I had diligently prepared a great meal plan for the three of us this week, then Mr Grumpy sprung a surprise work trip on me. As my dish washer would be out of town (equal separation of duties in this household), a rejig of the plan was necessary in order to cut down on the amount of dishes I had to do. I really need to step up training for The Princess. The upside is that most of next week’s plan is already done.
This week we feasted on:
Roast Chicken with Roast Potatoes, Green Peas and lashings of Homemade Gravy.
Baked Spinach and Mushroom Gnocchi.
Cauliflower Cheese and Mustard Soup from Nigel Slater’s Real Cooking.
Teriyaki Beef & Broccoli Stir Fry, served with Jasmine Rice.
I roasted a whole chicken for dinner on Sunday. With Mr Grumpy being away, and therefore not taking leftovers for lunch, I froze the extra meat for dinner next week. The bones, supplemented by some additional carcasses from the butcher, went into a small batch of Homemade Chicken Stock.
I used some of the stock for soup on Wednesday night, and the rest was portioned into different sizes for the freezer. I like to have larger one litre portions for soup, then some smaller tubs (around 1 cup) to add to other dishes and sauces. The leftover soup was frozen in lunch sized portions for quick lunches through the week.
Dinner on Tuesday and Thursday night came straight from the freezer, so minimal dishes were created. I am refining the Teriyaki Beef recipe, but will post it as soon as I am happy with it.
I also made a batch of Gluten Free Blueberry & Ginger Cookies, although they disappeared quite quickly. Only half of the batch actually became cookies, and the rest of the dough is in the freezer for emergency snacks.
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