Easy Lemon Slice Recipe

I made lemon slice last week and thought I would post the recipe. It is a very easy slice to make with the bonus that it is also very tasty. My kids love it and lemon slice also presents nicely to take along to a morning tea for the adults.

Ingredients:

Base

• 100 grams butter
• approx 3/4 can of condensed milk (this equates to 296.25 grams to be precise!)
• 1 teaspoon grated lemon rind (1 add a little bit more as I like it quite it zesty.)
• 1 cup coconut
• 1 packet Marie biscuits

Icing

• 1 1/2 cups icing sugar
• 3/4 cup coconut
• 3 tablespoons lemon juice
• You may wish to increase these quantities if you prefer a thinker icing on top. (I did slightly.)

Instructions:

1. Crush biscuits until they are like a breadcrumb consistency. I put them in a plastic bag and crush using the wooden rolling pin and then pour into a medium sized bowl.
2. Add coconut, and lemon rind to the biscuit mix.
3. On a low heat melt butter and condensed milk.
4. Pour the condensed milk and butter into the biscuit mix and combine well.
5. Press this mixture into a lined baking tray.
6. Place into fridge for approx an hour (when in a hurry, I have put it in the freezer for 10 - 15 minutes and this has also worked).
7. To make the icing, mix all the ingredients together and then spread onto the set biscuit base. Refrigerate again until the icing has set.
8. Once set cut the slice into fingers.
9. Lemon slice keeps best in the fridge and if I need to layer it, I use baking paper to prevent them from sticking together.

Family Menu Plan For The Week

Baking: White Chocolate Chip Muffins

Monday: Pasta Carbonara

Tuesday: Pumpkin Soup

Wednesday: Chicken Korma

Thursday: Beef Stroganoff

Friday: Left Overs

Saturday: Tacos

Sunday: Chicken Wings, Baked Potatoes and Corn

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: family menu plan, lemon slice, Recipes

• Menu Plan Monday - Seasonal Fruit and Vegetables for May
• School Holiday Activity - Baking Biscuits
• MPM - Basic Pikelets Recipe
• Menu Plan Monday – The Ingredients

Although I don’t formally plan lunches for the week, the ingredients required to make a healthy lunch box are added to the weekly fruit and vegetable list. I have been finding it harder recently to think of things to add to the list.

As we are almost through the first month of winter, the variety of fruit and veg that I put in the kids lunch boxes seems to reduce significantly. Gone are the berries and melons of summer, grapes and plums of autumn.

So I have searched for seasonal fruit and vegetables in winter to give me inspiration for the lunch boxes and came up with the following:

Winter Vegetable Ideas For Kids Lunch Boxes

• Avocado (fuerte, hass, sharwill) - Not a particular favourite with my kids, but included it in the list as I know other kids do like to eat it on its own.
• Carrots - Cut up into sticks. At home I serve with dip or salsa, but my kids are not at all keen on taking that to school.
• Celery - Cut up into sticks either by themselves or with strips of cheese.
• Green beans - Trimmed.
• Snow peas - Trimmed.

Winter Fruit Ideas For Kids Lunch Boxes

• Apples (bonza, braeburn, fuji, gala, golden delicious, granny smith, jonagold, jonathan, lady williams, mutso, pink lady, red delicious, snow, sundowner) - As there is not as much fruit available that is appealing to my kids, I have started buying more apples and different varieties and including two apples in the lunch boxes. Favourites combo with my kids at the moment is a pink lady and a granny smith.
• Kiwifruit (early winter) - I cut this in half, wrap in plastic and include a spoon in the lunch box.
• Oranges (navel) - I cut them into quarters and wrap in plastic.
• Pears (beurre bosc, josephine, packham in the early winter) - I have not had much success with pears in the lunch box as they keep coming back home. The kids will eat them at home, but don’t seem to like doing so at school.

I would love to hear any ideas that you have for keeping the fruit and vegetables in the school lunch box interesting. If you want to see what else I put in the kids lunch boxes you can check it out on my post on preparing school lunch boxes.

