Our Korean guest is still away this week (we think he’s coming back on Saturday night), but my father-in-law returned unexpectedly on Sunday night after his cousin was taken into hospital suffering from pneumonia (thankfully my FIL was fine, and his cousin is recovering well, too). So I’m cooking for three this week. On the menu for this week is:
Sunday – roast chicken breast wrapped in bacon with stuffing, roast potatoes, cauliflower, broccoli
Monday – take away!
Tuesday – lunch: leek and bean soup; dinner: mushroom and vegetable stir-fry, brown rice
Wednesday – lunch: lentil, lemon and thyme soup; dinner: fishcakes on a bed of spinach and leeks
Thursday – lunch: soup from yesterday; dinner: tuna pasta bake (experiment!)
Friday – smoked mackerel, new potatoes, vegetables still to be decided
Saturday – chicken in a mediterranean tomato sauce, roast veg, green lentils
pudding throughout the week is low-calorie ice cream
Sunday dinner will be roast beef, roast pots, roast parsnips, carrots, brussel sprouts.
I’m trying to give us a variety of carbohydrates in our diet. We’ve only just started eating brown rice and I was amazed at what a lovely nutty flavour it has – I’m still getting to grips with the much longer cooking time it takes, though.