Belinda Moore

The post explaining my menu planning method is here.

I didn’t make enough pasta sauce last Tuesday to freeze, but that’s okay because the freezer is overflowing with meals right now!

Monday: Mushroom Risotto & steamed vegies (missed risotto last week) Leftovers

Tuesday: Mushroom Risotto & steamed vegies (beans, carrots)

Wednesday: Vegetarian Pizza on Homemade Bases (Wednesday: buy capsicum, mozzarella)

Thursday: Easy Quiche & salad

Friday: Cheese & Spinach Filos & salad & dessert (make dessert or flavoured yoghurt and fruit)

Saturday: Slow-cooker risotto & peas (buy cream)

Sunday: Lentil burgers on BBQ (rolls in freezer)

Baking: Pizza Bases Wednesday. Something for homeschool group (afternoon tea) Thursday. Something for dessert Friday.

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

Other kitchen tasks I do most weeks:

Make up yoghurt, usually using Easiyo.

Use up leftovers - usually for lunches.

Decant honey, oil etc into smaller bottles (I buy these in bulk).

Make up muesli (eg: oats, puffed rice, sultanas, pepitas, ground nuts, LSA, coconut, sunflower seeds - any combination works here!).

Refill egg container and rotate cartons so oldest ones are used first (homegrown eggs).

Pick herbs, greens, garden produce etc before making meals.

Make sure hubby has snacks in his cupboard and his sections of fridge and freezer to take to work - fruit, yoghurt, eggs, leftover cake slices (frozen) and muffins, sandwiches (frozen) and store-bought goodies (sigh).

Stocktake - ongoing grocery list.

All of these things ensure our kitchen runs smoothly!