Family Menu Plan For The Week

Baking: Lemon Slice

Monday: Spaghetti Bolognaise

Tuesday: Homemade Pasties

Wednesday: Beef Stir Fry with Asian Greens

Thursday: Mexibake

Friday: Left Overs

Saturday: Chicken Lasagne

Sunday: Sausages And Steamed Vegetables

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: children, lunchbox ideas, Menu Planning, Recipes

• Menu Plan Monday - Seasonal Vegetables For June
• Menu Plan Monday - Seasonal Vegetables For July And School Holidays Week 2
• Menu Plan Monday - Free Menu Planner
• MPM - Seasonal Fruit and Vegetables For April

This quick pasta recipe is perfect for whipping up when you arrive home from an after school activity. The entire dish doesn’t take much longer to cook than bringing water to the boil and cooking the pasta.

Baked Penne With Bacon

Ingredients:

• 8 Rash Bacon Shortcut Rindless
• 500 Ml Pasta Sauce
• 2 Teaspoon Garlic Minced
• 1 Large Onion Brown
• 300 Ml Cream
• 1 Cup Cheese Parmesan Grated
• 2 Tablespoon Oil Olive
• 500 Gram Pasta Penne

Instructions:

Not only is this a quick pasta dish, but it is one that will feed a lot of people and it reheats quite well.

1. Boil water for pasta.
2. Finely chop onion.
3. Cut bacon into thin strips approx 2cm x 1 cm.
4. Heat oil in a large frying pan (I use an electric frying pan.)
5. When heated to a moderate temperature cook bacon to desired taste. I like it a bit crispy.
6. Add onion and garlic and cook for another couple of minutes.
7. Place pasta into boiling water.
8. Add pasta sauce to frying pan and turn down heat slightly.
9. Allow to simmer for 3 – 4 minutes.
10. Add cream to frying pan and mix well. Turn up heat slightly allow to bubble then reduce heat and allow to thicken.
11. Heat grill on high.
12. Drain pasta.
13. Add pasta to the frying pan and combine well.
14. Pour contents of the pan into a lasagna style dish and even out as required.
15. Top with grated parmesan and place under the grill until cheese has melted as is a golden brown colour.
16. Serve with some warm garlic bread!

Family Menu Plan For The Week

Baking: Banana Cake again! The kids requested this and it also suits me to bake it again. It takes only 5 mins to whip all the ingredients together and it makes a huge cake, which will last for lunches for most of the week.

Monday: Baked Penne with Bacon (as above.)

Tuesday: Chicken and Creamed Vegetable Soup

Wednesday: Beef Stir Fry with Asian Greens

Thursday: Chicken Schnitzel and Steamed Vegetables

Friday: Left Overs

Saturday: Souvlaki

Sunday: Sausages And Steamed Vegetables

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: menu plan, pasta, recipe

• MPM - Simple Pasta With Chicken And Spinach Recipe
• Roast Vegetable Lasagne Recipe
• Easy Pumpkin Soup Recipe
• Menu Plan Monday - Easy Mexican Family Recipe

My mother in law makes this chop casserole recipe which my kids love. After bringing a dish of this recently the kids were very keen for me to have the recipe. Nana so obliged and I thought I would share it as well!

Nana’s Lamb Chop Casserole Recipe

Ingredients:

• 8 chump or forequarter lamb chops
• 4 tbsp flour
• 2 tbsp sugar
• Salt & pepper to taste
• 1/2 tsp each of ground ginger, mustard, curry, spice (Nana uses mixed spice.)
• 4 tbsp tomato sauce
• 4 tbsp vinegar
• 2 cups water or stock
• Parsley

Instructions:

1. Trim chops, and place in oven proof dish (with lid) with remaining ingredients.
2. Leave to marinate for 1 hour.
3. Place in a moderate-slow over 160°C for 2 hours.
4. If you use forequarter chops, it is better to do it the day before so that you can easily remove any fat as it solidifies on the surface.
5. Serve with creamy garlic mash!

Family Menu Plan For The Week

Baking: Lemon Slice

Monday: Pasta With Chicken and Baby Spinach

Tuesday: Pumpkin Soup

Wednesday: Chicken Stir Fry With Seasonal Vegetables

Thursday: Beef Stroganoff

Friday: Left Overs

Saturday: Tacos

Sunday: Nana’s Lamb Chop Casserole!

