A Menu Plan

A little late but nevertheless here it is; our plan for the week.

 

Most of this weeks recipes are from recipes+ magazine

 

Thursday

Lamb, Cannellini Bean & Feta Salad

This was super simple, and really nice.  We have decided this is our new favourite salad that we can add as a side dish to any meat.

 

Friday

Chinese Style Fish Fillets

 

Saturday

Chicken Curry

 

Sunday

Stir Fry Pork Larb

mmm not a fan of this one, the fish sauce made the place smell like feet!

 

Monday

Lamb Skewers with Beetroot and Chickpea Salsa

The beetroot will be from our garden

 

Tuesday

Linguine with Creamy Sauce

 

Wednesday

Korma Curry

 

As always I'm happy to share recipes, simply message me or leave a comment.

 

 

A menu plan

It's been a little while since I posted our Menu Plan.  Between James being away or us camping, there wasn't really one to speak of, well not worth posting anyways.

 

But here is this weeks.  The majority of the recipes once again come from Super food Ideas.

 

Thursday

Turkey Roll with Roasted Beetroot and Carrots

The beetroot and carrots were from our garden and are so good freshly picked.

 

 

 

Friday

Grilled Lamb Steaks with Lemon, Parsley and Chilli Dressing

 

Saturday

Pork Cutlets with Honey Mustard Sauce

 

Sunday

Spring Vegetable and Prawn Risotto with Lemon and Dill Oil

This recipe has my current favourite thing ~ goats cheese!  I will get this from the local Farmers market.

 

Monday

Chicken Thigh Marinated and Asian Coleslaw

I cheated and bought a bag of Coleslaw from Woolies

 

Tuesday

Spicy Prawn Spaghetti

I'm looking forward to this, I'll probably omit or reduce the chilli so Matilda can enjoy this. 

This has asparagus and cherry tomatoes which we will probably get from the local Farmers market.



 

 

Menu Plan

This week I debated whether to 'let' hubby cook all week.  We usually split the work 70/30 with James planning and cooking on the weekend.  He really enjoys it, he puts on a cooking show, pours himself a drink and gets into the prep and cooking.  I on the other hand find it another job to do at the end of the day.

 

I must be crazy but I feel as the part time worker/SAHM that the job should be mine.  We'll see if that changes when I return to full time work out of the home.

 

But for now this is this weeks menu;

 

Thursday

Chicken Laksa

I tried a new kit which included almost everything I needed.  Easy to follow with each sachet numbered and with the instructions printed on the sachet.  It was flavoursome not hot which I prefer.

 

Friday

Roasted Tomato Chicken and Pesto Pasta

 

Saturday

Dinner out

Miss M asked if we could eat dinner out as we usually only do that while on holidays.  We went to Dome and tried their new Belgian Waffles ~ Matilda's first time and she enjoyed them though didn't eat them all.

 

Sunday

Roast Lamb Leg, Beans and Lemon Risoni

This was cooked with honey, garlic and wholegrain mustard.  Thank goodness hubby used baking paper as the honey caramelised in the tray making it yummy but a sticky clean up.

 

Monday

Penne with Roasted Pumpkin and Sausage

 

Tuesday

Omelette Wrap with Spinach and Sausage

I bought crepes to use instead of making the Omelette (I'm not good at making thin omelette's).  We'll see if I did the right thing.

 

Wednesday

Scotch Fillet with Veggies

Scotch Fillet is a lot cheaper than usual at the moment so we are making the most of it.

 

Again, simple, fast and inexpensive.  Can't get much better than that.

 

Feel free to link up with your plan or add your favourites as I'm always looking for new ideas to try.

 

 

Bacon, Corn & Chive Rice

As promised here is the recipe for the yummy and super fast Bacon, Corn & Chive Rice.  This was lovely and creamy, similar to a risotto but without all the effort.  Perfect for a midweek after work dinner.


