It’s been a long time since I’ve done a menu plan and it really shows me how much extra moneyI waste on groceries and how much worse our diet and scheduling is when I don’t plan ahead.
Wednesday: Spaghetti with Falafel balls. (just like spaghetti with meatballs but use mini falafel prebought from the supermarket)
Thursday: Tofu, vegie and noodle stir fry with blackbean sauce.
Friday: Potato, sauerkraut and cheese casserole.
Saturday: Lentil winter stew.
Sunday: Brocolli and brown rice casserole.
Monday: We won’t be home due to my Dad’s funeral.
Tuesday: Lentil Shephards pie.
I’ll share the best recipes later on in the week. Aside from tonights and tomorrows dinner these are all new recipes for me.
Wednesday – Chickpea Curry with Rice.
Thursday/Friday – Morrocan Cous Cous.
Sat/Sun – At friends houses.
Mon/Tues – African Vegetable Stew.
Wed/Thurs – Tortilla Casserole.
Fri/Sun (out sat) – Quinoa with Cilantro (coriander).
Mon/Tues – Polenta with Zuchini and Tomatoes.
Because most recipes are made to serve 4 each meal will serve Flynn and I for two nights. I’ll share the best recipes on here.
Ignore my painfully 70's countertop, the joys of renting
This is one of Flynn’s (and mine) favourite meals and it’s so simple to make I thought I’d share the recipe. I made it up as I went along but use pretty much the same things each time.
– 1 onion
– Many mushroom – 10 to 20 depending on taste, small
– Natural yoghurt (can make do without this but it adds to the taste)
– 1 tin creamed corn
– 1 – 2 cups of black beans or similar
Dice the onion and pop it in a saucepan with a knob of butter, simmer until the onion starts to go see through and then pop in the diced mushrooms and cook for 5 minutes stirring continuously. Add the cream and one tablespoon of yoghurt and stir through. Then add the corn and beans and bring to a simmer.
Season to taste.
It’s so simple, healthy, and high in fibre. And very warming in winter. Enjoy!
I’ve decided to start doing a weekly menu plan inspired by several mummy blogs I read who claim this saves them a lot of money.
Wednesday: Black bean and Quinoa Salad.
Thursday: Pasta with creamy mushroom sauce.
Friday: Chickpea curry.
Saturday: Vegetarian Moussaka.
Sunday: Corn and Pumpkin Soup.
Monday: Vegetable Chow mein
Tuesday: Stirfry with lentils.
I get paid fortnightly so I’ll be making enough to serve 4 each night and will freeze half for the following week.