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 is my menu plan for the next two weeks (my menu now starts on a Thursday as that is my shopping day):

Week 1

Thursday: Vegetable cous cous and sausages (regular and vegetarian)

Friday: French Onion Soup and Croutons

Saturday: Hot smoked salmon gratin (husband cooking) from Annabel Langbien: Free Range in the City

Sunday: Burritos

Monday: In town for a concert - dinner out

Tuesday: Garlic and chilli prawns with turkish bread and salad

Wednesday: Lamb shanks and roast veg (with feta for me)

Week 2

Thursday: Quiche with leftover veggies.

Friday: Pasta Carbonara

Saturday: Beef stew - based on Nigella's Greek Lamb Stew from How to Eat

Sunday: leftovers

Monday: Prawn toasts - based on Macrobiotic recipe from Practically Macrobiotic

Tuesday: Carrot and Almond soup

Wednesday: chicken wings/tofu with fried rice

Menu Planning

This picture comes from: Arkiva Tropica

This last week I have mostly stuck to my menu planning but I have had to make a few extra meals or servings because this week it seems like we have had people for dinner every night! Which I like because when they all say everything is delicious it's all worth it.

I really enjoyed a lot of the new recipes that I tried last week so some of them are making a comeback.  So I am still using the two macrobiotic books from last week but I am also using Nigella Express this week.

I have also been trying to stick to a food budget which is hard for me as normally that's what I would spend my money on - not clothes, or going out - just ingredients.  So with my shop for the following week I have come under budget but now I just have to not buy anything else until 14/1/10.  I will have to do with what I have (which is not inconsiderable) and I have to use it before we move anyway!

For my menu this week starting on Friday:

8/1/10

B: Fried mushrooms on sourdough toast (same as last week - they were delicious, easy and filling)

L: Brown Rice Ramen in broth (from a sachet).  Or plain ramen in leftover soup.

D: Prawn Toast, Miso soup, Noodles and Edamame.

9/1/10

B: Brown rice with umeboshi

L: Vegetable soup with miso

D: Green vegetable curry with Pilaf rice

10/1/10

B: Miso soup and polenta

L: Sesame peanut noodles (Nigella Express recipe)

D: Burgers with "fast" fries (Nigella Express recipe) and salad.

11/1/10

B: Tofu scramble

L: Butternut and sweet potato soup (Nigella Express Recipe) and toast with hummus.

D: Mexican Monday (boys decide)

12/1/10

B: Fired polenta, miso soup and yoghurt

L:Crunchy salad with hour and sour dressing (Nigella Express recipe) and leftover soup

D: Mum's

13/1/10

B: Toast and tea

L: Miso soup, brown rice and leftovers

D: Grandma's

14/1/10

B: Bannocks with tahini and marmalade,  Miso soup

L: Leftover's or lunch out while shopping.

D: Naan pizza (with vegan cheese for me) and salad (Nigella Express recipe)

Menu Planning

Now that it is almost 2010 and New Year's Resolutions are being made I am getting in early and going to start getting back to my menu planning.

Week beginning 1/1/10

This week I am using two books:

Eat Me Now - Melanie Brown Waxman

Practically Macrobiotic Cookbook by Keith Michell

Both of these books are concerned with Macrobiotic principles which I try to follow but often without much success - not because of the food but because of my terrible lack of will power.

1/1/10

B: Bannock's with hummus and miso soup

L:Falafel in a pita with tahini, tomato, mint and carrot

D: Lamb cutlets (for the Beau), mash, broccolini

2/1/10

B: Fried mushrooms on bread and Bancha tea

L: Lentil Patty with Satay sauce and a miso soup

D: Home made Pesto with wholemeal pasta and a garden salad and steak for friends that are coming over.

3/1/10

Also on Sunday I will made bread in my breadmaker, a huge lot of brown rice and friands (for my Beau to take to his new job)

B: Bannock with tahini and marmalade.  Porridge with vanilla soy milk

L: Brown rice sushi and miso soup

D: Prawn Toast, Edamame, Lettuce and Pea Soup

4/1/10

B: Polenta with soy and pickled ginger

L: Vegetable Soup (or leftover soup) and brown rice

D: Chile with TVP mince

5/1/10

B: Scrambled tofu with mushrooms and broccolini

L: Miso Soup, Guacamole and corn chips, Millet Crush (with sweet potato)

D: At my Mum's - so something delicious.

6/1/10

B: Brown rice with umeboshi and gomashio

L: Millet crush, pickled cucumbers and leftover soup

D: At my grandma's so will probably be baked veggies and a veggie "chicken" schnitzel

7/1/10

B: Porridge with stewed fruit, Bancha tea

L: Brown rice salad (with corn and avocado)

D: Leftover's from the last few days.