Planning the weeks meals ahead of time not only means that I save money doing the weekly shop (I only buy what I need), but I also have less waste and I'm never stuck for what to cook. Another bonus is that I sometimes cook part or all of the dish in advance and freeze it until I need it (though that's only when I am being super organised!).
This week's menu is as follows:
Monday: Spaghetti with shredded courgettes dressed in olive oil, lemon and garlic. Served with a tomato and mozzarella salad and fresh bread
Tuesday: Homemade chikcen and bacon puff pastry pie with roast potatoes and steamed vegetables
Wednesday: Beef and black bean enchilada's with salad
Thursday: prawn curry with basmati rice, poppadoms and raita (the kids are eating at their friends house this evening so I can make it extra spicy!)
Friday: Hainanese chicken rice (taken from Rick Stein's Far Eastern Odyssey - this is book is worth every penny - we have tried a couple of the recipes already and they are delish!)
Normally I shop on a Saturday and plan meals from Saturday night, through Friday. We were away this last weekend so I didn't need to plan for those days. And other than the poppadoms, the puff pastry and the wraps for the enchiladas, I'll make everything from scratch (though normally I would also make the wraps too, but I've not been too well this week so am going a little easier on myself!). Nick thinks my obsession with making all my own bread is madness.....last week I made flatbreads, a wholemeal loaf, banana nut bread and wholemeal rolls. That was a lot of work and he ended up begging me to "just buy some bread!".
2 comments:
I want to become your lodger. Urgently.
LOL! It's a pity you live so far away - I love feeding people :-)
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