My (Almost) Vegetarian Life – Using Up End-of-the-Week Vegetables

Hello all. I hope you had a lovely week. It’s been cold and snowy here which was a bit of a let down from the previous week where it was all sunshine and warm temperatures.

I lost another pound! It seems to be a pound a week which is better than nothing considering I haven’t been able to lose anything for seven years! I confess that I slacked off a bit on my walking due to the cold weather (good excuse, right?), but I’ll be back at it next week.


Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals! Click here for my guide on meal planning.

Today I had quite a few vegetables left over in my fridge and, with the rising cost of groceries lately, I decided to use them all up in one form or another. I had leeks, a couple of tomatoes, a zucchini, an eggplant, a red and green pepper, and some celery and carrots.

With the leeks, I made delicious Baked Creamy Leeks as a side dish for my supper tonight.

And another tasty dish out of the eggplant, zucchini and tomato – Zucchini, Eggplant & Tomato Au Gratin which is good as a side dish or a main dish, or even a light lunch.

There was some green and red peppers left over, so I chopped them up an and froze them to add to breakfast burritos and the like

Then I chopped up some carrots, celery and cucumbers for my snacks

There was a lot of celery left over, so I chopped them up and froze them to add to soups and stews

Lastly, I found a bag of frozen chick peas in the back of my freezer, which I made into hummus.

red pepper hummus

My spice rack/cupboard was starting to get out of hand and it was becoming increasingly hard to find anything.

So I took everything out. Filled up all the jars

threw some out that had expired, and then put the bags into two containers so they wouldn’t overflow

All the spices that I use on a daily basis, or most frequently, went back into the spice rack I keep next to the stove

The rest of them went into this basket which I placed in one of the kitchen drawers until I can replace it with a proper drawer spice rack

Much better, dontcha think?

Here’s this week’s menu:

Breakfast – Smoothie
Lunch – Zesty Lime, Shrimp & Avocado Salad
Supper – Mexican Macaroni & Cheese (also a truck meal)

Breakfast – Overnight Oats
Lunch – Turkey Club Sandwich
Supper – Dinner Out

Breakfast – Avocado Toast with a Fried Egg & Turkey Bacon
Lunch – Tuna, Avocado & Tomato Sandwich
Supper – Slow Roasted Salmon & Potatoes

Breakfast – Smoothie
Lunch – Tuna Sandwich
Supper – Butternut Squash Risotto with Leeks

Breakfast – Overnight Oats
Lunch – Turkey Club Sandwich
Supper – Kenyan Braised Collard Greens & Ground Beef

Breakfast – Avocado Toast with Fried Egg and Turkey Bacon
Lunch – Tuna Sandwich
Supper – Cacio e Pepe Frittata

Breakfast – Smoothie
Lunch – Turkey Club Sandwich
Supper – Easter Dinner with the Family

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