Happy Tuesday – time to plan which, for me, includes menu planning. One thing I bake week in week out is a batch of these easy peasy “mix and bake rolls”. Have you ever tried them? My recipe is right here! You mix together the ingredients in a bowl, let it sit overnight, spoon on to a baking sheet and pop them into the oven. Bake them at the highest possible oven temperature (the second rise happens as they bake)… Delicious for breakfast! Or split and toasted.
But let’s get back to it: this week’s menu at Casa Copenhagen!
- hearty spicy tuna salad (can of tuna mixed with a little mayo, sriracha, chopped capers, parsley), salad leaves, red pepper, boiled eggs and leftover cooked potatoes – we are using up what we have in the fridge!
- Instant Pot Risotto – easier than standing stirring risotto on the stove! I fry up an onion and some garlic, add about 300 grammes of Arborio rice and 850 mls of hot stock. (Sometimes I add a half cup of white wine and 750 mls of stock.) Cook on high pressure for 6 minutes, allow to stand for a couple of minutes and then do a quick pressure release. At that point I stir in fresh herbs and any ingredients which just need to be warmed through: spinach, sliced sugar snap peas, asparagus, fresh/frozen peas, leftover cooked chicken or ham, fried bacon. Serve with plenty of parmesan cheese! This week we’ll be having it with chicken/bacon (I have leftover cooked chicken/bacon in the freezer), rucola and parmesan
- an old favourite – Murgh Makhani – Indian butter chicken with rice which is so soothing on these chilly winter days! I use this recipe, easy and fast and eat with basmati rice and hot naan bread
- veggie burritos (kidney bean/sweetcorn/tomatoes) with salad, salsa, crème fraîche and cheddar
- flæskesteg (Danish roast pork) with creamy gravy, potatoes and warm, pickled red cabbage
- as was the case before both of our kids moved out into their own flats, one day of the week for us is usually leftovers, a frittata/quiche made with any veggies which need using up, risotto or Danish smørrebrød (rye bread open sandwiches with various toppings) or the very occasional takeaway
- and a very speedy dish using just a few ingredients – Speedy Salmon Pasta – here’s my recipe! Also tastes great the next day for lunch or leftovers…
Remember when planning menus to K.I.S.S. – Keep it simple, Sweetie! Check what you have in your fridge, freezer and pantry before you shop. And remember when you’re planning your menu this week to plan a little bit of fun for yourself and your family! We all need something to look forward to! Want help with your Flylady Routines? See my Flylady Refresher Course!
LLAP! Hugs! Diane
Need more menu planning inspiration? See my recipes and crafts playlist https://www.youtube.com/playlist?list=PLxIYCyTLBED8ZP5_UDGRXUAvbPiuxOh95