Cath's Meal Plan

Next week we will be eating:

Sunday: Roast Beef

Monday: Mock chicken roast, baked veg

Tuesday: Refrigerator lasagne, salad, garlic bread

Wednesday: Stuffed chicken legs, baked veg

Thursday: MOO Pizza

Friday: Fish & Chips, coleslaw

Saturday: Hamburgers

Refrigerator Lasagne

Ingredients:
500g mince
2 tins baked beans
250g grated mozzarella
250g grated tasty cheese
250g cottage cheese
2 tins tomato soup
1 tin diced tomatoes
1 large onion, diced
1 tsp dried basil
1 clove garlic, crushed
Lasagne noodles

Method:
Brown meat, garlic, basil and onions; drain. Whizz baked beans until they resemble the mince. Combine baked beans, meat, tomato soup, diced tomatoes and simmer. Use 9"x13" cake pan. Pour just enough sauce to cover bottom of pan. Layer raw (uncooked) noodles, sauce, half mozzarella, half tasty cheese and cottage cheese until all used up. Cover with foil. Refrigerate overnight. Bake at 180 degrees Celsius for 1 hour. Can be frozen after overnight refrigeration.

Cath's Meal Plan Week 26

Next week we will be eating:

Sunday: Roast Lamb

Monday: Baked Honey Mustard Chicken, vegetables

Tuesday: Spaghetti  Bolognese, garlic bread

Wednesday: Sweet lamb curry & rice

Thursday: MOO Pizza

Friday: Sweet & Sour vegetables & Singapore noodles

Saturday: Haystacks

Yield: 6 Author: Cath Print Recipe

Baked Honey Chicken

Quick and easy, and cheaper than using a jar, this is a delicious way to use chicken.

Ingredients:

• 1/4 cup honey
• 1/4 cup Dijon style mustard*
• 1 tsp dried basil
• 4 chicken breast fillets, skin off**

Method:

1. Preheat oven to 175 degrees Celsius.
2. Line a baking dish with foil.
3. Whisk together the honey, mustard and basil in a small mixing bowl.
4. Place the chicken fillets into the baking dish.   Pour the sauce over the top to evenly cover the chicken.
5. Bake 30 minutes or until the chicken juices run clear when the chicken is poked with a fork.
6. Serve over steamed rice or steamed vegetables.

Notes:

*We prefer wholegrain mustard so I substitute it for Dijon. I buy the Aldi wholegrain mustard.
**To make chicken fillets go further, I often dice them. Two large chicken breast fillets, diced, will give six serves - five for dinner and one for the freezer - for my family.
If I don't have chicken fillets, I use drumsticks or maryland pieces.
If it is too hot to use the oven, cook the chicken fillets on the barbecue - they're just as tasty and the kitchen won't heat up.

Meal Plan, Week 25 2018

Apricot chicken with steamed rice

Next week we will be eating:

Sunday: Roast Chicken

Monday: Apricot chicken

Tuesday: Crockpot Lasagne

Wednesday: Grilled fish, wedges, tossed salad

Thursday: MOO Pizza

Friday: Salmon fritters, potato wedges, salad

Yield: 6Author: Cath

Apricot Chicken

Quick, easy and cheap - perfect for a tight grocery budget.

ingredients:

• 2 chicken breast fillets, skin off and diced (about 500g)
  
• 1 tbsp butter
• 1 pkt French onion soup
• 410g can apricot nectar

instructions:

1. Melt the butter and then brown the chicken well on all sides
2. Mix the French onion soup with the apricot nectar.
3. Pour over the chicken, lower the heat and simmer for 20 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.
   
4. Serve over Savoury Rice
   

NOTES:

You can make this dish cheaper by using generic French onion soup - I use Coles brand, which I buy in bulk at the beginning of each year when I do my Once-a-Year grocery shop.

Watch the price of chicken and if thigh fillets are cheaper, replace the breast fillets with 500g thigh fillets.

Cost: $1.20 per serve

Created using The Recipes Generator

Meal Plan Week 20, 2018

This week we will be eating:

Sunday: Roast Beef

Monday: Fish, potato gems, coleslaw

Tuesday: *Fettuccine with Chicken and Bacon

Wednesday: Rissoles, mashed potato, peas, corn, carrot, gravy

Thursday: MOO Pizza

Friday: Tomato & vegetable soup

Saturday: Sub sandwiches

Cath's Meal Plan 10th - 16th September 2017

MOO Butter Chicken

This week we will be eating:

Sunday: Roast Lamb

Monday: Sausages, vegetables and onion gravy

Tuesday: Refrigerator Lasagne

Wednesday: MOO Butter chicken, steamed rice, pappadums

Thursday: MOO Pizza

Friday: Haystacks

Saturday: Stuffed potatoes with cheese, coleslaw, pineapple, sour cream

In the cake tin:  Lemon Coconut Slice, Fruity Tea Cake

Cath's Meal Plan 30/04/2017 - 06/05/2017

This week we will be eating:

