It's that time of the week again, time to get organised for the week ahead, luckily for me, Brad brought home a selection of cuts from the shop yesterday, so I am able to base the weeks meals around that. Similarly, you can do the same with your meat boxes, working with what you have available.
Do you or your family have special dietary requirements? Fortunately for us, our daughter has outgrown several allergies however it has made us extra aware of customers needs. I eat gluten free and low carb by choice not necessity so you will notice that when meal planning I make note of different options within the meal that I cook. In store you will see that we have a lot of gluten free options with our marinades and condiments. If you have special requirements, please speak to Brad in store or send us an email, we're happy to work with you.
SUNDAY - Oven Roasted Pork Chops with brussel sprouts in creamy sauce & cous cous for Brad & the kids.
MONDAY - Boned & rolled leg of Lamb with honey, mint & rosemary marinade cooked in slow cooker while we are at work. Served with steamed veggies and gravy using the meat juices.
TUESDAY - Chicken thighs rolled in arrowroot powder and seasonings, probably paprika, tumeric & salt, then oven baked, served with coleslaw.
WEDNESDAY - Bolognaise with zoodles or pasta.
THURSDAY - Steak, tomato halves and cubed potatoes on the BBQ with steamed corn.
FRIDAY - Our Award Winning Hamburgers in a bun or lettuce leaves served with plenty of salad, bacon, onion and cheese.
SATURDAY - Sausages, Gourmet for Brad and I, Traditional for the kids & fried rice.