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: lamb chop, menu plan, recipe

• MPM - Easy Fried Rice Recipe
• MPM - Back To School
• Menu Planner - New Recipes
• Menu Plan Monday - Free Menu Planner

I find lasagne a great dish to cook for the family on nights when we have after school activities. I can cook it earlier in the day and simply reheat it quickly when we arrive home.

My children do not love traditional lasagne though. I do cook it but have found that they prefer chicken lasagne and therefore eat more of it. This suits me too as it actually has some vegetables in it!

This chicken lasagne recipe is easy to cook. (Mr I can even cook it.) It does however take some time to prepare as you need to cut up all the vegetables and chicken.

Chicken Lasagne Recipe

Ingredients:

• 1 tablespoon olive oil
• 500 grams chicken breast, cubed into small pieces
• 2 red capsicums, finely chopped
• 2 onions, finely chopped
• 375 grams herb and garlic tomato paste
• 500 grams large instant lasagne sheets
• 75 grams butter
• 5 heaped tablespoons plain flour
• Approx 750 mls milk
• Olive oil spray
• 200 grams tasty cheese, grated
• 200 grams mozzarella cheese, grated

Instructions:

1. Preheat oven to 180 degrees Celsius.
2. Pre heat oil in a large frying pan.
3. Brown chicken in pan, stirring constantly.
4. Add onion, when clear, add capsicums and stir for two minutes.
5. Add tomato paste and mix well.
6. Spray lasagne dish with olive oil spray.
7. Start making the white sauce (see below for instructions on white sauce).
8. Lay lasange sheets on bottom of dish. Break bits up so entire bottom is covered.
9. In the pan divide the chicken mixture into half.
10. Spread one half of the chicken mixture over the lasagna sheets.
11. Sprinkle half the tasty and mozzarella cheese on top of this.
12. Add next layer of lasagna sheets.
13. Spread remaining chicken mixture onto lasagna sheets.
14. Sprinkle remaining half the tasty and mozzarella cheese on top of this.
15. Place final layer of lasange sheets.
16. Pour white sauce evenly over lasagne sheets.
17. Cover with aluminum foil (arch foil over the top).
18. Bake for 40- 50 minutes.
19. Take off foil, turn off oven and turn on grill.
20. Grill for 5 minutes or until golden on top. MONITOR CLOSELY.
21. Take out of the oven and allow to sit for 10 minutes before serving.

White Sauce Instructions:

1. Chop butter roughly and place in a microwave jug and add flour.
2. Cook for approx 45 seconds on high in microwave.
3. Stir vigorously to make a smooth paste.
4. Add milk, stir again and cook in microwave for 5 minutes.
5. Stir again, getting lumps out, particularly from the bottom.
6. Keep going like this until the mixture is smooth and thick.

Our Family Menu Plan For This Week.

Baking: Anzac Biscuits

Monday: Chicken Lasagne

Tuesday: Left Overs

Wednesday: Sausages And Steamed Vegetables

Thursday: Beef Stir Fry with Asian Greens

Friday: Scrambled Eggs Recipe

Saturday: Tacos

Sunday:Lamb Chops With Steamed Vegetables

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: chicken lasagne, Menu Planning, Recipes

• Roast Vegetable Lasagne Recipe
• Menu Plan Monday - Easy Mexican Family Recipe
• MPM - Simple Pasta With Chicken And Spinach Recipe
• Easy Savoury Tart Recipe

Quite frequently we will have a wrap based meal on the weekend. The reason for this is that they are quick to prepare and we set the meal up so the children can participate in preparation and can self serve. This really helps to make the meal a family event and an enjoyable experience.

Tacos are a hot favourite in our house, but the children also like making a homemade souvlaki. Souvlaki seasoning can be bought but I make a very simple and easy souvlaki seasoning. It is a mild version of the authentic version, but I find that this is more suitable for the kids.

Souvlaki Seasoning

Ingredients:

• 1.25 tablespoons dried oregano
• 0.5 teaspoon sea salt
• 0.5 teaspoon cracked pepper

Some people add dried garlic to the mixture at this point, I prefer to add fresh garlic when cooking the meat.

