I've ended up with heaps of organic broccoli this week, as well as carrots, so I'm going to be using them a lot! (I'm going to have to blanch some broccoli and freeze it!) I'm also cooking extra when I can to freeze for another meal.
I try to use sweet potato instead of English potato whenever I can, or at least use a mixture of the two. The kids don't notice so much if I use the white fleshed ones, especially when they're mashed!
I've also added a list of lunch ideas - I didn't put them on particular days, as it just depends what we're doing, and whether there are leftovers from the night before, etc. Check out orgjunkie.com to see more menu planning ideas.
Monday: Broccoli & white sauce bake, steamed carrots, tossed salad.
Tuesday: Fish Cakes with homemade Creole mayonnaise, baked potatoes, broccoli & carrots.
Wednesday: Mexican Beans (slow-cooked with onions, chillies, cayenne, cumin & oregano) and brown rice & salad. (Make extra brown rice to be used for rice pudding, & extra beans to be used for refried beans next day.)
Thursday: Baked Chicken with Cashew Satay Sauce, steamed veges & basmati rice. (Make extra sauce to freeze for another meal.)
Friday: Spelt Spaghetti with ground beef and tomato-vegetable sauce; salad. (Make extra sauce to freeze for another meal.) Supper snack: Rice pudding.
Saturday: Lamb Shanks (marinated & slow-cooked) with carrots, broccoli and mashed potato.
Sunday: Roast Beef (marinated & slow-cooked), gravy & veges. (Refrigerate leftovers for tomorrow.)
Lunch Ideas:
- tinned salmon/mackeral patties & salad
- tinned tuna/salmon/mackeral & salad sandwiches/wraps
- pasta with tuna, tomato, & black olive pasta sauce
- potato wedges & raw vege sticks
- tortillas with refried beans & salad
- sauteed mushrooms on toast
- fritatta/omellette made with leftover veges (broccoli, sauteed mushrooms, carrot, onion, capsicum, herbs, mozzarella)
- leftovers made into soup, or in fried rice, or with pasta
- quinoa/pasta/rice salads (eg: Quinoa Caprese)
I try to use sweet potato instead of English potato whenever I can, or at least use a mixture of the two. The kids don't notice so much if I use the white fleshed ones, especially when they're mashed!
I've also added a list of lunch ideas - I didn't put them on particular days, as it just depends what we're doing, and whether there are leftovers from the night before, etc. Check out orgjunkie.com to see more menu planning ideas.
Monday: Broccoli & white sauce bake, steamed carrots, tossed salad.
Tuesday: Fish Cakes with homemade Creole mayonnaise, baked potatoes, broccoli & carrots.
Wednesday: Mexican Beans (slow-cooked with onions, chillies, cayenne, cumin & oregano) and brown rice & salad. (Make extra brown rice to be used for rice pudding, & extra beans to be used for refried beans next day.)
Thursday: Baked Chicken with Cashew Satay Sauce, steamed veges & basmati rice. (Make extra sauce to freeze for another meal.)
Friday: Spelt Spaghetti with ground beef and tomato-vegetable sauce; salad. (Make extra sauce to freeze for another meal.) Supper snack: Rice pudding.
Saturday: Lamb Shanks (marinated & slow-cooked) with carrots, broccoli and mashed potato.
Sunday: Roast Beef (marinated & slow-cooked), gravy & veges. (Refrigerate leftovers for tomorrow.)
Lunch Ideas:
- tinned salmon/mackeral patties & salad
- tinned tuna/salmon/mackeral & salad sandwiches/wraps
- pasta with tuna, tomato, & black olive pasta sauce
- potato wedges & raw vege sticks
- tortillas with refried beans & salad
- sauteed mushrooms on toast
- fritatta/omellette made with leftover veges (broccoli, sauteed mushrooms, carrot, onion, capsicum, herbs, mozzarella)
- leftovers made into soup, or in fried rice, or with pasta
- quinoa/pasta/rice salads (eg: Quinoa Caprese)
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