Meal Plan 12 - 18 June 2016

Old fashioned pot roast - one of my favourite winter meals

This week I've made a big pot (I used my stockpot) of chicken soup. I used stock I made from the chicken carcass from Sunday's roast, and a small amount, perhaps 100g, of very finely shredded chicken meat, also from the roast. I put in a grated zucchini that was looking sad and some grated sweet potato as well as the usual celery, onion and carrot. I put the sweet potato in because the piece wasn't big enough to feed all of us as a vegetable or to steam and mash for chocolate cake. The soup is delicious!

We have pot roast scheduled for Wednesday night. I love this meal, it's so simple to make, but tastes like it takes hours and hours. It does cook for a long time, but my input is about 20 minutes all up - my number one reason for loving it.

Next week we'll be eating:

Sunday: Roast Lamb

Monday: French shepherd's pie, steamed greens

Tuesday: Spaghetti Bolognese, salad, garlic bread

Wednesday: Pot roast, veggies

Thursday: MOO Pizza

Friday: Enchiladas, tossed salad

Saturday: Homemade hamburgers