Menu Plan Monday - 15th March

The weather's been wet and cool here lately, so more soup on the menu - I love soup.  I have lots of avocados to use up, and bananas, thanks to our friend who has a fruit stall and gives us lots of the leftovers!  Today I used a few bananas in a couple of gluten-free chocolate banana cakes, a recipe my friend Sarah invented (she's coeliac, and a fellow-Thermomixer with lots of coeliac cooking savvy!)  That cake is so soft and moist, you'd swear it couldn't be gluten free!  I'll post that recipe soon.  I'm going to make some wholegrain spelt banana muffins too.  The rest of the bananas will be frozen for ice-cream!!

On Saturday I managed to get some cooking done for this week, so it should make a couple of meals a bit easier.  I made a double batch of bean-burger stew, about a litre and a half of chicken ragu, a jar of onion confit, and a jar of garlic confit (which is so yummy on hot bread out of the oven that I don't think it'll last long!). 

I'm dying to try out some pizza and calzone recipes using the Artisan bread dough - I bought a new pizza recipe book and pizza stone the other day, and am feeling inspired!  Of course, I can't have cheese, but there's plenty of dairy free ideas that I can try.  I'm planning to make is a foot long lamb mince pizza, also some chicken ragu calzone - the ragu is so yummy, and is in the freezer waiting...  I also found a recipe for 'poor man's parmesan' which has no dairy in it (anchovies provide the saltiness), so I'll try that.

Don't forget to check Menu Plan Monday for lot of ideas  for menu planning, recipes, and organizing your home.  If you want to know where to start with menu planning, I've posted my ideas on it here, too.  Have a great week!

(TMX = prepared in and/or cooked with my Thermomix)

Monday:

(lunch) Leftover bean & burger stew

(dinner) Chicken & rice soup (from freezer) with mashed potato (TMX) - (I like a big blob of mashed potato in soup sometimes - makes it much more filling!)

Tuesday:

(lunch) Avocado pasta salad

(dinner)  Chilli con carne (TMX) with guacamole (TMX)

Wednesday:

(lunch) Tuna salad sandwiches on spelt Artisan bread

(dinner) Foot long lamb pizza (TMX - Artisan bread base) with salad

Thursday:

(lunch) Chicken Ragu Calzone, made with Artisan bread dough (TMX) - double batch

(dinner) leftover calzone, reheated in oven, with salad

Friday:

(lunch) Salmon patties & vege sticks

(dinner) Vege pasta sauce (TMX) on spelt spaghetti

Saturday:

(lunch) Baked potatoes with toppings (df sour cream, sauteed mushrooms, df parmesan)

(dinner) Garlic pizza bread (with garlic confit and spelt Artisan bread crust), Italian sausages & salad.

Sunday:

(lunch) Thai chicken curry soup (crockpot)

(dinner) leftovers & spelt rolls