Weekly menu plan # 5 - Using older pantry staples

Last week I was busy painting our master bedroom, and glad to be able to rely on my menu plan to keep food happening. 

This week I've deliberately looked for ways to use two of my older pantry items, barley and millet. I'm excited to try new-to-me recipes for Millet cakes, Millet fried rice and Chicken Barley Soup with them.

Sunday:

To do: Harvest pumpkin from garden. Rinse pumpkin seeds and soak in brine overnight. Make Soaked apple and cinnamon oat muffins.

Breakfast: Soaked apple porridge

Lunch:  Croissants filled with cucumber and cream cheese / Bacon and egg butties

Dinner: Pumpkin soup (using homegrown pumpkin)

Monday:

To do: Cook cauliflower earlier in day. Dehydrate pumpkin seeds. 

Breakfast: Chicken Korma on Rice (from freezer), Strawberry lemonade slushies (using dextrose instead of stevia).

L's lunchbox: Grain-free chocolate raspberry muffin, feijoa jelly, chopped vegetables.

Lunch at home for S and Emma: Sandwiches

Dinner: Cauliflower crust pizza (3/4 Hawaiian, 1/4 Peperoni).

Tuesday:

To do: Make Queso and set aside two pottles for girls' lunchboxes on Wednesday. Soak 1/3c millet for Wednesday + 1c millet for Friday and thaw 1c chicken stock for Wednesday's dinner plus 3c chicken stock for Friday's dinner. Put frozen chicken in fridge to thaw for Thursday.

Breakfast:  Chocolate Dream Smoothie.

L's lunchbox: Feijoa jelly, Soaked apple and cinnamon oat muffin, chopped vegetables, mandarin.

Lunch at home for S and Emma: Vegetable sticks dipped in Queso.

Dinner: Lamb Middle Loin Chops, Quinoa Pilaf with Cranberries and Almonds, Lychee Salad (use cucumber instead of paw paw).

Wednesday:

To do: Cook soaked millet for Millet cakes and Millet fried rice.

Breakfast: Scrambled eggs on toast, Berry Delight Smoothie.

Lunchboxes for Lily and Sophie: Mini apple crumbles, vegetable sticks and Queso dip, raisins.
Lunch for Emma: Leftover Quinoa Pilaf.

Dinner:  Millet cakes, sausages and garden salad.

Thursday:

Breakfast: Java cream and stewed feijoas (from pantry).

Lily's lunchbox: Java cream, Pineapple-cheese-cherry tomato kebabs, Pineapple-grape kebabs, Soaked apple and cinnamon oat muffin. 

Lunch at home for S and Emma: Leftover Quinoa Pilaf and salsa cheese toasty sandwiches.

Dinner: Roast chicken, gravy, oven fries and steamed peas and carrots.

Friday:

To do: Prepare blender vanilla oat pancakes and thaw vanilla poached apple slices. Thaw 6c chicken stock for Saturday's soup.

Breakfast:  Scrambled eggs on toast, Peach kefir smoothie

Lunchboxes for L and S: Scottish breakfast pancakes (from freezer), homemade yoghurt and frozen blueberries and raspberries, raisins, unhulled crispy pumpkin seeds, chopped vegetables.

Dinner: Millet fried rice #2 (soaked first and cooked in homemade chicken stock).

Saturday:

Breakfast: Blender vanilla oat pancakes with vanilla poached apple slices and homemade yoghurt.

Lunch:  Leftovers

Dinner:  Chicken Barley Soup (using leftover chicken from Thursday and omitting mushrooms) with oven warmed Simple Spelt Bread (from freezer).