My no waste meal plan for this week, with a great new recipe for using leftovers!
I am going to start sharing with you my weekly meal plan along with tips on how to plan your week with no wasted food. This is not only great for the planet, it’s also great for your back pocket! Once you are in the habit of meal planning it really only takes a few minutes each week and can save you a lot of headaches midweek, or if you are really stuck, just copy me!
I will soon have up on the blog blank meal planners you can print and use at home, either laminate and put on the fridge or even frame and use a white board marker over the glass.
Monday – I like to do a big cook at the start of each week. The aim is there will be leftovers for lunch and dinner the next day and hopefully also something I can freeze for later use, even if its just a sauce or gravy, it can all save time on a busy night. Monday’s are my quiet, stay at home day, so this is when I cook, Sundays may be a better day for you. So this Monday we are having roast pork with a heap of veggies; roast potato, sweet potato, carrot, pumpkin, along with steamed broccoli, cauliflower and peas.
Tuesday – I am making a new recipe which I will post on Wednesday, its fried rice using leftover roast pork and some of the veggies I bought for the roast. The trick to no waste is to make sure each consumable item purchased is used in at least 2 meals that week and things like the broccoli stalks are eaten rather than just thrown away.
Wednesday – Pumpkin Soup. I like to have at least one vegetarian meal each week to keep my grocery bill down, however, if you prefer to include a protein, this soup is delicious topped with crispy bacon. My recipe for a delicious pumpkin soup with carrot and red lentils is here; easy pumpkin soup with freshly baked bread
Thursday – a really simple dinner of sausages, mashed potato and vegetables (steamed broccoli, cauliflower, peas and carrot). Midweek is a good time for simple, low budget meals that everyone enjoys eating. My kids love sausages so I know its an easy dinner for us.
Friday – I try to include at least one meal of fish or seafood each week and Friday is a good night for it (fish & chip Friday!). This week I am making my angel hair pasta & creamy salmon sauce with a simple salad.
Saturday – Every week one meal is unplanned and just uses something from the freezer. Getting your freezer organised and working well for you is a great way to have ready to go meals available at any time. This helps avoid take out dinners and can be a great back up if everyone works late one night and dinner doesn’t happen. I will post more tips on how to do this in coming weeks, but for now this dinner will probably be a sauce defrosted and stirred through some freshly cooked pasta.
Sunday – tonight we will be having my lemon butter chicken, it’s nice to sit down to an indulgent dinner and this recipe can use up all the remaining veggies by putting it with mashed potato and salad. I like to add some of the broccoli stalk to my mashed potato, it is very mild in flavour and adds another serve of vegetable to the meal, also by using cream instead of milk in the mash, this will use up the leftover cream from Friday night’s pasta.