Tag Archives: breakfast

Meal plan week 1

3 Replies

Today is the first day of my life style challenge, and to help keep on track here’s my first week’s meal plan. We use the meal plan as a guide, we will mix up the meals depending on what we feel like but typically these are the meals for the week. This is a short week as I will typically post every Saturday.

Day Breakfast Dinner
Monday Fruit Salad with Flax seed Ratatouille Casserole + Brown Rice Pasta
Tuesday Oatmeal with grated apple + sultanas Lentil and Kale Soup
Wednesday Fruit Salad with Flax seed Vegetable Paella + Quinoa
Thursday Oatmeal with grated apple + sultanas Curried Pumpkin Soup
Friday Fruit Salad with Flax seed Falafel and Greek Salad + humus

Meals may also include fruits or unsalted Pistachios.

Budget constraints were $70; in total we spent $60 and only a portion of that contributes to my meals.  Additional groceries are being purchased for the rest of the family. In future, I can provide a shopping list if anyone is interested.

Meals on a Budget: Roast Chicken into 10 meals

3 Replies

We try to live of $70 (USD) a week on food for two adults and one child (5 years old). We do this by pre-planning the meals to make sure things get used in multiple ways through the week. Below, is how we got 1 full main course, 3 light dinners, 6 lunches and a core pantry ingredient from one meal – Roast Chicken.

Starting with a main course

Last week, I made a roast chicken (whole chicken) with roast potatoes, sweet potatoes and green beans for dinner.

IMG_0583

From the left overs

I boxed up two lunch-size portions of the meal above
IMG_0584

From the left over potatoes/sweet potatoes we made a light dinner of Bratkartoffeln (Recipe in previous blog).

There was significant amount of chicken meat left over which went towards 3 x Chicken Sandwiches and a Chicken Vegetable Pie.
IMG_0585

Finally, I used the chicken carcass to make chicken stock (broth) which I separated into two batches – 1 batch I froze into large Chicken Stock Cubes and the other I placed in a jar and put in the fridge to use during the week in things like casseroles, stews or chicken noodle soup.

IMG_0586

I will continue to share “now” and “later” meals and weekly menu’s throughout December. Feel free to add suggestions or let me know if you have any questions.

Pumpkin Bread – Great recipe for freezing

1 Reply

I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.

IMG_0569

Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

  1. Pre-heat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
  3. Combine water and flaxseed in a small bowl
  4. Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
  5. Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
  6. To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.