Weekly goal: stocked freezer 

– 2 veggie lasagnas
– 2 dinners of masala sauce 
– 2 marinara + meatball meals 
– tubs of hummus  
– 2 meatball pizzas

Menu for the week: 
– Veggie lasagna (mushroom, spinach, zucchini) 
– Buffalo/BBQ salad 
– Chickpea/Cauliflower masala with rice and greens 
– Meatball hoagie
– Veggie pot pie 

Sunday: Lasagna
Cook 3 veggie lasagnas (2 freezer, one dinner) 
Make a lot of marinara sauce, set aside 4 containers marinara for freezer (2 for pasta, 2 for pizza). Set aside 1 for Wednesday.

Monday:  BBQ Cauliflower + Hot Sauce/Butter Battered Chickpea Salad
Soak/cook a bag of dried chick-peas
*save 2-3 cups cooked beans
*blend the remaining chick peas into hummus (freeze!)
Roast 2 cauliflower
*save 1 roasted cauliflower

Tuesday: Cauliflower and Chickpea Masala
Triple recipe and freeze two portions sauce for freezer. I use the sauce *based off this recipe and cook the leftover cauliflower & chickpeas from Monday in the sauce.

Wednesday: Meatball Hoagies
Make meatballs w/ 2-3 lbs meat.
Serve with sautéed green pepper on hoagie rolls with a side salad. Freeze remaining meatballs.  

Thursday: Leftover Pot Pie with Pizza Crust
Sauté all veggie leftovers from the week and make creamy rue. Mix together.
Make double batch of pizza dough in bread machine – plop creamy veggies into a pie dish and top with a small round of pizza dough crust. Bake.
Divide and freeze leftover pizza crust 

– big can tomato paste (marinara + masala) 
– 5 big cans crushed tomatoes (marinara)
– flour, yeast (pizza dough + rue) 
– hoagie bread
– dried chick peas (1 bag) 
– tahini (hummus)
– lasagna noodles (2 packs)

– whole milk plain yogurt (masala)
– 2-3 pounds ground beef (meatballs) 
– ricotta (lasagnas) 
– cheese (lasagnas + hoagies)
— 2 cans coconut milk or whole milk (masala)

Produce: lettuce, cauliflower, mushrooms, zucchini, spinach, onion, garlic, ginger, lemon, green pepper