Category Archives: Meal Plans

A Birthday week- Weekly Meal Plan – November 2nd

November sees my husband’s birthday and I can’t wait to taste the pork fillet he has requested. Below is the plan I had made, using up items we have available. However as is life, there was a curveball thrown in that one of our freezers has given up the ghost. Therefore the meals this week are all freezer surprise! I’ll leave the plan as was so people can use it for ideas.

Monday:  Soup and pudding.

Tuesday:  Amatriciana chicken traybake (using thighs).

Wednesday: Meatballs and paste.

Thursday:  Slow cooked pork, cider and sage hotpot

Friday: Curry night.

Saturday:  BBQ pulled chicken (wraps? rice?)

Sunday:  Pork fillet, mushroom sauce and wilted greens.

Breakfasts:  Oat based (porridge, pancakes, cold oats), egg based (dippy, scrambled or omelette) or cereal. Weekends are English breakfast, pancakes or eggs on toast.

SOTW: Red lentil, chickpea and chilli.

POTW: Chocolate cake!

Snacks:  Hard boiled eggs, pepperami, cheese sticks or sweet treats

Please do let me know if you try any of these recipes or meal ideas, or if you would like to know more on how I manage my meals and planning.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Spooktacular – Weekly Meal Plan – October 26th

Halloween is fast approaching and as it falls on a weekend this year and given the kids won’t be out enjoying it, I thought we’d do a themed meal for the day and enjoy it in the farmhouse. Stay tuned for more on that.

We have corned beef one pot this week and it was so good, a seriously underrated meal. I’m not sure if it’s everyone’s cup of tea so let me know if you would like the recipe.

Coming up this week is also half term and the kids are home whilst I am working from home. Here’s the meal’s I am planning to have with them and my husband.

Monday:  Cottage Pie served with home grown veg (sprouts, cabbage and parsnips).

Tuesday:  Chicken, broccoli and rice casserole.

Wednesday: Cranberry chicken one pot.

Thursday:  Pork Bolognese.

Friday: Pork chops, roast potatoes and seasonal greens.

Saturday:  Halloween buffet

Sunday:  Roast chicken dinner with Yorkshire puddings

Breakfasts:  Toast from a new recipe I’ve found, oat based (porridge, pancakes, cold oats), egg based (dippy, scrambled or omelette) or cereal. Weekends are English breakfast, pancakes or eggs on toast.

SOTW: Red lentil, chickpea and chilli

Snacks:  Banana flapjacks, brownies, fruit,

Please do let me know if you try any of these recipes or meal ideas, or if you would like to know more on how I manage my meals and planning.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Time saving freezer packed lunches – Weekly Meal Plan – October 19th

This month has gone by so quickly. My month’s run from 25th until 24th around pay day, just how I’ve always done it. I did the fair size grocery haul last pay day and except for milk, yoghurts and a few fresh items we fancied (didn’t need, just wanted), we’ve not needed anything else.

I am really pleased with how well freezing the kids’ packed lunches has worked out. The ham brioche are not in the slightest bit soggy, the cheese is perfect and the yoghurts lovely and chilled by lunch time. We grab them out of the freezer on a morning, they defrost during the day and are perfect to eat when their lunch time comes round. They take up a bit of space in the freezer so I guess you have to prioritise, for me this is such a time saver each day (mentally too!) that it’s a no brainer.

We also have a full freezer of pork in all it’s forms now so you will see that featuring more and more heavily in the meal plans each week. Here’s what I am planning for this coming week.

Monday:  Home reared pork chops, mushroom gravy and seasonal veg from the garden.

Tuesday:  Left over chicken curry (from Sunday’s roast), rice and naan bread.

Wednesday: Soup and pudding night (see options below) 

Thursday:  Corned beef stew, mash and mushy peas.

Friday: Shredded ham and roast potatoes with green salad

Saturday:  Lasagne (homemade from freezer), chips and left over salad

Sunday:  Home reared diced pork and apple one pot.

Breakfasts:  Oat based (porridge, pancakes, cold oats), egg based (dippy, scrambled or omelette) or cereal. Weekends are English breakfast, pancakes or eggs on toast.