Instructions:

1. Mix together!
2. Add to your favourite meet during cooking process.

For complete recipe for using this souvlaki seasoning for a family meal click the following link: Homemade Souvlaki Recipe

Our Family Menu Plan for this week.

Baking: Chocolate Balls

Monday: Mexibake

Tuesday: Left Overs

Wednesday: Tomato and Basil Gnocchi

Thursday: Morrocon Minted Beef

Friday: Home Made Pizzas

Saturday: Home Made Hamburgers And Salad

Sunday: Tacos

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: menu plan, Recipes, souvlaki seasoning

• Quick Pasta Recipe and Weekly Menu Plan
• Easy Savoury Tart Recipe
• Menu Plan Monday - Easy Mexican Family Recipe
• New Recipes On PWK Free Menu Planner

This is a very easy savoury tart recipe to make. It is a very versatile tart and you could add a range of ingredients to this recipe. The other fantastic thing about this recipe is that you can freeze them. I have used these tarts as starters on a number of occasions. I cook them in the days leading up to the event, then pop them in a moderate oven covered with foil and reheat for about 15 minutes.

Sun Dried Tomato And Fetta Tarts

My measurements are generally by eye on this recipe, but I think these ones should be pretty accurate.

Ingredients

• 1 bunch of spring onions
• 250 grams semi sun dried tomatoes
• 5 sheets short crust pastry
• 2 – 3 cloves garlic, crushed
• small chunk of fetta (less than 100 grams would be enough)
• 4 eggs
• 400 mls cream
• extra olive oil if needed

Instructions

1. Preheat oven to 180 degrees Celsius
2. Lay out pastry slices to defrost. (I lay out all 5 sheets as I have 4×12 mini muffins trays. If you have less than this, you may not want to defrost it all at once.)
3. Finely chop spring onions.
4. Roughly chop sun dried tomatoes into small pieces.
5. Use residual oil from sun dried tomatoes and heat on medium heat in a small pan.
6. Add more oil if not enough oil form the sun dried tomatoes. You need just enough to cover the base of the pan.
7. Add spring onions and cook for a couple of minutes stirring constantly.
8. Add garlic and sun dried tomatoes and cook for another couple of minutes.
9. Set aside until ready for use.
10. Gently beat 4 eggs, then add cream and beat further until well combined. Set aside.
11. I use a glass to make the circle pasty shapes. I cut shapes from all 5 sheets of pastry. This will make 45 small tarts.
12. I spray the trays with a cooking spray, too may sure they don’t stick.
13. Line all muffins tins with the pastry. Be sure to keep all edges pointing in an upward direction. If they are flat, the egg mixture tends to overflow easily.
14. Spoon a large teaspoon of mixture into each pastry case.
15. Pour egg mixture into each case slowly until the contents are well covered.
16. Crumble fetta on the top of each tart.
17. Bake for approx 15 – 20 minutes or until golden brown. Tip – if the tarts are under cooked they will be difficult to remove from tin.
18. Remove immediately to cool on a wire rack.
19. Serve with chutney.

This recipe makes approx 45 mini tarts and 24 large tarts.

Our Family Menu Plan for this week.

Baking:Banana Cake

Monday: Beef Stroganoff

Tuesday: Pumpkin Soup (My dad visited from the country on the weekend and he brought another sack of pumpkins - luckily the kids all love pumpkin soup!)

Wednesday: Fried Rice

Thursday: Left Overs

Friday: Spaghetti Alla Matriciana

Saturday: Sausages And Steamed Vegetables

Sunday: Souvlakis

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: menu plan, Recipes, savoury tart

• MPM - Easy Fried Rice Recipe
• Chicken Lasagne Recipe and The Family Menu Plan
• Menu Plan Monday - Easy Mexican Family Recipe
• Easy Pumpkin Soup Recipe

Last week I cooked Roast Vegetable Lasagne. This is definitely not a quick meal to cook, but it is super tasty. Also if you serve it up with some garlic bread, then the dish will last two nights.