Sunday: Roast Chicken

Monday: Fish, wedges, coleslaw

Tuesday: Refrigerator Lasagne

Wednesday: Chicken enchiladas

Thursday: MOO Pizza

Friday: Stir-fry

Saturday: Boston Baked Beans

Cath's Meal Plan 23/04/2017 - 29/04/2017

This week we will be eating:

Sunday: Roast Lamb

Monday: Italian Vegetarian Meatballs, rice

Tuesday: Vegetable Lasagne

Wednesday: Curried sausages, mashed potato, peas, carrot, corn

Thursday: MOO Pizza

Friday: Haystacks

Saturday: Toasted sandwiches & soup

Cath's Meal Plan 16/04 - 22/04/2017

This week we will be eating:

Sunday: Roast Chicken

Monday: Mini meatloaves, salad

Tuesday: Spaghetti & meatballs

Wednesday: Mock Fish & Chips, salad

Thursday: MOO Pizza

Friday: Hamburgers

Saturday: Pot Roast

Cath's Meal Plan 2/04/2017 - 8/04/2017

This week we will be eating:

Sunday: Roast Chicken

Monday: Fishcakes, gems, coleslaw

Tuesday: Spag bol

Wednesday: Enchiladas, salad

Thursday: MOO Pizza

Friday: Stir-fry

Saturday: Omelettes & salad

Cath's Meal Plan 26/03 - 01/04/2017

This week we will be eating:

Sunday: Roast Lamb

Monday: Swedish Meatballs, noodles

Tuesday: Bolognese Pasta Bake

Wednesday: Lamb kebabs

Thursday: MOO Pizza

Friday: Haystacks

Saturday: Sub sandwiches

Cath's Meal Plan 19/03 - 25/03/2017

This week we will be eating:

Roast Chicken

Meatloaf, salad

Chicken Alfredo

Shepherds Pie, carrot,peas, corn

MOO Pizza

Hamburgers

Tacos

Meal Plan 10 - 16 July 2016

One of our favourite winter meal is chilli and cornbread. I make the cornbread from scratch and we eat it hot, straight from the oven, with a big bowl of chilli. Any leftover cornbread is delicious thinly sliced and toasted for breakfast the next morning.

Cath's Crockpot Chilli

Ingredients:
2 cans baked beans in tomato sauce
240g can tomato paste
400g can diced tomatoes
1kg mince, browned and drained
2 medium onions, coarsely chopped
1 cup diced celery
1 clove garlic, crushed
1 tsp cumin
1 tsp chilli powder (more or less to taste)
salt and pepper to taste

Method:
Put all ingredients in slow cooker in order listed.  Stir gently to blend, being careful not to break up beans. Cover and cook on high for 5-6 hours or low 10 - 12 hours. Times will vary between slow cookers. Test after the minimum time to see if the meat is cooked and the sauce has thickened. Serve with rice and cornbread.

Easy Cornbread 2

Ingredients:
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted

Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.

Sunday: Roast Lamb

Monday: Chicken & rice casserole

Tuesday: Pasta bake, salad, garlic bread

Wednesday: Chilli and corn bread

Thursday: MOO Pizza

Friday: MOO Butter chicken and rice

Saturday: Tacos

Meal Plan 3 - 9 July 2016

Quick Curried Sausages - a hearty and cheap winter dinner

Things happen and even the best planned meal plans can sometimes change. Wayne and I will be away tomorrow night, so Hannah has swapped the meal plan around and she'll be making kebabs for dinner using leftover roast meat and wraps from the freezer and salad veggies from the fridge.

On Tuesday we had curried sausages for dinner. I only had four sausages but they made six hearty serves of casserole, enough for dinner and a freezer meal.

Here's the recipe I used, it's from the Cheapskates Club Recipe File.

Quick Curried Sausages

Ingredients:
1 sausage per person
1 potato, peeled and cubed
1 piece pumpkin, peeled and cubed
1 small sweet potato, peeled and cubed
1 large onion, peeled and diced
1 cup peas
2 tbsp curry powder - adjust to suit your taste
1 tbsp butter
1-1/2 cups MOO low-fat evaporated milk
2 tsp coconut essence

Method:
Place the sausages in a pot of cold water to cover and slowly bring to the boil. Simmer five minutes. Drain. Allow to cool a few minutes then slip the skins off the sausages. Slice into 1cm thick pieces.. Add onion, water and curry powder to a frying pan and cook until the onion is transparent. Add the other vegetables to the pan and cook two minutes, stirring constantly. Turn heat down to low. Add evaporated milk and coconut essence and stir through. Add sliced sausages to pan. Stir to cover with sauce. Simmer over a very low heat 10 minutes or until vegetables are cooked and sauce has thickened slightly. Serve over steamed rice with pappadums or naan bread.

