“What’s for Dinner?” has been the catch cry of my children since they could talk. Often this would be one of the first things my daughter would ask in the morning when she was little.
I started menu planning a few years ago and have found that it helps. I usually plan and shop for a weeks worth of meals at a time. So on Monday I normally sit down with my calendar and add what we are going to have for dinner for each day of the week. It can be easy to have the same meals every week. To help me remember all the different dishes I can make I decided to write a list of all the meals we like to eat. I decided to add this as a new “Menu Ideas” page on my blog. This way it is easy for me to find and it might inspire someone else as well. As I try new recipes or remember things that aren’t on the list I’ll keep updating it.
Do you menu plan and do you have a list of go to meals?
This week I tried a new seed & nut sandwich bread recipe. I enjoyed it fresh on the first day and then toasted most days since. I had heard about things with sunflower seeds going green but hadn’t seen it myself until I made this bread.
Last week was a fairly big week, baking wise.
I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don’t tell my husband what’s in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice. The passionfruit slice was an old recipe that I haven’t used in a long time as it isn’t gluten free. I used tapioca flour & coconut flour to make it gluten free.
For breakfast I made an apple, almond & cinnamon chia pudding which lasted for a few days, served with some nut granola I had made the week before.
For my sons lunches I made nacho scrolls with leftover Tric’s mince and scroll dough. He also took a version of caesar salad a couple of days with the leftover chicken schnitzel.
For dinners we had:
Monday – Tric’s Minice – a nacho style mince
Tuedsay – GF pancakes for shrove Tuesday using an adapted version of my GF pancake
The last GF pancake with brown sugar & orange juice.
recipe. These worked well and they were all gone. I’ll have to make them again soon.
Wednesday – Chicken Schnitzel
Thursday – Dinner at Mum & Dad’s – marinated chicken & vegies
Friday – French Onion Steak
Saturday – Mexican Meatballs
Sunday – Lasagna – all homemade including GF lasagna sheets, homemade tomato puree & homemade almond milk to make the cheese sauce. It was the first time I have made my own pasta and will definitely do this again. We rarely have lasagna as I can’t buy any lasgana sheets that both my husband and son can eat.
What have you been cooking or baking this week?
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
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,
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?
Last week I got back to making my own almond milk again by simply used soaked almonds and blending with chilled water, straining in a nut milk bag and using. I used this with breakfast some days or in some of my baking/cooking. This week I made another GF spiced sultana bread to take to a lunch with my friend who is a caeliac and then froze some of the leftovers. I also baked peanut butter cookies (much better when I flattened them with a fork this time) & GF/DF shortbread. My son & I also made a DF French Onion Dip using homemade french onion soup mix.
Breakfasts included Choc Crunch Granola, fried veggies with egg, GF sultana spice
fried veggies with egg
bread and bacon & eggs. Most mornings I had the ginger & lemon hot drink, see this link for the benefits of warm lemon drinks. My son also enjoyed an apple & berry breakfast bowl.
Lunch again often involved leftovers in some ways. Lunches included leftover Tric’s mince, chicken & salad, mini meatloaf & salad and corn thins with various toppings on a couple of days.
So onto the dinners:
Tric’s mince cooking
Monday – Tric’s mince
Tuesday – planned for creamy tomato chicken but after accidentally leaving my chicken out all day we had to throw it out. So instead I bought a roast chicken & coleslaw mix from the shops and added whole egg mayonnaise to the coleslaw mix and cooked some potato & sweet potato chips in the air fryer.
Wednesday – Mini Meatloaves with mushroom gravy. Well I enjoyed the mushroom gravy while the rest of the family chose not to eat it.
Thursday – Mum & Dad’s for dinner where we enjoyed Quick Chilli Beef with wraps or corn chips.
Friday – We enjoyed GF/DF Fry pan pizza. This time I added less liquid and made the base a bit thinner, I think this worked better.
Saturday – Roast beef cooked in the slow cooker with roast vegetables cooked in the airfryer.
Sunday – The kids enjoyed Donar Kebabs with the left over beef and other toppings
frittata with salad
of their choice. The best thing was that they made their own with no help from me! My husband & I had a frittata made with the leftover beef & a few veggies.
What have you have been cooking/baking?
My week involved less baking as I ended up working on more days than I thought I would. Fortunately I still had some baked goodies in the freezer.
