Meal planning Monday 3

I’m not sure how far we’ll be sticking to the plan this week. We are off to Scotland on Saturday and therefore should really be eating down the contents of the fridge. But social commitments on Tuesday and Thursday (and one should note that in my world, “Social Commitment” is usually shorthand for “Drinking until you fall over”) make it quite likely that any sensible dinner plans will be replaced by toast. Or takeaway. Or, indeed, takeaway on toast.

So…

Monday: We’ve got some beautiful looking asparagus which I shall be roasting and serving up with lemon butter and shavings of Cornish Yarg cheese with a poached egg perched proudly on top. Simple, light and scrummy.

Tuesday: I saw these chicken fillets with a caesar style melt when I was doing my online shop (I had a 25% discount voucher with Ocado – necessity, sadly, makes me more of a Tesco or Asda girl normally) and, since chicken caesar salad is a favourite of mine, I couldn’t resist. The plan is just to have the fillets on some lightly dressed Little Gems.

Wednesday: Chilli con carne – a household favourite. We’ll be making it in the slow cooker and freezing a couple of portions to take to Scotland with us.

Thursday: I may have promised D a curry to celebrate the start of the holidays. We have a fabulous Indian takeaway just across the road from us and I do spend a large proportion of my life trying to ignore the wonderful smells that frequently drift across…but sometimes, you just have to indulge.

Friday: A play it by ear kind of day – although I had vague intentions of throwing together a macaroni cheese and again, making a couple of extra portions for Scotland. It may not be very summery, but who can resist macaroni cheese at any time of the year?

Continuing in the not-very-summery-but-who-cares vein, we have a mass of leftover chicken from our Sunday pot roast and some rather sad looking mushrooms in the fridge, so I am wondering if whipping up some chicken and mushroom pie filling for the freezer could be in order? I love a nice pie, and it is relatively easy to make them a little more WW friendly by just having pastry on the top of the meat (which I always think is more of an inverted tart than a pie, but to-may-to, to-mah-to.)

Also this week, D has requested that some of the humongous pile of rhubarb in our kitchen be made into crumble, and I am more than happy to oblige.

Pop over to Mrs M's blog for more meal planning fun.