A luxurious couple of nights off cooking for me. First on Sunday when the boys took charge smoking brisket on the BBQ, an all-day father and son activity! Secondly on Friday when, knowing it was going to be one of those weeks, I decided to treat us to a takeaway night.
It’s OK to plan to have a takeaway every so often and, if it’s in your meal plan, you can keep track of just how often that is as well as include it in your food budget.
|Sunday||Family mealtime||Smoked brisket, macaroni cheese, lime and chilli slaw/salad|
|Monday||Veggie night||Red pepper linguine with pangrattato|
|Tuesday||Fish night||Creamy potato and smoked mackerel bake with green salad
|Wednesday||Sausage, potato and haricot bean casserole with green beans
Using leftover cooked sausages from the freezer
Baked mushroom, potato and celeriac torte with green beans and broccoli
A riff on this Olive magazine recipe
|Saturday||Family mealtime||Noodles, hoisin chicken and vegetables, quick Asian pickled cucumber