Another week and time for another menu plan!
All of these suppers can be made in half an hour or less of simple cooking – apart from Monday when the chicken probably takes about 40 minutes, but all that needs to be done is to put it in the oven and wait for it to cook, so not too stressful!
I’ve posted this today to link up with Mrs M’s Meal Planning Monday (a great site that gives you lots of ideas for your weeks meals if you need inspiration) but I have to admit that I usually go for a Menu planning Friday – so I can get all the shopping delivered over the weekend and perhaps do some preparation ahead on Sunday to make the weekday nights a little quicker.
Sunday – Prepare ahead (if you have the time)
- Make pizza dough according to the recipe
- Divide dough into four individual pizza bases and roll / stretch into shape
- Par-bake the bases – cook at top of oven for 3 minutes at 220ºC
- Cool – layer between sheets of baking paper or tinfoil – wrap well and freeze
- Marinade whole chicken breasts the night before in the lime juice, soy sauce, garlic and ginger and store in fridge. Add 2 more than needed for Monday nights supper to reserve for the stir-fry on Tuesday
and maybe…Lemon Shortbread – half can be frozen for Friday.
Monday
Chicken in ginger and lime with rice
Chicken in Ginger and LIme served with rice and beans
*Save 2 chicken breasts and cook enough rice for tomorrow evening as well*
Tuesday
Stir-fry chicken with oyster sauce and spring onions
and egg fried rice
Wednesday
Grilled Trout with Warm potato salad with yoghurt, lemon and chive dressing and rocket salad
Warm potato salad with yoghurt, lemon and chive dressing with Grilled Trout and Rocket
Thursday
Four cheese pizza with salad
(recipe to follow)
Homemade Four Cheese Pizza with salad
*Use the frozen pizza bases – they can be covered with toppings and then cooked straight from the freezer*
Friday
Chunky Pea and Ham soup with warm rolls
(recipe to follow)
Pea and Ham Soup with warm crusty rolls
Raspberry pudding with lemon shortbread
Raspberry pudding with Lemon Shortbread
Very simply made from:
1 tub (500g) of Greek-style natural yoghurt,
1 punnet (300g) frozen raspberries (defrosted),
½ – 1 teasp vanilla extract and
2 – 3 tablespoons of caster sugar (to taste)
all mixed together.
(Not difficult I know, but it is one way to persuade my children to eat more fruit – not always an easy task!)
*These go very well with lemon shortbread which might just give me an excuse to make more of them.*
Have a good week!
