Just because I couldn’t be arsed yesterday.

So this week I’m thinking …..

Tuesday – Chicken with fried rice

Wednesday – Rissoles and vegies

Thursday – Pasta bake

Friday – Crumbed fish and wedges

Saturday – Roast chooken and vegies

Sunday – Sausages, mash and vegies

Monday – Chicken and Corn soup

Also CJ wants to have a go at making a large tart of some description too.

Go see Laura for more menu planning ideas this week.

And also we need a bit of a moving plan… I needs to get everyone’s arses into gear or this move just ain’t gonna happen.

*Update hub’s resume

* Sign hub’s up for all the employment services I can find that are available to people not on the dole

* Research costs/needs for transferring car rego, licenses etc

* Find out if we’ll need to swap electricity and gas companies

* Find out costs for animal registration and relevant by laws

* Buy two plastic storage crates

* Declutter my wardrobe

* decrapify the bathroom

* make list of things am hoping to buy from hub’s current work at staff cost before we leave

And I guess while we are going…. major items on the homeschooling agenda this week are

* designing and making a cushion for CJ’s friend’s birthday

* making a bracelet in jewellery making

* doing background research on China as part of our ‘Chinese Cinderella module for English

* Start of new science and maths modules

* continue with current HSIE module and AMEB music exam prep work

And I’ll suppose there’ll be some uni crap in there somewhere for me to do too.

Oh and don’t forget that you can get a $10 Menulog voucher here too.

I haven’t posted a menu plan for a while – I haven’t really done a menu plan for a while, however with things so tight right now I should be. I know it saves us money.

But first lets have a giveaway!

The giveaway is a $10 discount off your first delivery order for every Australian reader from Menulog.com.au

Menulog is Australia’s newest and most comprehensive food ordering and eating out guide offering features such as:

• the widest range of SPECIAL OFFERS
• ability to BOOK ONLINE for FREE at ANY restaurant
• ability to ORDER FOOD ONLINE at participating restaurant
• extracts of REVIEWS from reputable CRITICS from multiple sources
• ability to view most popular and top rated venues in our USER RATINGS section as voted by your peers
• a quick and easy SEARCH to help YOU find your favourite restaurant
• FREE membership entitling you to great benefits

The voucher is valid till Dec 31st 2010 and can be used on your first delivery order from any participating restaurants on the site that has “accepts voucher” sign. Minimum order value must be at least $20 to qualify for the discount and only one voucher per household.

Simply leave a comment on this post and I’ll send you your voucher code by email. It’s that simple. Menulog have generously offered a voucher for every reader.

———————————————————————————————————

Unfortunately there aren’t any restaurants in my area on Menulog just yet so the family will have to make do with my/their own cooking – our menu for this week –

Monday – Rissoles and baked vegies

Tuesday – Home cooked fish and chips

Wednesday – Chicken, mash and peas

Thursday – Quiche or some-such concotion to use up some eggs

Friday – Home made hamburgers

Saturday – Slow cooked roast and vegies

Sunday – Chicken and corn soup

Monday – leftovers

Cheers and happy eating

Head over to Laura’s at orgjunkie.com for more menu planning ideas

My 12 year old has a new fascination

She did not realise that pop corn did not come from one of these

but could in fact be made by putting these

into a suitably sized saucepan with a little oil and heating

“This is how we made popcorn in the olden days” I jokingly told her.

A fact she proudly repeated to her brother this evening.

Meh,

Whatever

but it sure is funny watching them come running to watch the kernels popping in the saucepan everytime I make some more!

We have Zucchini coming our our ears! (Nowhere else, just our ears. Nothing to see here, move along)

Well ok not literally, but we do have about 10 of these (yes this big and bigger) sitting on our kitchen table at the moment.

They come from our zucchini jungle!

And yet more to be picked!

So this week we are going to be eating a lot of zucchini!!

Which brings me to this weeks Menu Plan

Monday – Corn and Zucchini fritters

Tuesday – home made hamburgers with zucchini in the meat patties

Wednesday -Sausages, mash potato, buttered Squash and Zucchini

Thursday -Zucchini and Carrot Quiche with salad

Friday – Spag bol with……….. zucchini!

