Over shopping….week 2 report

My shopping challenge is going well and this week I have $17.40 left over!

I didn’t get time to make the Fruit salad muffins I had planned, so they are rolling over onto this weeks planner. 

Here is the rundown of our last week:

Sunday: Roast (chicken & veges).  Sunday is always roast night.  I recently discovered the size 22-24 chickens which cost about $13, and are more like a small turkey. By purchasing a large chook, I can plan to make chicken pie, fried rice or risotto the next night.  Linc has a massive appetite which I’m sure any mother with sons understands so I make sure he gets a large serving of veges and my (in his words) “legendary” stuffing.

Monday: Chicken Fried Rice.  Linc loves this meal!  I used leftover chicken from Sundays roast. Also ‘gladwared’ up 3 roast meals for Lucy and got 2 days worth of sandwiches for the boys out of it. 

Here’s my recipe…..  Beat 2 eggs, then cook them in a wok like an omellete, remove, cool and slice.  Heat up 1T sesame oil, add in 1 chopped onion, cook till clear. Add 2 cloves crushed garlic + 1t crushed ginger + 1 cup peas.  Cook for 1-2 mins, add approx 2 cups cold rice & chopped (cooked/leftover) chicken & stir fry till well heated. Add chopped egg to heat through. Serve with soy, sweet chilli or sweet n’ sour sauce.

Tuesday: Bacon & Egg Pie.  Used 4 slices of a 1kg pack of bacon, the rest has been divided up and frozen.  2 meals stored for Lucy and the boys got pie in their lunch box the next day.  The rest of the bacon can be used for macaroni, pie, quiche or what-have-you.  Simply used the recipe from the Edmonds cook book.

Wednesday: Nachos. Made with 500g mince, 1 can tomatoes, 1 can refried beans, onion and tomato paste.  Served on nacho chips, with cheese & sour cream.  Only used half the mix and froze the rest.  I try to do a ‘quick meal’ on Wednesdays as Matt has a wine appreciation course and needs to dine & dash!

Thursday: Steak, mushroom sauce, scalloped potato, broccoli. Found the best price for steak at LifeStyle meats in Dinsdale

Friday: Butter chicken & garlic naan. Had my brother over for dinner. :o)

Saturday: Tangy chicken, mashed pumpkin, beans.  Tangy chicken is chicken marinated in  4T tomato sauce, 1 T Worcestershire sauce, 2T white wine vinegar and 2T brown sugar

This week’s menu is printed ready to go…and I’ve just pulled the gingernuts out of the oven halfway through typing this.

Thursday I’m pretty busy: I’m guest lecturing at WinTec, have a business meeting in the afternoon and a haircut booked in the evening, so the boys can pick a meal out of the freezer to reheat so I don’t have to worry about cooking. 

Matt’s parents have supplied us with a pumpkin from the garden so that will be used for the Thai pumpkin soup, and then I’ll use the rest of the jar of curry paste on Friday night.  I’m planning on using some of the pumpkin next week for Sweet & Spicy Pumpkin Muffins.



The menu for this week