Ms Betterhome

A week of ‘worknight’ dinners (for my reference as much as anything!)
April 29, 2010, 7:29 am
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I’m trying to get into menu-planning, and thought tracking dinners might help for future planning. All ingredients store-bought & vegan unless otherwise specified.

Monday: ‘Clear out the crisper’ penne with sauteed onion, broccoli, baby eggplant, zucchini, half a jar of (leftover) pasta sauce, chopped olives & and some leftover home-made cashew pesto stirred through. Pesto included home-grown basil. Leftovers made 2 lunchboxes.

Tuesday: Tacos with blackbean & sweet potato chilli (from the freezer), soy ‘cheese’, avocado, Aldi organic salsa, chopped tomato & home-grown mixed greens.

Wednesday: Split pea dal & veggie curry (onion, carrot, broccoli, frozen peas, sweet potato & potato) on rice with home-made nectarine chutney & store-bought mango/lime pickle. Made 3 leftover lunch boxes, one went in the freezer.

Thursday: Falafel wraps made with bulk-purchased falafel mix & mountain bread wraps, roasted pumpkin, red onion & capsicum, home-grown greens and home-made hummus.

Friday (or Saturday if we go see Iron Man 2 tomorrow): Risotto with leeks, roast pumpkin, toasted pecans, chopped greens (home-grown) & Meredith chevre (chevre made with goat’s milk with non-animal rennet).


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