So, it's that time of the week again - menu planning time! This week I have quite a few leftover ingredients in the kitchen, so I have made a list of them so that I can pick recipes that will use them up and prevent waste. Doing this will also keep my grocery spend for the week down, which is good as I need to buy some formula and nappies which takes a chunk out of my budget.
My meal plan for 12 May to 18 May 2012 is as follows:
Saturday lunch - Orange, carrot and mint soup
Saturday dinner - Smoky chicken and bean stew
Sunday lunch - leftover soup
Sunday dinner - Chicken wraps
Monday dinner - Shepherd's pie
Tuesday dinner - Leftover shepherd's pie
Wednesday dinner - Leek and mackerel penne bake
Thursday dinner - Spanish bean stew
Friday dinner - Leftover stew
For lunches during the week I will make puy lentil, spiced roast carrot and feta salad, some leftover chilli that is in the freezer, leftover shepherd's pie and sandwiches.
As you can see, this week I am making a couple of dishes that we can eat two nights. This means that I will only have to cook from scratch three nights during the working week which will save time that I can spend doing other things.
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