Cath's Meal Plan 15/11 - 21/11/2015

Honey Mustard Roast Beef sandwiches - a tasty way to use up leftover roast beef

This week we are having roast beef on Sunday and then roast beef toasted sandwiches on Monday. That will give me 3 -4 slices of roast beef to use for another meal. When I get more than one meal from a roast it brings the cost down and makes a roast dinner much more affordable.

The piece of beef I have is quite big, 1.4kg. On Sunday Wayne will slow cook it on the barbecue so it will be melt-in-the-mouth tender and have a delicious smoky flavour to blend with the mustard coating. When it's cooked I'll cut some off for our tea and put the rest aside to cool.

When the meat has cooled I'll cut it in half, then cut one half into five slices for Monday night's sandwiches (we LOVE these sandwiches, they are so good).

The other half will be sliced and put into a freezer container, covered in gravy and put in the freezer for another roast beef dinner.

The piece of meat cost $9.77, bought from Tasman last time roast beef was on sale - I'm waiting (im)patiently for it to come on sale again. Getting three meals from it brings the cost per meal for meat down to $3.26, or just 65c per person.  We all get a decent serve of roast beef to enjoy (remember: portion control). I fill the plates with lots of lovely vegetables, drizzled with delicious made from scratch gravy and no one leaves the table hungry or feeling deprived.

And that's how we can afford to have a roast every Sunday.

Honey Mustard Roast Beef Toasted Sandwiches

Ingredients:
1 slice roast beef per person
2 slices bread per person
1 slice cheese per person
Bread'n'butter cucumbers or 1 small brown onion, thinly sliced ors or
Honey
Mustard (honey, Dijon, wholegrain - choose your favourite)
Butter

Method:
Butter one side of each piece of bread. Put the slices of bread together, buttered side in. Combine 1 teaspoon of mustard and 1/2 teaspoon of honey and spread over the top slice of bread. Shred a slice of roast beef then spread over the honey mustard mixture. Then add some slices of bread'n'butter cucubmer. Top with a slice of cheese.

Heat a heavy frying pan (or a sandwich press). Put the sandwich into the hot pan buttered side down. Top with the other slice of bread, buttered side up. Cook for 2 minutes or until golden brown on the bottom. Flip. Cook a further 2 - 3 minutes until the bread is golden, the cheese has melted and the onion is cooked. Cut in half diagonally and serve immediately.

If you're using Turkish bread, halve it, then spread one side with the honey mustard mixture, followed by the roast beef, the bread'n'butter cucumbers then the cheese.

Heat a heavy frying pan over a medium heat. Melt 2 teaspoons of butter in the pan, swirl around to cover the base. Put the sandwich in the pan and cook for 3 -4 minutes until golden, flip and cook a further 2 -3 minutes until the bread is golden and the cheese has melted. Serve immediately.

This week we are eating:

Sunday: Mustard Roasted Beef, baked potatoes, sweet potato, onion, carrot, steamed zucchini, beans, gravy

Monday: Honey Mustard Roast beef toasted sandwiches, oven wedges & sour cream

Tuesday: Pasta Bake, green salad

Wednesday: Mexican Meatballs over Spanish rice, green salad

Thursday: MOO Pizza

Friday: Wellington loaf, baked sweet potato, onion, carrot, cauliflower, beans

Saturday: Eggs on toast