Belinda Moore

We missed out on our roast vegie night last week, so I’ve moved it to this coming weekend. We had a BBQ with friends instead, so enjoyed fish, salads and vegetables. Good food, good company, good wine.

The Mountain Bread ‘chips’ were a popular treat and much cheaper than bought chips, so a winner all round!

Saturday’s and Sunday’s meals were switched, because the roosters were culled earlier than expected. I’ve frozen the leftover chicken for a future meal and there’s stock on the stove.

My April grocery budget challenge has gone well overall. We’re also part of a new co-op, which is working out so far. And the garden and others’ excesses have been great… Free, local, organic food - wow!

Monday: lentil wraps

Tuesday: vegie soup & grilled cheese on toast, dessert

Wednesday: penne & tomato-based pasta sauce (use up zucchini etc in fridge) - make extra sauce to freeze

Thursday: crockpot lasagne & green salad

Friday: quiche & salad, dessert

Saturday: freezer curry & rice, yoghurt

Sunday: roast vegies, steamed broccoli, white sauce

Baking etc: Cookies again because they were so popular last week! Citrus marmalade and/or cordial (have mandarins, lemons and grapefruit). Dessert for Tuesday is the Mountain Bread & Butter Pudding. Carob Balls for snacks (no-bake yummy fave here).

Protein?

I don’t mention a lot of the protein in our meals because it’s ‘hidden’ I guess (as are the vegies sometimes). Here are some examples of where we get our protein:

lentil wraps - protein = lentils, besan flour, avocado (?)

vegie soup & grilled cheese on toast, dessert - protein = chickpea splits in soup, wholegrain bread, cheese, milk & eggs in pudding

penne & tomato-based pasta sauce - protein = lentils in pasta sauce, cheese

crockpot lasagne & green salad - protein = same pasta sauce as last night with lentils, cheese, peraps sliced boiled eggs tossed through salad

quiche & salad, dessert - protein = eggs, cheese and fruit yoghurt for dessert

freezer curry & rice, yoghurt - protein = lentils in curry, brown rice, yoghurt

roast vegies, steamed broccoli, white sauce - protein = minimal, milk in sauce? this day’s lunch will have more protein to compensate

I often cook up about 750g red lentils into a goopy consistency. Sometimes with a couple of tsp of Massel stock powder. This I freeze in portions for fast defrost to throw into any soups, pasta sauces etc I’m making. We love lentils here.

The post explaining my menu planning method is here.

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