Ooh, ooh! I actually have meals planned, but I don't date them. We just make whatever's on the list that seems most do-able at the time. Everything is mostly seasonal, mostly organic, mostly local, and mostly veg*n
Sauteed chard, tomatotes, garbanzos on rice or with bread
Ethiopian soup and Teff Biscuits
Vegan Sausage, mashed tatoes and onion gravy
Tempeh Burgers on homemade sliced bread or buns with:
Baked Onion Rings
Herbed Potato Soup in bread bowl
Potato Soup w/ Chard Dumplings
Dal Soup with pita
Baba Ganoush, salad stuffed pita, rice
Eggplant with garbanzo batter, spaghetti squash, marinara (pseudo eggplant parmigiana)
Savory walnut-green bean mixture, either bread, biscuits, or rice (probably will eat several times at it is a fav and we have lotsa green beans)
Quesadillas w/ rice and beans, salsa (also a repeater)
BBQ tempeh pizza w/ squash and eggplant mixture
yum (probably several variations of this)
Mashedy tatoes, gravy, corn, falafel (will make a big batch o falafel to fill in on protein for other meals, too)
Spaghetti squash with butter, walnut gravy, or marinara sauce
Stuffed butternut squash then recycled into:
Butternut squash soup
Spicy grilled tempeh, squash, rice
Scrambled tofu and toast
Black bean and pumpkin soup
Black bean burgers
Bow-tie pasta with feta and cubed squash (pumpkin, winter, or butternut)
salad, salad, salad every meal (our CSA had a bumper crop of late greens!)
This is our super-frugal meal list using up our pre-paid CSA and winter storage food; we will probably only have to buy cheese and maybe eggs if we want more easy/quick snacks and breakfast dinners. All other ingredients we have "in stock".
We eat lots of leftovers, so I don't feel the need to plan a full-on cooked from scratch meal for every night. I just make really big batches and then freeze, recycle, or eat the next day.
We make our own no-knead bread and use that for buns, pita, pizza, and sandwich slices (thank you Five Minute Artisan Bread!)---we got a 50# bag o flour and just re-mix a double batch of dough when we run out!
Also on the batch cooking agenda: canning focaccia-type bell pepper spread and pickled red peppers, massive amounts of pumpkin processing for two-cup portions in the freezer, (hopefully) making some large amounts of pasta for the freezer (or dry? not sure, never dried/frozen it before as we always eat it right away), big batches of frozen "veggie hash"---lightly battered eggplant/squash/okra mix as a quick go-to for breakfasts or meal sides.