We are about to start the school holidays, but I intend to carry on menu planning as it is less stressful!
Monday 22 July - Baked tuna
Tuesday 23 July - Stuffed peppers
Wednesday 24 July - Coconut chicken curry
Thursday 25 July - meal out for my husband's birthday
Friday 26 July - Fish pie
Satruday 27 July - Meatza
Sunday 28 July - Honey apple ginger pork
Even if the weather stays hot, we will probably carry on with this menu because the boys don't eat salad, and eating later (nearer 7pm) isn't so much of a problem.
I will find the recipes for the missing dishes and add them to the blog
Monday, 22 July 2013
Tuesday, 16 July 2013
Citrus pork marinade
You can make these in advance them when you first buy the pork chops and freeze them, and they will marinade as they defrost. Alternatively, you can put the chops in the marinade in the morning - they are best with about 6 hours soaking.
Juice of 2 oranges (4 tbsp)
Juice of 2 lemons (2 tbsp)
Juice of 2 limes (2 tbsp)
2 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp paprika
3 garlic cloves crushed
3 tsp honey
1 tbsp olive oil
salt and pepper
6 pork chops or loin steaks
Mix up the marinade
Place the chops in a shallow dish so that they can lie flat or use a large 'ziplock' bag.
Pour the marinade over the meat.
At this point, you can freeze them -better if in a bag! They will marinade as they defrost.
Leave to soak in the marinade for the day - it is best if you turn them over occasionally, so the marinade can get to all parts, and then cook as usual, about 16-20 minutes, turning regularly.
Juice of 2 oranges (4 tbsp)
Juice of 2 lemons (2 tbsp)
Juice of 2 limes (2 tbsp)
2 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp paprika
3 garlic cloves crushed
3 tsp honey
1 tbsp olive oil
salt and pepper
6 pork chops or loin steaks
Mix up the marinade
Place the chops in a shallow dish so that they can lie flat or use a large 'ziplock' bag.
Pour the marinade over the meat.
At this point, you can freeze them -better if in a bag! They will marinade as they defrost.
Leave to soak in the marinade for the day - it is best if you turn them over occasionally, so the marinade can get to all parts, and then cook as usual, about 16-20 minutes, turning regularly.
Monday, 15 July 2013
Menu planning 8th - 21st July
Mon 8 July - Baked tuna
Tues 9 July - Basil pork burgers
Wed 10 July - Chicken pot pie (without the pie!)
Thurs 11 July - Bacon wrapped meatloaf
Fri 12 July - Scout BBQ, so burgers and salad
Sat 13 July - should have been lamb, but it was too hot so homemade beef burgers
Sun 13 July - Coconut curried pork
Mon 15 July - Spiced up salmon
Tues 16 July - Citrus pork chops
Wed 17 July - Coconut turkey stew
Thur 18 July - Pineapple chilli
Fri 19 July - Fish chowder
Sat 20 July - friend's birthday party
Sun 21 July - Crockpot beef stew
Tues 9 July - Basil pork burgers
Wed 10 July - Chicken pot pie (without the pie!)
Thurs 11 July - Bacon wrapped meatloaf
Fri 12 July - Scout BBQ, so burgers and salad
Sat 13 July - should have been lamb, but it was too hot so homemade beef burgers
Sun 13 July - Coconut curried pork
Mon 15 July - Spiced up salmon
Tues 16 July - Citrus pork chops
Wed 17 July - Coconut turkey stew
Thur 18 July - Pineapple chilli
Fri 19 July - Fish chowder
Sat 20 July - friend's birthday party
Sun 21 July - Crockpot beef stew
Tuesday, 2 July 2013
Menu Planning for July
It seems sensible to create a weekly or monthly menu plan, as we tend to rotate the dishes from one month to the next.
