Cath's Meal Plan 11 - 17 October 2015

Simple potato salad: steamed potato, mint, onion and dressing

With daylight saving and warm weather our meal plan is featuring easy summer meals. We are eating lots of salad and this week we'll be eating from the freezer.

The roast beef is done and already in gravy in the freezer.
The stuffed peppers are ready to cook.
The rissoles are cooked and in the freezer. They just need to be thawed and perhaps heated.
The Yorkshire Meat Pancakes are cooked and in the freezer. They will need to be thawed and then heated on Wednesday.
The quiche for Friday is in the freezer. I'll take it out Thursday morning and let it thaw in the fridge.

Five out of seven dinners are already done - I just love weeks like this.

I'll make a large coleslaw, a large potato salad and a large pasta salad on Monday, but won't dress the coleslaw because it will go soggy. I'll dress it each night just before it is dished up.

I will dress the potato and pasta salads - they just get better with sitting. If I think they're a little dry when I go to dish them up I might add a little more dressing that has been thinned with either a little milk (for the potato salad) or a little vinegar (for the pasta salad).

Those three salads will keep, covered in the fridge for three days and Monday, Tuesday and Wednesday will be really easy dinners.

This is what we'll be eating this week:

Sunday: Roast beef, baked veggies, broccoli, carrots, gravy

Monday: Stuffed peppers and salad

Tuesday: Salmon and potato rissoles and salad

Wednesday: Yorkshire Meat Pancakes and salad

Thursday: MOO Pizza

Friday: Tomato & onion quiche, salads

Saturday: Baked bean tacos