Super Cheap Foaming Hand Wash.

 If you have foaming hand wash pumps in your home then this savings tip is for you.

Foaming hand wash is a great way to clean your hands in the bathroom and kitchen.  It doesn't leave any mess on the bench and does the job well.  The branded refills are super expensive and very rich in suds.  I've found it's concentration can dry out my hands very quickly.

I've always looked out for 1/2 price shower gel to make foaming hand wash,  but lately supermarket specials have been few and far between.

So for the last couple of years I've been buying up the cheapest shower gel I can find. Usually it costs either $3 or $4 for 1 litre which is an absolute bargain.  The Balnea brand is $3 and I've seen the supermarket generic brand for $4.   As long as it suds and is a clear gel,  it will make lovely foaming wash.  

Photo taken 1 month ago in Woolworths.

LINK FOR MAKING FOAMING HAND WASH

Foaming Hand Wash Savings

Have you made your own foaming hand wash ?

5 Tricks To Help Keep Your Oven Clean.

 Cleaning ovens would have to be one of the most dreaded housework jobs for most people.  No one likes the scrubbing or the fumes that comes with harsh chemicals needed to bring a crusty oven back to it's former glory.

I have two ovens that are used on a regular basis for baking bread,  biscuits and cakes as well as cooking casseroles and pasta bakes to name a few.  When my ovens were installed 6 years ago I vowed I'd keep them clean and never use harsh oven cleaners again.

Having new ovens was like I'd been given another chance to look after them.  To this day they still look new and it's because of these 5 tricks I use.

*  Wipe out your oven including the door after every couple of uses ( unless there's a big mess ).  This helps prevent grime build up which can be hard to remove or requires harsh chemicals.  Use a damp microfibre cloth to wipe your oven out.  For slightly tougher marks,  a little detergent on a scourer will do the trick.

*  Use Magic Eraser to remove the little splatter marks.  I've found this works really well when nothing else does.  Try to wipe them off on a regular basis before they are baked on hard.

*  Use the correct sized dish,  pan or tray for cooking and baking to prevent spill overs.  

*  Put a baking tray on the next shelf down from whatever you are baking / cooking to catch any spills if there is liquid involved.  I do this when baking a self saucing pudding.

*  Use a lidded roasting dish or a piece of foil over your roast when cooking.  This will help prevent the fatty splatters that seem to go everywhere.  Use a lidded casserole dish for meals that contain liquid.

I'm not suggesting the use of oven liners at the bottom of the oven.   Some manufacturers do not recommend this in their instruction booklets. 

Have you used any of these tips to help keep your oven clean ?

How To Make Butter.

 Making butter is a very simple task to do.  I remember making butter in primary school by passing around a glass jar with cream and a marble inside.  Every child got a turn in shaking the jar to turn it's contents into butter.  We then spread a little butter on a dry biscuit and enjoyed our hard work.

Fast forward 40 + years and I'm now making butter once or twice a week thanks to an abundance of free cream I had access to recently. Due to it's very short use by date I've had to freeze the cream to prevent wastage.

 If you don't have access to free cream then you'll need to buy thickened ( pouring ) cream at a heavily reduced price to make it worth your while - money wise. During the butter making process you'll loose about 60% of the cream weight when it separates into buttermilk and butter.

I've been using 3 x 300 ml bottles of cream totaling 900 mls. Out of the 900 mls  of cream I get 365 grams of butter which is 40% of the total weight.  The rest of the weight is buttermilk.

Here's how I make butter -

* Pour 3 x 300 ml bottles of cream into a stand mixer bowl.  Scrape the bottles clean. If you don't have a stand mixer then use a hand held electric beater and a large bowl.  

*  Add 5 level teaspoons of salt to the cream for flavour.  This is optional and you can add or delete to taste.

*  Beat the cream until it turns yellow and separates into small clumps of butter.  The texture looks like scrambled eggs.  You'll notice liquid down the bottom of the bowl.  This is buttermilk and can be used in baking and cooking. This process can take 10 - 15 minutes depending on your beaters and longer if the cream was frozen ( and defrosted ).

