Sunday night: when my week begins

It’s an old idea, but a good one: my day starts not at sunrise, but at sunset.  It means I can prepare for the day (and week) to come, and gives me time to deal with anything that might derail the next morning.

Tonight, it’s menu planning.

I have a wonderful 5-year-old daughter, who is quite prepared to try anything.  One bite is generally enough, though….  It’s not my choice to cook two meals every night, but DH isn’t willing to eat the same few things in rotation, and I have to admit I get a bit bored too.

Baked potatoes are a good standby, as she has hers with cheese, and we  can enjoy a lovely mixed tuna salad with ours.

Tuna Salad
recipe from Lise Maleham
(makes enough for 4 large baked potatoes)

1 tin tuna in oil
1/2 onion, finely chopped
2 apples, in 1cm dice
2 cm off a block of cheddar, in 1cm dice
1 handful sultanas/raisins
2-3 large spoonsful mayonnaise
2-3 large spoonsful natural yogurt (or just use all mayo)

Mix the yogurt and mayo in a large bowl.
Add the apple and onion, and mix well.  This stops the apple browning.
Add the rest of the ingredients and mix.

Keeps in the fridge for 5 days (but seldom gets the chance)

Now to decide on meals for the other six nights….

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