Last Weeks Menu – 9 November

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).nachos2

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?