*  Place a clean chux cloth,  cheesecloth or muslin over a large bowl and spoon in 1/3 of the butter .  

*  Gather up all sides of the material,  twist then squeeze out all the remaining liquid. 

*  Place the butter in a clean container.

*  Repeat the process until all the butter has been squeezed and drained.

*  Store in the fridge until needed.  I keep two containers in the fridge as a stockpile and one in the pantry for use.

*  Pour the buttermilk into a jug,  cover and store in the fridge until needed.  I've use it to make mashed potato.  Others use it in cake and muffin baking.

The finished product

When the cream separates into butter and buttermilk

Draining the butter

Unwrapping the cloth

Have you made butter before ?

Freezing Celery

Celery is one of those vegetables that's hard to keep fresh in the fridge.  It would have to be the one we waste the most in our house and finding ways to use it up within a week can be quite a challenge.

A few years ago I tried freezing chopped celery and it was a great success.  Here's how I do it -

*  Top and tail all the stalks.

*  Wash off any dirt.

*  Finely dice each stalk.  I use my Nicer Dicer for fast dicing.

*  Grab one handful and place in a freezer bag.

*  Squeeze out the air and tie a knot in the top of the bag.

*  Place in the freezer.

NOTES

*  The celery will defrost limp and soggy.

*  Frozen celery can be added to any casserole,  soup or stew. 

*  A large ice cube tray can be used to freeze celery in smaller amounts.

Using the Nicer Dicer

Ready for the freezer

3 Ways To Use Bread Crusts

Have you ever wondered what to do with leftover bread crusts ?  Do you throw them out ?  Bread crusts can be used to make many delicious treats with little cost.  Here are three ideas to use bread crust that I personally use in my kitchen -

*  Blitz,  dry and season to make seasoned bread crumbs.  They can be used to coat chicken drumsticks,  salmon patties,  bind ingredients together in hamburger patties,  meatloaves and sausage rolls.  They make a great tasty topping for potato bakes,  tuna mornays and casseroles.  Here's my recipe for Dried seasoned bread crumbs

*  Make a delicious bread pudding in the slow cooker.  Spread the crusts with a jam of choice,  cut into large pieces then place in the slow cooker.  Add the liquid ingredients then cook for three hours.  A very thrifty dessert.  Here's my recipe for Bread Pudding

*  No pastry in the freezer ?  Use flattened out bread crusts instead of pastry in your pie maker.

tearing the crusts ready to blitz

Fine bread crumbs

Drying in the oven

coating salmon patties

5 Kitchen Utensils That Save Money

Do you have a drawer full of kitchen utensils that seem to be clutter or a waste or space ?    Try viewing them as money savers,  get them out and put them to work.

My utensil drawer

*  Spatulas in all shapes and sizes.  These are great for getting the last bits of Vegemite, peanut butter,  honey,  butter or jam out of their containers.  Scraping the last bit of pancake batter or cake mix from a bowl could yield an extra portion.  Add up these little savings over the life of the spatula and it could amount to significant savings.

Various sized spatulas

*  Packet clips.  They cost a few dollars for a packet of 8 or 10 but could potentially saves you $10 + per clip.  Just twist the top of the chip / biscuit packet closed then pop on the clip to seal it tight.  Much better than  eating stale chips.

Packet clips

*  Upside down bottle holder ( I don't know what else to call it. ).  I bought this item from a catalogue left on my front door step.  When bottles of sauce or salad dressing become low,  turn it upside down and place it in the holder to drain every last drop out.

Bottle holder

*  Measuring cups and spoons.  These utensils are a wonderful way to ensure correct portioning of ingredients.  They also increase the likelihood of the recipe working out when correct measurements are included which also reduces waste.  Years ago I was demonstrating how to make Miracle Spray for a tv story.  The house I was filming in didn't have measuring spoons or cups so I had to estimate the measurements.  Let's just say the Miracle Spray ended up being too soapy ( dish liquid ) and scented too strongly with eucalyptus oil.   Eucalyptus oil is expensive so it needs to be used sparingly.

