This week’s menu plan was easy to write, as I just cooked most of the meals I had already planned last week before Mr Grumpy’s surprise work trip. There were a few family favourites on the menu, resulting in arguments between The Princess and Mr Grumpy as to who was going to take the leftovers for lunch. Not something I thought I would ever see.
This week we ate:
Leftover Roast Chicken with Cream and Mustard from Nigel Slater’s Real Cooking, served with the first green salad from our winter garden.
This used the leftover roast chicken from last Sunday’s dinner that I had the foresight to stash in the freezer. It is a quick dish to put together, and perfect for an easy Sunday night supper.
Penne with a Quick Sausage Sauce from The River Cafe Cook Book by Rose Grey & Ruth Rogers.
An old family favourite, so I made loads. The Princess took leftovers for lunch the next day.
Squash, Gnocchi, Cheese from Hugh’s Three Good Things by Hugh Fearnley Whittingstall.
Otherwise known as pumpkin and goats cheese gnocchi, these were pan-fried in sage butter and served over a bed of wilted spinach. The Princess loves these, and again scored the leftovers. They are quite easy to make, and I posted my attempt on Instagram earlier this week if you want a peek.
Red Lentil and Bacon Soup served with Savoury Feta and Olive Muffins.
The Princess (our avowed soup hater) ate a decent sized bowl of this soup, and conceded it was “not bad”. High praise indeed. The recipe will be up soon.
Quick Fish Curry, served with brown rice.
I haven’t managed to get much in the freezer this week. The leftover savoury muffins from Wednesday night are stashed for a quick lunch or dinner with soup. I also had to restock some sweet muffins for The Princess’s lunchbox with a batch of gingerbread muffins.
I need to make more room in the freezer before I can start adding more meals, so I am going to focus on eating what is already in the freezer over the next few weeks.
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