Weekly Menu – 28th Feb – 5th March


The first of the month (bill paying day) is around again, and so quickly… luckily we’ve been putting money away each week, so actually this month, we’ll have some cash left over to buy little miss E some older clothing. Kids grow so fast, and sewing wise I’m still at the cushions and pillows level. (lol) Still some sewing lessons here and there will save a fair bit of £££.

We’ve really enjoyed our WW2 cooking books, however, as the weeks roll by the small (ish) variety of recipes can get a bit monotonous. This doesn’t mean however that we can apply some 2012 ideas to our 1940s rations.

Tuesday 28th Feb – shopping day for the week

Breakfast: Cereal

Kids Lunch: cooked school meal

MrC and Mrs C lunch: Cheese and chutney sandwiches

Evening Meal: Home made burgers on home-made buns

After dinner treat: Vegan chocolate brownies

Wednesday 29th Feb – Miss K’s Brownies night

Breakfast: toast & jam

Kids Lunch: cooked school meal

MrC and Mrs C lunch: ham sandwiches

Evening Meal:Sandwiches/ Toasties

After dinner treat: Apple crumble

Thursday 1st March – BILLS DAY

Breakfast: Porridge

Kids Lunch: cooked school meal

MrC and MrsC lunch: veg soup

Evening meal: Home made chinese like beef stir fry

After dinner treat: Baklava

Friday 2nd March – Family night (ordered half a dozen DVDs and a brilliant cook book off the sale at play.com… they were a frugal bargain at £10 for the lot… especially since we sold 26 older sims 1&2 games recently on the same site)

Breakfast: Cornflakes

Kids Lunch: cooked school meal

MrC and Mrs C lunch: left over stir fry

Evening meal: Fish night… not sure what but we’ll work on that

After dinner treat: Citrus butter cookies

Saturday 3rd March – Forecast showers for the weekend so we’ll need some good indoor activities planned for the weekend

Breakfast: Cornflakes

Lunch: indoor picnic… sandwiches (home-made bread and left over meat/ cheese +maybe some home-made chocolate spread), fairy cakes (made using 1 egg sponge mix), fresh/ dried fruit (depends on whats available)

Evening meal: Turkey dinner

After dinner meal: Vanilla ice cream & jelly

Sunday 4th March – most probably dinner at Mam’s… or a cupboard dive

In the case of a dinner at Mam’s… breakfast is either toast or cereal, cooked lunch at Mam’s and a late supper of toast + some warm milk and biscuits/ short bread etc

If we stay at home… usual breakfast (as above), jam sandwiches for lunch with left over ice cream from yesterday & fruit….. cupboard dive for evening meal.

Monday 5th March

Breakfast: Corn flakes

Kids Lunch: cooked school meal

MrC and Mrs C lunch: soup/ leftovers

Evening meal: Corned beef and potato pie

After dinner treat: Red velvet sheet cake

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8 responses to “Weekly Menu – 28th Feb – 5th March

  1. Today I got “We’ll Eat Again” and am surprised how modern the advice is. I was just thinking that between this one and the Eating for Victory book, there are loads of recipes to try. But maybe all of them involve the same ingredients lol

    • The rationing carried on right into the 50’s in the UK, housewives were constantly thinking of new ways to prepare the same ingredients… and they were, for the most part, highly successful.

  2. ‘Scuse if I’m missing something here…having just recently come across your blog….

    But…I’ve just been reading the weekly menu post and going through thinking “Cereal” for breakfast – was it healthy cereal (ie not processed)? and mentally adjusting to healthy type cereal and adding some fruit in. Then I get to lunch and I’m usually adding both salad and fruit in. Then I get to dinner and I’m adding in fruit/veg. Hence I wonder if I’m missing something and there is plenty of fruit/veg in there – but I just havent spotted it???

    S

    • Cereal breakfasts that aren’t toast (wholemeal/ whole wheat) or porridge are usually cornflakes which were available in war years.
      Lunch for the kids consists of school dinner which is meat and 3 or so veg…. with MrC and I it can be lunch on the go so some preprepared soup (either veg or tomato) with some home made (whole) bread.
      Dinner is either meat and 5+ veg, fish and 5+ veg or just veg (like woolton pie to name one obvious example).
      We have 2 red meat meals per week as this is what our rations allow, 1 persons portion of red meat being the size of a deck of cards. Veg and potato bulk out the meal.

      As veg made up the majority if not all of some meals in war years i suppose i thought it went without saying and have listed mainly the rationed foods that are used in the meals e.g. home made burgers were eaten with salad and raw veg… Home made chinese like beef stir fry is made with lean beef and 5+ veg (only veg available in britain during ww2), fish night… well that speeks for itself, last week we had home made fish cakes with veg and turkey dinner is a weekend ‘dinner’ in the very english sense of a meat and 5+ veg and so on.

      Fruitwise we eat what is available and was available at the time of rationing… for example apples, plums, pears etc.
      The kids (and us)eat fresh & dried fruits as well as nuts in between meals and this along with an abandance of veg keeps us very healthy. Obviously fruit like kiwi, bananas and pineapples weren’t available but an abundance of berries and local fruit & veg makes up for this. (looking forward to working with rhubarb and berry picking in the warmer weather… for jams and preserves etc for next winter)

      Today however, as opposed to 1940s, we buy fruit from all over (frozen and cold storage to supermarkets e.g. oranges from italy) as opposed to seasonal or in fact locally sourced… this is something we are aiming to change soon as it will add more authenticity to our ww2 diet.
      It will however limit our fruit intake, which is why in our first winter, we’re just eating fruit in general. This summer we will collect, dry, store, jam & preserve etc in a bid to suppliment our fruit consumption next winter.

    • We enjoy it, and its so much cheaper than chicken at them moment…plus those legs are HUGE and as well as 5 dinners (well 4 regular size and 1 meal for a 3 year old) there are left overs for lunch/ sandwiches/ or another meal the next day.
      Usually we just treat the leg like a chicken when we roast it…. into our dutch oven with chopped potatoes and onions (other veg done separately)… absolutely gorgeous.
      But then again I could easily eat that every week lol

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