Tag Archives: weekly meal plan

Slow Cooked Pot Roast + Menu Plan {10.21.2013}

So,  I have found a little cheat for making a slow cooked pot roast….using Campbell’s Slow Cooker Sauces. I loved the Tavern Style Pot Roast, and have the Korean BBQ flavor in the cupboard for next week.Slow Cooked Pot Roast

All you need is to place a piece of Chuck Roast, Campbell’s sauce, carrots, onions, and mushrooms. Turn on the slow cooker on low for 8 hours. Serve with potato’s and a vegetable side like broccoli. This will provide you with at least 4 servings and some meat leftovers for sandwiches.Pot Roast + Vegetables

Here is our meal plan for this week:

DAY BREAKFAST DINNER
Sunday Soft boiled egg Chicken & Spinach Indian Curry + Rice
Monday Pumpkin Bread Spinach, Mushroom, Ham Omlette
Tuesday Oatmeal + Banana Macaroni Cheese with Broccoli
Wednesday Toast + Banana + Peanut Butter Lentil + Kale soup
Thursday Pumpkin Bread Chicken Corden Bleu (light) + Broccoli + Potatoes
Friday Oatmeal + Dried Fruit Slow Cooked Beef Stew + Bread

New Pouch + Meal Plan {09.09.2013}

 

I was so lucky in our pouch swap….look at my new pouch, with the fabulous Melody Miller Typewriter fabric !! I love the grey corduroy on the bottom as well. My partner made this large pouch from the  Noodlehead open wide zipper pouch tutorial. Great, isn’t it? I am a very happy camper 🙂
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Look at that cute pocket in the inside 🙂Pouch_Swap_Typewriter_inside

I already know that this week, my schedule is going to be kind of chaotic at work…for instance between 1-5pm today I had 8 meetings…totally crazy. So, this week I want to keep our meal plan simple.

DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Fish Burgers
Sunday Toast + Banana+ Peanut Butter Spaghetti (GF) Bolognese
Monday Fresh Orange Lightening Muffins Fruit Salad
Tuesday Berry Spirulina Smoothie Vegetable Frittata
Wednesday Oatmeal + Banana + Walnuts Chicken Stir Fry + Brown Rice
Thursday Berry + Spirulina Smoothie Spinach + Pasta Salad
Friday Oatmeal + Dried Fruit Black Bean Vegetable Burgers + Homemade Fries

I hope to get a few hours of sewing in when I get home at night this week. I would like to finish 1 chair bag (which is an order), and a paper piecing block (which I am testing).

 

Menu Plan {02.09.2013} + Triple Berry Trifle

I am definitely enjoying the long weekend (Labor Day here in the US) and did not realize how truly and desperately I needed the day off :-). I have had a pretty productive weekend and will have some posts to show for the upcoming week, but I must say I am most happy with getting back in the kitchen and cooking/baking. It had been a while, and I decided to prep some of the items in our weekly meal plan.

DAY BREAKFAST DINNER
Saturday Gulguph (favorite German bakery) Grilled Chicken + Beef tips + Corn cobs+ Salad
Dessert: Triple Berry Trifle (see recipe below)
Sunday Left overs Slow Cooked Beef Bourguignon + Egg Noodles
Monday Breakfast Egg + Coffee Meatball Pasta Bake (with gluten-free pasta)
Tuesday Berry + Banana+ Spirulina Smoothie Vegetable Frittata
Wednesday Bircher Muesli Taco’s
Thursday Bircher Muesli Vegetable Stir Fry + Brown Rice
Friday Berry + Banana + Spirulina Smoothie Salad + Zucchini Corn Fritters

The dessert on Saturday night was due to us have friends over for a BBQ/grill. The two desserts I remember growing up, that represented summer in New Zealand, were a trifle and a pavlova. For the BBQ, I decided on the trifle but with some upgrades to it. I must say it was a splurge and a keeper!!!

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Ingredients

  • 1-2 Sponge cakes ( I used about 1 & 1/2)
  • 1/2  frozen berries
  • 1/2 cup blackberry jam
  • 1/3 cup marsala wine (madeira wine or sherry could be substituted)
  • 8-10 fresh strawberries (sliced)
  • 4 oz fresh raspberries
  • 3-4 oz fresh blueberries
  • 2 1/4 cups custard
  • 1 cup heavy cream (whipped)

Take sponges out of the oven and let cool (if you would like my recipe for the sponges then let me know). You can also use store-bought.
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While the sponges are cooling, make the berry compote. In a small – medium pot place put in the blackberry jam, marsala wine, frozen berries, slow heat until the jam is incorporated into the sauce and the berries have softened. Take off the heat and place on the side. IMG_8447

At this time I would also make the custard, which you can do two ways – with custard powder or by making an egg custard from scratch (let me know if you want this recipe, I know custard powder is not always easy to find in all grocery stores). I was a little lazy this time and used 2 1/4 cups of milk, 3 Tbsp of custard powder, 3 Tbsp sugar. Follow the directions for the custard powder and slowly heat until thick. Take it off the heat put cling wrap (glad wrap) directly on top of the custard to stop the custard creating a skin, as it cools.

Back to the sponges….cut the sponges in 1 to 1/2 inch cubes. Use ~ 1/2 the sponges and place randomly at the bottom of a glass dish, make sure you cover as much of the bottom, as possible, in a single layer.

Using a ladle, spoon 1/2 the berry compote evenly over the sponge.IMG_8451

Place 1/2 of the sliced strawberries, raspberries and blueberries over the compote layer.IMG_8454

The last of the first layer is the custard. Using a clean ladle, place 1/2 of the custard (about 1 cup) evenly over the berries. In the picture below my custard is still warm, as it needs to still be  spreadable/able to be poured.IMG_8456

Repeat all 4 layers again. Top with the whipped cream and refrigerate for at least 3-4 hours. You will have plenty of left overs, serves at least 12. Refrigerate the left overs as they will be great up to 4-5 days.

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Let me know if you try it. Is there a favorite summer recipe you enjoy from your childhood?