Roast Vegetable Lasagne

Ingredients:

• 2 tbsp olive oil
• Olive oil spray
• 850 grams diced tinned tomatoes (or sometimes I use 400 grams tomatoes and 500gms pasta sauce for a stronger tomato flavour).
• 1 white onion
• 3 cloves garlic
• 600 grams butternut pumpkin
• 2 large red capsicum
• 2 large zucchini
• 1 large eggplant
• 350 grams grated mozarella cheese
• 350 grams grated tasty cheese
• 1/2 cup plain flour
• 750 mls milk
• 75 grams butter
• Sea salt flakes

Instructions:

Roasting Vegetables:

1. Heat grill on high.
2. Core and cut capsicums into large pieces.
3. Place on lined tray and put under grill. Allow to blacken.
4. Place capsicums in a plastic bag and tie a knot to close. Allow to rest.
5. Slice egg plant thinly, spray with olive oil and sprinkle with salt flakes. Place under grill and cook for a few minutes each side. Take out and set aside.
6. Heat oven to moderate temp (180 degrees Celsius).
7. Slice pumpkin thinly. I aim for about half a centimetre Cut zucchini into slices.
8. Place on lined or greased tray. Spray with olive oil and place in oven.
9. Pumpkin will take about 40 minutes to cook. Turn once during cooking.
10. Zucchini will take about 20 minutes to cook. Turn once during cooking.

Sauce Instructions

1. Heat oil in a large frying pan on a medium heat. Add onion and garlic and fry for a few minutes until onion is softened.
2. Dice tomatoes roughly and add to the pan.
3. Reduce heat and simmer for 10 minutes or until sauce thickens. (As the white sauce takes a little time to make, I tend to this once I have the pasta sauce simmering.)
4. Turn heat off and gently stir in vegetables

White Sauce Instructions

1. Chop butter roughly and place in a microwave jug and add flour.
2. Cook for approx 45 seconds on high in microwave.
3. Stir vigorously to make a smooth paste.
4. Add milk, stir again and cook in microwave for 5 minutes.
5. Stir again, getting lumps out, particularly from the bottom.
6. Cook for approximately another 2 minutes.
7. Keep going like this until the mixture is smooth and thick.

Layering Lasagne

1. Lightly spray lasagne dish with olive oil.
2. Lay lasange sheets on bottom of dish. Break bits up so entire bottom is covered.
3. In the pan divide the mixture into at least two portions (dependent upon lasagne dish size).
4. Spread a half of the mixture over the lasagna sheets.
5. Sprinkle with a half of the tasty and mozzarella.
6. Repeat until all sauce has been used.
7. After the final layer of lasange sheets, pour white sauce evenly over the top.
8. Cover with aluminum foil. My older sister taught me recently that if you push some tooth picks into the dish, then arch foil over the top, the foil doesn’t stick to the white sauce. Bake for 40 minutes.
9. Take off foil, turn off oven and turn on grill.
10. Grill for 5 minutes or until golden on top. MONITOR CLOSELY.
11. Take out of the oven and allow to sit for 10 minutes before serving.

Our Family Menu Plan for this week.

Baking:Lemon Slice

Monday: Baked Penne With Bacon

Tuesday: Left Overs

Wednesday: Chicken Korma

Thursday: Beef Stir Fry with Asian Greens

Friday: Roast Chicken and Vegetables

Saturday: Chicken Wings, Baked Potatoes and Corn

Sunday: Chicken Schnitzel and Steamed Vegetables

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: Menu Planning, Recipes, roast vegetable lasagne

• Chicken Lasagne Recipe and The Family Menu Plan
• Quick Pasta Recipe and Weekly Menu Plan
• Menu Plan Monday - Easy Mexican Family Recipe
• MPM - Simple Pasta With Chicken And Spinach Recipe

Last week saw the bright autumn days disappear for some very cool weather. This week’s menu plan reflects this change and sees a move to hearty warm meals. A particular favourite with my children which we had last week, is Beef Stroganoff. I also like it because I can quickly prepare all the ingredients, place it in the slow cooker, forget about it and it is ready by the time dinner hour has rocked around.

The recipe below can be used without a slow cooker though. Simply follow the instructions and instead of cooking in the slow cooker, cook in a moderate oven for a minimum of 1.5 hours.