Measuring spoons and cups

*  Hamburger press.  What a wonderful way to make hamburger patties from scratch without buying the overpriced processed ones from the supermarket.  Making  hamburger patties fresh or having a stockpile in the freezer will save a fortune by eliminating the need to pay for takeaway.  My hamburger press is a Tupperware one that was gifted to me years ago.  Since then I've bought more storage containers for the freezer as well as extra prssses to give as presents.  All bought in the local op shop for $4.  Bargain. 

Hamburger press

Pre - Winter Fridge Clean out

For most of Australia,  the warmer weather has disappeared and Winter is just around the corner.  It's time to give your fridge a clean out to use up or throw out any Summer related foods and sauces.

Last week I looked at the shelves on my fridge door and declared we have too many bottles and sauces.  Now that Summer has gone,  I'm not inclined to make potato salad or coleslaw every week.  With this is mind,  any bottles with just a little in the bottom were tossed out.  I've asked Darren to use up a couple of smoky bbq sauces that were opened at the same time.

Next I wiped out the shelves and the wall of the door where saucy finger marks and drips appear from time to time.  It doesn't matter how careful I am with the soy sauce bottle,  there always seems to be a ring left on the shelf.

While I was in the organising mood,  I took stock of the sauces used more frequently in Winter.  Although mint sauce,  soy sauce,  Worcestershire sauce,  Dijon mustard and wholegrain mustard are used  during Summer,  by the time Winter comes around,  they are on the low side and are used more frequently.  These sauces were added to my shopping list for the next couple of months.  I'll be stocking up again as soon as they come on sale.

Is your fridge due for a pre - Winter clean out ?

What will you be using up or throwing out ?

This And That Pasta Dish

A couple of months ago I had a little bit of cooked chicken and a few slices of shaved ham in the fridge.  With the ' Use It Up ' challenge in full swing,  I wanted to make the most of those little scraps.  So I made  up this recipe and to be honest,  it was very tasty.

1 cooked chicken fillet,  shredded or pickings from a chicken frame
150 - 200g of shaved ham ( any will do )
1 tin of crushed or diced tomatoes
1/2 a diced onion or dried onion flakes
1 glove of garlic or dried garlic granules or powder
1 1/2 teaspoons of  dried oregano
1 1/2 teaspoons of dried basil
2 handfuls of fresh spinach
salt and pepper to taste
1 tablespoon of tomato paste

350 - 400 grams of spiral pasta
Grated cheese to serve

Cook the pasta as per instructions

Add the tomatoes to a medium saucepan. 

Add all seasonings,  meats and onion. 

Cook for a few minutes then add the tomato paste if it needs a little extra flavour and thickening.

Just before serving add the spinach and stir through

Drain the pasta then serve the meat sauce on top.

Add cheese if desired

Serves 4

Menu Plan March / April 2018

I've been asked to share my latest menu plan.  Please keep in mind it's mostly just Darren and I at home but I still cook some meals for four people and freeze the leftovers.  . Our freezers and pantry are well stocked and at times we live off our stockpile.  Our current grocery budget is about $100 per month

Wed 21st March -  Freezer meals.
Thurs 22nd -  Lamb Shanks and mash
Fri 23rd -  Chop suey and rice
Sat 24th -  Meat pie and steamed veg
Sun 25th -  Get\Your Own
Mon 26th -  Honey soy chicken drumsticks, mash and steamed veg
Tues 27th -  Hamburgers and wedges
Wed 28th - Pork chop for Darren,  Chicken drumstick for me with veg
Thurs 29th -  Freezer meals
Fri 30th -  Spag Bol
Sat 31st - BBQ sausages,  rissoles and salad
Sun 1st April -   Chicken and salad
Mon 2nd - Pizza
Tues 3rd -  Tuna casserole and greens
Wed 4th -  Sausages,  mash and steamed veg
Thurs 5th -  Saucy chicken drumsticks, rice and veg
Fri 6th - Beef stew in slow cooker with mash
Sat 7th -  Fish in foil,  rice and zucchini slice
Sun 8th - Get Your Own
Mon 9th - Roast beef,  roast veg and steamed veg
Tues 10th -  Lasagne and steamed veg
Wed 11th -   Krispy Fried Chicken drumsticks, rice and zucchini slice     
Thurs 12th -  Freezer meals
Fri 13th -  Silverside in slow cooker with mash and steamed veg
Sat 14th - Engagement party food
Sun 15th -  Left overs
Mon 16th - Left overs
Tues 17th -  Tuna pasta bake and greens
Wed 18th - Sausage casserole and mash

