Meal plans WB April 22nd

viv0147

Menu for Week 5

Monday
Breakfast Weetabix
Lunch & Dinner ham egg & chips & tinned fruit

Tuesday
Breakfast beans on toast
Lunch fresh fruits & ice cream
Dinner sausage bacon & tomatoes

Wednesday
Breakfast porridge
Lunch & dinner chicken dinner & fruit & ice cream

Thursday
Breakfast two poached eggs & toast
Lunch fresh fruits & ice cream
Dinner Curry & rice

Friday
Breakfast porridge
Lunch & dinner Fish & chips & tinned fruit

Saturday
Breakfast Weetabix
Lunch fresh fruit & ice cream
Dinner chicken stir-fry

Sunday
Breakfast porridge
Lunch fresh fruits & ice cream
Dinner roast pork dinner

Businessgirl

Oh I've not done this before...but things are very tight and I need to use up what I have so.....I'm sticking to it this week!

Monday:
Breakfast - Eat at Work
Lunch - Eat at Work
Dinner - Quick Tuna Mayo Spaghetti

Tuesday:
Breakfast - 2x Crumpets with Jam, Piece of Fruit
Lunch - Toasted Cheese with an Orange
Dinner - Cauliflower and Cheese Soup

Wednesday:
Breakfast - Scrambled Egg on Bread, Fruit and a big flask of Peppermint Tea
Lunch - Chicken Mayo Sandwich, veg crudites, fruit, packet of crisps
Dinner - Pasta bake (in freezer)

Thursday:
Breakfast - at Work
Lunch - at Work
Dinner - jacket potato with Cheese and Beans

Friday:
Breakfast - Crumpets and fruit
Lunch - Cauliflower Cheese Soup
Dinner - Beef and Ale Stew and Mash

Saturday:
Breakfast - Soft boiled eggs on toast, fruit
Lunch - @ Work
Dinner - @ Work

Sunday:
Breakfast - Crumpets and Fruit
Lunch - Cauliflower Cheese Soup
Dinner - Salmon with Brown Rice and steamed Veg

K9sandFelines

Mon 22 - [STRIKE]Singapore chicken noodles[/STRIKE]

Tues 23 - Quinoa, sweet potato and spinach kievs and salad or some other such dish to use up the quinoa
Instead had [STRIKE]Prawn (Extra hot) Mayflower curry and rice[/STRIKE]

Weds 24 - Thai fishcakes mix ... with babycorn and something else tbc
This will be tomorrow now, and tonight's was [STRIKE]Quinoa kiev with salad[/STRIKE]

Thurs 26 - See above [STRIKE]Thai fishcakes with corn on the cob and asparagus.[/STRIKE]

Fri 27 - Spicy piri piri mince and rice
Ended up being [STRIKE]Aubergine and Courgette Parmigiana with Stellini[/STRIKE]

Sat 27 - [STRIKE]Buffet night - party[/STRIKE]

Sun 28 - [STRIKE]Creamy chicken lasagne[/STRIKE] and salad

madvixen

Monday - Alpine Eggs with salad and then pancakes (I have a dozen eggs that need using asap)
Tuesday - Roast Chicken
Wednesday - Chinese Chilli Beef
Thursday - leftover Chicken bake
Friday - Chorizo Fritatta and salad

hotcookie101

K9sandFelines wrote: »

This sounds interesting... please can i trouble you for the recipe?

Its a recipe from Gizzi Erskine's Skinny weeks & weekend feasts, (which is actually a really good book, with a lot of nice lower cal ideas for tea)
I couldn't find a link online so will summarise on here.
3tbsp rapeseed/olive oil
4 FR chicken thighs or legs on bone
2 large onions (peel&chop)
3cloves garlic-chopped
1tsp turmeric
175g barley
75g lentils
2l water
600ml chicken stick
small bunch parsley
" " " coriander
50g fresh spinach
2tbsp liquid whey or 3tbsp 0% greek yog
zest & juice 1 lemon

methd-heat half oil in pan, brown chicken pieces all over. remove, set aside
add rest oil add onions, saute 10mins (soft, lightly brown)
add garlic/turm fry another minute
add chicken lentils barley, cook few mins, season, then add water & stock, bring to boil, reduce heat, simmer covered 45mins.

remove chicken, shred meat from bone and re-add, along with chopped fresh herbs, spinach & whey, bring back to boil, stir in lemon juice & zest and serve

6 portions, 308cal per portion

We didn't end up actually having this, as OH requested we switch our fasting day from monday to tuesday, so we had thai green curry on monday and tom yum soup with leftover pot-roast roast beef on tuesday
But as soon as I get some chicken thighs will be planning on making it

K9sandFelines

hotcookie101 wrote: »

Its a recipe from Gizzi Erskine's Skinny weeks & weekend feasts, (which is actually a really good book, with a lot of nice lower cal ideas for tea)
I couldn't find a link online so will summarise on here.
3tbsp rapeseed/olive oil
4 FR chicken thighs or legs on bone
2 large onions (peel&chop)
3cloves garlic-chopped
1tsp turmeric
175g barley
75g lentils
2l water
600ml chicken stick
small bunch parsley
" " " coriander
50g fresh spinach
2tbsp liquid whey or 3tbsp 0% greek yog
zest & juice 1 lemon

methd-heat half oil in pan, brown chicken pieces all over. remove, set aside
add rest oil add onions, saute 10mins (soft, lightly brown)
add garlic/turm fry another minute
add chicken lentils barley, cook few mins, season, then add water & stock, bring to boil, reduce heat, simmer covered 45mins.

remove chicken, shred meat from bone and re-add, along with chopped fresh herbs, spinach & whey, bring back to boil, stir in lemon juice & zest and serve

6 portions, 308cal per portion

We didn't end up actually having this, as OH requested we switch our fasting day from monday to tuesday, so we had thai green curry on monday and tom yum soup with leftover pot-roast roast beef on tuesday
But as soon as I get some chicken thighs will be planning on making it

I'm confused, is this the Nandos chicken :cool:?

hotcookie101

K9sandFelines wrote: »

I'm confused, is this the Nandos chicken :cool:?

It may be because I have had a seriously long day, and my brain might not be fully functioning, but I don't get your confusion. Its the persian chicken soup recipe you asked for. Nothing to do with nandos.....

K9sandFelines

hotcookie101 wrote: »

It may be because I have had a seriously long day, and my brain might not be fully functioning, but I don't get your confusion. Its the persian chicken soup recipe you asked for. Nothing to do with nandos.....

Definitely not your brain, it's mine :rotfl:. I was confused as didn't see the reference to the Persian and make the username connection, many thanks