For the first  week, after unpacking the groceries (you can see what we already had and what I brought here), I made two small loaves of bread, a batch of Not Little Bear Biscuits, divided and cut the Ears of Corn into 3 portions and placed them in the freezer, reserving one whole ear for making Mexican Chicken Soup on Saturday. I also sliced 2 of the 4 bunches of Leeks and placed them in the freezer.

In addition to this the Threenager and I spent a lovely hour on the Monday morning making some sauerkraut from what was left of the red cabbage. I also made two more loaves of bread on the Sunday and brought 6 more litres of milk throughout the week at a cost of $6.

This brought our total grocery/cleaning/toiletry spend to $95.

You’ll notice that most breakfasts and lunches list more than one meal type. This is because 5 days a week the Teens are at school and the BHG, Threenager and I all sort of do our own thing even if we are home together all day. The youngest Teen does food technology at school and often eats what she cooks in class (this is paid for in her school fees so doesn’t come out of our household food budget) and the eldest Teen does a little farmhand work on weekends and school holidays. He sometimes (maybe once or twice a week) chooses to spend a little of what he earns at the school salad and pasta bar rather than bring lunch from home. They go to an awesome little country high school that provides some really healthy food options, so please no emails or social media messages or posts about not feeding growing teenagers properly.

Day

Breakfasts Lunches Dinners Snacks
Wednesday Toast with Butter & Vegemite

Weetbix & milk

Toasted Cheese & Tomato Sandwiches

Peanut Butter & Nutella Sandwiches

Single Breasted Chicken & Sweet Potato Curry with Boiled Rice

Self- Saucing Choc Pudding (h/m) with Frozen Yoghurt

Peanut Butter on Bread

1 Banana

2 Apples

Roasted Pumpkin Seeds

Thursday Weetbix & Milk

Toast with Cheese & Tomato

Leek & Cauliflower Soup

Cheese & Tomato Sandwich

Nutella Sandwiches

 

Grilled Beef Sausages with Baked – ½ Sweet Potato, 3 Garlic Cloves, ½ Red Capsicum, 1 Large Potato and 1 & ½ Ears Corn boiled

Orange Jelly  Chocolate Self-Saucing Pudding & Eater Cheater Custard (h/m- Recipe Below)

 

2 Apples

3 Bananas

Not Little Bear Biscuits

handful of Choc Chips

Grapes

Friday Toast, Vegemite & Butter

Wheaties & Milk

Toast & Nutella

Nutella Sandwich

Can of Irish Stew Soup

 

Adults & 3-year -old lunched at grandparents’ house.

Everyone had main meal at grandparents’ house.

1 Banana

Leftover Custard

1 Apple

2 Bananas

Saturday Toast, Nutella, Apricot Cheese, Tomato slices, Peanut Butter

Oats

Leek & Cauliflower Soup

Toasted cheese sandwiches

Mexican Chicken Soup

Flatbreads

Coconut milk

1 Apple

Bread, Nutella

Choc Chips

Carrot Sticks

Slice of Cheese

Sunday Oats

Toast

Peanut Butter, Nutella

Mexican Chicken Soup

Bread

Savory Mince

Bread

Chocolate Nut Squares

Coconut Milk Custard

Orange Jelly

1 Apple

Chocolate Wheaties Slice

Molasses Men

Monday Toast, Peanut Butter

Weetbix & milk

Savoury Mince

Small can of Tuna

Bread & Butter

Homemade Coleslaw Dressing

Slamon Patties

Sweet Potato Chips

(with Red Dip Dip – Recipe Below)

2 Apples

Chocolate Nut Squares

Wheaties Slice

Molasses Men

Tuesday Weetbix & Milk

Toast with butter & Vegemite

Oats

Chicken Nibbles

Coleslaw, Cheese & Tomato Sandwiches

Savoury Chicken & Cabbage Stew

Apple Cake

Molasses Men

Mandarins

Oranges

Wheaties Slice

Beverages Cosumed During the Week Milk or Akta-Vite Coffee Tea – Black, matcha & herbal

 

Lemon Water (h/m)

RECIPES

These are a few of the things I made during the week. To avoid a massively long post and so they can be searched more easily, I’ll pop some others into separate posts and tag them in the table above as they are published.

 Red Dip-Dip

AKA: Low Sugar Tomato Sauce 

This is a staple in our house. The Threenager loves it and won’t eat any kind of meat or hot chips without it.

1 large (600g) Jar of  Passatta or equivalent in tinned tomatoes

(look for the ones that are just tomatoes, without anything extra added).

½ brown Onion (finely chopped)

1 Clove Garlic (finely chopped)

¼ Cup Malt or Apple Cider Vinegar

2 tablespoons  Rice Malt Syrup

Pinch of Cinnamon

Pinch of Nutmeg

1 Whole Clove or a pinch of Powdered Cloves

 

Salt & Pepper to Taste

Put everything in a saucepan, bring to the boil then immediately reduce heat and simmer gently until the Passatta (or juice of canned tomatoes) is reduced to half its original volume. Blend until smooth or push through a sieve. Pour into a clean jar or bottle.

Refrigerate between use.

Will last about a month in fridge.

It can also be frozen.

 

Single Breasted Chicken & Sweet Potato Curry

Serves 6 with rice as a main meal.

1 Large Chicken Breast

1 large Onion

Red & Yellow Capsicum

Curry Powder

1 Red Chilli

½ Large Sweet Potato (approx. 500g)

¼ Cup Milk Powder

2 Cups Water

1 Tablespoon Olive Oil

Boiled Rice to Serve.

Finely dice onion and chilli.

Chop Chicken Breast, Sweet Potato and Capsicum into small cubes.

In a pot or large frypan, heat olive oil and over a low heat sweat off onion and chilli until onion turns clear.

Add ¾ of water, chicken, capsicum, curry powder and sweet potato.

Cook over low heat until chicken is cooked and sweet potato is cooked but still firm (you may need to add a little extra water during cooking).

Mix milk powder with remaining water and stir through.

Cook until thickened.

Served with Boiled Rice.

 

Eater Cheater  Homemade Custard

Serves 6

2 Eggs

2 Heaped Dessert Spoons Cornflour (or Tapioca Flour)

1 Desert Spoon Rice Malt Syrup

1 Teaspoon Vanilla Essence

2 & ½ Cups Milk (or use milk powder)

In a medium sized saucepan whisk together eggs, cornflour, vanilla, essence and rice malt syrup until smooth and fully combined with no lumps.

Place over low heat and continue to whisk until thickened to desired consistency.

If custard is too thick, slowly drizzle in some more milk until desired thickness is achieved.

Variation: Replace regular milk with coconut milk.

Note: while this is simple and only takes about 10 minutes, it is not something you can walk away from at all. It needs to be continuously whisked/stirred to avoid burning or becoming lumpy.

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