Menu Plan Monday

Well this is our first week working from a Menu Plan. We actually started on Saturday due to it coinciding with a planned visit to an out of town supermarket.
My aim for the week was to use up some of the food from our inside freezer and the fresh produce left over from previous purchases, and to supplement these with a smallish grocery shop.
An additional requirement I set was that the meals aren’t particularly exciting, as it’s been a while since I’ve been responsible making dinner most nights, let alone a whole week stretch *gasp*.

So far we’ve had …
Saturday: Spaghetti Bolognaise
This involved last minute substitutions as I was unaware we were out of my bolognaise go-to, pasta sauce! Instead I added cans of chopped tomatoes, mushrooms in sauce and half a can of kidney beans to the onion, garlic and mince, and later green beans for a bit more flavour. Served with cooked leftover fresh fettuchini and topped with olives and a sprinkling of grated cheese.
Sunday: Chicken Rice Porridge
My favourite one-pot-wonder. I tend to like plain dominant flavours with interesting hints. Cook rice in a rice cooker and adding additional liquid when it starts looking cooked in the form of chicken stock. When it’s back to bubbling away add diced chicken, spring onions, and when all the liquid has made the rice porridge-y turn it off and stir in chopped fresh coriander.

And the next five days in no particular order:

  • Mince & Cheese pie, served with peas and mashed potato
  • Fish fingers/burgers with corn kernals and oven chips
  • Frozen Pizzas with additional olives, cheese and mushrooms (the pizzas need the extra topping since they couldn’t be called premium! :)
  • Omelets with additional fillings from the fridge (and frozen premade fish pie for the male).
  • Beef Crockpot Casserole served with broccoli and mashed potato
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