Bacon, Corn & Chive Rice
Serves 4
Prep 15 minutes
Cook 15 minutes

2 teaspoons vegetable oil
4 bacon rashers, rind removed, chopped
1 brown onion, finely chopped
1 clove garlic, crushed
450g packet microwave brown rice
1 1/2 cups frozen corn kernels, thawed
1/3 cup finely grated parmesan, plus 1/4 cup extra to serve
1/4 cup sour cream.

1. Heat oil in a large saucepan over moderately high heat.  Add bacon, cook and stir for 3 minutes or until browned.  Reduce heat to moderate.  Add onion and garlic, cook and stir for 5 minutes or until soft.
2. Add rice to pan, cook and stir for 1 minute or until grains are coated.  Add corn and 1 cup boiling water.  Cook and stir for 2 minutes or until all liquid is absorbed.  Add parmesan.
3. Serve topped with extra parmesan and chives.

 Recipe is from page 61 September 2013 issue of recipes+ magazine.

Menu Plan



A new week, a new menu plan.

 

 

Thursday

Sticky meatball stir-fry

This was nice and easy.  Maggi Stir-fry Sauce which has the infusion paste and finishing sauce.  I marinated the meatballs in the infusion paste.  Added the vegies, noodles and finishing sauce.  So simple.

 

Friday

Bangers, Mash and Peas

Yeah, not my favourite.  But it's hubby's time to cook and this is his favourite.

 

Saturday

Butter Chicken

Hubby made from scratch and it was quite nice except I'm always the one to find the cardamom pods with a crunch.

 

Sunday

Beer Can Chicken and Coleslaw

 

Monday

Moroccan Lamb Pie

I always prefer to make individual pies in small ramekins.

 

Tuesday

Bacon, Corn and Chive Rice

This looks super easy and I look forward to trying it.

 

Wednesday

Pork Schnitzel and Vegies

I have just watched Donna Hay top some schnitzels with fresh breadcrumbs and pop them under the grill so I might give that a try.

 

This weeks recipes are a mix from Recipes + and Super Food Ideas.  If there's something you're interested in adding to your plan I'd be happy to share the recipe.

 

 



How I shopped in 15 minutes and for under $100

As a follower of my page you will know I am a huge fan of menu planning.  It saves me time, money and my sanity.

This week was the easiest by far.  I shopped in our pantry and freezer as well as looked at recipes with maximum flavour but few shop bought ingredients.

I'll share this weeks plan as well as what it cost for each ingredient that made it to our shopping list.

Thursday
Turkey Roast and Smash Potato
The roast was bought last week on special.  The bag of potatoes were $2.48
Shopping list: $2.48

Friday
Chilli & Lemongrass Chicken with Rice
The lemongrass and chilli grows in our garden as does the coriander.  Chicken thigh x 500g was $5.78
Shopping List: $5.78

Saturday
Fish Curry
The fish was caught by hubby, the coriander is from our garden.
Shopping List: Free

Sunday
Osso Bucco
Our favourite recipe is found here
The anchovies, tomatoes and the gremolata ingredients are already in our cupboard or garden.  So are the sage, thyme, rosemary and bay leaves.  Osso Bucco $11.05
Shopping List: $11.05

Monday
Lentil Soup
We have celery from last weeks shop (buying the celery heart from Woolies stays super crunchy), the carrots are from our garden.  Red lentils $2.13
Shopping List: $2.13

Tuesday
Sweet Curry Mince
I bought mince last week from Coles for $3.00 for 500g.  Fruit Chutney is already in the fridge for sandwiches.  Curry powder is in the cupboard.
Shopping List: Free

Wednesday
Pea Floater Jaffles
This is something very new I'm trying and only putting it on the menu for hubby although I will try it.
Mince $4.16 but I will freeze half.  Peas in the freezer.  Frozen puff pastry in the freezer.
Shopping List: $4.16

That's our menu for the week.  When coming up with our plan I always look at recipes where we might already have ingredients.  We don't have a pantry so we don't have a lot of stock on hand.  We do always have the staples such as diced tomatoes, rice & pasta.  We have a reasonable vegie and herb garden so that also helps. 

