Menu Plan

 

 

Week 1

Friday
B - English muffin with banana and peanut butter
L - Miso soup and brown rice bowl
D - Chinese chicken wings/tofu with fried rice

Saturday
B - Baked beans and toast
L - Leftovers
D - Chickpea pilaf from March Gourmet Traveler

Sunday
B - Muesli with yoghurt
L - Leftover pilaf
D - Prawn toast

Monday
B - Baked Beans with toast
L - Salad box with tuna and crackers
D - Spaghetti Bolognese (beef and TVP one)
Tuesday
B - Tuna on toast
L - Buckwheat noodles with satay sauce
D - Leftovers

Wednesday
B - Peanut butter bread
L - Out
D - Roast vegetables with pilaf rice

Thursday
B - Baked beans on toast
L - Felafel with salad
D - Pasta with currants and cauliflower - Delicious Magazine April issue

Week 2

Friday
B - Oatmeal with chia and coconut
L - Baked cheese and baguette
D  Fish Bowls (Laura Calder recipe)

Saturday
B - Crepe Suzette
L - Miso soup and brown rice
D - Welsh Rarebit with fried egg on top

Sunday
B - Avocado and tahini on toast
L - Miso soup
D - Roast vegetables with feta and meatballs

Monday
B - Boiled egg and toast soldiers
L - Buckwheat noodles with satay sauce
D - Leftovers

Tuesday
B - Oatmeal with chia and blueberries
L - Pasta with pesto
D - Zucchini fitter burger - Delicious magazine April issue

Wednesday
B - Fruit salad with yoghurt
L - Leftover zucchini fritter 
D - Caesar salad (vegetarian version and one with chicken and bacon)

Thursday
B - peanut butter bread
L - out - shopping day
D - Tuna and white bean toast - Jill Dupleix recipe