Our dinner plan this week includes a creamy vegan Thai green curry, cheesy baked eggs, slow cooker chicken stroganoff and a great clam chowder bread bowl. No dishes that night!
I cleaned out the freezer last week, a task I had been putting off for a while. It had, however, reached the point where something had to be done as I couldn’t cram any more food in if I wanted the door to remain shut. The mystery containers I unearthed in the process were worked into this week’s autumn dinner plan in order to make room for better labelled meals, although the downside to this was that we were not too sure what we were eating until dinner was served.
Thankfully our spring meal plan this week is not quite so mysterious. Enjoy!
Spring Menu Plan
Sunday: Vegan Thai Green Curry via Vintage Kitty
Monday: Thai Chicken & Quinoa Casserole via The Gingered Whisk
Tuesday: Cheesy Baked Eggs In Tomato Cream Sauce via Art From My Table
Wednesday: Creamy Crock-Pot Chicken Stroganoff via Carrie’s Home Cooking
Thursday: Clam Chowder Bread Bowl via Kleinworth and Co.
A Little Something Extra
Simple Mediterranean Quinoa Salad via me
Strawberry Vanilla Protein Pancakes via Smart Little Cookie
[bctt tweet=”Dinner this week is sorted! #vegan Thai Green #curry, cheesy baked #eggs, & #slowcooker #chicken” username=”thecookspyjamas”]
Autumn Menu Plan
Sunday: Sweet Corn Fritters with green salad.
Monday: Leftover Lamb Stew Pie, served with Mashed Potato and Oven Roasted Brussels Sprouts.
Tuesday: Pan-fried fish, served with Easy Baked Sweet Potato Chips and Cauliflower Cheese.
Wednesday: Chicken & Mushroom Pasta Bake, served with green salad.
Thursday: Random pork & lentil curry, served with steamed rice.
Bon Appetit!
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