Make meals that can be equally yummy and satisfying *with and without* meat.
Every 15 days I prepare a batch of several kinds of meat and poultry and freeze them in individual portions – this way, if husband decides he needs meat I can quickly defrost a portion and add to the vegetarian menu of the day. Surprisingly, this had a side benefit apart from saving me time – husband is reducing the amount of meat consumed per week.
Husband’s lunch – Baked polenta, Chinese cabbage & tomato salad, Milk braised pork
My lunch – the same MINUS the pork
Milk braised pork recipe here