Weekly meal plan: the lots of quick meals week
As I mentioned last week, this week is show week for my drama classes – we had our first dress rehearsal last night and … it’s going to be a long week. I didn’t get as much put in the freezer last week as I hoped either – and our store cupboard supplies are low because we’ve not been to the supermarket for a big shop in … a month?. John and I have also both woken up this morning with sore throats/swollen glands. It’s going to be a very long week.
Monday lunch – pastrami with toasted sourdough bread and pickles
Monday dinner – pasta with John’s pasta sauce (from the freezer), and salad
Tuesday lunch – either scrambled eggs or beans on toast
Tuesday dinner – chilli-glazed pork chops with carrots & green beans
Wednesday lunch – chicken pieces & salad and bread
Wednesday dinner – pasta with tuna, sweetcorn, olives & chillis before I go or possibly curry (from the freezer) after I return
Thursday lunch – some sort of dal and rice (pindi channa if I can find my recipe; something with lentils if I can’t)
Thursday dinner – boiled eggs & soldiers :)
Friday lunch – leftover dal & rice
Friday dinner – possibly, probably, something on the way home from the theatre
Saturday brunch – fry-up, hells yeah.
Saturday dinner – pizza at aftershow party
Sure I spotted a fish and chips opportunity in there somewhere-enjoy!
In the interests of egg consumption, you could stir an egg through your curry while it’s cold. I don’t think it would be noticable once cooked in. Don’t add it to heated curry, unless you like streaky white egg bits in!
Jan: an unplanned fish and chips opportunity may have presented itself on Tuesday lunchtime (we had more than our usual guests around…) I’d have a lot more fish and chip willpower if there wasn’t the best inland fish-and-chip place I’ve ever been to just at the end of our road!
Linda: when we make jalfrezis, we scramble the eggs with spices in a separate pan before adding them to the curry – that tastes really nice and yes, uses up more eggs :)