Belinda Moore

Last week there were three things on the menu we hadn’t had in AGES - lasagne (in the crockpot is super easy!), falafel and kebabs-on-sticks. They were all a hit! I had hoped to start bringing more variety into our menu, so am rapt that they loved these meals.

Friday night we just didn’t feel like quiche (we eat a lot of eggs and sometimes get tired of eating them!) So we had take-away chips. We’d had a cooked lunch, so this worked well.

Tonight we didn’t have lentil burgers as we killed and ate 2 of our roosters. A huge thing for us as we’ve only eaten fish (or no meat at all) for 14 years, and before that I was vego/vegan for a few years! It was a lovely meal though (soup and roast), and hubby did an amazing job (he hadn’t cooked for as long as I can remember, except the BBQ!) We have 4 containers of chicken/veg soup in the freezer now too. The bottom of the freezer is FULL of meals!This week is super-busy with a couple of things at least on each day. Here’s hoping we can stick to the menu and keep the grocery section of the budget down!

The post explaining my menu planning method is here.

Monday: Baked fish & steamed vegies
Tuesday: Pasta with basic tomato-based sauce (and mushrooms and hidden vegies - make extra sauce to freeze)
Wednesday: Mashed potato (with mushroom/onion/garlic garnish), boiled eggs & salads
Thursday: Pumpkin soup, SOL foccacia & dessert (make extra soup to freeze)
Friday: Curried Veg from freezer made into a pie
Saturday: enchiladas (mexe beans, mountain bread, salad items, avocado, cheese) and corn chips or similar quick meal
Sunday: mushroom risotto & vegies
Baking: Something for dessert Thursday. Something for Easter using the Organic Couverture Dark Chocolate I bought today. And banana cakes and muffins galore using the excess bananas.

I’ve just joined the Meal Plan Monday group at orgjunkie.com.