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

Menu Plan

 

 

Week 1

Friday
B - Baked beans
L - Wontons in broth
D - Chinese Chicken Wings/Tofu (Mums recipe) with fried rice

Saturday
B - Oatmeal with chia seeds
L - leftovers
D - Winter Lentils (Laura Calder - French Food at Home) with fresh cheese and brocollini

Sunday
B - Crepe Suzette
L - -
D - Roast chicken, creamy polenta and roast vegetables

Monday
B - Oatmeal with chia
L - Roast chicken sandwich/roast vegetable sandwich
D - Pumpkin soup with croutons and Lychee Kanteen

Tuesday
B - Baked beans
L - Pumpkin soup
D - Burritos

Wednesday
B - Avocado and tahini on toast
L - Brown rice bowl
D - Semolina gnocchi with a brown butter and almond sauce (Based on Maggie Beer recipe)

Thursday
B - Baked beans on toast
L - Brown rice sushi - tomago, pickled ginger and cucumber
D - leftovers

Week 2

Friday
B - Miso soup and brown rice
L - Sausage/Vegetable sausage sandwich
D - Dahl with naan (Food Safari)
Saturday
B - Baked beans
L - Miso soup
D - Lamb chops and roast vegetables

Sunday
B - Greek Eggs (Jill Dupleix - Lighten Up)
L - Mochi with sesame and ginger
D - Home made pizzas

Monday
B - Oatmeal with chia and blueberries
L - Melt
D - Prawn toast (based on a recipe from Practically Macrobiotic) with edamame and bean salad

Tuesday
B - Banana and nut muffin
L - Curried egg sandwich
D - Leftovers/Frozen meal

Wednesday
B - Avocado and tahini on toast
L - Salad box with cheese
D - Korean Calamari (Nigella Lawson - Nigella Kitchen)

Thursday
B - Peanut butter bread
L - Shopping day - out for lunch
D - Leftovers/Freezer meal

Menu Plan

Here we go for the next two weeks:

Week 1

Friday
B - Oats with chia and yoghurt
L - Wontons
D - Birthday dinner for little sister - so... yucky Chinese - I like Chinese just not the restaurant we have to go to for every family birthday!

Saturday
B - Baked beans on toast
L - Salad with tuna
D - Leek Tart (Laura Calder recipe from French Food at Home)

Sunday
B - Avocado and tahini on toast (this is my new favourtie)
L - Vegetable Soup
D - Beef Bourguignon (a Guillaume Brahimi recipe via Food Safari)

Monday
B - Oatmeal with chia and yoghurt
L - Leftover veggie soup and toast
D - Chinese chicken wings/tofu and fried rice

Tuesday
B - Baked beans on toast
L - Leftover polenta bake
D - Thai fish cakes (Donna Hay recipe) with cucumber salad

Wednesday
B - Oatmeal with chia and yoghurt
L - Fish cake burger
D - Burritos

Thursday
B - Muesli and yoghurt
L - Miso soup and satay noodles
D - Polenta bake using leftovers from burritos

Week 2

Friday
B - Oatmeal with chia and yoghurt
L - Leftovers
D - Pasta with rocket pesto (based on an Annabel Langbein recipe)

Saturday
B - Tomato and fate pull-apart (from a recipe I tore out of a magazine about 10 years ago!)
L - Miso soup and brown rice
D - Spanakopita (from Food Safari)

Sunday
B - Arabic breakfast (previously my Lebanese breakfast but saw the original again the other day and mine is not really the same as the Jill Dupleix one)
L - leftovers
D - Massaman curry and rice

Monday
B - Avocado and tahini on toast
L - leftovers
D - Masala stuffed potatoes (Christine Mansfield recipe) and pear strudel

Tuesday
B - Oats with chia and yoghurt
L - Cheese and tomato toasties
D - Leftovers

Wednesday
B - Muesli with yoghurt
L - Sushi rice balls (with avocado, cucumber and pickled ginger)
D - Tuna and white bean toasts (another Jill Dupleix)

Thursday
B - peanut butter bread
L - shopping day - lunch out
D - leftovers/frozen meal

Menu Post

Here is my latest menu (beginning last Sunday - a bit late)

Week 1

Sunday
B - omlette
L -
D - Chinese chicken wings/tofu and fried rice

Monday
B - spaghetti on toast with cheese
L - leftovers
D - spinach and cheese triangles

Tuesday
B - Porridge with yoghurt
L - Tuna melt
D - dahl with naan bread

Wednesday
B - peanut butter bread
L - satay noodles
D - take-away

Thursday
B - muesli and yoghurt
L - leftovers
D - gnocchi pasts bake

Week 2

Friday
B - baked beans on toast
L - miso soup and sushi
D - out for dinner

Saturday
B - Lebanese breakfast (egg, feta, tomato, dukkah, olive oil, bread)
L - leftover pasta bake
D - risotto

Sunday
B - omlettes
L
D - prawn toast

Monday
B - toast with cream cheese and chermoula
L - mushrooms with buckwheat noodles (Jill Dupleix - Lighten Up)
D - burritos (bean and beef)

Tuesday
B - baked beans on toast
L - leftovers
D - baked vegetables with feta

Wednesday
B - muesli with yoghurt
L - salad box with cheese and bread
D - polenta bake using leftover veggies

Thursday
B - peanut butter crispbread
L - out - shopping day
D - Thai fish cakes (based on a Annabel Langbein recipe)

Menu Plan

So here is the first version of the meal plan that is supposed to be happening paperless but without something like Adobe what-ever-it-is I cannot use any of the cute templates that exist already that I have pinned on my Pinterest Board. So I have attempted to create something in a word processing thing and then save it as a PDF and then upload it as a picture. It may be great, it may be a disaster. Then I can also print it out and stick it to the fridge which is where my husband looks every time he is hungry anyway.

Our schedules are never as set as I would like them to be so you will see some dashes where there is no need to make a meal because I won't be there to cook it, or we aren't home etc. The squares that are in pale green indicate a meal idea that I have used from my Pinterest board so if you are keen for a recipe most of them link to that. I also wanted to explain that the reason I am so pedantic about doing Breakfast, Lunch and Dinner is that I have minimal time at home during the week as I have a long commute to work. It is so much easier to know to put things aside at dinner for breakfast and lunch so in the morning I just have to make my coffee and go (I eat breakfast at work).

The Jill Dupleix book I am using this week is Lighten Up. Jill Dupleix is quite a big deal here is Australia. Her and her husband Terry Durack review a lot of the very important restaurants for awards and they are also friends with everyone in the industry - so while I don't think she is a trained chef she is an expert eater with a highly tuned palate. I have just had a quick look at her website and there are tons of recipes there - score!

I have also tried to use specific ingredients - like things that weren't on my list but that I couldn't resit buying or ingredients that I need to use. The ingredients I wanted to use this fortnight were: Fennel, Beetroot, Cabbage, Black Eyed Peas, Porcini, Puffed Millet, Yellow Split Peas, Celery, Laksa paste, Bread, Pumpernickel, Pecans, Red Capsicums and Oranges. I didn't get to use them or so some will end up thrown out, feed to the worms or onto next fortnight's meal plan.