Menu planning, like any other plan, has to have a degree of flexibility built into it otherwise you are setting yourself up for failure.
In this post I listed my menu plan for the week up until last Friday. Everything was going well until midweek when I found that I needed to attend a funeral on Friday, therefore, I would not be home at 3pm to put the potatoes in the slow cooker. I also knew that we had a relatively small window of time for dinner as we were going to the movies that evening.
Since the weather was hot, I decided that an antipasto platter would do nicely so this is what I put together when I arrived home.
There is a selection of fruit, vegetables and cheeses. Dried apricots and raisins, fresh pineapple, walnuts, olives, carrots sticks, strips of capsicum, cherry tomatoes as well as goats’ cheese and cheddar.
I also made some gluten free mini pancakes rather than opening a packet of rice crackers.
We did not eat all of the pancakes so I had some for my lunch the next day.
The great thing about this kind of meal is that you do not need a lot of anything so it is perfect for using up little bits and pieces.
The baked potatoes is back on the menu for tomorrow night.