Last Week’s Menu – 26 September

Breakfast this week has been a bit of a mixed bag including dry corn thins on a day I wasn’t feeling too good, leftover frittata, puffed corn cereal with banana & almond milk, fried veggies with an egg, scrambled egg with tinned salmon & avacado and of course bacon & eggs.

Lunches again mostly involved using leftovers in some way.  These included leftover roast beef & salad; leftover porcupines heated with mushrooms & rice noodles or salad; leftover chicken with avacado on corn thins & leftover tinned salmon on corn thins.  My children also enjoyed leftover meat on bread rolls for some of their school lunches.

Dinners last week:

Monday – Quick Chilli Beef as burritos or nachos

Tuesday – While the rest of the family enjoyed leftover Quick Chilli Beef I had the last of the roast beef with some salad.

Wednesday – Porcupines with veggies

porcupines cooking

porcupines cooking

Thursday – Creamy Tomato Chicken

Friday – Boston Beans & Sausages

Saturday – We were out a school function for dinner.  Whilst we did request gluten free for my husband he was still careful about what he ate.

Sunday – Savoury mince (a double batch to take to a shared dinner but hoping that there are leftovers)

This week I have also baked chocolate brownies,

sugar cookies

sugar cookies

GF DF sugar cookies  & Gluten, nut & dairy free apple cinnamon muffins (which are very fluffy for a gluten free muffin).  I also made a creamed corn dip by soaking cashews, then making cashew cream and added some creamed corn and blitzed up a clove of garlic with the cashews.

What’s been on the menu at your house?

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