This week I also bought a pumpkin on special which will probably become part of next weeks menu. 

Add fruit, bread and sandwich meat for lunches to the shopping list.  Milk for breakfast and coffees and snacks and that's how I shopped this week for under $100.

How I shopped in under 15 minutes was easy too.  I write my list out into categories:
Non-perishables
Dairy
Meat
Fruit & Vege

By doing this I shop in sections of the store rather than getting to the freezer section and realising I've missed something at the other end of the shop.  Doing this and knowing the layout of the store means I only shop in the specific aisles and not visit every aisle.  Not wandering the aisles means little to no temptation to buy outside of our list. 

If you would like any of the recipes featured please just ask.

What's for Dinner?

Another exciting menu plan and with a few recipes from the July issue of Super Food Ideas.

Thursday
Chilli Con Carne
Another freezer 'shop'

Friday
Pork and Apple Tray Bake with Cider
page 53
So simple and yum, pop it in the oven and you're done (ah a poet)

Saturday
No meal plan tonight!  Out for a friends 40th, yay!

Sunday
Moroccan Lamb Shank and Lentil Soup
page 42
This is now a definite favourite in our house and tastes even yummier the next day

Monday
Coconut and Cashew Chicken
This was a half price simmer sauce from Woolies.

Tuesday
Rogan Josh with Stuffed Naan
We had some leftover chuck steak from a bulk buy a few weeks ago.

Wednesday
Quiz Night at our local

 xx Bec

What's on the menu this week

This week I went fridge, freezer and cupboard 'shopping' before hitting the shops.  We don't usually have excess goods but occasionally I'll find extra special bargains and will store them for future weeks.

'Shopping' before leaving home means we have less than a dozen items to buy for this weeks menu.  I love it!

So without further adieu;

Thursday
Lamb and lentil soup
This was a freezer 'shop' from two weeks ago and I definitely think the flavour developed quite nicely.

Friday
Chilli con carne
Again this was a freezer 'shop', we'll just add rice.

Saturday
Goulash soup with bread rolls
Hubby is feeling a little nostalgic with the cooler weather, this takes him back to his snow days.

Sunday
Wiener Schnitzel
Again a nostalgia menu item.

Monday
Chicken korma with rice
I bought two bbq chickens really cheap at the end of the day and pulled apart one to freeze for a future meal.  So this is another freezer 'shop'  The korma sauce sachet was half price last week for $2.50

Tuesday
Lamb and bean stew
This was from last weeks menu so we already have the ingredients.  I substituted one of the bbq chicken's bought on special and made chicken spaghetti and cooked that instead of the Lamb and bean stew.

Wednesday
Quiz night ~ Matilda is on school holidays so we'll head out for the night eating at our local.

Feel free to request a recipe and I'll share it as a separate post. 

xx Bec

Recipe ~ Chilli Con Carne

This recipe is featured on our menu plan quite often.  We have been using it for around 10 years so unfortunately I can't credit the author or link it.

Chilli Con Carne

Serves 4
Cooking time depends on how long you have and how intense you want the flavour.  I usually cook it for as long as the mince needs to be cooked through.

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 stick celery, chopped
500g lean minced beef
1 teaspoon Mexican chilli powder
(the original recipe used chilli powder and cayenne pepper but we found it too hot)
1 teaspoon oregano
4 large tomatoes seeded and chopped
(we use 1 400g tin of diced tomatoes)
4 tablespoon tomato paste
1 teaspoon brown sugar
1 tablespoon vinegar
¼ cup red wine
1 can kidney beans, rinsed and drained
salt and pepper to taste

Heat the olive oil in a large saucepan and add the chopped onion, crushed garlic and chopped celery.  Stir over medium heat for 5 minutes.  Add the minced beef and cook for 5 minutes until browned.  Add the chilli powder, cayenne pepper and oregano.  Cook and stir well for 2 minutes.  Add the chopped tomatoes, tomato paste and red wine.  Stir to combine, and simmer for 30 minutes (if time allows)

Add the sugar, vinegar and kidney beans.  Mix well and season with salt and pepper.  Heat through.

