It’s nearly school holidays, and I’ve got to say that we are really starting to slacken off around here. Last week, thanks to the kids getting all their homework done early, they were allowed to watch a movie during the week (a rare treat during the school term!). So this week is a fairly easy meal plan, I’m still cooking fish a couple of times (still trying to keep up the omegas – whichever one is in fish!), and things like pizza and pasta bakes feature there too! Easy peasy 🙂
Monday: Bolognese pasta bake. This weekend I pulled some vegeful bolognese sauce out of the freezer, but didn’t use it, so it will be featuring in Monday’s dinner. When you cook your pasta sauce next time, cook a bit extra and pop it into the freezer for weeks when you can’t be bothered. I fill mine with veggies, and the kids are none the wiser. I use it for toasties too. When it’s been frozen and defrosted, I often find it isn’t quite as good as freshly cooked (I’m fussy though 😉 ), so using it in a pasta bake is a great way to refresh it. Just stir it through the pasta (we will be using spelt pasta, still trying to reduce our wheat intake), add a bit of pasatta (pureed tomato sauce) if it seems dry, stir though some grated cheese and top with a generous amount too. You could crumble in feta, ricotta or cottage cheese too. Of course there’s heaps of variations to this recipe depending on what you have on hand. Serve with a large garden salad.
Tuesday: Prawns. I’m thinking to keep it simple, stir fried with a marinade of, grated ginger, grated garlic, lime, soy sauce, chilli sauce and a little bit of honey. Add to it a handful of chopped herbs (parsley or coriander would be lovely), and serve with steamed rice and steamed vegetables.
Wednesday: Chickpea soup. Again, there’s no recipe link for this. A simple soup that I make, all I do it saute chopped onion, garlic, carrot, zucchini, celery and potato in a little bit of olive oil. Add in a couple of tins of chickpeas (drained and rinsed), water and some stock (I use vegetable stock) and let it simmer away until the veggies are cooked through. Take a couple of ladles of soup into a jug and using a stick blender puree until smooth. Add this back into the pot and stir to combine.
Thursday: Slow cooker chicken casserole. I’m not entirely sure this will be the recipe I go with, but the basic idea is lots of tomato, onion, garlic, veggies like zucchini, carrot and celery (basic staples in this house), white wine, and slow cooked. It will be simple, served with crusty bread, olives and salad. I may even use fish pieces instead of chicken, just for something different.
Friday: Last day of term, so we will be celebrating with homemade spelt pizzas. Simple and delicious! Just top with your favourites, here we love margherita and pepperoni 🙂
It’s a simple menu plan this week with lots of comfort food that is quick and easy to prepare. What is on your menu plan this week?