Last week I managed to make a couple of quiche like slices for my children to try as lunch options. I made No Green Stuff Veggie Slice which I took to my friends house for lunch with a small group of ladies. There were a couple of slices left but my children didn’t try it. I also made Bacon and Sweet Potato Slice which my son & I had as part of our lunch for most of the week. I made it gluten free but my husband didn’t try it.
It’s been a while since I’ve posted about what I’ve been cooking but thought I would start this again. I’m not sure that I’ll do it every week especially as I sometimes end up doing the same things.
Anyhow here is what was on the dinner menu last week:
Monday – Ham steaks & pineapple with homemade sweet potato & potato chips, along with carrots & peas. My daughter made this as we were watching my son’s futsal game, so came home to a cooked meal.
Tuesday – Beef Stroganoff served with rice, carrots & peas.
Wednesday – Leftovers
Thursday – We went to Mum & Dad’s for dinner where we had Quick Chilli Beef.
Friday – Homemade Pizzas. My daughter & her friend made theirs on a bought pizza base. For the first time I tried the yoghurt dough. I used coconut yoghurt & GF flour. This was yummy & will definitely make this again.
Saturday – Chicken Risotto that had been stored in the freezer around Christmas time as we had so much food.
Sunday – Fish & Chips at Sandgate. We had a church social gathering on the waterfront & everyone bought their own fish & chips for dinner, from one of the local Fish & Chip shops.
Other things I made last week were:
My son has been enjoying the LCM bars & muesli bars in his lunch box.
What have you been cooking lately? Do you have any good lunch box recipes?
“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?
My daughter recently turned 18. She decided to have a Pirate & Fairy kids themed birthday party complete with party games. We held it during the day and about 20 of her friends came. I think partly because both her brother & father both have multiple food intolerances she wanted to cater for everyone’s dietary needs.
Therefore we needed to cater for vegetarian, pescetarian, coeliac, no pork, peanut allergy and a couple of people with multiple food intolerances. We made different options so that there was something for everyone. Everything was labelled so people could easily tell what they could eat. The birthday cake was the trickiest part. We made 2 types of cakes. The largest was just a 3 packet mixes that most people could eat but the other double layer cake needed to be gluten, dairy, egg, cocoa & certain colours free so that the coeliac and those with multiple food intolerances could eat it.
Monday – Creamy Tomato Chicken
Tuesday – Baja Steak (steak cooked on the BBQ, served with lime rice mixed with capsicum and tomato)
Wednesday – Pizza including a homemade gluten and dairy free pizza. We were celebrating 2 birthdays.
Thursday & Friday- Burritos/Nachos
Saturday – Chicken Nuggets (just cut chicken breast into nugget size pieces and dip in egg and roll in a yellow maize flour with added herbs and sesame seeds), served with homemade potato chips, carrots and peas.
Sunday – BBQ which included steak, failsafe sausages, potato & sweet potato served with carrots and pea.
This week I’ve baked Brazil Nut Blondies, Choose Your Own Adventure Lunchbox bar and Peanut Butter Cookies. I also made 2 birthday cakes; one using this Apple Cinnamon Muffin recipe as a cake and the other using this Choose Your Own Adventure Cake recipe (I added some cocoa so reduced the flour slightly).
What has been on your menu?
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
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?
For Australia Day a few weeks ago I decided to attempt making a gluten free pie, again. I have attempted this several times before but never had very good results. This time it wasn’t too bad for a gluten free pie and I’ll be making this again. The top rough puff pastry had layers similar to a shop bought meat pie made with wheat flour.
As my son returned to school last week. I did some baking in preparation for that. For lunches I made Pizza Scrolls. He only went to school for 3 days so I had some left for today.
I also made some Choc Crunch Granola, Seed Toast, chilli roasted trail mix (I used some almonds as well as the cashews & pine nuts instead of the pepitas), a version of spiced pumpkin seed cranberry snack bars (unfortunately something leaked on it while it was cooling in the fridge so it went a bit soggy).
For my husband I made a batch of Chocolate Brownies, gluten free chocolate chip cookies
(I use dark Lindt chocolate instead of chocolate chips) and Paleo Oreo Cookies
(mine weren’t paleo as I did use icing sugar in the cream filling), Both of the new recipes were a hit and I will be making them again.
- Monday – Boston Beans & Sausages
- Tuesday – A GF meat pie for Australia Day!
- Wednesday – KFC (Krispy Fried) chicken made with brown rice flour, air fryer chips & coleslaw. I did have something else on the menu but wasn’t feeling too well. I sent my daughter to the shops for a BBQ chicken and a dry coleslaw mix but they didn’t have any so she bought me the chicken strips and I had the KFC coating in the cupboard so it was a quick easy meal.
- Thursday – Mince & Pasta
- Friday – Leftover mince & pasta (my daughter was not at home for dinner either Wed or Thurs so it was enough to feed 3 of us for 2 nights.)
- Saturday – Korean Beef Noodle Bowls with rice noodles
- Sunday – Rissoles, air fryer chips, carrots & peas
What have you been cooking this week?
Rather than sharing my full menu from last week I will be sharing what I attempted to feed my son.
Last week he had some sort of virus which included having lots of ulcers in his mouth. As his mouth was really sore and his throat was quite sore as well he struggled to eat. He was that hungry but when he did try and eat it was painful. We did get something from the chemist to paint on his mouth every 3 hrs as needed.
There were a few days were he would paint this stuff on his mouth at the 3 hr mark and have a few mouthfuls of something before it just got to painful.
So what did I feed him:
- cashew custard
- scrambled eggs made with 2 beaten eggs and about 1tbs whole egg mayo.
- soup – I had some sweet potato soup in the freezer
- cookie dough – normally I would never feed my children a whole batch of uncooked cookie dough but he ate a whole batch of cookie dough over about 3 few days.
- fish & chips
I also offered him:
- dairy free milk shakes (he wanted strawberry milk but I didn’t want him to have any dairy so offered to make him a drink made on some sort of nut milk)
- chia pudding
- green shake
I knew he was getting better when he ate a whole steak on Sunday & then proceeded to eat the rest of his sisters.
What other soft foods would you recommend for when someone has a sore mouth?
Our dinners consisted of:
Monday: Spicy BBQ Chicken, used this recipe but we just marinated the chicken, cooked it on the BBQ and made the rice in a tupperware microwave rice cooker. I had marinated the chicken earlier in the day as I was out closer to dinner time and then my husband could start cooking it before we came home.
Tuesday: As the kids were out we enjoyed leftover spicy BBQ chicken. We had also enjoyed the leftover chicken with our lunches in various forms.
Wednesday: I made fried rice to use up the last of the chicken. I had also cooked plenty of rice the night before in preparation for the fried rice.
Thursday: Dinner at Mum & Dad’s – Quick Chilli Beef (well Dad’s version).
Friday: BBQ steak, sausages & potato chips, along with peas & carrots.
Saturday: Out again (yay another night off cooking!)
Sunday: DF Beef Stroganoff – another recipe from the Quirky Cooking cookbook.
This week I’ve baked Rich & Gooey Flourless Brownies which I made using some leftover frozen almond pulp from making almond milk and ground almonds. I also substituted almond milk for coconut cream as I couldn’t find any coconut cream in my cupboard (forgetting there was a tin in my fridge). I also baked some gluten, nut & dairy free apple cinnamon muffins.
My son who hasn’t been well for the last few days and requested cashew custard. I used up our cashews so used macadamia nuts to make up the rest of the amount. He had 2 helpings when I first made it so I think he liked it. I love the fact that this is healthy enough to eat for breakfast if he desires.
What have you been cooking lately?