This week’s meal plan is a budget friendly one. That’s not to mean that we will be eating pasta or rice all week. Ways that I keep my food costs down is by buying seasonal fruit and vegetables and buying budget cuts of meat, that are still high quality. On to the meal plan…
Tuesday: Sticky oven baked chicken wings, served with steamed rice, and fennel, orange salad. Chicken wings are nice and cheap, but you could easily substitute drumsticks or thigh fillets or maryland pieces.
For the fennel and orange salad: thinly slice 2 bulbs of fennel. Put it in a bowl together with half to one whole peeled orange that has been chopped into bite sized pieces. Also add in up to half a red onion thinly sliced. For the dressing, I use extra virgin olive oil, salt, a splash of balsamic vinegar and a squeeze of orange juice. You could also add some chopped mint if you have some on hand 🙂
Wednesday: Roast cauliflower and chickpea soup (sans the chorizo in the linked recipe). Cauliflower is in peak season here in Victoria, Australia, so is nice and cheap, add in a tin or two (or use dried and pre-cooked) chickpeas for added protein, and you have a lovely, filling soup that is super cheap.
Thursday: Chinese beef and broccoli served with vermicelli noodles. Using one good sized rump steak for this entire dish, keeps it cheap but nutritious. I’ll most likely add a few extra vegetables in for good measure too 🙂
Friday: My easy mid week GF quiche is a delicious, easy quiche to make mid week, that the kids will love 🙂 Apparently, mushrooms are also in season at the moment, but are a vegetable that only one of my kids likes. So every now and then, I like to make a mushroom soup like this one. Apparently, if you leave your mushrooms in the sun for an hour or two, they absorb vit D which is then transferred to you when you eat them. Something that’s good to remember in the cooler months when we aren’t outdoors as much 🙂
I hope you all have a fantastic week! 🙂