Another busy week this week – we have something planned for every night and I’m shattered just thinking about it! Meals are going to have to even quicker and easier so we can fit them in
Monday – Filled Yorkshire puddings (see below).
Tuesday – I’m out for tea with my friends for work as someone’s leaving this week and seeing as Mr Frugal’s at work, I’ll be taking the kids with me. I’ll feed them a quick tea of fish fingers, chips and peas before we go and let them have the pick of the desert menu while we eat I think as there’s nothing on the menu that they’ll go for.
Wednesday – Nice and easy spaghetti bolognaise made in the slow cooker, I’ll get Mr Frugal to start it off before he goes to work and it’ll be smelling delicious by the time we get in.
Thursday – Macaroni cheese with bacon.
Friday – Home made paella with chicken.
Saturday – Homemade burgers with sweet potato fries and possibly homemade coleslaw.
Sunday – Slow cooker brisket with veg and potatoes.
I know this isn’t exactly a new recipe but I thought I’d share one of our favourite ways to use up leftovers or even just a different way to serve up good old bangers and mash.
We make giant Yorkshire puddings using cake tins and fill it with sausages mash and veg, minced beef and onion, casseroles or stews – anything really. It’s also a great way to use up your Sunday lunch leftovers the following day.
1/2 pint milk
100g plain flour
Preheat the oven to it’s hottest temperature.
- Mix together the flour, eggs and milk together until the mixture is almost lump free.
- Add a little oil to each baking tin and put in the oven until you can hear the oil sizzling.
- Remove the trays from the oven and pour the Yorkshire pudding batter into the tins.
- Put them back in the oven and cook for about fifteen 15 minutes but you can tell they’re cooked when the batter has risen and they’re looking all golden brown.
This recipe makes 2(ish) giant Yorkshire puddings.
You can get more meal plan inspiration from Mrs M and her meal planning linky….