Belinda Moore

The menu last week went well and our WWOOFer enjoyed learning to cook simple, nutritious meals, and eating them!

Now my Mum is visiting, but our WWOOFer has left, so we’re feeding 3 adults and 6 children.

From roadside stalls we still have fresh potatoes and plenty of onions, and some yummy avocados.

From the markets we have bananas, capsicum, cucumbers, zucchini, squash, snow peas, corn, tomatoes, passionfruit, pineapple and more.

Our co-op boxes arrived and we have organic red apples and organic broccoli from the fruit shop.

We still have access to a lot of citrus from friends and have been juicing them. We didn’t preserve any last week, just had lots of fresh juice.

In the garden we still have salad and cooking greens, some peas and beans, radishes, sweet potatoes, pumpkins, herbs, eggs and macadamias.

It’s time to refill the supply of lunches and snacks we keep frozen for my husband’s lunch box. I made some sandwiches, zucchini slice, cheese biscuits, 3 x five cup cakes, chocolate slice and banana goji muffins today. That should last him weeks!

My freezer stocks are running low, so it’s time for some bulk cooking. School holidays are the perfect time to catch up on this because we have more free days with no activities. This week I’ll make extra curry and sauce. Next week I’ll try to make extra soups.

Monday: vegie curry and rice, steamed broccoli (make bulk curry to freeze)

Tuesday: tuna patties and salad

Wednesday: pasta & mushroom sauce, steamed broccoli, dessert (birthday cake)

Thursday: mashed potato, steamed vegetables, gravy

Friday: vegie soup and grilled cheese on toast (freeze leftover soup)

Saturday: Mum & Dad out, kids and Nana eggs and/or baked beans on toast

Sunday: pasta and tomato-based sauce (make bulk sauce to freeze)

Baking & Prep: bulk curry, bulk pasta sauce, large pot of vegie soup, cookies, carob balls.

Check out other people’s menus at Menu Plan Monday. This week, it’s being hosted here instead.