We serve with rice, grated cheese and garlic and parsley sour cream.

Enjoy x

What's for dinner this week

Another week, another menu plan.

We have been planning for over 5 years and we have never looked back.  It saves us time, money and our sanity.  There is also very little wastage as we buy only what we need. We share the cooking with hubby cooking Friday, Saturday and Sunday.

This week I have borrowed two recipes from lovely readers.  I'm looking forward to making this a regular feature on our plan.  Feel free to share your favourite recipe or link to your menu plan and I'll add two each week.

Thursday
Pumpkin soup leftovers
Hubby was away so this was a nice, easy and yummy option for me

Friday
Red Pork Curry

Saturday
Irish Stew
This features regularly during Winter and comes from a cookbook I bought hubby from Target called Winter Warmers.  From memory the book was less than $10.  The Red Pork Curry recipe is from the same book.

Sunday
Chilli Con Carne
This is a favourite in our house, it's not spicy but full of flavour.  Add some sour cream and yum!

Monday
Prosciutto Pasta
This yummy recipe is thanks to kirsten and co.

Tuesday
Sweet lamb chops with mash and beans
Thanks to one of my lovely readers who shared her recipe ~ thanks Leah

Wednesday
Hubby is away, I have a P&F meeting and Miss M is being looked after while I'm at the meeting so I'll make her a little smorgasbord plate for tea.

As always if you would like me to share a recipe let me know and I'll add it as a separate post.

Recipe ~ Osso Bucco

There are quite a few recipes out there for Osso Bucco, our favourite is a Food Safari one which adds anchovies to the gremolata recipe found here.

This particular recipe is found in the latest issue of Woolworths Fresh

Osso Bucco

Serves 8
Prep 10 minutes
Cook 3½ hrs

 

2kg MSA Australian Beef Osso Bucco
¼ cup plain flour
¼ cup olive oil
2 brown onions, chopped
2 stalks celery, chopped
2 carrots, diced
4 cloves garlic, crushed
4 anchovies, chopped
¼ cup Homebrand Tomato Paste
1 cup white wine
2 cups Woolworths Select Beef Stock   400g can diced tomatoes
2 bay leaves

Gremolata
½ cup chopped parsley
finely grated rind of 1 lemon
1 garlic clove, crushed 

  1 Heat a large heatproof casserole pan over medium heat. Season osso bucco with salt and pepper and lightly dust with flour. Add oil to pan and cook osso bucco, in batches, for 3 minutes each side or until well browned. Remove from pan and set aside.

2 Add onion, celery, carrot, garlic and anchovy. Cook for 5 minutes or until vegetables are soft and anchovy dissolves. Stir in paste, wine, stock, tomato and bay leaves. Bring to the boil. Cook, stirring occasionally, for 5 minutes.

3 Return the osso bucco to the pan. Reduce heat to low. Cover and simmer for 2½ hours. Uncover and simmer for a further 30 minutes until the sauce has thickened. Transfer to serving bowl.

4 To make the gremolata, combine parsley, lemon rind and garlic in a bowl. Sprinkle over osso bucco. Serve.

Note ~ You can omit the anchovies but it usually means you don't need to season & the sauce doesn't taste fishy

Recipe ~ Moroccan lamb shank and lentil soup

At the request of a lovely reader I'm sharing this hearty winter recipe

Moroccan lamb shank and lentil soup

Serves 4
Prep 20 minutes
Cook 2 hours 30 minutes

1 tablespoon olive oil
4 lamb shanks, trimmed of excess fat
1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
1 celery stalk, trimmed, finely chopped
1 ½ tablespoons Moroccan spice mix (this is a Masterfoods blend)
1 cup tomato passata
1 litre salt-reduced chicken stock
1 ½ cups dried soup mix, rinsed (this can be found in the lentil, split pea section)
Chopped parsley leaves and crusty bread to serve