Saturday – BBQ steak and sausages with BBQ stir fried zucchini, carrot, new potatoes and beans

Sunday – Lemon, Zucchini and Chicken Pasta

Corn and Zucchini Fritters

• 1 1/2 cups self-raising flour
• 1 cup milk
• 2 eggs
• 2 large corn cobs, kernels removed OR 1 tin sweet corn kernels drained.
• 1 zucchini, trimmed, grated
• olive oil, for shallow-frying

Zucchini Slice

• 4 eggs
• 1 cup self-raising flour, sifted
• 375g zucchini, grated
• 1 onion, finely chopped or 1/2 cup finely chopped shallots
• 200g rind-less bacon, chopped
• 1 cup grated cheddar cheese
• 1/2 cup vegetable oil

I really need to do this at the moment with all the Christmas madness, PSLS being on the road a little more and extra peoples coming and going from our place

Monday -Fish, zuchinni slice, fritters

Tuesday – chicken, salad, bread rolls

Wednesday – Christmas party at local club

Thursday – Chicken burgers

Friday – Rissoles, mash, vege

Saturday – sweet and sour chicken, fried rice, vege

Sunday – BBQ sausages, veges

And I shall be shopping for ingrediants for this week’s menu plan at our newly opened Aldi store!

I love Aldi!

They are so much kinder on my purse than our other local supermarkets.

Now I just have to get used to only buying one or two of things when I go there instead of 6 like I used to in my once a month stock up when I was out of town lol

When I did my first shop at our local store the other day it felt pretty weird to be going through the checkout with only half a trolley of groceries instead of an overflowing one!

Now in the ‘getting ready for Christmas’ spirit, I need to pick up a few extras and it’s best to do a few things at a time so this week shall be pavlova bases, melting chocolate and shortbread baking supplies. mmmmm

Monday -Fish & Wedges + corn fritters

Tuesday – Salad sandwiches

Wednesday – Sausages & vege

Thursday – depends what time we finish

Friday -Rissoles, wedges & veges

Saturday -Home made chicken burgers

Sunday -Home made beef kebabs & salad

A few days ago Lightening wrote a post about doing a pantry challenge and I really need to do the same, I also need to do a freezer challenge and use up most of what is stored in there so I can defrost the stupid thing.

So looking at my pantry and freezer this week I have the beginnings of a menu plan

Monday – Marinated chicken drumsticks and stir fry vegetables

Tuesday – Chicken salad bowls

Wednesday – Rissoles, mash, peas and corn

Thursday -Lamb chops and vege

Friday – Home made pizzas

Saturday -Spag bol

Sunday – Tacos or bacon and eggs or whatever else they can find from the things that don’t quite have enough left for everyone.

Double Choc Chip Muffins

I’ve already done some baking this week making double choc chip muffins and coconut slice cupcakes last night, but am planning on also making a few other things through the week, just haven’t planned what yet.

Coconut Slice Cupcakes

I am trying something a little different for school snacks for the kids this week too – TJ isn’t big on fruit, so last night I cut up a heap of vege and cheese fingers, popped them in snack bags and stuck them in the fridge. Hopefully this will see him upping his fresh food intake considerably. He was quite enthusiastic this morning when shown his new ‘treat’ so fingers crossed!

Anyhow, head on over to visit Laura at Organizing Junkie for more great menu plans and ideas.

Yeah, it’s Tuesday, but I was still catching up on my sleep yesterday after Sunday morning’s 4am start. Seriously, I am allergice to 4am.

Now with the commencement of summer sport and brigade shifting it’s training night our routine has to change a little. We are now home on Mondays, at Swimming Club on Tuesday evenings, brigade on Wednesday evenings, Little Athletics on Thursday afternoons and home on Friday/Saturday/Sundays. So Tuesday’s tea needs to be light but portable, Wednesdays easy and early, and Thursdays easy and preferably premade so that we just need to dish up when we get home.

Monday – last night we had fish, mash, peas and corn

Tuesday -Chicken Salad bowls with a bread roll

Wedneday – Home made hamburgers

Thursday -  Salad and leftover chicken /hamburger patties

Friday – Spag Bol

Saturday -BBQ

Sunday -Chicken Burgers with potato wedges

You can head over to Laura’s at Organising Junkie to get more Menu Plan Monday ideas.

