This week provided the perfect lesson as to why it is important to have a back-up plan for dinner. The meal I originally planned for Sunday night, whilst not complicated, would take a little time to prepare. Then I received notice for a meeting to be held late Sunday afternoon, which I knew would see me arrive home just on dinnertime. Rather than worry about it, I just pulled something out of the freezer and went off to my meeting. The meal I had planned will be rolled onto next week's menu, and dinner was ready without stress.
This week we ate:
Sunday
Shakshouka, served with crusty bread.
Monday
Spanish Chicken Traybake with Potatoes and Olives, served with with oven-roasted Cauliflower steaks
Tuesday
Creamy Pork & Pea Pasta
Wednesday
Red Lentil & Bacon Soup, served with crusty homemade bread
Thursday
Salmon Fish Cakes, served with creamed spinach.
Freezer Cooking
I managed to pack a few weekend meals into the freezer this week. I made a double batch of vegetarian Mexican Beans from Jude Blereau's Wholefood, which I then packed into meal sized portions. We love these beans on nachos, which are perfect for an easy Friday night dinner.
I also assembled some Chicken & Bacon Subs from Jessica at Good Cheap Eats. Jessica says they reheat well in the slow cooker, which for me is ideal as I can pop them in the slow cooker before we head out to weekend sport, and arrive home to a warm lunch.
Bon Appetit!