I think we're over leftovers, however tasty and interesting they have been. It's time to get back to regular eating, although lots of cold meals and salads are the go. Even with the "cool" change the days here are warm and humid, and hot meals just aren't appealing.
So this week we'll be eating lots of salad (thank goodness for a very productive garden) and barbecues. I love barbecues - Wayne does the cooking and the clean-up!
This week we will be eating:
Sunday: Roast Chicken and baked veggies (done on the barbecue - yay!)
Monday: Rice patties, salad
Tuesday: Spag bol and salad (from the freezer - the spag bol that is, not the salad)
Wednesday: Hawaiian Meatloaf, salad (meatloaf from the freezer, heated in the microwave)
Thursday: MOO Pizza (another barbecue meal)
Friday: Leftover Hawaiian Meatloaf, salad (meatloaf will be cold)
Saturday: Sausages, salad
1 400g can crushed pineapple, well drained (save the juice)
1 large tomato, finely diced
1/2 green capsicum, finely diced
1 onion, finely diced
2 cups fresh breadcrumbs
Salt and pepper to taste
1/2 cup pineapple juice
1 cup barbecue sauce
1/2 cup brown sugar
Pre-heat oven to 180 degrees Celsius.
Combine the mince, eggs, pineapple, tomato, capsicum, onion, breadcrumbs and salt and pepper. Mix well. Line a loaf tin with baking paper (or grease it really well). Press the mince mixture into the loaf tin, levelling off the top. Bake for 1 hour. Combine the pineapple juice, barbecue sauce and brown sugar together then pour over the top of the meatloaf. Bake a further 15 - 20 minutes.