Belinda Moore

Last week’s menu went well. The pumpkin soup was delicious - half roasted pumpkin (and onion and garlic) blended into boiled pumpkin and potato (with stock). Very thick and tasty. We had some gluten free bread, toasted, to dip into it and dessert was dumplings in caramel sauce with custard - a total hit! We’re doing that again this week because it’s lovely in this cool weather. I did freeze a couple of containers last week, topping up the frozen meal supplies for quick dinners and lunches. There’s a nice variety in there now.

With the pizza on Saturday we didn’t make any bases so used 2 pieces of Mountain Bread per base with a little cheddar sprinkled between. A lovely light pizza base! I’ve been ordering the Organic Mountain Bread online for $2.50 a packet, posted free. They also have a great recipe book of ideas on the site.

All the extra kids we had here early in the week gobbled the bulk batch of cookies the girls baked, so I’m glad they made so many. They freeze well, so we always make a huge batch.

Monday: stirfry and rice (use up extra veg from organics boxes we’re getting weekly now)

Tuesday: quiche and salad

Wednesday: Slow cooker mexe-bake with avocado and mountain bread ‘chips’

Thursday: pasta and frozen pasta sauce, extended with extra veg and a tin of tomatoes

Friday: roast vegies, steamed broccoli, white sauce

Saturday: pumpkin soup, bread, dessert

Sunday: roasted home grown chicken, vegies and gravy

Baking: Cookies for snacks and shared afternoon tea on Thursday, rhubarb crumble, custard and bread for Saturday. Probably banana cakes for the freezer as we have lots of bananas right now and not much baking in the freezer. Two pumpkin fruit cakes - one for the freezer and one for snacks.
The post explaining my menu planning method is here.

This post is part of Meal Plan Monday at orgjunkie.com.