Monday, 18 November 2013

Monday Menu Plan - Chilli Squash

I have kept my meal plan pretty simple this week as I have a lot of things to catch up on at home. Yesterday I cooked a big batch of chilli con carne  in the crockpot (my favourite thing to use on a busy weekend) and will use that for my lunches as well as a base for meals early in the week. To make the chilli I just chopped up all my leftover vegies (cauliflower, cabbage, tomatoes, sweet potato, onion), then added 500g lean mince (raw), a tin of kidney beans and a tin of lentils, a packet of chilli con carne mix and water. This simmered on low all day and is really flavoursome. It is not a hot chilli so the kids will eat it too.

Good news on the budgeting this week too. As I have been regularly harvesting from the vegie patch I was able to keep my spend down to $140. For two weeks now I have come under budget. The big difference has also been utilising everything and cutting down on wastage. I am horrified at the amount of food we used to toss away because it went stale or was forgotten at the back of the fridge. So, I have now paid the $200 deposit for a getaway for Paul and I....a Christmas surprise for him. Here is my menu this week:

Monday - Chilli Con Carne
Tuesday - Swagman's Roll with mashed potato and vegies
Wednesday - Chilli Burritos with salsa and guacamole
Thursday - Creamy Tomato Chicken with Potato Bake
Friday - Lemon and Pepper Prawns with Quinoa
Saturday - Braised Steak Casserole with rice
Sunday - Chicken Parmigiana with salad

Chilli Stuffed Lebanese Squash

Last night I did not stick to the menu plan. Instead I got creative with my beautiful squash.

First I cut it in half lengthwise and scooped out the soft centre with the seeds (which I have put out to dry and store).

I then spooned some of my chilli mixture into the centre and covered it with low fat grated cheese and parmesan cheese.

I put the half squash on a baking tray and used half an onion to keep it steady. 

It took around 40 minutes for the squash to soften in a moderate oven. The squash was firm so if you like it soft and squishy you could bake for longer.

I then cut it into slices and served it up with some potato bake. 

What's on the menu at your place this week? Have you tried anything new?
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