Grated Cheese Tip.

Have you ever grated to much cheese and popped the rest in a container in the fridge ? Does it stick together ?  Here's a great tip from Cath at The Cheapskates Club.

Add one teaspoon of corn flour to a container of grated cheese.  Place the lid on and give it a good shake  The corn flour finely coats the cheese preventing it from sticking together in clumps.

If you have a large amount of grated cheese.  place it in a large freezer bag and add two teaspoons of corn flour.  Twist the top of the bags and give it a good shake.

Avoiding Tomato Stains

This nifty little trick was passed on to me from a cleaning client who regularly buys Tupperware containers.

If you are wanting to avoid tomato stains on your plastic containers,  give the container a light spray of canola oil or any oil of choice before you put in any tomato based food in.  The oil acts as a barrier that prevents the plastic from absorbing the tomato color.

Cooked tomatoes ready for the freezer. 

Silverside - Slow Cooker Style

I grew up with Silverside ( corned beef ) being cooked on the stove in a saucepan for a couple of hours.  Years later as a newly wed,  i took on this cooking practice because that was all I knew.

Years later I was given a slow cooker but no recipes to go with it.  That slow cooker sat in a kitchen cupboard unused for about nine years because I didn't know what it could do that a saucepan couldn't do.  It wasn't until I was visiting my cousin Louise in Ballarat that I discovered how to cook Silverside in the slow cooker.  Louise said the Silverside comes out tender and juicy.  I must admit I was surprised because the Silverside I'd been cooking was ok,  but a bit on the tough side.

Here's how I cook Silverside in the slow cooker -

1 piece of Silverside ( corned beef )
1 kettleful of boiling water
1 cup of brown vinegar
3 bay leaves
1 tablespoon of dried onion ( or 1 fresh onion cut up )
2 tablespoons of brown or raw sugar
1 lemon cut into 8 pieces
8 whole cloves
Canola spray

*  Spray the insert of the slow cooker with canola spray.

*  Place the piece of Silverside into a preheated slow cooker.

*  Add all ingredients except the boiling water.

*  Add the boiling water until the slow cooker is almost full ( about 1 inch or 2.5cm from the top ).

*  Place the lid on top and cook for 8 - 10 hours turning the meat around in the liquid halfway through the cooking time ( if possible )

*  Remove the Silverside from the slow cooker and wrap in foil for 30 minutes to retain the juices.

*  Unwrap the meat and allow to cool slightly then place in the fridge until completely cold. 

*  Wrap in cling wrap or foil until ready to slice.


NOTES -

*  If your slow cooker cooks on a high heat ( boiling and burning ),  turn the slow cooker onto the low setting.  If it cooks on a low simmer then set the temperature on high.

*  The lemon is an optional extra but adds an amazing light citrus taste.

*  Spraying the slow cooker with canola spray helps with washing up afterwards.

*  The meat should be placed in the fridge as soon as the steam disappears. 

*  Use a good sharp knife or electric knife o cut the meat.  It will have a slightly crumbly texture due to it's tenderness.

*  Serve hot or cold with salads or hot vegetables.

*  I personally keep the meat in the fridge for two days after cooing.

*  Can be sliced and frozen for future meals.

   

Holiday Reading Links

As promised,  here are a few reading links to keep your thrifty minds working over the holidays.  I hope you enjoy planning for the coming year.

