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?