Menu plan for this week - I’ve still got lots of eggplants, silverbeet, bok choy & beetroot, plus some leftovers to use up. I didn’t get the Moussaka and Ratatouille made last week - now I have more eggplants, so got to do it!
I try to alternate meat main meals, with vegetarian main meals and fish/seafood main meals. I also have to consider my husband’s schedule (he shift works) as we have our main meal in the middle of the day when he works nights, then just eat leftovers, soup, or whatever for dinner. So for those days, the main meal is pretty simple, as my mornings are busy and I don’t have heaps of time to prepare the meal.
Monday: (Use up leftovers) Chicken Chop Suey using chopped leftover chicken, stir fry veges & leftover rice.
Tuesday: (Seafood) Calamari (floured with spelt flour & shallow fried) with homemade aioli, potato wedges & salad with lots of veges, sundried tomato, olives & toasted pumpkin seeds.
Wednesday: (Vege) Raw pasta sauce with raw zucchini strips or spelt noodles (lunch). Also, bake Moussaka in the afternoon and put in freezer for another day.
Thursday: (Meat) Ground beef patties with raw beetroot & carrot salad & spelt bread rolls.
Friday: (Fish) Fish fillets (coated in cornmeal & shallow fried) with leafy green salad & homemade mayo/aioli, & brown rice salad.
Saturday: (Vege) Ratatouille on quinoa with leafy green salad.
Sunday: (Meat) Orange Chicken in crockpot (whole chicken, orange zest & juice, fresh herbs, oil) with leftover quinoa & stir fried veges.
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