Menu plan w/c 9/11/07

We have just finished tea, which was Tana Ramsey’s Butterbean chicken. I put it  in the slow cook this morning at 8.30, before I left for work. On arriving back home his evening, I was greeted with the scummy smell of chicken and butterbeans wafting around the house….mmmmm. It was delicous and very country casseroley. I would definetly make it again, it was so easy to prepare, all I had to do when I got home was boil a couple of new potatoes with it and voila!   We had a great meal that was very filling, good for you and cheap to make!

I have just completed a quick menu plan to begin from tommorow, as the food shopping will be delivered tommorow afternoon.

Friday: nandos style tea: oven baked  coated chicken, with spicy rice and sweetcorn. Served with peri peri nandos hot sauce.

Saturday lunch: cheese topped buns and mushroom soup

Saturday: Roast chicken, salad and jacket potatoes

dvd night saturday night: Nigella’s fudge sauce and ice cream

Sunday: Home made chicken and mushroom pie with mash and veg ( I will post recipe for pie over the weekend)   

Sunday tea: chicken sandwiches, cheese and onions rolls &  jam tarts

Monday: wholewheat pasta with organic pork mince and tomatoe & garlic sauce and capers

Tuesday: Sweet and sour chicken with brown rice

Wednesday: egg, mushrooms with oven fries and beans. pudding semolina    

Thursday: Nigella’s green thai curry with brown rice and nan breads

Christmas cranberry muffins

 

I have just realised that it is only about 6 weeks untill Christmas!! eekk!!! Just where does the time go?? I been going through my food file and found these listed under Christmas, of course , it does not have to be Christmas to enjoy these. They have a low gi, so good for longer lasting energy and help stop those sugar, highs and lows, also, good for the Kidney’s, as they include fresh cranberries. These are fab!

 Cranberry Muffins -

1 cup Cranberries
¼ cup brown Demerara sugar
1 ½ cups self-raising flour
¼ cup white sugar
1 teasp baking powder
½ teasp salt
½ teasp cinnamon
¼ teasp nutmeg
1 beaten egg
½ teasp grated orange peel
¼ cup freshly squeezed orange juice
1/3 cup melted butter or margarine
¼ cup chopped walnuts

Roughly chop cranberries, sprinkle with brown sugar, and set aside.

Stir together the flour, white sugar, baking powder, salt, cinnamon and spice in a bowl, and make a well in the centre.

Combine the egg, orange peel, orange juice and melted butter; add all the moist ingredients, and mix well.

 Fold in the cranberries and nuts. Fill the greased muffin cups and bake for 15-20 minutes at 190 C (375 F)
Serve warm, dusted with icing sugar and cinnamon.