Menu plan – 4 August 2020 – Diane in Denmark

First up, here’s my mini video from Instagram this morning where I talk about the Flylady focus for Tuesday and my menu planning…

From my Instagram TV this morning

Menu planning is simply a framework. Do you need an easy meal for an evening that you are heading out to an activity? Do you want to make a more complicated dish at the weekend, when you have a little more time? Who is going to be home for dinner each day? Are you going to cook a double batch and freeze one? Don’t worry if your plans change and you end up making something different. I jot down a rough menu and we often decide on the day what we are going to cook. The aim is to have food in the house and a basic plan, so we are not stressing every day. So what’s for dinner at Casa Copenhagen? Read on, Macduff! If I don’t specify otherwise, we usually have a salad or a platter of raw fresh vegetables (cherry tomatoes, cucumber slices, cauliflower florets, etc) on the side of all our dinners.

A new curry Thai curry paste to try…Panang! We’ll be using it in a cauliflower and tofu curry

Nasi goreng (fried rice with veggies, sauce and topped with a fried egg)
simple penne pasta with onion, pieces of salsiccia Italian sausage, tomatoes, basil and cream
Coronation Chicken Salad (a 5 minute wonder, so easy and tasty – my video is here) using some leftover chicken from the freezer
Bao buns with pulled pork (made in my Instant Pot on the slow cooker setting), red onion, coriander and salad
Panang curry with cauliflower and tofu (made in my Instant Pot), served with rice (using the “pot in pot” method in the Instant Pot)
one day of the week is usually leftovers, a frittata/quiche made with any veggies which need used up, or Danish smørrebrød (ryebread open sandwiches with various toppings)
my son is making Thai Larb salad for us yet again (yes, we absolutely love it – so fresh and zingy!) with pork and mango and extra noodles to pad it out a bit