Belinda Moore

Well, last week just flew by! We had lentil loaf for the first time - a sure hit. The sweet and sour was delish and luckily I made heaps as we had extras that night. The pumpkin soup was a scrumptious one with roasted pumpkin in it. We ate it al fresco which was delightful. The pasta meal was penne with white sauce instead of spaghetti - an ever-popular pasta meal.

Keeping it simple this week. Still trying to get that food budget down and use what we have. No new recipes to try this week and nothing fancy at all. I have heaps of zucchini from the organics box and still carrots from last week’s box to use up. I’m really inspired by the folk at Simple Savings who are keeping their grocery budgets tight even with the price rises we’re seeing lately.

Monday: pasta, tomato & zucchini sauce

Tuesday: eggs or baked beans on toast, fruit & yoghurt dessert or banana custard

Wednesday: curry from freezer, mashed potato, steamed greens

Thursday: pumpkin soup, homemade bread, pudding

Friday: mushroom risotto & salad

Saturday: pizza & salad

Sunday: tuna patties, salads, boiled eggs

Baking: Dessert Thursday - a pudding recipe (not made in past 2 weeks!), custard on Tuesday, no snack baking required - lots of cakes and bikkies baked last week (some frozen)

The post explaining my menu planning method is here.

Don’t forget to check out the Meal Plan Monday group at orgjunkie.com.