In my role as cook/stewardess on the yacht I work on, I always have to have meal plans rolling around in my head. I tend to make a mental weekly mental plan on a Monday and usually I stick with it for the most part for the week, but I am flexible if something else comes up that says "cook me... you don't want that boring old cottage pie... make me! I know you've got some spinach in the fridge and everyone knows canneloni is make sexier than cottage pie!" (or something to that effect).
Anyway, the reason I mention it is because I thought I would start putting my weekly menu plans down in writing from now on. If you need an idea for the week, pop over here and see what I am cooking (bearing in mind that one of my crew is extremely fussy and pretty much only eats meat and a selective few veges). I am happy to send out the recipes to anything you see that you like the sound of... just leave me a comment with your email address.
So for this week:
Monday
Lunch: Hotdogs (by special request from the fussy boy) with lettuce, tomato, cheese and fried onion.
Dinner: Mozzerella stuffed risotto cakes (using leftover risotto from the weekend) and stir fried vegetables.
Tuesday
Lunch: Bacon, pea, leek, carrot and red pepper (and cheese of course!)self crusting quiche with a green salad and fresh bread.
Dinner: Chicken, mushroom and broccoli and pea pasta bake with fresh bread.
Wednesday
Lunch: Roast chicken (from the rotisserie at the grocery store since I don't have time to cook lunch on grocery day) and baps, with lettuce, tomato and cheese.
Dinner: Spaghetti Bolognaise with green salad and fresh bread.
Thursday
Lunch: Homemade hamburgers with lettuce, tomato, cheese and gherkins.
Dinner: Spinach, feta and ricotta canneloni with green salad and bread.
Friday
Lunch: Chicken and vegetable stirfry with noodles.
Dinner: Steak with a mushroom sauce, creamy mashed potatoes and steamed vegetables.
Saturday
Lunch: Leftover hamburger patties or steak or canneloni from the week (I usually freeze what we don't use to eat later... I find most things freeze and reheat quite well).
Dinner: Dine out (I hope! I love eating out!!! Husband, are you reading this?)
Sunday
Brunch: Poached eggs on toast with bacon, steamed spinach and roast tomatoes.
Dinner: Chicken, lemon and cashew nut risotto with green salad and bread.
So that's my reasonably flexible menu plan for the week. Now I know what to buy when I go grocery shopping tomorrow and hopefully I won't overspend!
Arabella Chickie in Palma de Mallorca
3 comments:
I must start planning my meals in advance!
Fabulous recipes! I have an even better idea... why don't you come over here and cook for me???
Lol! Why don't you come over here and join the crew?!
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