Now the screw up that is annoying the crap out of me at the moment is that I cannot, for the life of me, find my blue recipe folder that I stick all our family favourites and pulled-out-of-magazines-to-try recipes in which I’m thinking counts for my screw up Tuesday revelation for this week.

So how about you?

Anything worth sharing?

In a few hours one of my cousins kids arrives for the week. E is 13 year old going on 42 and tends to fit into the choleric end of the temperament scale. You always know when E is around, she’s loud, proud and in charge! You often need to argue with explain to E why you want what you want done the way that you want it done.

Later this evening Miss Lou will be arriving home for the week. Miss Lou tends towards sanguine though lately with a good dose of melancholy thrown in. She loves to be the centre of attention and strives to keep everyone entertained. You can get her to do what you want, the trick is keeping her focused and not letting her slip into negative self talk.

CJ is phlegmatic. more constant and steady. She goes with the flow and (usually) does what she’s asked – unless she’s hormonal (that was last week thank God!!)

BUT.

CJ is used to being the big sister. E is used to be the eldest cousin. Miss Lou is used to being both. When you get the three of them together it takes them a few days to re-sort their pecking order. Oh what fun this shall be!

I have a plan.

Lots of kites, bikes, wading in the river, cooking, good books, DVDs and board games.

And when three is being a crowd, I’ll be bringing in a fourth – H, CJ’s best friend who is much like CJ is temperament.

Nan was discharged this morning too (hopefully her meds are OK now) so we’ll be spending some time with her as well.

With two great-granddaughters and 2 ring-ins to fuss over her I’m sure she’ll be in Nanny heaven.

And I’m quite sure my bro will be back over with his two for a day or two through the week as well.

So quite a houseful!

So to feed us all this week.

Monday – Chicken Schnitzels with potato, corn & peas

Tuesday – Sausage sizzle and takeaway chips

Wednesday – Home made chicken burgers with salad

Thursday – BBQ Sausages and vege

Friday -Rissoles and baked vege

Saturday – Steak and salad

Sunday – FFY

Baking –

Monday – Coconut Slice

Tuesday – Double Choc Chip Muffins

Honey Rice Bubble Slice

Thursday – Tea Cake

Chocolate Dream Bars

Coconut Slice

1 cup Self Raising Flour

1 cup desiccated Coconut

110 grams Butter/Margarine

3/4 cup Sugar

2 Eggs

1/2 cup Milk

Lemon flavoured Icing

Place Self Raising Flour and Coconut into one bowl and combine. In another bowl, melt Butter, stir in sugar, then add to the dry ingredients mixing well. Beat in eggs, and add milk. Make sure is mixed thoroughly. Spread into a greased, lined slice tray and bake in moderate oven for 20-25 minutes.

Top with lemon flavoured icing while still warm and sprinkle with extra coconut.

Cut into slices when cold and enjoy.

Yeah, I know, it’s Tuesday, but I can’t be stuffed doing a screw up this week.

Be sure to pop over to Widdle Shamrocks place though and see hers – she has some doozies!

So instead, due to popular demand (well demand by Naomi and Anja anyhow), corn soup!

You ready for this?

1 litre of chicken or vegetable stock

1 tin creamed corn

1 handful of whatever noodles you have on hand

1 beaten egg

Chuck the first three in a saucepan and heat till it starts to thicken. Pour in the egg while stirring. Serve with a bread roll.

That’s it!

We prefer short angel hair noodles in ours, sometimes I add shredded chicken if we have leftovers, or I add veges (or both). I’ve put in whole corn kernels, peas, finely diced onion, grated zucchini, whatever you like will go in it.

The manager at the school canteen makes her stock from a 27 cent chicken noodle soup packet. My lot prefer it made with liquid stock, but you know, whatever tickles your fancy is fine.

The egg at the end really makes it thicken up quite nicely, so you don’t need to keep heating it very long at all after you’ve added that or you’ll need to add more water.

There you have it.

Bon Appétit!