Breakfast Sandwich
Dinner:
Breakfast: Pancake, Egg, and Cheese Breakfast Sandwich
Dinner:
Breakfast: Pancake, Egg, and Cheese Breakfast Sandwich
Dinner: Gnocchi Soup
Breakfast: Pancake, Egg, and Cheese Breakfast Sandwich
Dinner:
EatingWell Savory Bean Spinach Soup
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- 11 Eggs
- 1 & 1/2 cup reduced-fat sour cream
- 2 & 1/2 cup + 3 tablespoons milk
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- 1 (16 ounce) package shredded mozzarella cheese
- 5 slices American cheese
- 1/2 cup chopped fresh chives
- 2 teaspoons lemon juice
- 1 Lime Juice
- 2 cups chopped zucchini (or 2 small cans)
- 3 small onions
- 1 small red bell pepper
- 2 eggplants
- 2 medium carrots
- 2 cups sliced mushrooms
- 4 cloves garlic, minced
- 10 kale leaves
- 1 (15 ounce) can tomato puree
- 2 cans of corn
- 1 1/4 cups chopped green beans
- 1 4 oz (30 ml) can of chopped green chilies
- 1 (28 ounce) jar garlic-and-tomato pasta sauce
- 8 cups low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 (15 ounce) can white or Great Northern beans, rinsed and drained
- 5 & 1/4 teaspoon salt
- 1 teaspoon ground pepper
- 1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
- 1 & 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi
- 1 cup Italian-style bread crumbs
- 1 cup dry lentils
- 1/2 cup converted white rice
- 4 tablespoon extra-virgin olive oil
- 4 tbsp vegetable oil
- 3 cup all-purpose flour
- 10 medium tortillas
- 2 tbsp sugar
- 4 tsp baking powder