Shopping list

Weekly Menu

Monday

Breakfast:

Toast with peanut butter and jam.

Lunch:

Ramen with no sides made using the work kettle.

Dinner:

Lentils in a pot with curry powder, served over couscous. Make enough for leftovers.

Tuesday

Breakfast:

Cereal with plant milk.

Lunch:

Turn the leftover lentils and couscous into a wrap by wrapping it in the tortilla wrap.

Dinner:

Rice and black beans with salsa. Make enough for leftovers.

Wednesday

Breakfast:

Toast with peanut butter and jam.

Lunch:

Turn the leftover rice and black beans with salsa into a wrap by wrapping it in the tortilla.

Dinner:

Fried udon noodles with frozen vegetables, sesame oil, and soy sauce. Make enough for leftovers.

Thursday

Breakfast:

Cereal with plant milk.

Lunch:

Leftover fried noodles with frozen vegetables, sesame oil, and soy sauce.

Dinner:

Couscous with nut & raisin mix and cinnamon powder. Make enough to have leftovers.

Friday

Breakfast:

Toast with peanut butter and jam.

Lunch:

Leftover couscous with nut & raisin mix and cinnamon powder.

Dinner:

Rice mixed with canned soup and frozen vegetables. Make enough rice for leftovers.

Saturday

Breakfast:

Instant oatmeal with cinnamon powder, peanut butter, and plant milk.

Lunch:

Fried plantains.

Dinner:

Leftover rice turned into fried rice with frozen mixed vegetables, soy sauce, and sesame oil. Served with spring rolls on the side. Chocolate pudding for dessert.

Sunday

Breakfast:

Instant oatmeal with jam and nut & raisin mix.

Lunch:

Canned soup.

Dinner:

Sweet potato quesadillas (what we call a pumpki-dilla in this cookbook) served with salsa. Leftover chocolate pudding for dessert.