In an attempt to simplify our lives and the time spent grocery shopping and preparing meals, I devised a weekly meal plan of sorts based on a theme or ingredient for each day. – Not specific recipes as such but a starting point so I don’t get to 4pm and think “what on earth am I going to pull together for dinner?” I find that the rest of the family enjoy the predictability, especially the little ones and it’s still a very flexible system for me to chop and change things if need be.
This is how it works for us:
Simple Sunday – Usually a family omelette, ham and vegetable frittata or zucchini slice with bacon.
Meat Free Monday – salads, soup, curries, pasta etc…
Chicken Tuesday – anything with chicken as a base (usually whichever cut of good quality free range chicken is on special)
What’s for dinner Wednesday? – This day is very open ended based on what’s in the fridge/freezer or what’s on special and in season. For example: spring lamb cutlets. During winter this is “winter warmer Wednesday” which usually involves something from the slow cooker/crockpot.
Tuna Thursday – Either a tuna pasta with gluten free or zucchini noodles, a tuna salad, or tuna sushi rolls made with brown rice.
Sizzling Saturday is pretty much always steak, chops or like tonight, sausages!
HONEY MUSTARD SAUSAGES WITH ROASTED VEGETABLE SALAD
You Will Need: (serves 4-6)
12 (preservative free, grass fed) beef sausages
4 small or 2-3 large sweet potatoes
2 small or 1 large zucchini
6 -8 whole garlic cloves
3 -4 cups baby spinach
Honey Mustard Dressing
4 tblsp extra virgin olive oil
2 tblsp organic Dijon mustard
2 tblsp raw local honey
1 tblsp lemon juice
(These quantities are not set in stone. Combine in a bowl or shake in a jar and add or subtract amounts according to your taste buds.)
I use my oven for this. Let it cook itself while you relax and have a cup of tea.
Preheat oven to 200 dc (390 F)
Chop vegetables approx 2×2 cm and spread in a single layer on a lined baking tray.
Peel and scatter garlic cloves throughout the other vegetables.
Season with cracked (pink) sea salt and pepper and drizzle with olive oil, coconut oil or knobs of butter.
Arrange sausages on a lined baking tray and place both trays in the oven.
Cook for 40-50 mins.
After 20 minutes turn sausages (and vegetables if you like but not really necessary as they are quite small.)
Slice sausages and serve with vegetables on a bed of baby spinach.
Drizzle with honey mustard dressing.
* Optional: top with 1 tblsp cultured vegetables ( I used a beet root and apple relish from kitsa’s kitchen)
Checkout my Facebook page!