Menu Week 48

SUNDAY
Dinner: Casserole
Brown the meat (mutton & stewing steak). Fry diced onion & crushed garlic. Add your choice of vegetables (I like carrots, cauliflower & peppers) and sauté lightly. Add a packet of brown onion soup made with half the amount of water. Bring to the boil and reduce head to low. Simmer covered slowly until the meat is soft. Alternatively you can once you have brought the sauce to a boil you can transfer the dish to a casserole dish (with a lid) and place in a medium oven. I'm going to serve the stew on a bed of boiled baby potatoes (instead of the usual rice...)

MONDAY
Lunch: Leftover Casserole
This time I'm going to serve the casserole on some rice.
Dinner: Grilled Pork Chop with veg
Set oven to Grill. Coat pork chops in barbeque spices. Grill for 15-20 minutes depending on the thickness of the chops. Serve with your choice of veg (zucchini, peppers, carrots, red onion quarters). I like to add a few lightly crushed garlic cloves and a spinkling of oregano.
Make up extra veg for tomorrow's pasta.

TUESDAY
Lunch: Grilled Veg Pasta
Cook up pasta, toss with some pesto and olive oil. Top with diced grilled veg. Crumble some feta over the top.
Dinner: Sarmies

WEDNESDAY
Lunch: Steak Rolls
Fry onion rings in butter. Once onion rings are translucent and soft transfer them to a plate. Fry beef strips in a little soy sauce and olive oil. Remove from heat and allow to cool. Serve in ciabata.
Dinner: Lasagne
Keep planned leftovers for lunch of Friday.
If you make some extra minceup you can keep it aside to speed up making the nacho's on Friday evening.

THURSDAY
Lunch: Cheesy Baked Potatoes
You can "bake" potatoes in the microwave at work...about 10minutes for an average size potato (don't forget to poke some holes into the potatoes)
Dinner: Sarmies

FRIDAY
Lunch: Lasagne
Serve with a side salad
Dinner: Nacho's
Spread a layer of nacho or tortilla chips on a large oven-proof dish (or do individual servings on dinner plates that are oven-proof). Top with spiced mince, jalapeno's, diced peppers, corn, salsa & grated cheese. Serve with sour cream & guacamole