It has been a few weeks since I last wrote a meal plan. Blame the flu. I didn’t feel like eating, and wasn’t really up to cooking. Thank goodness for a full freezer and some store-cupboard staples, as I have been able to keep the family fed with minimal effort. Of course the downside to this is that the freezer and cupboards are now bare, so I have to put in a big effort to restock them.
This week we have been eating:
Olive & Artichoke Pasta Bake
This couldn’t be easier if you already have some of my Kitchen Basics on hand. Drop some wholegrain pasta into boiling water, and when it is nearly done, drop a bag of spinach into the hot water so it wilts. Drain the spinach and pasta, stir through a batch of Simple Bechamel Sauce, and place in the bottom of a large casserole dish. Spread a layer of Slow Cooked Tomato Pasta Sauce over the top. Scatter over chopped olives, artichokes and anchovies (or whatever topping you want really). Cover with grated mozzarella and Parmesan, bake at 180C for 20 minutes until browned on top. Serve with a green salad. Dinner done!
Herby Toad in the Hole with Onion Gravy and wilted spinach.
Chicken Dhansak Curry served with brown rice.
Mr Grumpy has bought himself a new charcoal grill, and is putting in a lot of time learning how to use it. This translate to a lot of meat that must be eaten. As we can only eat so much meat at one time, the pork shoulder he slow-roasted on the weekend has been shredded, portioned, and frozen for future meals.
I have made a large batch of Homemade Chicken Stock this week. I freeze this in one litre containers for soups and risottos, and in smaller 250ml portions for adding to sauces and stews.
The guests we were expecting for dinner on Thursday night changed their plans on me at the last moment, and so I was left with a large portion of Chicken Dhansak. The upside to this is that I now have an extra meal in the freezer.