I remember seeing this fabulous Meal Planning Monday link up a while ago and really wanted to take part – we always meal plan but I’m rarely organised enough to write about it so don’t expect this to be a regular thing.
I’m really on the lookout for budget meals – what with us planning our wedding we now need to try and save as much money as possible and I’m well aware how much we often end up spending on groceries so I’m trying to cut down that spend.
Monday – Spag Bol
it will be bulked out with lentils to make it go further. R is working late so dinner needs to be reheatable for him.
Tuesday – Thai Green Chicken Curry
Served with Garlic Broccoli and Rice
Wednesday – Beef Stew
Meat and veggies in the slow cooker, served with mashed potatoes, a lovely warming dish while the weather is still chilly.
Thursday – Chicken Traybake
Chicken with peppers, onions, mushrooms & whichever other veg we have available bunged in the oven with a bit of spice and herbs, served with cous cous.
Friday – Veggie Curry
I’m planning to throw in some lentils, chickpeas, whichever veg we have in the fridge, some stock and some spices and pretty much hope for the best!
Saturday – At a friend’s house
Sunday – Home Made Pizza
I really love having home made pizza as a way of using up the week’s leftovers. You can put pretty much anything on a pizza and it means that you don’t have anything going off in the fridge.
We make a really easy dough using a 1:1 ratio of yogurt and self raising flour. A 350g mix will feed a family of 2 adults and 2 children. Add in a little salt and some baking powder and just mix up, roll out, dry fry and top with whatever you love.
Lunches for the Week
Soup – probably made from a home made stock with some veggies.
Puff Pastry Tart – Probably spinach, feta and anything else we feel like throwing in
Eggs and Toast
Cheese and Crackers with pickles
Crudite, Hummus, Pitta bread
Sweet Potato falafel, Pitta & Salad
Money Saving Measures
The chicken for the Thai Green Curry & Chicken Traybake will be from a whole chicken that will be jointed, we will then use the carcass for stock as a base for soup or gravy.
As I’m going to be using a lot of vegetables the peelings will be saved for the stock too – we keep a ziplock bag in the freezer and add to it every time we peel anything.
I’m using lentils to bulk out my bolognese – I’m hoping this means that I will get an extra person’s meal out of it at least. Sometimes we have a bit too much for just Oliver & I, but not quite enough if R is home too.
What are you eating this week? Do you have any budget meals you would like to share with me?