As it was a public holiday here last Monday I made melting moments and sultana bread which has been useful for breakfast as well as snacks. I will definitely make this again. I also made another batch of choc crunch granola. Yesterday I made my chocolate slice. I have not used this recipe for ages as we think Murray was reacting to the coconut. Even though we were using organic coconut he seemed to be reacting, we are now trying a different brand. I also used this coconut to make coconut butter for the sultana bread.
I had to be more prepared for breakfast this week as school and work started again. This week for breakfast I’ve had choc banana pancakes; apple, sultana & almond chia bircher (1 batch lasted for 3 days); the sultana bread and of course bacon & eggs on Sunday.
For lunch this week I’v mostly had salads with leftover meatballs or rissoles; or leftover fried rice and just 1 day of ham & avocado on corn thins.
Dinners this week:
- Monday – Spicy BBQ chicken served with rice and carrots & peas.
- Tuesday – used the leftover chicken & made fried rice
- Wednesday – Mexican meatballs (made a double batch so we had leftovers for lunches), with air fryer fries, carrots & peas.
- Thursday – dinner at Mum & Dad’s – chicken marinated in lime juice cooked on the BBQ with chicken sausages & salad
- Friday – chicken schnitzel, with air fryer fries, carrots & peas.
- Saturday – my brother in-law’s 50th birthday celebration – BBQ
- Sunday – BBQ – steak and sausages with potato, sweet potato, carrots & peas.
As we were away at the Sunshine Coast for part of last week I didn’t do much baking but we ate some of what I had baked the week before.
I continued with Caralee’s Breakfast Challenge. So in the last week I’ve had Green Breaky Bowl (pictured); Choc Crunch Granola (with dried fruit, banana & coconut milk or with
some puffed corn); Choc Banana Pancakes; Superfood Berry Smoothie; Puffed Corn (with just some rice/almond milk) & of course on Sunday we had bacon & eggs. Most days I also had Lemon & Ginger Tea
My son made the choc banana pancakes. Continue reading
This week I’ve been trying some new breakfast ideas. Thanks to Caralee from Real Food Pledge I’ve been using some of her breakfast recipes from her 7 Day Breakfast
Revolution Challenge. I’ve enjoyed all the recipes I’ve had so far and will make many of them again. Continue reading
GF, DF Chocolate muffins
Finally got my cooking mojo on again and made a few things this week.
My husband has been reacting to something and getting spots again. We think it might be one of the gluten free flours that I’m using (probably hidden sulphites). So I tried these Chocolate Cupcakes from Healthy Chef. These cupcakes are grain free.
For my children I made these milo cupcakes from Essential Kids but used this gluten & dairy free milo recipe and almond milk to make them. I did use real butter as I’m trying to see if my son can tolerate some butter even though generally he is dairy free. They have been eating them but my daughter thought they were a bit dry so I will had some more liquid/fat next time. I will need to make up some more of the gluten & dairy free milo.
We also had lots of cereals left that were bought as holiday treats, chosen by my children but they didn’t want to eat them anymore. The cereals were all dairy & soy free but by no means healthy. Too use them up I made these homemade rice puff bars but subbed the rice puffs for the cereals we had. These are going down quite well. We still have crunchy nut cornflakes to use up which my husband can’t eat so I think I will make some corn flake biscuits for the kids.
raw lamington slice
For our first MUMSnext gathering for the year I made a raw lamington slice (pictured left) using this raw lamington truffles recipe from skinnymixers. I also made a spinach dip with a cashew cream base. Both were well received, especially as they were gluten, dairy & egg free. I’ve shared the link for the raw lamington truffles with a few of my friends already.
The vanilla-almond granola in the container I’m storing it in.
Finally I made myself some vanilla-almond granola (from Against all Grain cookbook by Danielle Walker who has a blog of the same name) which my son & I enjoyed for breakfast this morning. I had mine with some corn puffs, a sliced banana and almond milk. My son ate his dry with nothing else added. In fact my son was eating it last night soon after it came out of the oven. I used the dehydrate in the oven method. I think I need to request a food dehydrater for a gift for mother’s day! I have been wanting to try a granola recipe for ages and finally got organised to soak the nuts in advance so that I could make it. Here is a similar granola recipe from Danielle’s blog.