Menu Plan - 4/5 to 10/5

Last week was a very busy week around here and by Friday I was feeling a bit frazzled and run down.

We spent the weekend just relaxing and getting a few bits and pieces done and dusted around the house. The weather wasn't great for days out any how.

I'm trying to keep it simple this week and I'm also trying to squeeze in as much fish and vegetables as possible and cutting back on the red meat. I think it might help the sluggishness (so not a word) we've been felling lately. I've noticed that I feel a bit tired and over extended in the afternoons and the husband mentioned over the weekend that he had felt the same recently.

Monday The husband was off work today for the bank holiday and because of that we were a bit out of sorts meals and time wise. Basically we grazed all day, little meals, mostly a sandwich here a piece of fruit there, but I will admit I do feel a bit better for it.

Tuesday Prawn and vegetable stir fry with some chow mien noodles. I managed to fit in my trip to the Asian supermarket over the weekend and my fridge is jam packed with tons of lovely fresh vegetables. I'll make some extra vegetables for tomorrow.

Wednesday Minced chicken with vegetable (leftover stir fry) spring rolls, a side salad and a soy, garlic and ginger dip (more of a dressing really but its great for dipping spring rolls).

Thursday Tagliatelle and carbonara. I haven't made this from scratch in a long time and it took me ages to get it right in the first place so I don't want to loose the knack.

Friday Pizza, except the usual salami and pepperoni for toots and I and spicy chicken for the hubs will be replaced with garlic infused olive oil drizzled over the pizza dough, topped with fresh de-seeded crushed tomatoes, mozzarella and spinach.

Saturday I'll make a big pot of vegetable and barley soup (I'll use bok choi instead of some of the more traditional greens in the soup) and then we can just cruise back and forward from the pot throughout the day.

Sunday Roast chicken, steamed vegetables and roasted parsnips in place of potatoes.

Baking

I made a simple snacking cake today which was just one layer of basic sponge cake baked in a square pan, I topped it with a then layer of raspberry jam and sprinkled shredded coconut over the top before cutting it into squares. It'll be handy for the husband's lunches.

Scones again of some description, they're my "go to" through the week when I'm running low on energy.

French toast. Not really baking I know but I found that toots likes to have a stash in the freezer that she can make herself when she feels like a snack. I just make a stack of french toast (I'm a heavy on the egg, light on the milk and sugar girl myself), cool it, cut it into fingers and freeze it flat on a cookie sheet before dumping the whole lot in a zip lock, then Toots can just grab a slice and stick it in the toaster when need be. I'm trying to let her be in control of when she snacks, while I'm in control of what she snacks on. And if anything, she seems to be eating larger quantities at meal times.