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
Here goes:
Sauteed chard, tomatotes, garbanzos on rice or with bread
Ethiopian soup and Teff Biscuits
Eggplant Stew
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.