SOTW: Chicken and noodle soup or pea soup.

POTW: Chocolate sponge and custard

Snacks:  Mini frittatas, hummus and peppers, home made scotch eggs (using quail eggs)

Please do let me know if you try any of these recipes or meal ideas, or if you would like to know more on how I manage my meals and planning.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Rain, rain go away – Weekly Meal Plan – October 12th

I do enjoy being in the kitchen, with the warmth of the Aga keeping the cold away and the dogs under my feet seeing who can get closest to the heat, whilst the wind and rain beats down outside.

Then I have to go out in the elements to take care of the livestock and no amount of wrapping up tightly in a hat, scarf and coat can make being in the rain enjoyable for me! Especially in the volumes we are getting right now. On day’s like these, there’s nothing better than a hot bowl of porridge to help you prepare for this or a thick soup to toast you from the inside before heading back in to sit in front of the Aga again. That reminds me, I’m out of Pam Corbin’s ‘souper’ mix (home made bouillon in a jar), so I’ll get some more of that done this weekend. This last batch lasted me for ever!

This is what we have been eating this week.

Monday:  Cottage Pie (homemade in the freezer so a nice and easy tea)

Tuesday:  Jacket potato bar (options of chilli, beans, cheddar, tuna mayo)

Wednesday:  Chicken stir fry with egg noodles

Thursday:  Diced pork stew with mash and seasonal veg

Friday: Chip shop fakeaway

Saturday:  Sesame orange chicken, brown rice / freezer surprise

Sunday:  Roast chicken and yorkshire puddings

Breakfasts:  Oat based (porridge, pancakes, cold oats), egg based (dippy, scrambled or omelette) or cereal

SOTW: Harvest Gold soup,

Snacks:  Flapjacks, hard boiled eggs and my famous steak pies (sooo delish!)

Please do let me know if you try any of these recipes or meal ideas, or if you would like to know more on how I manage my meals and planning.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Cosy days – Weekly Meal Plan – October 5th

I’m getting a little bit obsessed with meal plans and what other people are doing with theirs. I’m even watching YouTube videos showing what people ate in a week for ideas and inspiration. This is all building up to our 2021 challenge of spending as little as possible on groceries and other expenses to allow us to overpay the mortgage. It’s really exciting for me (please don’t roll your eyes 😉 ). We’ve been saving hard through 2020 to have a pot of money to call on for necessities, as we still have projects on the smallholding which feed in to longer term savings. I’ll post those over on Our Smallholding Adventure blog that we run. Do join us there if you haven’t already, we would love your company.

I’ve enjoyed making apple sauce from our own cooking apples in the slow cooker. It’s lovely to be able to put them in and walk away. I’ve dusted these with sugar and lemon juice and put them on for a couple of hours on low. The result is lovely and freezes very well. I tried some warmed with cold Greek Yoghurt and it was delish. Maybe served over porridge, rice pudding or as a side to our home reared pork….yum!

Here’s the meal plan I have put together for this coming week.

Monday:  Instant Pot honey and mustard chicken thighs, brown rice and green vegetables

Tuesday:  Taco bar with salad and extra rice left over from Monday.

Wednesday:  Rich beef and prunes casserole

Thursday:  Roast chicken, cabbage, broccoli, cauliflower and carrots.

Friday: Fajitas – chicken

Saturday:  LO chicken and vegetable pie, mash and vegetable garden veg

Sunday:  Home reared roast pork, garden vegetables and Yorkshire puddings

Breakfasts:  Oat based (porridge, pancakes, cold oats), egg based (dippy, scrambled or omelette) or cereal

SOTW: Harvest Gold soup, Thick Pea and Ham

Snacks:  Flapjacks, hard boiled eggs

Please do let me know if you try any of these recipes or meal ideas, or if you would like to know more on how I manage my meals and planning.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Shopping for the month’s groceries and stretching chicken.

At the weekend I went to my local Aldi and spent £138.65 on groceries for the coming month. Before I went, I sat down and wrote out 31 main meals along with what I would need to purchase to make those meals based on what I had in the pantry and freezers. I am pretty confident I have at least 85% of the items we need for all 31 meals. The grocery haul also needs to accommodate for breakfast and lunches – so that’s another 62 (* 4 people, so 248!!) meals. That’s a lot of washing up.

