Mealplans WB 8 July

Jacksmummy-1979

Breakfast will be weetabix, toast or porridge

Lunches, ham, cheese or tuna mayo sandwiches, soup, tuna salad or any leftovers from previous day

Sunday
Hm Pork casserole, with roast potatoes

Monday
Hm Pork curry with basmati rice

Tuesday
Flavoured chicken drumsticks(not sure what marinade to use yet) potato salad & salad

Wednesday
Jacket potato & gammon steak, with salad

Thursday
Mushroom soup

Friday
Hm donor meat, salad &hm chips

Saturday
Spag bol

Sunday
Roast chicken dinner

Snacks will be hm biscuits, fruit & yogurts

SailorSam

Whatever i have it's got to be with lettuce 'cos there's mounds of them in the greenhouse.

MrsRogers

Hi all - Here is ours for the week.

Sunday - Roast Beef (Treat DH birthday) with all the trimmings
Mon - Salmon, New Pots & Salad
Tue - Chicken Rissotto
Wed - Kiev & oven chips
Thur - Cottage Pie
Fri - Chicken peppercorn sauce & rice

We are having a no shop this week (except milk & bread) so all the above is out of the freezer / store cupboard.

savesummore

Hi :wave:

Im on the GC thread and was pointed in your direction by Kitchenbunny so I hope its ok if I join in

Breakfasts- Porridge/museli with banana or eggs on toast

Lunch- ham & cheese or ham & egg or Tuna salad, maybe tuna pasta salad

Snack: Fruit and maybe the odd biscuit

Mains:

Sat (last night)- HM prawn curry, rice & HM chaptis
Sun- pork belly with roast veg, potatos and gravy
Mon- Veggie chilli bean wraps with wraps & refried beans
Tues- OH away so just beans on toast or sandwich
Wed- Toad in the hole
Thurs- Beef thai curry that OH making loads of today for 'freezer meals'
Fri- Steak & Scampi with hm sl*mming w*rld chips

hotcookie101

Due to an undefrosted organic chicken (over 24 hours in the fridge and still solid grr) the plan for week has changed!

Su 8th [STRIKE]roast chicken[/STRIKE] roast belly pork, roast spuds & turnips, peas and asparagus
Mo 9th [STRIKE]chicken and new potato salad. [/STRIKE]Roast chicken, new potatoes, asparagus & peas
Tu 10th [STRIKE]chicken herb and pea rice[/STRIKE]Chicken laksa
We 11th [STRIKE]chicken and chorizo rice[/STRIKE] Well, actually might have something like this-chorizo and broad bean paella/risotto (probably with some chicken in it too)
Th 12th [STRIKE]pasta with rich beef ragu/pepper beef ragu[/STRIKE] lemon sole, potatoes, asparagus
Fr 13th—sun 15th away

Skint_yet_Again

Hi savesummore :wave:
-
Beef thai curry sounds nice, does your OH make from scratch can I have the recipe x

savesummore

Hi Skint yet again

My OH does all our cooking- im rubbish lol he tells me its not a thai curry as such but here is the recipe:

Beef Rendang

This is a dry curry which has its origins in South East Asia. An easy dish to cook this recipe substitutes the fresh ingredients of galangal, lemon grass and kaffir lime leaves with a Mai Siam curry paste. This store cupboard solution has all the key ingredients ground into a fine paste and ready to use. It is important to use a stewing cut of beef as slow cooking allows the flavours to penetrate the meat for best results

Ingredients

• 1kg stewing beef (shin or brisket) cut into large chunks
• 300 ml Mai Siam Coconut Milk
• 1 teacup desiccated coconut
• 2 tsp green curry paste
• 6 cloves garlic (chopped)
• 2 medium white onions (sliced)
• 2 Tbsp ground coriander powder
• 2 Tbsp vegetable oil
• 2 tsp sugar
• Salt to taste

Preparation

1. In a dry pan, stir fry the desiccated coconut until it browns. Stir constantly for a consistent colour.
2. Remove the coconut from the heat. Traditionally, the coconut is ground to a finer consistency in a motor and pestle. However, if not available it is fine to use in its original state.
3. In the same dry pan, quickly pan fry the coriander powder for 30 seconds and remove for use later.
4. Add the vegetable oil to the pan and fry the sliced onions first, then add the garlic but do not allow these ingredients to burn.
5. Next add the ground coriander and green curry paste, about 100ml of coconut milk, sugar and salt to taste.
6. Cook the mixture for approximately 3 minutes and add the beef (in batches).
7. Then add the browned coconut.
8. Pour all the coconut milk into the pot and simmer gently in a partially covered pot until the meat is tender and the gravy thickens (about 2 1/2 to 3 hours). Stir occasionally.
9. As the rendang thickens, check that it does not stick to the bottom of the pot.
10. When the gravy coats the meat the curry is ready.

Serves 4-6 sharing

This is taken from www.wingyip.com- go to 'shop online' and there is a recipe libary with loads of different dishes

HTH

Sorry my post is massive :rotfl:

suzybloo

have fallen by the OS wayside over the past few months but need to get back on track. Firstly we will do a Menu planner for the week, will save any unneccessary trips to the supermarkets.

Sunday : just back from hols and was desperate for a proper tea so it was good old mince and tatties with carrots and peas
Monday: Breaded Haddock, and HM potato wedges
Tuesday: Stir fry chicken and noodles
Wednesday: Omolette, salad
Thursday: Chicken casserole, new potatoes, carrots and broccolli
Friday: macaroni cheese, garlic bread
Saturday: out for tea!

breakfast will be cereal and fruit juice, lunches will be a sandwich with coldmeats, salads, salmon or tuna, followed by a yogurt. suppers will be homebaking, and fruit for snacks throughout the day.


here goes............

Kitchenbunny

Hi savesummore! The beef rendang sounds lovely and I shall be making it

Had to make a change for this week to make it a bit cheaper (going to be a tight month) so on Friday we'll be having fajitas

K xx

PhGage

Breakfast this week: HM Granola bar or porridge

Lunch this week: HM soup (carrot or pea & mint) with either HM bap or HM oat crackers and HM olive spread.

Dinner
Monday: Mackerel, grilled with HM salted lemon and haricot bean salad; charred peppers and roast broccoli

Tuesday: Fish fingers with HM haricot beans in tomato sauce (we have a lot of fish fingers to use up from the freezer and haricot beans nearing their use by date); salad with HM cucumber pickles and red onion pickles.

Wednesday: If we weather continues, we froze leftover beef stew from tonight so that will appear unless the weather is sunny and hot in which case it will be Spanish omelette with salad and charred peppers.

Thursday: Cashew nut curry with smoked aubergine in tomato sauce; served with rice. (Maybe a dahl and a peanut chutney.)

Friday: Pilchards in tomato sauce with grilled courgettes and peppers, served with pasta.

Saturday: Should be leftovers from Thursday's curries.

Sunday: Salmon with assorted vegetables.

We're eating from the freezer and using up bits and pieces that are nearing their expiry dates: the peppers are from the last Lidl offer (we charred and froze a fair amount - this week, we're roasting and freezing the baby plum tomatoes that were on special offer).

Good luck to everyone with their plans.