It’s Monday, so it’s time to make a menu for the week. This should be extra easy if you did a bit of a Sunday Stocktake yesterday, but you can still catch up quickly enough today if you didn’t have time for that previously.
If you can, try to make most of the meals in the menu plan healthy ones, and then throw in a little comfort food around the edges. I’ve found the easiest thing to do is to try to focus on getting five portions of fruit and vegetables each day; this seems to help it all fall into place when you’re trying to get a balanced diet.
Remember to include breakfasts, lunches and a few snacks in your menu.
What’s happening here
I made a big vat of soup with pearl barley, yellow split peas, onions, carrots and some veggie bacon yesterday, so that’s going to be lunch today and I’ll be freezing some for later in the week. The rest of my lunches will be sandwiches or leftovers from evenings before.
For breakfasts there’s muesli, a few eggs, and some porridge, so that’s plenty. For snacks there are a few muesli bars and some crisps in the cupboard, and some hot cross buns and apple cake in the freezer.
Here’s the dinner menu here:
- Monday: Black bean fajitas, leftover chicken, home made salsa
- Tuesday: Press event (hopefully some food…otherwise it’s cheese sandwich time)
- Wednesday: Pasta with ricotta, spinach and tomato sauce
- Thursday: Fish fingers & potato wedges
- Friday: Pumpkin, sage and chilli risotto
- Saturday: Pizza with artichokes
- Sunday: Mini roast dinner
So it looks like a fairly healthy menu, and I don’t think it’ll be a boring week dinner-wise. Most of these will be quick and easy to make as well, which is good because I’m a bit post-viral at the moment and don’t have as much energy as I usually do, although hopefully all the veggies and the fruit I’m planning on eating will get me back to full tilt soon.
How’s your menu looking this week? Planning anything tasty? Or is the cupboard looking bare right now?