Planning  the family budget for the new year

http://myabundantlife07.blogspot.com.au/2016/01/getting-your-budget-in-order-for-new.html



It's jam making season.  Time to get your glass jars ready with this recipe

http://myabundantlife07.blogspot.com.au/2015/01/strawberry-and-apple-jam.html



Annabel at The Bluebirds Are Nesting blog makes cards to give as presents.  Take a look at her beautiful cards.  Annabel was the one who inspired and encouraged me to give card making a go.

http://thebluebirdsarenesting.blogspot.com.au/2015/09/cards-as-gifts.html



Mimi at A Tray Of Bliss blog jazzes up teabags to give as a thrifty yet elegant gift.


http://atrayofbliss.blogspot.com.au/2016/05/customised-teabag-tagsfree-romantic.html

Apple Sponge Dessert

This comforting dessert is a great way to use up a few wrinkly apples from the bottom of the fridge.  I prefer to use Granny Smith apples ( cooking apples ) for their tart flavour which is offset by the sugar and cinnamon.

2 - 3 Granny Smith apples
butter for greasing
2 teaspoons of sugar
cinnamon for dusting

! tablespoon of butter
1/4 cup of sugar
1 egg
1 cup of Self Raising flour
1/2 cup of milk  (approximately )

Peel, core and thinly slice the apples

Arrange the apples on the bottom of a greased pie dish.  The apples can be arranged up the sides a little but allow room at the top for the sponge batter.

Sprinkle the apples with cinnamon and 2 teaspoons of sugar.

In a bowl mix the melted butter,  1/4 cup of sugar,  egg,  flour and milk until it forms a smooth,  slightly runny batter.

Pour the batter over the apples making sure they are all covered.

Bake in the oven at 180 degrees Celsius for 30 - 40 minutes until golden on top.

Run a knife around the edges to loosen. Place a larger dinner plate on top of the pie dish and flip over so the dessert is now on the dinner plate.

Serve with cream or icecream ( or by itself ).

Serves 5 - 6.

The final product

Arranging the apples

Cinnamon and sugar added 

Adding thr sponge batter

Ready to flip

Ready to slice and eat.

ANZAC Biscuits

As a newlywed Anzac biscuits was the first  home baking I attempted and mastered.  Darren and I have always enjoyed these biscuits but my memory of Anzacs goes back even further.  As a thirteen year old in a high school Home Economics class,  I baked a similar version.  The teacher scored our ANZAC slice on color and neatness and I came out top of the class with a 10 out of 10.

The Australian history of Anzacs dates back to  World War 1.  Although it is unlikely these biscuits were sent to the front lines for the soldiers to eat,  they were commonly eaten at galas,  fetes and other public events.  This is where they were sold to raise money to support the war effort.

1 cup of rolled oats
1 cup of brown sugar
1 cup of plain flour
1/2 cup of desiccated coconut

125 g of butter
2 tablespoons of honey
1 tablespoon of water
1/2 teaspoon of bi carb of soda

Combine oats,  flour,  sugar and coconut in a large bowl ( or a stand mixer ).
Place the butter,  honey and water into a glass jug and microwave on high for one minute until the butter has melted.
Add the bi carb of soda and stir until well combined. Add this to the dry mixture and combine well.
Place rounded teaspoons of mixture onto a greased baking tray and flatten with your fingers
Bake at 160 degrees Celsius for 20 minutes until golden
Lift from the trays when cool

Makes approximately 36 biscuits

NOTES -

*  I quite often double this mixture and freeze some dough for future baking.

*  The biscuits keep quite well in an airtight container for up to two weeks.  They will last longer but loose their freshness.

*  For chewy biscuits cook for 15 - 18 minutes.

*  A durable biscuit for travelling.

Salmon Patties

Salmon patties are wonderful to eat all year round.  Served with rice,  mash or salad,  they make a wonderful tasty meal.

