Skip to main content

August Menu Planner

Back at the beginning of July, I decided to try a new idea - making a menu plan for the whole month, and trying to really stick at it in an attempt to be more frugal (using ingredients on hand rather than shopping for special ingredients when they are required on impulse).  July's menu plan went really well, so I have set up a plan for this month as well.  I thought you might find it interesting to see what we'll be eating this month...  And if you think any of these recipes sound interesting, ask and I will post them, if possible!  (The links take you to the recipes I've already posted, for your convenience).

Sunday 1st - meatballs with rice and vegies
Monday 2nd - tuna mornay bake
Tuesday 3rd - spicy sausages, rice and vegies
Wednesday 4th - roast pumpkin & capsicum pasta salad with bacon
Thursday 5th - leftovers
Friday 6th - slow cooker beef stew
Saturday 7th - chicken fried rice

Sunday 8th - pumpkin soup
Monday 9th - toad in the hole
Tuesday 10th - bacon cheeseburger soup
Wednesday 11th - leftovers
Thursday 12th - honey mustard chicken with pasta and vegies
Friday 13th - salmon and potato bake
Saturday 14th - pasta with tuna and tomato salsa

Sunday 15th - pot roast meatloaf
Monday 16th - bacon, corn and zucchini medley with baked potatoes
Tuesday 17th - sloppy joes with potato wedges
Wednesday 18th - chicken noodle soup
Thursday 19th - homemade sausage rolls with vegies
Friday 20th - tuna mornay
Saturday 21st - lamb hot pot

Sunday 22nd - fried rice
Monday 23rd - meat pie/tourtiere
Tuesday 24th - Amish potato sausage pie
Wednesday 25th - tuna penne with tomato sauce
Thursday 26th - chicken schnitzel with champ mash and vegies
Friday 27th - baked spaghetti
Saturday 28th - homemade pizza

Sunday 29th - Sunday brunch casserole
Monday 30th - tacos
Tuesday 31st - spicy sausages with mashed potatoes and vegies



What do you think of our menu plan??

Comments

Anonymous said…
Would love to see the recipe for the roast pumpkin & capsicum pasta salad with bacon! Jen
Unknown said…
Too organised! OK there are days when I wish for more ideas, but to think up a month in advance would cause my brain to explode!!!!!!!!!
Anonymous said…
Would love the Amish potato sausage pie recipe when you get inspired!!
xx A. Bola
Clara said…
A. Bola - I will post that recipe, *after* we've tried it (to check it is any good - I've never made it before, and last month that day just never worked out, I think we had some leftovers to eat that night or something, so I haven't made it yet!!) :)
Danielle said…
Have you been keeping up with the monthly planning? I have in the past planned for two weeks in advance. IT is so nice having a plan. I've gotten away from it, but need to be more purposeful...so no time like the present. I think I'll make a plan.
Clara said…
Danielle - I haven't done it for the past few months either, but I really want to get back to doing it again... Must add that to my "to-do" list!! Thanks for the comment, you reminded me!!! :)
Ruby said…
I followed a plan for years. Monthly but tweaking each week depending on specials. This has gone by the way and I notice the extra cost .

Popular posts from this blog

Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup macadamia nuts when s

A Competition Giveaway!

I decided it would be fun (and hopefully create some interest in this blog) to hold a competition (my first giveaway!).  This competition requires a little work from you if you wish to enter - but not too much! *This competition is open to readers worldwide* Firstly, the final prize will be decided by the winner because he/she will have a few options to choose from: #1 An Aussie Recipe book: #2 A one-year subscription to Taste of Home magazine #3 A one-year subscription to Taste of Home's Simple and Delicious magazine #4 A one-year subscription to Taste of Home's Healthy Cooking magazine #5 A one-year subscription to Taste of Home Holiday magazine So, what do you have to do to enter? Create a tastefully artistic and delicious meal, take a photo of it and send the photo and the recipe(s) to studyinghisword@gmail.com .  I will be trying the recipes (if I possibly can!), but the competition will be judged by both the photo AND the taste of the recipe, so be

Peanut Butter Crinkles

*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!* 125g (4oz) butter 1/2 teaspoon vanilla 1/2 teaspoon grated lemon rind 1/3 cup sugar 1/3 cup brown sugar, lightly packed 1/3 cup smooth peanut butter 1 1/4 cups plain flour 1 teaspoon bi-carbonate soda (baking soda) pinch salt Preheat oven to 190ºC (375ºF).  Cream butter, vanilla, lemon rind, sugars and peanut butter.  With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.  Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays.  Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect.  Bake in oven 15 minutes.  Cool biscuits on oven trays. ~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)