The weeks menu

Well I've be organised to sort a menu but not organised to post it in time for the Monday round ups.. However I think it's a start and as we are all under the weather with colds I will let myself of. In future I want to join in the Gluten Free Menu Swap and if I'm doing that I might as well do Menu Plan Monday as well. The Gluten Free menu swap has an ingredients of the week. This week it is mushrooms, I do have some in the fridge and will probably do a mushroom side dish but one of the family as mild problems with them and as he is under the weather I will not be adding them to the main dishes as when his system is low the tends to react to them badly.

So this week the menu is as follows.

Monday Pasta and mince.
Gluten free pasta of course and mince means something more like a bolognase sauce than straight mince, so some vegs, tomato etc and in this case a little bacon that needed eating to supliment the mince as I was feeding more than expected.

Tuesday Sausage and bean stew
A few gluten free sausages, lots of black eye beans, chickpeas, potatoes, parsnip, carrot, an onion and two tins of tomatoes. Plenty left for lunches.

Wednesday Chicken noodle soup from Use real butter because it sounded wonderful.

Thursday either veggy stew or mixed roast vegs with either cauliflower fritters or cauliflower cheese. (Thursday is the day the veggy box is delivered so it depends what is left from this week's box by then)


Friday Lasagne possibly with pumpkin like the one Ginger lemon Girl did but certainly with ricotta and spinach because I love that combination.

Looking at that, all the meat is at the beginning of the week and it's quite a few pasta dishes but we haven't had much pasta recently as we had mostly run out. We got a new bulk order from Suma last week so I am making the most of having a selection, all gluten free of course.

So far this week we have eaten the evening meal before the small one's bedtime which means we can eat together. This works better when Tom is on an early shift but he is this week and next so will make the most of it by eating at the table.