the great big meal plan // no. 2

Leftover lasagne for lunch today. #delish

Last week’s meal plan was a huge success, although sadly it yielded few leftovers for lunch.

We swapped Tuesday night’s chicken out for a chicken stir-fry, easy to do with a mix of fresh and frozen veggies and some pantry staples.

The Mr made a delicious homemade lasagne for Friday night which kept us going through the weekend as well.

Thanks @whatkatieate for the dinner inspiration. Steak with lemon, caper & dill butter, potato and sweet potato crisps, and beetroot and blue cheese salad. #vscocam

On Saturday night I tied on the apron and made steaks with lemon, dill and caper butter, salt and vinegar potato and kumera crisps and a beetroot, blue cheese and walnut salad [pictured]. The recipes were by Katie Quinn Davies out of the February issue of delicious magazine and were exactly that, delicious! The perfect weekend meal with a glass of red and a more simple salad for the smalls.

Beetroot crostini with goats cheese to start Sunday night dinner. The Mr's specialty. #vscocam   Main course Camembert and Brussels sprouts quiche for us, ham and cheese for the smalls. With salad. #nom #delish

Last night we had the Mr’s speciality, beetroot crostini with goats cheese using up the leftover beetroot and then I made savoury tarts ~ a brussel sprout one from delicious magazine for us and ham and cheese for the smalls ~ paired with the leftover salads. This also gives us some fodder for lunches this week.

And coming up this week:

Monday: Hitting taste magazine a couple of times this week. First-up for meat-free Monday is roast vegetable and white bean enchiladas. The great part about this recipe is using up some leftover veggies in the crisper.

Tuesday: Chicken always seems to make multiple appearances on the menu and tonight it’s a curry and yoghurt roast chicken from here. Hopefully I can convince the Mr to make some homemade naan to go with it!

Wednesday: The Mr will take the reins tonight and whip up something with beef, most likely some spicy beef wraps.

Thursday: The Mr will be off to football training so I’m trying something a little new with pearl cous cous. This is a chicken and tomato “risotto” made with the grain and is also from taste magazine.

Friday: Leaving this open as the Mr and I will be at the local races and then the youngest has football training. Takeaway or leftovers will be on the menu.

Bon appetit.

 

 

 

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