Sunday, April 21, 2013

Weekly menu plan #2 - Eating our reserves

L drinking a Strawberry Lemonade Slushie.

Last week I performed a kitchen stocktake so now I know exactly what food we have in the kitchen. I plan to use all that food before doing a big supermarket shop.

To do: Make Simple Spelt Bread, thaw jar of vanilla poached apple slices, thaw Mexican roast beef and pinto beans and rice.
Breakfast: Leftover Asian Mince on Rice for girls and leftover Sundried Tomato Chicken on Creamy Polenta Mash for Emma.
Lunch: Simple Spelt Bread toast, Garlic prawns, tomato and cucumber pieces, Strawberry Lemonade Slushies.
Snack: Cheese and crackers, Feijoa Jelly Ice-blocks.

To do: Soak porridge for Tuesday's breakfast. Thaw stewing steak for Tuesday.
Breakfast: Blender Oat Pancakes from freezer with Vanilla Poached Apple Slices and homemade yoghurt.
Lunch: Lamb sandwiches on Simple Spelt Bread.
Dinner:  Mexican roast beef and pinto beans on rice (from freezer) with sour cream and garden salad.

To do: Make honey bubble slice.
Dinner:  Slow Cooker Beef and Red Wine Casserole (using home-kill stewing steak and tomatoes from freezer) on mashed potatoes.

To do: Thaw pork ribs for Thursday.
Breakfast: Baked Beans and Scrambled Eggs on Simple Spelt Bread toast.
Lunch: Eating out.
Snack: Honey Rice Bubble Slice, apple slices and cherry tomatoes from garden.
Dinner: Shepherd's pie using leftover casserole from Tuesday.

To do: Thaw beef mince for Friday.
Lunch: Marmite and cheese/ Basil pesto and cheese puff pastries (from freezer), chopped fruit.
Snack: Popcorn
Dinner:  Pork ribs, crinkle cut oven fries and garden salad.

Snack: Ants on a log (using celery from garden)
Dinner: Lasagne, garlic herb bread (from freezer) and garden salad.

Breakfast: Leftover Tropical Breakfast Risotto.
Lunch: Soaked apple muffins from freezer.
Snack: Dried fruit and nuts.
Dinner: Leftover lasagne

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