Pumpkin and bacon rigatoni Gluten and dairy free lemon polenta cake?

Sunday lunch: buttermilk pancakes with bacon Sunday night: Greek style stuffed capsicum Monday night (cook Sunday arvo): Chicken, pancetta and red wine ragu. Modified to about double the vegetables and to use an 800g tin of tomatoes in place of paste; pork roast stock concentrate, no real extra cup of liquid. Cook for a couple …

Sunday lunch – salmon fillets and polenta pancakes again Sunday dinner – pork forequarter roast & vegetables Monday dinner (cooked Sunday night) – Eggplant, Chicken and Tomato pasta

Saturday night – Asian salmon and peach salad – Sunday lunch – Stephanie’s brunch corn fritters (pg. 349) Sunday night – Lemon, garlic and oregano marinated lamb chops with fattoush Monday night – Shepherds pie prepared Sunday Tuesday night – Tortellini with Marcella’s butter & sage sauce (pg. 207)

Sunday lunch – lamb chops with greek fattoush salad Sunday dinner – grilled salmon + pasta with basil and tomato Monday night – pre-cooked shredded south american beef with fresh tomato salsa Tuesday night – more basil & tomato pasta  

Roast pumpkin with green beans and basalmic Tomato and chicken couscous salad For later in the week – the Pumpkin and bacon rigatoni again.

Middle eastern grilled salmon with rice salad Massaman curry again, this time with sweet potato and lamb.

Paella – Saturday night Pork and cavolo nero – Sunday night Spanish baked fish – Monday Cottage pie – Tuesday Celery and apple slaw – Wednesday onwards

Inspiration is low this week: Pumpkin and bacon rigatoni for church lunch (again – it was popular last time whereas the tagine was completely forgettable). Not a healthy every day meal but smells so good cooking Lamb and sweet potato fritters for Sunday night