It's time to post next week's meal plan. This week the rising cost of meat has been in the news. Thankfully the freezer still has plenty in it, even with the freezer challenge I'm doing.
I have noticed that even mince is going up - $5.99/kg for regular mince (I'm used to paying no more than $3.99) and that's had me thinking about how to stretch the meat we eat so we can eat within our budget and still have a healthful diet.
This week we're having vegetarian chilli. The whole family loves this dish. I use baked beans, refried beans and kidney beans with diced tomatoes and serve it over toasted cornbread (my favourite recipe is below). Yum! There are never leftovers when I make this.
I've also added fish cakes; we all love them and they're a good way to get fish into our diet, easy to make, freeze well and can be eaten hot or cold. When I make fish cakes I usually make at least a double batch. If I'm going to be egging and crumbing and frying and generally making a mess then it has to be worthwhile. I have plenty of tuna and potatoes in the pantry so maybe a triple batch to add to my freezer stocks (and I'll have to pretend there's no such things as the freezer challenge).
Sunday: Roast chicken, baked veggies, gravy
Monday: Vegetarian Chilli, cornbread
Tuesday: Meatloaf, steamed potato, greens
Wednesday: Fish cakes, salad
Thursday: MOO Pizza
Friday: Pasta bake, salad, garlic bread
This is my favourite cornbread recipe. I make it often, especially when we are camping because it's perfect to cook in the camp oven. To make it more convenient I'll prepare six packets of the dry ingredients at a time, just need to add the wet ingredients when I want to make a batch.
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted
Stir all ingredients in mixing bowl until just combined. Beat well with a wooden spoon for one minute. Pour into well greased 20 centimetre square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.