1. Heat oil in a large, heavy-based saucepan over medium to high heat.  Cook lamb in batches for five minutes or until browned.  Transfer to a plate. 
I chose to use lamb steaks instead to make it meatier and go further

2. Reduce heat to medium.  Add onion, carrot and celery.  Cook, stirring occasionally for five minutes or until soft.  Add spice mix.  Stir to combine.  Add passata, stock and 2 cups of cold water.  Return lamb and any juices to the pan.  Bring to the boil.  Reduce heat to low.  Cook, covered for 1 hour.

3. Add soup mix and 1 cup cold water to pan.  Cook covered for 1 hour or until lamb is tender.  Remove shanks.  Remove and discard bones and fat.  Roughly chop meat.  Return to soup.  Cook, stirring often for 15 minutes or until heated through.  Sprinkle soup with parsley.  Serve with crusty bread.

recipe from Super Food Ideas July issue page 42

The magazine says $5.22 per serve but wonder if that's due to the cost of the shanks.  Using mutton or lamb steaks would probably bring down the cost.  I also bought an organic passata which was also cheaper than the 'brand' name ones.  The parsley for us is free as we grow our own. 

 

What's for dinner this week?

This week we have some super easy meals on the menu.  Hubby may be working away and because I'm not sure when I've made meals which are easy to switch from one day to the next. 

I still have all the ingredients but if he's away I generally eat pretty simple.  The beauty of the menu plan is I can still take what I need out of the freezer the morning of.

Thursday
Souvlaki and jacket potatoes
Woolworths have a really nice butterflied lamb souvlaki which is vac packed.  We pop it on the oven and we're done.

Friday
Chilli Lemongrass Chicken
Thanks to the fish oil our house smells a little like feet!  But this is sooo yum!  And the best part?  I only have to buy chicken thigh as we have the rest of the ingredients in our garden.

Saturday
Osso Bucco
Of course this is a Winter staple and hubby usually begs for the marrow from my serve.  Slow cooked and we add anchovies.  Yum!  Oh and don't forget the creamy mash.

Sunday
Creamy Chicken Bake
Look familiar?  Yep this is from last weeks plan.  I was a little lazy and substituted in last weeks menu.

Monday
Sticky Ribs with rice and bok choy
These are vac packed ribs from Coles, they were on special last week and I put them away for this week.  We already have left over bok choy so we're set.

Tuesday
Moroccan Lamb Shank & Lentil Soup
I've taken this from the latest issue of Super Food Ideas magazine and I just know hubby will love it.

Wednesday
Pumpkin soup served in bread bowls
This is a really simple and effective way to serve soup.  Get a nice dense roll from the bakery, hollow out the inside keeping the 'scraps' aside for croutons.  Place the bowls in the oven for a few minutes to crisp up.  Then you can add the soup to the toasted bowl, top with the croutons and serve.

If you'd like any of the above recipes please comment below and I'll be happy to type them up to share

xx Bec

Menu plan and link up

This weeks menu is inspired by the cooler weather.  There is nothing better than having something yummy and warm in your tummy to keep the chills at bay.

I do our shopping on a Thursday so our plan is Thursday to Wednesday.

Thursday
Chicken, corn and risoni soup
~ This is a favourite in our home and Matilda loves it.  I add either bbq chicken or two diced thighs.
recipe can be found here

Friday
Oven baked mince and cheese risotto
page 67
This serves 8 so we'll either have it for lunches or freeze it.

Saturday
Lamb tagine with pearl couscous
Pearl couscous is my absolute favourite.  It has a lovely texture and they're like little bubbles of pasta.

