We had a great Thanksgiving at our house, but of course the next week is going to be filled with creative uses for leftovers. In our part vegetarian and part omnivore family, we had both a turkey and a mock turkey, Vegetarian Maple Glazed Turkey Roast.
We also enjoyed Vegan Stuffed Acorn Squash for a main vegan dish. A couple of our sweet Thanksgiving treats were Pumpkin Cream Cheese Muffins and Cranberry-Orange Scones. Among our sides were:
- Fresh Green Bean Casserole {Vegan}
- Butternut Squash Quinoa Stuffing {Vegan}
- Slow Cooker Cranberry Sauce {Vegan}
- Mashed Potatoes with Cream Cheese {Vegetarian}
This week it’s all about using up those yummy leftovers without getting sick of them. So, we’re trying to create a few fresh ways to reuse our mock turkey (and real turkey), cranberries and even a few leftover sweet potatoes.
Menu Plan Monday
Monday –
- Toddler Lunch – Kid-Friendly Vegan Mac and Cheese made with Homemade Cheese Sauce Powder {Vegan}
- Dinner – Thanksgiving Salad {Vegetarian}
Tuesday –
- Toddler Lunch – Beef Broccoli Pizza Quesadillas {Vegetarian}
- Dinner – Squash and Sweet Potato Lasagna {Vegetarian}
Wednesday –
- Toddler Lunch – Vegetable Beef Soup {Vegan}
- Dinner – Vegetarian Turkey Perfect Sandwich Recipe
Thursday –
- Toddler Lunch – Chickpea Broccoli Roll-Ups {Vegetarian}
- Dinner – Pesto Pomodoro Sauce {Vegan}
Friday –
- Toddler Lunch – Vegan Taco Bar
- Dinner – Slow Cooker Potato Soup {Vegetarian}
Saturday
- Toddler Lunch – Spaghetti with Meat Sauce {Vegan}
- Dinner –Black Beans and Rice {Vegetarian}
Sunday
- Toddler Lunch – Papaya Spice Muffins {Vegetarian}
- Dinner –P.F. Chang’s Lettuce Wraps {Vegan}
For more great Menu Plan Monday menu planning ideas visit orgjunkie.com!