So week one didn’t go so badly. I had to buy milk, carrots, juice and tomatoes mid-week, but otherwise the weekly shop was enough. As I said, I already had some stuff in, so it wasn’t like starting from scratch, but then I’m never going to be doing that, right? I mean, I won’t run out of EVERYTHING I need all of a sudden, so it’s going to just be a monthly average I expect. Today’s shopping came to 7,000 yen. This included rice, wholemeal and rye flours, laughing cow cheese for the children, beer for Y (mostly, I’m not that much of a beer drinker these days). It also included no meat, oops, forgot to mention I also picked up some chicken last week. I must shop in two different supermarkets from now on. In the same supermarket that I once (and continuously) found 3 yen beansprouts, I can pick up a 250g chicken breast for 80 yen…so I bought four. Then I built my meal plan around that. Last week’s meal plan was mostly stuck to, in terms of the meals. I did switch some things around though, just because I didn’t feel like what was on the menu/didn’t have the time for that particular meal, etc.
Here’s this week’s plan:
Saturday – the weekends involve lunches too, of course, and I used to cook two hot meals a day, but it wore me out, while also looking after the children while Y slept, so I rarely do that these days.
LUNCH – BLT sandwiches (very ambitious of me, eh?) with homemade bread. The homemade bread turns out to me similar in price to decent sliced bread in the supermarket, but tastes much much better, and is healthier because I don’t just have to use white flour.
DINNER – Chicken and Tomato curry with home-made naan
LUNCH – Pasta Carbonara (very quick and easy as I have work in the afternoon)
DINNER – this is husband’s responsibility as I am out at work and will usually just make do with some rice and veg. when I get home.
DINNER – Ginger Pork with beansprouts, carrots and baby corn- this seemed to go down well last week, so I decided to revisit it as I still have some pork steaks in the freezer.
DINNER – Teriyaki Chicken with grilled vegetables
DINNER – Home-made beefburgers and chips with salad
DINNER – Fried chicken and steamed vegetables with rice
DINNER – Home-made Hawaiian pizza with fruit salad
While I was waiting for tonight’s dinner to cook, I got a craving for something sweet, and while the children weren’t looking, I whipped up some cupcakes from H’s Kids’ Cupcakes book. I suck at baking, so I was really surprised at how well these ones turned out! And it involved no butter rubbing…fantastic 😉 They are really moist and the yoghurt adds lots of fluffiness. So just in case you’re interested, here’s the recipe:
Fruity Lunchbox Cupcakes (from “Kids’ Cupcakes” by Hamlyn)
100g plain flour
100g wholemeal flour
2 tsps baking powder
75g golden caster sugar
2 tbsps mild olive oil or vegetable oil
40g melted butter
2 tsps vanilla extract
150g red fruit yoghurt, such as strawberry, raspberry or cherry
100g raspberries or strawberries, cut into small pieces
1. Stand 12 silicone cupcake cases on a baking sheet or line a 12-section cupcake tin with paper or foil cake cases.
2. Sift the flours and baking powder into a bowl, adding the bran from the sieve. Add the caster sugar. Whisk together the eggs, oil, melted butter, vanilla extract and yoghurt with a fork in a jug and add to the bowl. Mix gently with a large metal spoon until the ingredients have started to blend together.
3. Scatter with half the berry pieces and mix a little more until the ingredients are only just combined. Divide the cake mixture between the cases. Scatter with the remaining berry pieces.
4. Bake in a preheated oven, 200c, for 15 minutes or until well risen and just firm to the touch. Transfer to a wire rack to cool.
I have to say, buying to a meal plan has made me think more about the meals I prepare, and get slightly more creative in the kitchen. Usually I leave it until the last minute and then just whip up a stir-fry, which is all well and good, but it’s definitely fun to experiment too. So what’s on the menu for YOU this week?