Belinda Moore

Last week’s menu went to plan. I froze some curry for another night, and some pasta sauce for this week. I didn’t get to freeze vegie soup as the girls ate the leftovers when we went out on Saturday night.

Eating out for our birthdays was delicious. It’s something we rarely do, but so nice to have time for just the two of us.

In the garden we still have salad and cooking greens, some peas and beans, radishes, pumpkins, herbs, eggs and macadamias. Our eggs are right down since the hens have been on strike for most of the past week. Hopefully they’ll start laying again soon!

This week we’ll be back to “just” eight people from Tuesday, so a fairly simple menu plan.

Monday: fish, stirfry vegies, rice

Tuesday: mashed potato and salads

Wednesday: pumpkin soup, home-baked bread, dessert (lemon pudding)

Thursday: mushroom risotto (from freezer), steamed vegies

Friday: pasta with cheese sauce, steamed vegies

Saturday: enchiladas & nachos with mexe beans (from freezer) and salad

Sunday: homemade pizza

Baking & Prep: cookies, bread (Wednesday), lemon pudding (Wednesday), pizza bases (Sunday)

Check out other people’s menus at Menu Plan Monday.

The menu last week went well and our WWOOFer enjoyed learning to cook simple, nutritious meals, and eating them!

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We enjoyed all meals last week, and our WWOOFer is really enjoying eating here. She doesn’t eat any meat except fish, so enjoys our menu.

This week we have my Mum visiting too, so by the end of the week there might be four adults and six children to feed. That’s a lot of dishes!

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Last week’s menu went well. Gozlemes was the only new recipe, apart from the Lemon Pudding we had Saturday night. Overall, a nice variety through the week and all went to plan except for a couple of ingredients which didn’t turn up in the organics order and so had to be substituted.

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Last week’s menu was a good, simple week. The Creamy Mushroom Sauce was so yummy we’re having it again (to use up the last of the co-op mushrooms). Friday’s risotto was delish with mashed pumpkin and some green peas, and a little cheese. Mmmmm. I froze 3 containers of it, so will have to find out how to best defrost risotto and we can enjoy it again.

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I’ve been a member of Simple Savings for a few years now and it’s literally saved us thousands of dollars. It is $47 to join and $17 to renew, per year.

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Last week’s menu was great. The vegetable & chickpea stew was yummy and we froze some for another night (or lunch) too. Friday’s beans and rice wasn’t so great, but that was more my fault than the recipe I used for inspiration. I’ll try again another time, I think. We didn’t make the savoury biscuits, so will get to those this week. The carrot cake was delicious and I’ll use that recipe again!

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Last week’s menu was fine. We moved the soup to lunch the next day and had some vegie sausage sandwiches with coleslaw and salad because the children had a friend sleepover. The vegie sausages were half-price at the supermarket that afternoon.

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Last week went well. The burgers were a hit and we’ll do those again. The enchiladas ended up being a slow cooker enchilada-bake. The pasta ended up having tomato-based sauce because somehow we ran out of butter and that’s the only white sauce recipe I know!

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We had a couple of mix-ups last week. Moved the pasta to the next night, skipped the burgers, and missed out on the soup because I forgot to pack it - so had store-bought gnocchi with a jar of pasta sauce! Back home now and hoping this week runs more smoothly.

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