Our dinners consisted of:
Monday: Spicy BBQ Chicken, used this recipe but we just marinated the chicken, cooked it on the BBQ and made the rice in a tupperware microwave rice cooker. I had marinated the chicken earlier in the day as I was out closer to dinner time and then my husband could start cooking it before we came home.
Tuesday: As the kids were out we enjoyed leftover spicy BBQ chicken. We had also enjoyed the leftover chicken with our lunches in various forms.
Wednesday: I made fried rice to use up the last of the chicken. I had also cooked plenty of rice the night before in preparation for the fried rice.
Thursday: Dinner at Mum & Dad’s – Quick Chilli Beef (well Dad’s version).
Friday: BBQ steak, sausages & potato chips, along with peas & carrots.
Saturday: Out again (yay another night off cooking!)
Sunday: DF Beef Stroganoff – another recipe from the Quirky Cooking cookbook.
This week I’ve baked Rich & Gooey Flourless Brownies which I made using some leftover frozen almond pulp from making almond milk and ground almonds. I also substituted almond milk for coconut cream as I couldn’t find any coconut cream in my cupboard (forgetting there was a tin in my fridge). I also baked some gluten, nut & dairy free apple cinnamon muffins.
My son who hasn’t been well for the last few days and requested cashew custard. I used up our cashews so used macadamia nuts to make up the rest of the amount. He had 2 helpings when I first made it so I think he liked it. I love the fact that this is healthy enough to eat for breakfast if he desires.
What have you been cooking lately?