Meal plan - w/c 23 May

So what's on this week's meal planner? This week it's National Vegetarian Week so in honour of that I'm going to include a few new veggie meals. I normally try and do a couple of meat free meals a week anyway so it would be good to widen my repertoire!

Yesterday, we went to pizza express to celebrate a friends birthday so this is what I'm planning to do for the rest of the week:

Tuesday - pork stir fry & noodles

Wednesday - vegetable goulash

Thursday - chickpea & cashew korma

Friday - chicken casserole

Saturday - mixed bean chilli with wedges

Sunday - stuffed lamb roast dinner

What have you got on your meal planner?

Meal planning

Meal planning is a great way to feel organised (I love lists of all kinds) and can help with budgeting (my other new big thing!!).

I tend to collect recipes from all kinds of places - online, magazines, supermarkets etc and have sort of a filing system to keep them altogether. Next on my list is to make a pretty recipe binder link the one on this fab blog.

But for now heres what's on my meal planner this week (with the emphasis being on cheap but healthy!):

Monday: chickpea curry with pittas

Tuesday: roast veggie moussaka with feta

Wednesday: grilled fish with wedges & veg

Thursday: pancakes filled with cheesy veg

Friday: chicken & mushroom pie

Saturday: lamb koftas in tomato sauce with rice

Sunday: lentil spaghetti bolognese

Veggie moussaka

The roast veggie moussaka with feta recipe is from the BBC Good Food magazine May 2008:

Serves 4

Prep: 10 mins; Cook 45 mins

Per serving: 223 kcals

2 yellow peppers, cut into chunks

2 red onions, cut into wedges

2 medium courgettes, cut into chunks

1 large aubergine, cut into chunks

1 tbsp olive oil

85g/3oz feta

1 egg

200ml tub Greek yogurt

700g bottle passata

2 tsp dried oregano

1. Heat the oven to 200c/fan 180c/gas 6. Scatter the vegetables into a large roasting tin. Toss with oil, season, then roast for 25 mins until softened.

2. Break up the feta with a fork, then mix well with the egg, yogurt and seasoning. When the veggies are ready, tip them into an ovenproof dish, then stir in the passata & oregano. Spoon over the creamy topping, turn the oven up to 220c/fan 200c/gas 7, then bake for 20-25 mins until the filling is hot and the topping is beginning to brown & bubble.

Enjoy!

P.S. You might notice I swapped out some of the veg...you can basically use whatever is in your fridge!

Lentil spaghetti bolognese

Made lentil spaghetti for dinner yesterday. It was a recipe on Netmums which I'd never tried before. Very easy to make and surprisingly tasty!! A great budget meal.