1 410 g tin of pink salmon
1 stick of celery finely diced
1 large potato cooked and mashed
1 medium carrot grated
2 eggs
Salt,  pepper,  parsley,  dried onion flakes and garlic granules to taste
1/2 cup of dried seasoned bread crumbs
Juice of 1 lemon

¾ cup of milk
1 cup of plain flour
1 ½ cups of dried seasoned bread crumbs
Olive oil for cooking

 Drain the juices from the salmon and flake it in a large bowl.  Add the celery,  potato,  carrot,  1 egg,  lemon juice, 1/2 cup of bread crumbs and seasonings.  Mix well.  Line up three bowls on the bench.  One with flour,  one with egg and milk mixed together and the last one with the seasoned bread crumbs.

Spoon the salmon mixture into balls using a dessert spoon.  Roll in the flour,  roll in the egg mixture then coat with the bread crumbs.  Once all the patties are done,  cook in a fry pan with some olive oil until browned on each side.  Flatten the patties with a spatula while they cook. Alternatively,  spray the patties with olive oil and cook in the oven for about 40 minutes at 180 degrees.

Makes about 12 - 15 patties which is enough for  5 - 6 people.

NOTES –

*  Patties can be frozen.  I freeze them in meal sizes as well as in bundles of 2 or 4

* Salmon patties are wonderful in a wrap with salad or as a toasted sandwich.

 *  This recipe can be multiplied. I use 4 – 5 tins of salmon at a time and freeze most of the patties for future meals.

 *  Other veggies can be grated and added to the mixture.  Zucchini and pumpkin work well.

Boiling Eggs Tip.

I came across this egg boiling tip a few years ago.  Before then,  I always guessed the right time to boil eggs.  Not any more.  Now the guess work has been taken away.

!.  Place the amount of eggs you want to boil in a saucepan

2.  Place one teaspoon of salt in the saucepan.  This helps prevent the eggs from cracking.

3.  Fill the saucepan with cold tap water until the eggs are just covered.

4.  Put the saucepan lid on and bring to the boil on the stove.

5.  As soon as the water boils,  turn the stove off,  Keep the lid on and sit for 5 minutes in the hot water.

6.  Drain the hot water and fill the saucepan with cold water.until the eggs are covered.  Sit for 5 minutes then peel the eggs.  The yolk should still be a little soft.

Potato Water And A Funny Story

Many years ago there was a tv show called Money For Jam.   Darren and I eagerly watched every episode hoping we'd learn some new ways to save money.  I remember seeing a lady on the show cleaning her saucepans with water from boiled potatoes.  At the time I thought this woman was mad.  Who in their right mind would clean saucepans with what I considered dirty water ?  REALLY !!!  Just clean them in the sink like everyone else !!!  I think I even said that to the tv.

A couple of years later I met Cath from The Cheapskates Club for the first time and had a wonderful afternoon with her.   Fast forward another three years and Cath and I became good friends doing workshops together.  At one of our regular visits I found out she was the potato water lady from Money For Jam.   We had a giggle over the saucepan story and Cath assured me potato water really does make saucepans shiny.

Each time I'd see Cath,  Darren would ask me if he should save our potato water for her.  It became a running joke between the two families.

Fast forward to 2017.  We have a new kitchen with a stainless steel stove top.  The stainless steel looks lovely but keeping it streak free is a challenge.  I've used metho,  miracle spray,  eucalyptus oil,  water,  Windex and mineral turps with microfiber cloths or paper towel.  Some worked better than others. 

One night while cooking dinner the potatoes boiled over leaving water on the stove top.  After loading the dishwasher together,  Darren decided to clean the stove.  Using a piece of paper towel,  he wiped the potato water around the stove top.  By then I'd moved to another area of the house but I could hear Darren in the kitchen yelping " It's a miracle,  it's a miracle  The potato water really does work."  So I went into the kitchen to inspect his handiwork.  I must say,  I've never seen the stove look so clean and shiny.  Streak free too.  Darren insisted I tell Cath the next time I saw her.  When I told her she had a good giggle at Darren's potato water miracle.

So,  there are a  few morals to this story -

*  Don't laugh at crazy potato water ladies on tv.  They might end up becoming a good friend ( with a lot of common sense ).

