another one-week menu

[d_arte]

MENU

Zucchini Casserole

White Beans and Sun-Dried Tomatoes

Veggie Curry

Vegetarian Crockpot Enchiladas

One Easy Dinner
Veggie Burgers with chips and salad
- box of veggie burgers
- gourmet potato chips or sweet potato chips
- bag of salad
- any yummy thing you put on your salad

GROCERY LIST
Produce
1 medium red onion + 2 medium onions (your choice)
1 green bell pepper
4 medium zucchini
~ 6 cloves garlic
4 medium carrots
2 medium potatoes
1/2 pound green beans
bag of salad
any yummy thing you put on your salad

Canned/Grocery/Bulk Items
2 cans (14.5 ounces) diced tomatoes in juice
1 (3/4 lbs.) can crushed tomatoes in tomato purée
6 ounces tomato paste
14 ounces chunky style prepared salsa
enough sun-dried tomatoes (in oil) to make 3/4 cup chopped
2 cups (dry) great Northern beans
1 can (15 ounces) garbanzo beans
2 lbs. canned black beans
2 2-oz. cans sliced black olives (or equivalent)
1/4 lb. canned diced mild green chilies
1 cups (uncooked) rice
2 tablespoons quick-cooking tapioca
Items necessary to have 1 1/2 cups vegetable broth (boxed/canned broth, boullion, etc)

Spices
~ 2 tsp. salt
~ 1 tsp. ground black pepper
1/2 teaspoon crushed red pepper
1/2 tsp. dried leaf basil
2 teaspoons curry powder
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 1/2 Tbs. ground cumin
1/2 tsp. garlic powder

Refrigerated/Dairy/Frozen
1 tablespoon butter (or margarine)
3/4 c. grated Parmesan cheese (or nondairy equivalent)
5 corn tortillas
1 lb. frozen corn kernels (or equivalent nonfrozen)
1 box of veggie burgers
1 bag snacks (gourmet potato chips or sweet potato chips)