Er, not sure what happened with last month's menu plan. Sorry about that! But here we are, bigger and better then ever, and this time we've got added weekend breakfasts! Yup. Tyger is right into making breakfast on the weekend, so we did a deal - she could choose what we had, as long as we did one morning savoury and the other morning sweet. When she opens her own café one day I am so taking all the credit!
Week One:
Monday - Courgette and potato frittata with a garden salad
Tuesday - Spiced carrot and lentil soup with savoury scones
Wednesday - Brown rice and lentil salad with feta and roasted pumpkin
Thursday - Spring vegetable risotto
Friday - Pizza: Mushroom and balsamic onions, and pepperoni with chilli
Saturday - Bombay sliders with Jamie's chopped Indian salad
Sunday - Green curry with hot smoked salmon
Weekend breakfast #1 - Potato and egg bake
Weekend breakfast #2 - Pikelets with summer fruit salad and lemon curd
Week Two:
Monday - Spaghetti with peas, lemon and chilli, with rocket for topping
Tuesday - Baked potatoes, with coleslaw, corn, cheese, spinach, grated carrot and kidney beans
Wednesday - Roasted pumpkin soup, followed by zucchini and sweet potato slice with salad
Thursday - Cauliflower fritters with roasted beetroot and lentil salad
Friday - Jambalaya
Saturday - Night off - hooray, no cooking tonight!
Sunday - Beef and mushroom stroganoff with beans and sweet potato mash
Weekend breakfast #1 - Blueberry and buttermilk pancakes
Weekend breakfast #2 - Huevos rancheros with crusty bread
Week Three:
Monday - Chilled pea and avocado soup with watercress and egg sandwiches
Tuesday - Spinach gnudi with sage burnt butter, and a green salad
Wednesday - Pumpkin, feta and onion marmalade tart with rocket and avocado salad
Thursday - Spaghetti and meatballs
Friday - Tofu burgers with spicy wedges
Saturday - Sausages with home-style baked beans
Sunday - Pumpkin and ricotta cannelloni with garden salad
Weekend breakfast #1 - Fruit and nut breakfast bars
Weekend breakfast #2 - Apricot, cranberry and pistachio quinoa porridge
Week Four:
Monday - Strawberry gazpacho with roasted garlic, lemon and spinach bruschetta
Tuesday - Moroccan carrot and chickpea stew with couscous
Wednesday - Asparagus and ricotta tart with lettuce wedges and herb dressing
Thursday - Farro risotto with ricotta topping
Friday - Bean tacos with all the trimmings
Saturday - Roast chicken with salads
Sunday - Pumpkin soup (from freezer) and toasted sandwiches
Weekend breakfast #1 - Home made granola with fresh berries
Weekend breakfast #2 - Asian vegetable omelettes
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