Menu Plan Jan 30th – Feb 5th, 2017 and how to ‘rescue’ ruined Zucchini Slice

Menu Plans

Last week’s menu plan went a little out the window when I got sick and lived off yoghurt and soup. It’s ok though, because in the end we saved money on meat!

This week I am posting a little late, we tend to do our shopping on a Sunday and I got busy with back to school stuff and work. Here are our meals this week:

Monday
Breakfast: Cereal
Lunch: Turkey burgers for lunch
Dinner: Zucchini slice for dinner. For some reason, I managed to really stuff it up this time (I was chatting with my sister and not really paying attention to what I was doing). It just wasn’t cooking how it normally did, so in the end, I scooped it out and made ‘burgers’, as in fried slop with it. I placed scoops of the half cooked zucchini slice in a frying pan over medium heat. Cooked it 2 minutes either side, it fell apart when I flipped it and it was one of those nights where it was a fat mess. Good grief, I could not take pictures of this I was mortified it looked so bad.

I cut up 2 buns leftover from lunch for my kids, told them it was zucchini burgers and they LOVED them!

So, if you ever feel like you are royally screwing something up, get creative and wing it. Apparently, I am an ace cook!

Tuesday
Breakfast:
Eggs and spinach
Lunch: Kids had their usual sandwiches, fruit, crackers and vegetable sticks. We had chicken stir fry.
Dinner: Cottage pie (enough is made to have one now and freeze the rest for another meal).

Wednesday
Breakfast: Cereal
Lunch: Eggs and salad (kids had their usual school lunches)
Dinner: Chicken rissoles and veggies (only half the rissoles are used, rest are frozen).

Thursday
Breakfast: TEFF oatmeal – it’s a packet of stuff I got from some event.
Lunch: Chicken stir fry and kids had their school lunches
Dinner: Lasagne

Friday
Breakfast: Cereal (we are exciting this week!)
Lunch: Omelette for adults, school lunches for kids
Dinner: Sausages and fried rice

Saturday
Breakfast: Pancakes
Lunch: Platter with veggie sticks, fruit, nuts, eggs.
Dinner: Roast chicken pieces with roast vegetables. Vegetables are sweet potato, carrot, potato and zucchini. Drizzle with oil, sprinkle with herbs (Italian herbs is a good mix) and garlic salt.

Sunday
Breakfast: scrambled eggs
Lunch: Leftovers
Dinner: Homemade pizza

We got some incredible deals on meat this week, with the bulk of it being $2 a pack or kilo! We stocked up a little and have more meat in our freezer for next week and still only spent $120 on the food. We shopped at Victoria Markets, Aldi and Woolworths this week.

For snacks, we eat fruit. Although, this week I am experimenting with a few packets of things I was given at different events, so I will share how they go later.To find recipes we use regularly, check out 26 Ingredients for only $4.95.

What’s on your menu plan this week? 

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