Belinda Moore

Last week went well, except for the weekend where both meals were substituted with other options. We ended up having guests on Saturday so had fish and vegetables instead of enchiladas. And on Sunday we were out late at a party so had “FFY Sunday” - Fend For Yourself! We had a ton of leftovers, boiled some eggs and put out some bread and flat bread. The kids LOVED it.

On Thursday when I made the Pumpkin Curry, I made enough to fill our largest stock pot and froze enough for at least five meals. They’ll be used for curry & rice/couscous/potato, or a pie with pastry, the curried veg and topped with mashed potato. It’s very handy to have meals (or part thereof) in the freezer.

The post explaining my menu planning method is here.

Monday: Crockpot lasagne & steamed vegies
Tuesday: Roll-ups with falafel, hommus, salad & dessert (flavoured yoghurt + fruit) - make hommus in the morning!
Wednesday: pumpkin soup & bread (buy french stick at bakery when in town) & dessert
Thursday: kebabs on BBQ - haloumi, mushroom, onion, zucchini, pumpkin, potato, sweet potato etc - design your own! Served with salads.
Friday: Quiche & salad
Saturday: enchiladas (mexe beans, mountain bread, salad items, avocado, cheese) and corn chips
Sunday: lentil patties on BBQ & salads (make lentil patties in the morning)
Baking: Cake for dessert Wednesday, something to take to homeschool group Thursday (probably carob or caramel balls - so no-bake options), something to take Sunday afternoon to Pamper Party…