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Anyway, back to meal planning chez nous. Last week was very much a game of two halves - the first half involved a lot of a certain someone feeling very sorry for themselves and not being very interested in cooking at all. We got back on track during the second half of the week and enjoyed some fabulous dishes, including this lovely lemon sole with brown shrimp butter recipe on Friday night which I hadn't had for ages. It wasn't in the original meal plan but the nice Waitrose man brought us along two packs of lemon sole in the shopping (a sub for one pack of plaice fillets - I am not entirely sure of the logic but, equally, not prepared to argue) and so we forced ourselves to do a bit of bumping around.
This week has ended up looking a bit rice-y. Which is fine; as we've recently discovered, if you're trying to cut back, rice is probably the best "value" staple carb - you seem to get a lot more for your money (and for money read points or calories). But the chilli on Friday may yet be served in wraps, burrito style, to vary things a little bit.
So this week we'll be eating:
Leftover roast pork with mustard mash and creamy mushrooms and kale
Chicken and chorizo jambalaya: we actually made this last week and because we had all the ingredients to hand decided to do the full recipe and set two portions aside for this week. It's a nice recipe - we worked it out at 12 pro points for a good, hearty portion. An excellent way to use leftover roast chicken.
Chilli con carne
Wiener schnitzel with spaetzle: D is in charge of this one and I can't wait!
Slow roast shoulder of lamb on boulangere potatoes: perfect Sunday dinner fare.