Meal Plan Monday

MONDAY

Spaghetti Bolognese

TUESDAY

Midweek Roast Chicken

WEDNESDAY

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Jamie Oliver's 30 Minute Duck Salad, Giant Croutons & Cheats Rice Pudding
(I have searched all over the web. Sadly, this recipe can now only be found in Jamie Oliver's book "Jamie's 30 Minute Meals")

THURSDAY

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Bolonese Pinwheels & Simple Salad

FRIDAY

Eggs Windarra

SATURDAY

Night Out

SUNDAY

Slow Cooker Beef Curry & Steamed Rice

LUNCHBOX

Banana Cupcakes with Cream Cheese Frosting
Instead of making a large cake, divide batter evenly between a 12 hole muffin tin lined with paper cases. Bake for 20-25 minutes, or until a skewer comes out clean.
When cooled, top with frosting and store in the freezer in an airtight container. 

Grandma Smith's Eggs Windarra

Recipe By: Grandma Smith
Serving Size: 2

Ingredients:
2 eggs, poached or boiled
1 tablespoon unsalted butter
1 tablespoon plain (all-purpose) flour
1 cup milk
1/2 teaspoon curry powder
2 tablespoons fruit chutney
2 slices bread, toasted

Directions:
1. Prepare eggs to your liking*. Set aside

2. Melt butter in a small saucepan over a medium heat. Add flour  and curry powder, and stir for 30-60 seconds while it bubbles. Turn off the heat. Gradually add the milk, stirring well between additions until smooth. Turn the heat back on and bring to the boil. Allow to bubble for a few minutes, stirring constantly, until nice and thick. Turn off the heat and stir in the chutney.

3. To serve: butter your toast, pop an egg on top (roughly chop the egg if boiled) and top with a generous amount of sauce.

*When I'm poaching, I usually have the sauce finished before the water has boiled! It really is that quick.