|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.
Snack: Apple Pie Smoothie
Dinner: Mexican roast beef and pinto beans on rice (from freezer) with sour cream and garden salad.
To do: Make honey bubble slice.
Breakfast: Soaked Apple Cinnamon Porridge.
Lunch: Cauliflower popcorn
Snack: Honey Rice 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.
Breakfast: Chocolate Breakfast Shake
Lunch: Marmite and cheese/ Basil pesto and cheese puff pastries (from freezer), chopped fruit.
Dinner: Pork ribs, crinkle cut oven fries and garden salad.
Breakfast: Tropical Breakfast Risotto.
Lunch: Berry kefir smoothie.
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