Sunday
Beef Carbonnade, mash & steam vege
page 43

Monday
Cider braised beans and lamb chops
page 57
I have a feeling that this will be a favourite with hubby

Tuesday
Creamy chicken bake
page 28

Wednesday
Spaghetti and meatballs
I bought the meatballs last week when they were on special, froze them, knowing I could use them in this weeks plan.

Most of this weeks recipes are from the July issue of Super Food Ideas magazine

source

 

Super Food Ideas magazine can be found on Facebook and on the web

 

 

Bloggers and friends feel free to add your recipes or links here.  

Menu linkup Thursday (oops it's Sunday)

Soooo I'm a little late with this weeks Menu and link up.

Thursday ~ Sweet mince curry with rice
I shared it here earlier

Friday ~ Creamy chicken pesto pasta
another super easy meal

Saturday ~ Steak, smash and mushroom sauce

Sunday ~ Maggie Beer's Spag Bog
recipe found here minus the livers

image courtesy of maggiebeer.com.au

Monday ~ Lamb chops with roast vegies
this is a super simple tray bake ~ add the chops, vegies, some herbs and pop in the oven

Tuesday ~ Beef and bean pots
in this months Recipes + magazine page 37 "Tempt the kids" and I'll be adding some grated vegies into the mix

Wednesday ~ Chicken, camembert and cranberry toasties

Bloggers feel free to link up.  Friends feel free to share your recipe ideas

Bec x

Shopping List with a Twist

Thursday is my meal planning and shopping day.  I involve Matilda as much as possible while we're out shopping.  I figure if she's not bored she'll be less likely to throw a tantrum.

She helps choose the goodies and puts them into bags...mushrooms take a while as she counts them in one by one!

You'll remember here is where I shared what I take with us to keep her entertained. 

But lately she's been more interested in the shopping list and crossing things off, so I decided to make her own shopping list complete with pictures.

I attach it to a little mdf clipboard from Officeworks and this way she'll learn to match the words and pictures as well as being involved. 

Menu Monday

Something new and exciting happening for BEC is a collaboration with The Sewing Sisterhood

The Sewing Sisterhood (TSS) is a gorgeous group of women I'm proud to be a part of.  They are amazing, creative and inspiring women.  They all craft or sew, many have home based businesses based around their craftiness. I'm so lucky to have a few TSS creations in our home.

Each week I'll be sharing my meal plan here, and then featuring two recipes on The Sewing Sisterhood blog.

Sooo, this week begins with;

Thursday ~ Stroganoff made from half of last weeks Beef Bourguignon with Chive Dumplings

Friday ~ Chinese takeaway

Saturday ~ Goulash

Sunday ~ Chilli Mussels with fresh crusty bread

Monday ~ Roast Pumpkin Pasta

Tuesday ~ Pan roasted chicken thigh with Skordalia

Wednesday ~ Date night

I'll be sharing the Beef Bourguignon with Chive Dumplings and the Pan Roasted Chicken Thigh with Skordalia over at The Sewing Sisterhood blog.

If you love handmade you're going to love TSS!

Beef Bourguignon with Chive Dumplings

I featured Beef Bourguignon with Chive Dumplings here in my sample meal plan.  One of my lovely readers Lisa requested the recipe and here it is....

The dumplings are super easy to make and are a great alternative to mash.

The recipe sounds big because a half portion is used for another meal ~ Beef Stroganoff.  You could just freeze the other portion and use it later.

Beef Bourguignon with Chive Dumplings
Prep 20 mins Cook 2hrs 10mins

2 tablespoons olive oil
1.5kg diced beef chuck steak
20g shortcut rindless bacon, halved lengthwise, cut into 1cm strips
2 garlic cloves, finely chopped (I use minced garlic from the jar)
3 medium brown onions, quartered
1 cup red wine
1/2 cup bef stock
1 tablespoon tomato paste
300g button mushrooms, halved

1. Heat half the oil in a large heavy-based, flameprof casserole dish over medium-high heat.  Cook beef in batches for 5 to 6 minutes or until browned.  Transfer to a bowl.

