Food & Drink Magazine

Real Food Meal Plan – Week 14

By Thecookspyjamas @thecookspyjamas
Real Food Meal Plan – Week 14

Finally the weather is cool enough for soup. Much to The Princess's disgust. Soup is her least favourite meal, but I think it is brilliant to serve on busy evenings. Soup is very nutritious, easy to make ahead, and most soups freeze well. Family members can serve themselves if eating at different times, and single serves are easy to reheat. Soup is back on my menu, and The Princess will just have to get over it.

This week we have been eating:


Baked Eggs with Spinach, Bacon and Mushrooms. Served with Sourdough Toast.

There is no real recipe for this one. It is classic Sunday night cooking. Fry off some bacon and mushrooms in a pan, then add handfuls of spinach. Cook until the spinach had wilted and the liquid given off by the spinach reduced. Stir in a dollop of sour cream, and season with salt and pepper. Place spoonfuls of the mixture into the bottom of buttered ramekins, crack an egg on top, and bake at 180C for about 10 minutes, or until the eggs are cooked to your liking. Serve with hot buttered toast.


Pappardelle with Chicken, Herbs and Cream from Jamie Oliver Return of The Naked Chef.

This recipe is actually for rabbit, but given the pet bunny in our home I replaced the rabbit with chicken.

Get ahead: Soak the lentils for tomorrow's meal. It is not essential to soak lentils, but I find they cook in around 12 minutes if they are soaked.


Salmon Fillet wrapped in Prosciutto with Herby Lentils, Spinach and Yoghurt, also from Jamie Oliver Return of The Naked Chef.

I've avoided salmon for a long time due to sustainability issues. However, I had a chat with my fishmonger before I purchased the fish, and am comfortable their salmon is from sustainable sources. I used baby beetroot leaves instead of spinach in this recipe.


Speedy Minestrone Soup with Sourdough Bread.


Slow Cooker Beef Adobo from The Ultimate Slow Cooker, served with brown rice.

I served this with Pickled Bean Sprouts from Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond . These pickles were really quick to make, and added a tasty accompaniment to the dish.

Freezer Cooking

I have not managed to get anything into the freezer this week, despite my best efforts. Mr Grumpy has been eating any leftovers for lunch.

I did, however, receive this Freezer Cooking Plan from Jessica over at Life as Mom in my inbox early this week, and my plan is to make some of these lunches next week. All of The Princess's hockey games this year seem to occur just prior to lunch, so it will good to know that I have meals that can quickly be reheated for the starving child.

Bon Appetit!

*This post contains affiliate links. I will receive a small payment for any purchase you make by clicking these links at no additional cost to you.

Back to Featured Articles on Logo Paperblog