Monday, May 16, 2016

Monthly menu plan - May/June


Quinces


I read a report the other day that stated that less than 4% of Australians managed to eat enough vegetables - i.e. the recommended 5 serves of veg, plus 2 of fruit. Eeeek! So to make sure that as a family we hit those targets, I've decided to reduce our meat intake to once a week, and to eat mostly vegetarians meals instead. Good for us, good for our wallets, great for the environment. Win, win, win.

I've also tried to make my cooking go as Zero Waste as possible. We did a stock up at our local bulk organic store, and filled our jars with chickpeas, lentils and rice. It was so economical, and I love not having any single-use plastic to turf afterwards. And they also had quinces! So of course I brought them home with me. Quinces, meet the oven. You'll be slow cooked in there for about 10 hours until you are a dark and deep maroon. Delicious!

Week One
Monday - Moroccan lentil and chickpea soup
Tuesday - Chicken curry
Wednesday - Potato and leek soup with salad baguettes
Thursday - Lentil, feta and roasted pumpkin pasta with garden salad
Friday - Dinner with friends, so to be decided
Saturday - Persian eggs with lentils and couscous
Sunday - Grilled vegetable and bean tacos with red cabbage coleslaw

Week Two
Monday - Tortellini minestrone
Tuesday - Simple beef and vegetable casserole (slow cooker)
Wednesday - Roast vegetable and mushroom pizza
Thursday - Wholemeal pasta with silverbeet and walnuts and green salad
Friday - Bean nachos
Saturday - Spicy rice and sweet potato biryani with baked eggs and garden salad
Sunday - Spicy winter vegetable soup with chickpea and cauliflower tabouli

Week Three
Monday - Roasted vegetable,cheese and cranberry filo pie with salad
Tuesday - Beef, date and spinach tagine
Wednesday - Spiced pumpkin soup with super green salad
Thursday - Smoky chickpea stew with couscous
Friday - Carrot, feta, dill and chickpea tart with potato salad
Saturday - Baked jacket potatoes topped with leftover chickpea stew, plus loads of vegetables
Sunday - Roast chicken

Week Four
Monday - Creamy silverbeet soup with garlic bread
Tuesday - Beef casserole (from freezer)
Wednesday - Pearl barley minestrone
Thursday - Italian vegetable risotto with salad
Friday - Caramelised onion frittata with roasted garlic tomatoes and rocket salad
Saturday - Vegetable and tofu stir fry
Sunday - Spinach and ricotta cannelloni

Week Five
Monday - Spiced carrot soup with ginger raita
Tuesday - Beef tagine (from freezer)
Wednesday - Curried pea and lettuce soup with savoury scones
Thursday - Red lentil dhal with carrot and sweet potato
Friday - Baked beetroot and apple soup with Greek salad

1 comment:

  1. Your menu plans are always so varied and sound delicious. I wish my children were adventurous to eat some of the things on the menu. Unfortunately as I battle meal time solo most nights, I am outnumbered three to one. One child with a negative comment is enough for the other two to decide they won't be eating tea that night :-(

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