2. Reduce heat to medium.  Heat remaining oil in dish.  Add bacon and garlic.  Cook stiring for 5 minutes or until bacon is golden.

3. Return beef and juices to dish.  Add onion and wine.  Bring to the boil.  Add stock and paste.  Bring to the boil.  Reduce heat to low.  Simmer, covered for 1 hour and 15 minutes.  Reserve half the beef for Beef Stroganoff.

4. Add mushrooms, cook covered for a further 15 minutes or until meat and mushrooms are tender.  Season with salt and pepper.


Chive dumplings

1 cup self raising flour
50g butter, softened
2 teaspoons chopped fresh flat-leaf parsley
1/2 cup buttermilk (I use regular milk)

Place flour in a bowl.  Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.  Make a well in the centre of mixture.  Add chives, parsley and buttermilk.  Season with salt and pepper.  Stir until just combined.  Place heaped tablespoons of mixture 2cm apart onto beef mixture.  Cook covered for a further 15 minutes or until dumplings are puffed and cooked through.  Enjoy!

Sample Meal Plan

This weeks meal plan is super simple with yummy tummy warming recipes.

We tend to either slow cook or use the pressure cooker during winter.  The pressure cooker is perfect for when we've been out and about and don't have a huge amount of time for slow cooking.  Both mean we can use cheaper cuts of meat like chuck steak or gravy beef.

The beef bourguignon is brilliant as half the mixture forms the basis for the beef stroganoff in next weeks meal plan..win/win

So on with the plan;

Thursday ~ Scotch Fillet with Chilli Chips

Friday ~ Red Curry Pork

Saturday ~ Irish Stew

Sunday ~ Balti Chicken

Monday ~ Rogan Josh

Tuesday ~ Beef Bourguignon with Chive Dumplings

Wednesday ~ Date/Trivia Night

I couldn't find the recipe online so this was a recipe I've used before.  If you're interested in the Beef Bourguignon with Chive Dumplings recipe it's in the July issue of Super Food Ideas. 

I'd be happy to share any of the recipes, just leave a comment below letting me know which one you'd like.

xx Bec

Why I Menu Plan Part Three

This is it, I promised I'd share how I make shopping easier, faster and less stressful...for me.

Yes I have one child so it's definitely easier than for those who have more than one.  I'm not saying my way is perfect but it's the way it works for me.  This is the same thing I did when shopping with my boy who is now 19 and because it worked then, I'm keeping it up with Miss 3.

It starts well before I leave home and that's with the menu plan itself.  Here is where I shared with you how I do the actual planning.

This is how I set out my plan and shopping list.  I include the magazine I've used for the recipe and the page number to make it easier. Having it popped onto the fridge means I can see what meat I need to defrost for the night.

This is my lifesaver though and the key to me getting out of the shops quickly. Sorting the list into the categories means I don't forget anything as I visit one section at a time and don't visit every aisle when I don't need to.

This is also how I put it onto the conveyor belt which means it gets packed together. There is nothing worse than getting home, thinking you'll just pop the cold stuff away as you're in a rush, only to find there is bacon in with cans! Grrr my pet hate!

It gets put through the check out quicker too as the cashier doesn't need to 'fossik' for anything. It's all there..

Lastly, I find these things invaluable for keeping Miss M tantrum free.  I feel if she's going to throw a 'wobbly' it's because she's tired/bored/hungry/thirsty.  If I cover all those bases I'm reducing the chance of a tantrum (doesn't mean 100% that they're not going to happen).

Miss M chooses her book, the snacks are not squishable, in case she drops them whilst shopping, and the etch-a-sketch means no dropping pencils/crayons.

Last but not least is this groovy little accessory.  This is actually made for prams but I found it fits on the handle of the trolley...awesome and only AU$15 from our local babyshop.

So there you go, hope you got something from the 'series'.  I know that these tips and tricks have saved us money and my sanity.