I have stuck to meals I know we like with the odd new one thrown in there to trial such as honey and mustard chicken thighs and sesame orange chicken. I’d really like to get in to monthly meal planning and shopping, with maybe 1 top up shop half way through the month. I think I will be able to do that based on how it’s going so far.

Another tip I have for meal planning, especially for longer durations, is to pop a few roasts on there, specifically chicken for us. We are lucky enough to have very large, home raised chickens which I will roast whole and serve as a roast dinner, then take the remaining meat off and serve as second meal. This could be curry, stir fry, coronation chicken and so on. We usually get a bit of cold meat for salads in there too. Finally after I’ve taken the meat off the bones I will make a stock from the left over carcass and use that in soups, pastas or to cook rice and so on. We get at least 3 main meals for the 4 of us from 1 bird and I think this is a really economical way of stretching your budget and food.

Something else I do is put a few old favourites on there, so for us it is fajitas, lasagne or cottage pie. Of these old favourites I can batch cook and freeze some of them, so anything beef mince based is easy to cook ahead. I make them in foil containers so if needs be, they go from the freezer to the Aga roasting oven with no complaints, because we all have days where we forgot to take them out of the freezer.

Finally one more success I have had it to make ahead the kids’ packed lunches and freeze them. Yes, really. I made 30 ham brioche buns, 5 jam brioche and put them in separate bags (which get reused) along with their cheese sticks (which freeze great) and a slice of cake.

If you are interested in more detail around any of these topics, just let me know via a comment, I’d love to share more content like this with people who are interested, can share ideas themselves, or would learn anything.

Take care, Tracy x

September’s almost over – Weekly Meal Plan – September 28th, 2020

Well the children are well and truly back to school (how long for is anyone’s guess) and we have taken the time we need to get going again. I have been meal planning even though I haven’t had them on here, but you can find them in my Facebook group if you’d like to join. I’d love to have you there.

We have had a busy old weekend here on the smallholding and I have been so grateful to have food in the freezer as I have relied on it today at least! I have felt like I am coming down with something so earlier today I went foraging for elderberries to make a winter tonic to ward off the sniffles. I don’t think it will qualify as a vaccine though 😉

I have actually written a meal plan for 31 days and went to Aldi on Saturday (yesterday) to get 80/90% of what we will need for the month and it came to £138. I’ve a post coming on it shortly.

Monday: Beef and butter bean stew with mash and green beans

Tuesday: Freezer surprise (what will be will be! Close your eyes and get something out)

Wednesday: Soup and pudding night (see below)

Thursday: Beef and prune stew, roasted sweet potatoes and peas

Friday: Home made pizza

Saturday: Lasagne, chips and salad

Sunday: Corned beef and potato pie served with lots of veg

SOTW (soup of the week): Cheesy broccoli

***New*** Pudding of the week: Seasonal apple and bramble crumble

Snacks: Fruit, peppers, hard boiled eggs, chocolate cake

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Bank Holiday fun – Weekly Meal Plan – August 31st, 2020

Well that week went quickly. We’ve have a mix of busy and quiet times here on our smallholding. Our little family has been fortunate enough to have a few day trips out, one of which was to celebrate our 15th wedding anniversary.

I made a delicious rice pudding in the slow cooker as the weather hasn’t been too favourable again and it’s nice to have something sweet to eat hot as a treat. I’m going to freeze what’s not used to enjoy another day. (I’m not helping myself use up my freezer contents here am I?).

Our delightful veg box is yet again supplementing our home grown produce, freezer and pantry meaning this week I won’t have to spend much at all to put some yummy meals on the table.