Beef Stroganoff Slow Cooker Recipe

Ingredients:

• 500 grams diced beef
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1.5 teaspoons minced garlic
• 2 large potatoes, cubed 1cm x 1cm
• 3 large carrots, sliced thinly
• 1 cup beef stock
• 3 tablespoons tomato paste
• 300 mls sour cream

Instructions:

1. Toss the meat in flour. If the meat is in a plastic bag, I just add the flour to the bag and shake with some vigour.
   Heat oil in frying pan and brown the meat.
2. Once browned, transfer meat to the slow cooker and then add all ingredients with the exception of the sour cream.
3. Place lid on and cook on Auto/Low for 8-10 hours or High for 4-5 hours.
4. In the last 30 minutes add sour cream and stir in thoroughly.
5. Serve with rice or pasta.

I have been blogging for over a year now, so I have previously posted the seasonal fruit and vegetables for May. Click here if you want to see what is in season.

Our Family Menu Plan for this week.

Baking:Chocolate Balls

Monday: Sausages And Steamed Vegetables

Tuesday: Left Overs

Wednesday: Spaghetti Bolognaise

Thursday: Roast Vegetable Lasagne

Friday: Tuna Rice

Saturday: Tacos

Sunday: Lamb Chops With Steamed Vegetables

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: Menu Planning, Recipes, winter

• Menu Plan Monday - Seasonal Fruit and Vegetables for May
• Menu Plan Monday - Easy Mexican Family Recipe
• Menu Plan Monday - Inspiration From Other Menu Planners
• Nana’s Lamb Chop Casserole Recipe And Family Menu Plan For The Week

In last week’s menu plan post I wrote how we were lucky enough to receive a large bag of pumpkins when we were visiting family in the country. (This actually inspired a post for another blog that I write for Aussie Blogger’s Blog on Country Generority.)

I made pumpkin soup last week and will do so again this week. My children love it and it looks like winter has come already to Melbourne, so it will a great warm dish to serve on a cold night.

I forgot to photograph the soup before it was all eaten last week, so the picture above is of the sack of almonds and bag of pumpkins we received from family and friends in Mildura.

Easy Pumpkin Soup Recipe

Ingredients:

• 2 kg Butternut Pumpkin
• Approx 500mls water
• 8 rash shortcut rindless bacon
• 2 white onions
• 150mls sour cream
• 1 tsp chicken stock powder
• 30 grams butter
• 4 bread rolls

Instructions:

1. Cube pumpkin into pieces approx 1.5cm x 1,5cm.
2. Finely chop onion.
3. Chop bacon into small squares.
4. Heat butter in a large stock pot on a medium heat. Once sizzling add bacon.
5. Fry bacon for a few minutes, stirring constantly and then add onion.
6. Add onion and continue to fry for another couple of minutes or until onion is transparent.
7. Add pumpkin and mix well.
8. Add water (add more if required, so that all the pumpkin is lightly covered).
9. Sprinkle in stock powder and bring to the boil.
10. Reduce heat and simmer pumpkin until it is soft (approx 15 minutes).
11. Remove from heat.
12. I like to have a very thick pumpkin soup, so will use a slotted spoon to remove pumpkin in batches, leaving some liquid behind.
13. Place batches of pumpkin into a jug and puree the contents.
14. Pour pureed mixture into a large bowl and begin pureeing another batch of pumpkin.
15. Continue this process until all the pumpkin has been pureed and you are happy with the consistency of the soup.
16. Empty any excess contents from the stock pot and return soup to the post to heat through.
17. Serve with a dollop of sour cream and freshly warmed rolls.

Our Family Menu Plan for this week.

Baking: Banana Cake

Monday: Pumpkin Soup

Tuesday: Pasta With Chicken And Spinach

Wednesday: Left Overs

Thursday: Lasagne

Friday: Scrambled Eggs Recipe

Saturday: Mexibake

Sunday: Beef Strogonoff

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Technorati Tags: menu plan, pumpkin soup, Recipes

• Quick Pasta Recipe and Weekly Menu Plan
• Easy Savoury Tart Recipe
• Roast Vegetable Lasagne Recipe
• Nana’s Lamb Chop Casserole Recipe And Family Menu Plan For The Week