Monthly Archives: August 2013

Menu Plan Monday: A new approach

I’ve started a new job with lots of new stuff to learn, and am finding it hard to settle down to planning every week.  So, for a while at least, we’re going to be on a predictable round of meals.  If we get bored, well, I’ll change things around a little, but this is the basic outline.

Breakfast:

  • non-branded shreddies / chocolate weetabix for small
  • 1/2 cup of mix made from Lidl musli (750g) with added porridge oats (250g) soaked in milk / bread & marmalade for big

Snacks:

  • biscuits (bought custard creams and ginger nut biscuits; might make oatie biscuits if there’s time)
  • apples
  • satsumas
  • bread-and-jam

To drink:

  • water
  • tea / decaf tea / bush tea / coffee (big)
  • ribena (small)
  • milk (small)

Puddings:

  • sultana loaf / banana bread / girdle scones / muffins (all can be frozen)
  • Pressure cooker rice pudding (once you add in the prep & heating / cooling time, it’s closer to 20 mins than the 9 she quotes, but hey it’s still quick)
  • natural yogurt and cake-decorating sprinkles (stir to make rainbows in your bowl)
  • ice cream cone

Main Meals:

Monday

  • school dinner (£1.80) / bean burger leftovers or soup
  • pressure cooker risotto (still working on getting small person to eat this – she likes rice pudding, so…?)

Tuesday

  • Chicken mayo wrap (from frozen cooked chicken leftovers) / risotto leftovers
  • Poached egg / Omelettes with boiled potatoes ( make extra for tomorrow’s lunches)

Wednesday

  • potato salad (or coleslaw?) with cheese cubes (small person gets an after-school extra meal as she has dance class – possibly egg mayo?)
  • bean goulash (or my modified version of Butternut, spinach & chickpea curry without the chilli) & rice

Thursday

  • hotdog / leftover bean goulash or soup
  • pasta & cheese sauce with carrot sticks for crunch

Friday

  • Tuna wrap or hamster mix / leftover pasta or soup, depending on quantities
  • Baked potatoes with cheese (small) or tuna salad (big)

Saturday

  • Potato soup with carrot & milk instead of yogurt (small person had seconds, so this is definitely on the menu!)
  • Sausage & mash OR slow cooker roast chicken

Sunday

  • Soup of some description (small person does NOT like tomato)
  • Bean burgers served in muffins or on rice (may not work for small person so fish fingers a reliable option)

Just a reminder: I’m cooking for two adults (one female, one male) and a 5yo with a history of reflux who would still happily live on milk alone.

Reference link of the week: Things to do with powdered milk.

Hop over to Menu Plan Monday on Orgjunkie.com to see what everyone else has got planned.

Menu plan Wednesday?

So things haven’t gone all that smoothly this week, and I’m only getting my menu plan up today.  Sorry about that!  It’s been on the fridge since Sunday night, though, and that’s what really matters!

Monday

  • the last of the ham with mayo/mustard on bread with cucumber & fruit
  • bangers &  mash for her and me, J eats at work

Tuesday

IMG_20130806_182223

  • banana loaf, fruit & biscuits for them – was supposed to be a snack but they stayed out for lunch – and cheese sarnie for me.
  • Finally (finally!) got to eat that cobbler after the casserole was frozen last week due to to not having time to make the scones.  It was awesome, despite being made with only 2 chicken breasts instead of 4, and bacon bits instead of sausages.

Wednesday

IMG_20130807_180937

  • Tuna mayo wraps with fruit and Banana Loaf (recipe below) for them, tuna salad for me
  • Peshawari Biryani with Pilau Rice (recipe to follow)

Thursday

  • leftover biryani for me, tuna salad for him, tattie salad & cheese for her
  • the other half of the cobbler (nomnomnom)

Friday

  • cheese & coleslaw for us, tattie salad & cheese for her
  • Greek Rice with mint & feta (will do two meals, so one for the freezer)

Saturday

  • day out in Jed fur her and me.  Tattie salad & cheese, banana loaf
  • carry out dinner for a treat before the 2h drive home, J eats at work

Sunday

  • Pizza Muffins (hopefully to do school lunches too)
  • Roast duck breast (from the freezer) with veg & potatoes

Recipe of the Week:

Banana Loaf
Recipe given to Bronwen (Granny Bron) Noble by Jean (Grandma) Noble
Makes 2 loaves (~14 slices per loaf)

Ingredients:

4 cups flour
1 cup (~200g) butter / marge
3 cups sugar
2 tsp baking powder
1 tsp salt (if using unsalted butter)
4 beaten eggs
2 cups mashed bananas (about 6 bananas)

Method:

  1. Cream butter & sugar
  2. Add beaten eggs & mix
  3. Sift in dry ingredients & mix
  4. Add mashed bananas & mix
  5. Spoon into lined or greased & floured loaf tins
  6. Bake at 200C for ~1hr or until the top is lightly browned and the centre does not stick to a skewer.
  7. Leave in the tins for 10 mins before turning out onto a rack to cool fully.

Tips:

  1. 1 cup = 240ml
  2. mash bananas with a potato masher
  3. you can substitute up to 50% of the fat with sunflower / vegetable oil for a loaf that keeps longer and tastes just as good
  4. Leave until the next day before slicing to avoid it falling apart
  5. Freezes wonderfully
  6. Keep the heels, chop into cubes, and serve with custard for a decadent and almost-free dessert

Hop over to Menu Plan Monday to see what everyone else is making this week.