I’m going to put breakfast choices at the bottom of the post this week and see how that works. Also I am changing Sunday (today) from a Roast Dinner to chicken & cabbage soup followed by the slow cooker rice pudding. I’ll serve the soup with homemade crusty bread too, yum. We will be having a ‘soup and pudding’ themed night most weeks now, at least fortnightly. It’s a good way of keeping costs down and varying meals I find. Plus if you have a sweet craving and you’re the chef then you can pop in what you fancy 😉

PL stands for packed lunches as we have 1 adult and 1 child on packed lunches this week and 1 of each working from home too 🙂

Bank Holiday Monday:

PL/L: Tuna Salad/Scrambled eggs and/or beans on toast.

D: Cottage pie (left over mince from Saturday’s lasagne) served with a side dish of cabbage, bacon & onions.

Tuesday:

PL/L: Ham brioche, yoghurt, banana, treat/big ham salad

D: (Frugal) Jacket potato bar (selection of toppings chilli con carne, tuna, cheese, beans)

Wednesday:

PL/L: mini homemade steak pie, yoghurt, fruit, treat/rice and pepper salad with ham

D: Chorizo & cabbage stew

Thursday:

PL/L: Ham brioche, yoghurt, banana (kids)/chunky vegetable frittata slices (courgette, tomato, cheese?)

D: Haddock risotto served with lots of greens

Friday:

PL/L: Tuna wrap, hummus, yoghurt, banana

D: Roasted hoisin duck pancakes with shredded cucumber, spring onions etc.

Saturday:

B: Pancakes / French bread

L: SOTW, cheese scones or homemade bread

D: Fake-away banquet – tandoori chicken pieces, naan fingers, onion bahjis, basmati rice, mint yoghurt & mango sauce

Sunday:

Brunch: Dippy eggs and soldiers

D: Roast chicken dinner, yorkshire puddings & garden veg

Breakfasts choices for all: Porridge, dippy eggs, smoothies, oaty pancakes, cereal, toast, omelette.

SOTW (soup of the week): Warming lentil & Carrot and Parsnip

Snacks: Fruit, hummus and peppers, hard boiled eggs

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

A new challenge – Weekly Meal Plan – August 24th, 2020

Last week I mentioned that it felt more Autumn that Summer like, well it feels down right Winterish today. That’s ok though, our spirits aren’t dampened as we are off work for the week, yay!

That said, our holiday weeks can be a little spontaneous food wise, so this wouldn’t be the best week to start a new challenge and start monitoring my calories again would it? Nope! Yet here I am laying down a low spend challenge for the next 4 weeks and getting back to calorie counting. Just as well I had this delicious quiche before thinking too much about calories. Oh and bean sprouts came in this week’s veg box….now to figure what to do with them as I don’t fancy stir fry again yet? Did you know you can freeze them? I think I might have to.

View this post on Instagram

#frugal cheese and tomato #quiche fresh out of the #aga 😋

A post shared by Tracy (@ourfarmhousekitchentable) on

I’ll share more detail on my challenge in my next post so I can get right in to the meal plan here which is what you’re here for, right? 🙂

Holiday week plan so far – I’m trying to stick to a maximum of 1600 calories a day, which is a lot when trying to shift some pounds for me but the week after next will be down to 1200.

Monday:

B: Bowl of oats and fruit – 1/2 cup oats, 250ml almond milk, 20g raisins, 1 tsp honey – 188 cals

L: Fish and Chips – family day out (I know, day 1 and I have fish and chips!) – 800 cals

D: Golden Soup – 225 cals

Tuesday:

B: Oat pancake with 1 tbsp syrup – 179 cals

L: Minestrone soup (homemade) – 164 cals , also quiche for family and visitors

D: Slow cooker cranberry chicken stew with mash and mushy peas – xx cals

Wednesday:

B: 2 dippy eggs with 2 slices toast, buttered – 454 cals

L: Picnic – Hummus, peppers, hard boiled egg and gherkin – 218 cals

D: LO ham & pasta bake (includes peas and courgettes) – 480 cals

Thursday:

B: Porridge with 20g chocolate spread – 224 cals

L: 2 croissants with sliced ham and cheese – 307 cals

D: BBQ to celebrate 15th wedding anniversary – not counting but will be less than allowance

Friday:

B: Choose from options

L: Omelette with left overs from the veg box (peppers, mushrooms, tomatoes etc) – 200 cals

D: Curry night, naan and mint yoghurt – 700 cals

Saturday:

B: Oaty pancake with syrup – 179 cals

L: Chicken & cabbage soup – xx cals

D: Lasagne & salad – 500 cals (184 extra for 2 slices garlic bread)

Sunday:

B: Smoothie

L: Farmhouse healthier fry up

D: Roast, Yorkshire puddings and veg

Breakfasts choices for all: Porridge, dippy eggs, smoothies, oaty pancakes, cereal, toast, omelette.

