I try to start my menu plan on a Friday as the husband works from home so I can schedule a nice big family meal, plus I can usually figure on getting lots of extra cooking/baking/prep done on the weekend. Before I shop, I do a little audit of any perishables that might need using up in the fridge and freezer and try to ensure that these ingredients feature towards the beginning of the week.
This week:
Friday - Roast chicken, lemon breadcrumb stuffing, roast potatoes, roast sweet potatoes, steamed broccoli, carrots, cabbage, gravy
(then pick the carcass that evening, make chicken stock over the weekend for the risotto)
Saturday - Cold leftover chicken, jacket potatoes, home grown lettuce and spring onions, shop bought tomatoes, cucumber, carrots, sweetcorn, avocado, red pepper
Sunday - Chicken, courgette, pea risotto
Monday - Tuna pasta, with onion, garlic, courgette, carrot, mushroom, red pepper, tinned tomatoes, puree, black olives, lots of home grown basil
(reserve a few spoonfuls of the pasta sauce for the pizza sauce)
Tuesday - Tuna pizza with home made potato wedges and home made coleslaw
Wednesday - Sausages, bubble and squeak, green beans
(reserve four sausages)
Thursday - Sausage, sweet potato, lentil and pea pasties, jacket potato and salad
Lunches will be home made bread, home made soup from the freezer, and a combination of ham, tuna with vegan mayo, hummus and avocado and salad sandwiches. Beans on toast also feature on a couple of days.
Breakfasts are home made granola, yoghurt, fruit and toast.
I have a storecupboard full of things like dried pasta, risotto rice, tins of tuna, bread flour, garlic plus huge amounts of Alpro are stockpiled (will blog on both my larder and Alpro another time) etc so I only need to shop for the fresh stuff.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.