*  Don't knock a frugal tip until you've tried it.

*  Potato water really does clean stainless steel.

   

Scrambled Eggs

I love scrambled eggs as a treat for breakfast,  lunch or a cheap dinner.  There's scrambled eggs and then there are tasty scrambled eggs.  Here's the recipe for how I make tasty scrambled eggs -

2 eggs
dash of milk ( maybe four tablespoons )
pinch of salt,  pepper
sprinkle of dried onion flakes,  dried garlic granules or powder and chives
knob or butter

Place the eggs and seasonings into a small bowl and whisk together

Heat a small frypan or saucepan on a medium heat.  Add a small knob of butter and melt

Add the egg mixture to the pan / saucepan and gently scrape a wooden spoon over the bottom. Ribbons of cooked egg will form. 

When the mixture turns from liquid to cooked egg,  turn off the heat immediately.

Serve with your choice of ingredients.  Bacon,  ham,  spinach,  cooked tomatoes,  mushrooms or toast work well.  I like mine on toast with a sprinkling of grated cheese.

My Menu Plan March 16 - April 15th 2017

After posting my shopping list for the month,  I've been asked to post the menu plan to go with it.

Here's what we'll be eating for the month -

Thur 16th -  Spag bol

Fri  17th -  Meat pie with steamed veg

Sat  18th  -  Mexican rice ( Megan made this )

Sun  19th  -  Chicken Burritos.  Burritos were given to us

Mon  20th  - Sausages,  mash and steamed veg

Tues  21st  -  Lamb chops,  mash and steamed veg

Wed  22nd  -  Freezer meals ( frozen leftovers )

Thur  23rd  -  Honey mustard chicken with rice

Fri  24th  -   Fish in foil with a green leafy salad

Sat  25th  -  Shepherds pie

Sun  26th  -  Pizza

Mon  27th  -  Lemon chicken drumsticks with rice and steamed veg

Tues  28th  -  Beef tacos.  The taco shells are store bought

Wed  29th  - Roast chicken pieces,  gravy,  mash and steamed veg

Thur  30th  -  Roast lamb,  roast veg and steamed veg

Fri  31st  -  Chunky chicken soup with toast or bread stick

Sat  1st  -  Tuna casserole with steamed veg

Sun  2nd  -  Freezer meals / toasted sandwiches

Mon  3rd  -  Sausage casserole with mash

Tues  4th  -  Chicken flan with salad

Wed  5th  -  Rissoles and salad

Thur  6th  -  Lasagne with steamed veg

Fri  7th  -  Fish in foil with salad

Sat  8th  -  Krispy fried chicken drumsticks with mash and steamed veg

Sun  9th  -  Get your own

Mon  10th  -  Chop suey with rice

Tues  11th  -  Slow cooked lamb with mash and steamed greens.

Wed  12th  -  Salmon patties with salad

Thur  13th  -  Fried rice

Fri  14th  -  Hamburgers with wedges.  The rolls are store bought and need using up.

Sat  15th  -  Tuna pasta bake with steamed greens.

NOTES -

*  I might swap meals around depending on the day and weather

*  All meals are made from scratch unless otherwise stated

*  Some of the meals have already been made and frozen

*  The roast chicken came from Coles on clearance.  Darren cut each chicken into 6 pieces.

*  The sides might be changed depending on what we are picking from the garden,  the weather or what needs using up.

*  Get your own is an easy meal night when everyone gets there own whatever.  This is the family's chance to cook for me ( my night off ).

*  We lost a freezer full of food almost two months ago.  Due to this,  our meat options are limited.

*  This menu is based around the girls being at work and Uni or not always being at home   Wednesday and Fridays are diet days for one family member so calories are limited for them.  They will have a healthier option of the same meal.

*  All the meals are based on what I've bought on my monthly shopping day,  our stockpile,  our garden and weekly top ups of milk,  fruit and veg.

Roast dinner

Fish in foil

Meat pie

Honey mustard chicken

Leafy salad