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Store cupboard challenge Menus week 1
These are my menus for the next week using food that is already in my store cupboard. This term includes food cupboard, fridge and freezer.
SUNDAY
Breakfast-Toast and honey with cup of tea.
Lunch- Ham salad with rice, tomatoes and celery.
Evening Meal-Home made chicken casserole in freezer with pancakes.
MONDAY
Breakfast-Porridge made with milk and 1 cup of tea with milk.
Lunch-Crisp breads, on which is cottage cheese with pineapple with cherry tomatoes.
Evening Meal- Prawn stir fry using both stir fry and handful of frozen prawns in freezer.
TUESDAY
Breakfast -Puffed wheat cereal with 1 oz of raisins and milk.
Lunch-Pasta and red kidney bean salad, using a small tin of red kidney beans, 1 chopped green pepper, 2 sticks of celery and 4 cherry tomatoes.
Evening Meal-Small tin of Potato and leek soup after computer class followed by satsuma.
WEDNESDAY
Breakfast- Special K cereal with Milk.
Lunch-Tin of tuna in brine mixed with lemon juice blended to form a paste which is then spread on crispbreads, 1 stick of chopped celery and 1/2 chopped red pepper.
Evening Meal-Quorn Goulash using Macaroni, tin of tomatoes with herbs, tomato and garlic puree 4oz frozen quorn and mixed herbs on a bed of rice.
THURSDAY
Breakfast- Porridge made with milk.
Lunch-Pasta and ham salad with chopped cherry tomatoes celery and yellow pepper.
Evening Meal-Reminder of Quorn Goulash as recipe makes large portions.
FRIDAY
Breakfast- Puffed Wheat with 1 oz raisins and milk.
Lunch- tinned sardines hidden in a salad of red pepper, celery and tomatoes.
Evening Meal-Salmon marinated in lemon juice with 1/2 tin of potatoes and green beans.
SATURDAY
Breakfast- Stewed winter berries with yoghurt, berries are to be taken from freezer Friday night and stewed for Saturday morning.
Lunch-Sweetcorn omelette using 1/2 tin of sweetcorn and whatever fresh vegetables are left,1 teaspoon of olive oil
Evening Meal-Grilled chicken with frozen mixed butternut squash and sweet potato.
SUNDAY
Breakfast-Toast and honey with cup of tea.
Lunch- Ham salad with rice, tomatoes and celery.
Evening Meal-Home made chicken casserole in freezer with pancakes.
MONDAY
Breakfast-Porridge made with milk and 1 cup of tea with milk.
Lunch-Crisp breads, on which is cottage cheese with pineapple with cherry tomatoes.
Evening Meal- Prawn stir fry using both stir fry and handful of frozen prawns in freezer.
TUESDAY
Breakfast -Puffed wheat cereal with 1 oz of raisins and milk.
Lunch-Pasta and red kidney bean salad, using a small tin of red kidney beans, 1 chopped green pepper, 2 sticks of celery and 4 cherry tomatoes.
Evening Meal-Small tin of Potato and leek soup after computer class followed by satsuma.
WEDNESDAY
Breakfast- Special K cereal with Milk.
Lunch-Tin of tuna in brine mixed with lemon juice blended to form a paste which is then spread on crispbreads, 1 stick of chopped celery and 1/2 chopped red pepper.
Evening Meal-Quorn Goulash using Macaroni, tin of tomatoes with herbs, tomato and garlic puree 4oz frozen quorn and mixed herbs on a bed of rice.
THURSDAY
Breakfast- Porridge made with milk.
Lunch-Pasta and ham salad with chopped cherry tomatoes celery and yellow pepper.
Evening Meal-Reminder of Quorn Goulash as recipe makes large portions.
FRIDAY
Breakfast- Puffed Wheat with 1 oz raisins and milk.
Lunch- tinned sardines hidden in a salad of red pepper, celery and tomatoes.
Evening Meal-Salmon marinated in lemon juice with 1/2 tin of potatoes and green beans.
SATURDAY
Breakfast- Stewed winter berries with yoghurt, berries are to be taken from freezer Friday night and stewed for Saturday morning.
Lunch-Sweetcorn omelette using 1/2 tin of sweetcorn and whatever fresh vegetables are left,1 teaspoon of olive oil
Evening Meal-Grilled chicken with frozen mixed butternut squash and sweet potato.
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