This week we will be eating:

Sunday: Roast Chicken, baked vegetables, steamed beans, gravy

Monday: Tuna

Tuesday: Chops and veggies

Wednesday: Mexican meatballs, steamed rice

Thursday: MOO Pizza

Friday: MOO Honey mustard chicken, mashed potato, steamed greens, carrots

Saturday: Homemade Soup and toast

What will you be eating this coming week?

Meal Plan 26 June - 2 July 2016

Mac'n'Cheese, quick and easy a on of my family's favourite treat dinners

Sunday: Roast Beef

Monday: Sweet & Sour Chicken & noodles

Tuesday: Curried sausages, rice

Wednesday: Swiss schnitzels, steamed veg

Thursday: MOO Pizza

Friday: Deluxe macaroni cheese, tossed salad

Saturday: Cheese pancakes & salad

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

Meal Plan 5th - 11th June 2016

Homemade Chicken Fried Rice - delicious, cheap and a great way to use up leftovers

Winter is here with a vengeance so I've made a big pot of meat and vegetable soup and another big pot of pumpkin soup and we've been having soup for lunch all week.  I use MOO stock (either beef, lamb, chicken or vegetable - depends on the type of soup) to make our soups and they are always so rich and tasty. Even Wayne, who most definitely is not a soup fan, enjoys my homemade soups.

The chicken we'll be enjoying on Sunday is huge - the biggest chicken I've ever bought so it will well and truly feed us for at least three meals with meat, as well as making soup (perfect for the long weekend next weekend).  Our roasts always do at least two meals, often more. When I can stretch them to two or more meals it makes a roast affordable (for our budget).

This week we will be eating (apart from lots of soup):

Sunday: Roast Chicken

Monday: Beef casserole, mash, peas

Tuesday: Wellington loaf, steamed veggies

Wednesday: Chicken fried rice, spring rolls

Thursday: MOO Pizza

Friday: Refrigerator Lasagne, tossed salad

Saturday: Haystacks

Cath's Meal Plan 29th May - 4th June 2016

This week we will be eating:

Sunday: Roast Beef

Monday: Fish & chips, coleslaw

Tuesday: Tacos

Wednesday: Honey mustard chicken, steamed rice & greens

Thursday: MOO Pizza

Friday: Company roast, baked veg

Saturday: Muffin Surprise

Cath's Meal Plan 22 -- 28 May 2016

Boston Baked Beans - easy, cheap, nutritious and a family favourite

This week we will be eating:

Sunday: Roast Chicken

Monday: Rissoles, steamed veggies, gravy

Tuesday: Boston baked beans on English muffins

Wednesday: Refrigerator lasagna, tossed salad, garlic bread

Thursday: MOO Pizza

Friday: Curried tuna slice, tossed salad

Saturday: Vegetable soup, toasted crumpets

Cath's Meal Plan 15 - 21 May 2016

This week we will be eating:

Sunday: Roast Lamb

Monday: Lamb kebabs (leftover lamb in pita bread with lettuce, tomato, onion, garlic mayo)

Tuesday: Stuffed drumsticks, baked veggies

Wednesday: Homemade mac’n’cheese, salad, bread

Thursday: MOO Pizza

Friday: Honey soy stir-fry, Singapore noodles

Saturday: Homemade hamburgers

Divine Burgers

Ingredients:
1 tin Sanitarium Rediburger*
1 cup TVP
1 cup boiling water
1 grated onion
1 egg, beaten

6 hamburger buns
lettuce leaves
sliced tomato
6 slices cheese
1 large onion, thinly sliced
2 tbsp tomato sauce
2tbsp mayonnaise

Method:
To make the burgers: Pour the boiling water over the TVP and let it steam for 5 minutes. Mash the Rediburger, add the grated onion, TVP and beaten egg. Mix well. Shape into 6 large burgers. Refrigerate for 15 minutes. Heat a grill, bbq or frying pan until hot. Spray with cooking spray or lightly oil. Add the slice onion to the pan to cook. Fry burgers over a medium heat for about 2 minutes on each side, until they are browned and set.

While the burgers are cooking toast the hamburger buns. Mix the tomato sauce and mayonnaise and spread on one side of each bun. On the other side put a lettuce leaf, sliced tomato and slice of cheese. When the burgers and onion are cooked place a burger onto the cheese, add some onion and top with the other half of the hamburger bun.

*If you can't get Rediburger (it has been discontinued!) use Nutmeat.

Cath's Meal Plan 1st - 7th May 2016

Haystacks - a favourite quick dinner

This week we will be eating:

Sunday: Roast Beef, baked potato, sweet potato, onion, cauliflower, beans, gravy

Monday: Baked bean curry, steamed rice, pappadums

Tuesday: Haystacks

Wednesday: Sweet & Sour meatballs, rice

Thursday: MOO Pizza

Friday: Burgers, salad, buns

Saturday: Muffin Surprise

What's on your menu this week?