week 1 – the menu

Breakfasts
The first big change is my morning beverage. Switching from coffee to tea, because on this budget, we can’t afford fair trade organic coffee. Currently using up some green, and when that is gone, will switch to the mint from last summer’s garden.

Also switching from toast to porridge, as a huge bag of oats is actually quite cheap. Planning to make scones this weekend. And yes, there are Scots in my heritage.

Lunches
This will basically remain unchanged, as I usually eat leftovers.

Dinners
Tonight I made a huge batch of lentil brown rice soup. That fed us for the evening meal, with 3 servings in the fridge and 4 servings in the freezer. Substituted the chicken broth for 2 veggie bouillon cubes, but everything else is basically the same.

Tuesday is pasta with tomato vegetable sauce. I cook up red lentils until they are mushy, and add them to the sauce so we get some protein. Will use half the broccoli and cauliflower.

Wednesday is this corn, spinach, red bean mush (sounds so appetizing, I know!). Not really sure what it is called, but is from the New Internationalist cookbook. Think it is an African recipe. Will likely make roasted potato to go with it.

Thursday is stir fry with half of the tofu, and the other half of the broccoli and cauliflower.

Friday is fried rice with the other half of the tofu.

Saturday, O’s dad is taking the family out for dinner. Hurray!

Sunday is leftovers, if there are any. An omelette if there aren’t.

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