Weekly menu plan #2 - Eating our reserves

L drinking a Strawberry Lemonade Slushie.

Last week I performed a kitchen stocktake so now I know exactly what food we have in the kitchen. I plan to use all that food before doing a big supermarket shop.

Sunday:

To do: Make Simple Spelt Bread, thaw jar of vanilla poached apple slices, thaw Mexican roast beef and pinto beans and rice.

Breakfast: Leftover Asian Mince on Rice for girls and leftover Sundried Tomato Chicken on Creamy Polenta Mash for Emma.

Lunch: Simple Spelt Bread toast, Garlic prawns, tomato and cucumber pieces, Strawberry Lemonade Slushies.

Snack: Cheese and crackers, Feijoa Jelly Ice-blocks.

Dinner:  Roast Lamb with Jewelled Quinoa, Cumin Sauteed Cabbage and carrots.

Monday:

To do: Soak porridge for Tuesday's breakfast. Thaw stewing steak for Tuesday.

Breakfast: Blender Oat Pancakes from freezer with Vanilla Poached Apple Slices and homemade yoghurt.

Lunch: Lamb sandwiches on Simple Spelt Bread.

Snack: Apple Pie Smoothie

Dinner:  Mexican roast beef and pinto beans on rice (from freezer) with sour cream and garden salad.

Tuesday:

To do: Make honey bubble slice.

Breakfast: Soaked Apple Cinnamon Porridge.

Lunch: Cauliflower popcorn

Snack: Honey Rice Bubble Slice

Dinner:  Slow Cooker Beef and Red Wine Casserole (using home-kill stewing steak and tomatoes from freezer) on mashed potatoes.

Wednesday:

To do: Thaw pork ribs for Thursday.

Breakfast: Baked Beans and Scrambled Eggs on Simple Spelt Bread toast.

Lunch: Eating out.

Snack: Honey Rice Bubble Slice, apple slices and cherry tomatoes from garden.

Dinner: Shepherd's pie using leftover casserole from Tuesday.

Thursday:

To do: Thaw beef mince for Friday.

Breakfast: Chocolate Breakfast Shake

Lunch: Marmite and cheese/ Basil pesto and cheese puff pastries (from freezer), chopped fruit.

Snack: Popcorn

Dinner:  Pork ribs, crinkle cut oven fries and garden salad.

Friday:

Breakfast: Tropical Breakfast Risotto.

Lunch: Berry kefir smoothie.

Snack: Ants on a log (using celery from garden)

Dinner: Lasagne, garlic herb bread (from freezer) and garden salad.

Saturday:

Breakfast: Leftover Tropical Breakfast Risotto.

Lunch: Soaked apple muffins from freezer.

Snack: Dried fruit and nuts.

Dinner: Leftover lasagne