29 August 2015

Cath's Meal Plan 30 August - 5 September 2015

Knowing what we're going to be eating each week, even if I do switch things around, saves so much time and money. It's a simple thing to jot down seven dinners, stick them on the fridge and then just cook each night.

If you've never tried meal planning, do! You'll love it, trust me. Even if, like I do, you switch things around every now and then, the time you save, and the money you don't spend or waste (ever throw out perfectly good food gone bad because you didn't use it?) will convince you to always have at least a simple meal plan.

This week the Armstrong family will be eating:

Sunday: Roast Chicken, baked potato, sweet potato, pumpkin, cauliflower with cheese sauce, beans, gravy

Monday: Swedish Meatballs, mashed potato, peas, corn, cranberry sauce

Tuesday: Stroganoff, noodles

Wednesday: Spinach Ricotta Ravioli, green salad, garlic bread

Thursday: MOO Pizza

Friday: Vegetable Moussaka

Saturday: Soup & crumpets

Mushroom Stroganoff

This delicious casserole is tasty and easy to make.  The blend of sauce and noodles is perfect on a chilly evening.

500g egg noodles
500g minced beef
2 tsp beef stock powder
250g sour cream
1/2 tsp pepper
1/2 tsp basil
125g mushrooms
1/2 cup plain flour
3 cups cold water

Preheat oven to 180 degrees Celsius.
Bring 8 cups of water to a boil, add egg noodles.
Reduce heat and boil for 8 minutes.
Remove from heat, drain, rinse and pour into a greased baking dish.
While cooking noodles, brown mince over medium heat.
Drain mince and add to noodles.
In a large frying pan pour two cups of the water and add seasonings.  Bring to a boil.
Add the flour to the remaining cup of water and whisk until smooth.
Carefully pour flour mixture into pan and whisk until smooth.
Reduce heat and add sour cream, stir until creamy.
Add mushrooms and mix well.
Pour gravy mixture over noodles and mince.
Cover with foil and place in oven.
Bake for 30 minutes. Remove foil and let the casserole sit for 5 minutes before serving.

Serves: Six
Cost: $5.40, 90 cents per serve

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