Lunch ideas: SOTW, homemade quiche, salad, scrambled eggs/tinned beans & sausage on toast, savoury croissants (ham and cheese etc), tuna & sweetcorn quesadillas.

SOTW (soup of the week): Minestrone/chicken cabbage

Snacks: Fruit, hummus and peppers, hard boiled eggs, slow cooker rice pudding, slow cooker banana bread, flapjacks, Aldi treats.

As usual, I’ll post recipes and photos of how things turned out as I make the items, to allow me to post photos too.

I hope this gives you some inspiration and I’d love to hear what meals you are thinking of making this week. In time my meal plans will also include costs where possible.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x

Summer to Autumn? – Weekly Meal Plan – August 17th, 2020

I don’t know about you but the weeks are flying by here. I have some much needed time off work next week and cannot wait! The best part is that Steven is off too, meaning we can have some quality family time. We’ll get lots done on the smallholding, have some lovely days out and hopefully get some chillout time too. I know one thing I need to do if I haven’t by then is get organised with the freezers, they appear to be full but I know with a little time spent organising them, there will be plenty of space.

I don’t know what you think but it has felt quite Autumnal here after the crazy heat we have been having, I noticed lots of leaves on the garden when I went over to check on the animals yesterday.

Autumn leaves already? Surely not.

As always here, my meal plan for the coming week is written out on the whiteboard. I didn’t get to make banana bread in the slow cooker last week, we just didn’t have the need for it, so I’ll roll that over to this week. If I have too many bananas left over and going squishy, I’ll freeze them. Did you know you can freeze bananas? Perfect for cooking with and making smoothies.

I’ve made a couple of notes in brackets below. I was asked about vegetarian options over in the Facebook group so I will start to think how meals can be adapted when I go through this process each week. Right now, there is meat on the menu every day however stir fry can be meat-free and wraps can be replaced with different egg or cheese options. Friday’s pie could be cheese and onion (yum!) .

I’m also making quiche which can be any filling, but I have a basic recipe that I use as the base and add any filling to. I’ll share this week.

Monday: Chicken stir fry (using chicken breasts from freezer)

Tuesday: Cottage pie, garden cabbage & cauliflower (make one, freeze one)

Wednesday: Roast chicken wraps, salad & homemade coleslaw (whole bird, keep left overs for pie on Friday and make stock from meat)

Thursday: Slow cooked beef stew, mash and peas

Friday: (left over) chicken pie with whatever veg needs using (use different veg to Thursday’s)

Saturday: Lasagne, salad and (homemade?) garlic bread (make one/freeze one)

Sunday: Grilled pork chops, roasties (slow cooker) and sautéed kale/red pepper

Breakfasts: Porridge, dippy eggs, smoothies, oaty pancakes, cereal, toast, omelette.

Lunch ideas: SOTW, homemade quiche, salad, scrambled eggs/tinned beans & sausage on toast, savoury croissants (ham and cheese etc), tuna & sweetcorn quesadillas.

SOTW (soup of the week): Butternut squash & sweet potato

Snacks: Fruit, hummus and peppers, hard boiled eggs, slow cooker rice pudding, slow cooker banana bread, flapjacks, Aldi treats.

I’ll post recipes and photos of how things turned out as I make the items, to allow me to post photos too.

I hope this gives you some inspiration and I’d love to hear what meals you are thinking of making this week. In time my meal plans will also include costs where possible.

If you are interested in seeing what we grow here on the smallholding, feel free to join in the fun on our Instagram or Facebook smallholding pages. We also dabble in YouTube which is rather amusing! Not the content, just that we don’t know what we are doing with it yet!

Happy new week everyone, Tracy x