Week 1 - 1st to 7th July
Monday - Cheesy Fish fillets
Tuesday - Caramel Apple Pork Chops
Wednesday - Honey Mustard Chicken
Thursday - Shepherd's pie
Friday - Salmon
Saturday - Pulled Pork
Sunday - Curried Meatloaf
Week 1 - 1st to 7th July
Monday - Cheesy Fish fillets
Tuesday - Caramel Apple Pork Chops
Wednesday - Honey Mustard Chicken
Thursday - Shepherd's pie
Friday - Salmon
Saturday - Pulled Pork
Sunday - Curried Meatloaf
Wednesday, 6 February 2013
Honey mustard chicken
I am always looking out for new recipes, as even with a monthly rolling menu, some are less successful than others. I was looking on Google for paleo chicken recipes, and the fact one came from a regular recipe board seemed good.
The recipe came from all recipes and was called honey mustard chicken. The reviews had said that the honey needed to be reduced as equal measures of honey and dijon mustard was too sweet, so I halved the amount of honey. It also said that it was better if marinaded for 30 minutes or so. I cooked it covered, as I though it would dry up otherwise.
A quick and easy recipe using things you would have in your cupboard. It would probably benefit from mash with it, to soak up the sauce as it was a little spicy.
The recipe came from all recipes and was called honey mustard chicken. The reviews had said that the honey needed to be reduced as equal measures of honey and dijon mustard was too sweet, so I halved the amount of honey. It also said that it was better if marinaded for 30 minutes or so. I cooked it covered, as I though it would dry up otherwise.
A quick and easy recipe using things you would have in your cupboard. It would probably benefit from mash with it, to soak up the sauce as it was a little spicy.
Meatball muffins
I had read something on Pinterest about making meatloaf in a muffin tin, on the same day I found a new recipe. The recipe from What I gather is called Stuffin' muffins which are essentially a meatloaf mixture cooked in muffin tins.
The recipe are alright, although the children complained that there was too much vegetable in proportion to the meat. I think that another time, it would be better to put the vegetables through the food processor to shred them much smaller. Making a less 'lumpy' mixture and improving the taste.
However, the idea of using a muffin tin is good as it cooks quicker and is easier for portion control. Although we did need all 12 holes to feed three of us, so not sure how we would manage feeding four?
The recipe are alright, although the children complained that there was too much vegetable in proportion to the meat. I think that another time, it would be better to put the vegetables through the food processor to shred them much smaller. Making a less 'lumpy' mixture and improving the taste.
However, the idea of using a muffin tin is good as it cooks quicker and is easier for portion control. Although we did need all 12 holes to feed three of us, so not sure how we would manage feeding four?
Friday, 1 February 2013
Chicken drumsticks
It is quite easy to find packets of chicken drumsticks, thighs and quarters, as most people prefer the chicken breasts. They are an easy dish to take to a 'bring and share' buffet meal or just for dinner.
Chicken can be quite dry as you have to cook it sufficiently to ensure that it is cooked all the way through, so if you can cook it in a way that prevents this, that is good. I have found that lemon juice and herbs is a tasty variety that is quick and easy.
I remove the skins as although they may be pleasant when hot, chicken skin on a cold joint is not so good! Then 'slash' each drumstick or thigh to get the juice into the meat. Sprinkle generously with lemon juice and a good pinch of dried herbs on each piece. They need about 35 minutes for chicken thighs and 30 minutes for drumsticks.
Serve hot or cold.
Chicken can be quite dry as you have to cook it sufficiently to ensure that it is cooked all the way through, so if you can cook it in a way that prevents this, that is good. I have found that lemon juice and herbs is a tasty variety that is quick and easy.
I remove the skins as although they may be pleasant when hot, chicken skin on a cold joint is not so good! Then 'slash' each drumstick or thigh to get the juice into the meat. Sprinkle generously with lemon juice and a good pinch of dried herbs on each piece. They need about 35 minutes for chicken thighs and 30 minutes for drumsticks.
Serve hot or cold.
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