Cheap & Vegetarian
What I have really been noticing lately after eating no meat, and with diminishing things in the pantry in the effort to balance the books (hopefully this week things will ease, either that or the books will be in very good shape or we will be outfitted well in clothes for the winter), is that the simple things are more appealing, like bread and butter. I want to get the ingredients to review my new paella pan too! Making things stretch is really not as cut throat with only three kids here most of the time, we had left-overs again recently.
Tuesday ~ Broccoli & Potato Soup
Wednesday ~ Pies, Peas, Chips & Gravy
Thursday ~ Paella
Friday ~ Tuna Casserole
Saturday ~ Middle Eastern-style Lentil & Spinach Soup
Sunday ~ Simple Chickpea & Silverbeet Curry
Monday ~ Italian Vegetable Risotto (needs basil leaves & parmesan cheese)
Tuesday ~ Creamed Brussels Sprout and Chestnut Soup (needs cream)
Wednesday ~ Roasted Pumpkin with Bok Choy Lentil Soup
Thursday ~ Tomato & Borlotti Bean Soup
Friday ~ Indian Spiced Red Lentil Soup
Saturday ~ Perfect Potato Gnocchi
Sunday ~ Curried Lentil & Pumpkin Soup
Monday ~ Indian-style Potato & Pea Curry (needs cauliflower)
Jerusalem artichoke potato cakes
Vietnamese Chicken Salad
Success from last week:
I had to find something else to make with the pumpkin we had, thankfully (and rarely) only two of us were home, so it worked out well. Also we make the muffins with the ingredients we had left to stretch the bread and the Weetbix. The kids liked them.
Challenge for this week:
Finding a vegetarian silverbeet recipe.