Welcome back to week seven of the weekly menu plan’s! I have to apologise for my absence of late, between the two kiddies and organizing and international move the website has had to take a bit of a backseat. We are still mid move but have made our way at least from Canada to Australia and will be settling into our new home in about a week in Adelaide, Australia!
Anyway, back to the menu plan. These menu plans are what I use to prepare our family breakfast and dinner each week and are based on roughly a family of four. I do aim for mostly healthy, family friendly, quick and easy recipes. I hope you enjoy them as much as I do!
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Weekly Menu Plan
Sunday: Pancakes – add in some vanilla to the mixture and serve with some maple syrup and your fav fruit.
Monday: Wholegrain toast with peanut or almond butter, sliced bananas and sprinkled chai seeds
Tuesday: Scrambled eggs with wholewheat toast – For 2 people, whisk together 3 eggs with a dash of milk and salt and pepper to taste. Heat up the fry pan with a dash of olive oil, add the egg mixture, stir frequently add in the cheese (optional). While the eggs are cooking, make your toast!
Wednesday: Wholegrain toast with peanut or almond butter, sliced bananas and sprinkled chai seeds
Thursday: Scrambled eggs with wholewheat toast – For 2 people, whisk together 3 eggs with a dash of milk and salt and pepper to taste. Heat up the fry pan with a dash of olive oil, add the egg mixture, stir frequently add in the cheese (optional). While the eggs are cooking, make your toast!
Friday: Wholegrain toast with peanut or almond butter, sliced bananas and sprinkled chai seeds
Saturday: Mushroom & spinach omelette
Sunday: Crispy Chickpea Tacos – These do take a bit of prep time so allow yourself some time for cooking and then cooling.
Monday: Zucchini Fritters – Served with broccolini and a spinach and cherry tomato salad.
Tuesday: Soy Glazed Chicken – Served with broccolini.
Wednesday: Garlic Parmesan Crusted Salmon and Asparagus – Served up with a simple salad of spinach, cherry tomatoes, red onion and feta. Drizzled with olive oil and lemon.
Thursday: Pulled pork, avocado and black bean quesadillas – You will need to bring out the slow cooker for this one, but it looks amazing.
Friday & Saturday: Take the night off, enjoy leftovers or if your like me some of your fav takeout meals
Be sure to let me know your weekly menu plan favourites so I can be sure to include them again!
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