It is a busy week this week for us, as is usual for our household. The 3 girls have after school clubs starting this week so those, and other evening events, need to be considered when compiling our Meal Plan.
I've fallen back in love with my slow cooker as it is so convenient. Having a young baby to look after means that cooking needs to be either quick and simple or the 'bung it in the oven/slow cooker and forget about it until it's done' kind of dinner. I don't have the time or energy for faffing about, especially in the evenings when we're all tired and running short on patience.
Breakfasts this week for me will be smoothies as I'm doing #Jumpstart15, everyone else will be having porridge or cereal and either a small serving of smoothie or a piece of fruit for afters.
Lunches for me will be soups, and likewise for the older two who will be taking flasks of warming soup to school with them. Youngest and hubby will be having sandwiches with crudites, everyone will be having a small baked treat and pot of yoghurt.
Soups for Packed Lunches
Sweet Potato and Pumpkin Soup
Vegetable and Lentil Soup
1 onion, finely diced
2 celery sticks, finely sliced
2 carrots, peeled and diced
1 swede, peeled and diced
1 garlic clove, crushed
1 Tblsp ground cumin
115g (1/2 cup) red lentils
2 x 400g tins chopped tomatoes
1.25 Litres (5 cups) vegetable stock
Put a large saucepan on the hob over a medium heat. Sauté the vegetables and garlic in a little oil until they begin to soften. Add the cumin and cook for a minute until fragrant. Add all the rest of the ingredients to the saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until all the vegetables are tender. If I can be bothered I whizz up the soup a little with a stick blender. I serve this with cheese on toast or crusty bread rolls.
Mixed Vegetable and Pearl Barley Risotto - Meatfree Monday
Pasties, made from leftover casserole
Creamy Bacon and Vegetable Pasta
200g unsmoked back bacon
350g frozen chopped spinach
Handful or 2 of frozen mixed vegetables
300ml pot crème fraîche
Bring a large saucepan of lightly salted water to the boil, add the spaghetti and cook following pack instructions. When the spaghetti has about 3 minutes left to cook toss in a handful or two of frozen mixed vegetables.
Meanwhile, in a deep frying pan, fry the bacon until the fat starts to run and then add the garlic, fry until the bacon is lightly golden. Add the chopped spinach and 2 tablespoons of water, then cover and cook until the spinach has defrosted.
Remove the lid, stir everything together, season to taste, then cook for a further 2-3 minutes.
Drain the spaghetti and vegetables and add to the bacon and spinach mixture with the crème fraîche. Stir to thoroughly combine and serve immediately.
Quick and Easy Oven Baked Risotto
Apologies that there isn't a Shopping List this week. I have run out of time and energy. Bubs is teething, despite being only 15 weeks old and it has been a very long weekend indeed as older two had 12 pieces of homework between them. I hope to be back on form with a shopping list next week.
You can find more Meal Plans in the linky on At Home With Mrs M.