The University Student moved back home this week, so she will be eating at home more often (and bringing her friends with her).

I started a new job as a Research Assistant for an Ecology and Heritage Consultants in the Big Town about 30km up the road. I spent some time last week doing a little training and had my first official day on Tuesday. It’s only two days a week (plus some days in the field here and there) but it’s given me an excuse to pull out a few new slow cooker recipes that I’ll try over the next few weeks.

It’s also given me the chance to test out the Glasslock containers we got to replace some of our very old (I’m talking 1970s era) Tupperware containers.  In short, they work.  I’m still a little dubious about how long the snappy plastic thingamajigs on the side will last especially with the kind of use they’ll get from the BHG and the Teens, but I’ll try and reserve judgement for now.

My grocery spend this week was $89.20. This included some  meat, most veg and dairy as well topping up three bulk items (flour, oats and salt), the ingredients to make our own French Onion Soup Mix ( which will be enough for about 6 casseroles) and a tub of ready-made whole egg mayonnaise which is the Younger Teens favour and has a low Sugar content  but is only brought when “on special” as I usually make it myself.

This is what we ate this week.

Most of the dinner meals had some leftovers which I popped straight into containers and into the fridge and freezer for handy lunches, emergency meals for those days where life gets in the way and our version of TV Dinners (no prep. heat and eat in the loungeroom front of a movie – watching  a movie or a few episodes of a TV series on a wet weekend or winter weeknight is one of our favourite things to do as a family )

Mon: Leftovers Lasagne – made with last week’s spaghetti bolongnaise sauce – this also made several TV dinners and a freezer meal large enough for four if served with a salad (for one of those nights when one or both the Teens are off doing their own thing).

Tues: Chicken Schnitzel with Potatoes and Salad

Wed:  Italian Beef Casserole

Thurs: Slow Cooker Braised Lamb and Rice

Fri: Slow Cooker Chilli with Rice and homemade flatbread

Sat: Country Chicken Casserole and Mash Potatoes (This is a family favourite and is great for using up scraggly veg. I make it in a lidded casserole dish in the oven while I bake bread and other things. Made with chicken pieces, the last of the veg from the fridge crisper – this week it was a couple of carrots, some cauliflower, a few mushrooms, 4 Brussels sprouts , half a zucchini cut into chunks and a handful of greens from the freezer, covered with a double serve of French Onion Soup Mix and 1/2 cup of water baked with the lid on until chicken was tender, then I stirred in 2 teaspoons of arrowroot mixed with about 1/4 cup of water and returned to oven without lid until liquid reduced by about half).

Sun: Leftover Country Chicken Casserole with Sweet Potato Mash.

Breakfasts: Eggs on Toast, Cheese and Tomato or Avocado on Toast, Baked Beans on Toast, Oats, Weetbix

Lunches:  included leftovers, my No Pastry Ham and Egg Pie with Salad, toasted cheese and tomato sandwiches, Homemade Flatbread salad wraps and homemade noodles

Snacks: Fruit, Low Sugar Chocolate Slice, Homemade Hummus and Homemade Crackers, Nut Butter Dip and Veggie Sticks. 

2 comments on “Sunday Scraps – A New Job, An Extra Mouth To Feed and What We Ate This Week”

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