This week was a return to our usual weekly cooking rhythm, which felt refreshing after a few busy weeks of extra events and parties. With Mr 5’s birthday on Monday and mine on Tuesday, most of the celebrating had already happened over the weekend, so the week’s cooking focused on familiar family favourites and making good use of what was already in the pantry. I even baked a healthier cake for myself to keep things simple.
My pantry has taken a bit of a battering over the last few weeks and now looks quite disorganised. Where I’d usually know exactly what I have on hand, right now I’m rediscovering odds and ends. Instead of doing a big grocery shop, I decided to eat from the pantry for the week to use up overlooked ingredients. It’s a practical way to reduce waste, save money, and create meals from what’s already available—an approach every home cook can benefit from when trying to streamline meal planning.
Below is what we ate for dinner last week, with brief notes about each meal and how leftovers or small adjustments made them work for a busy household.
MONDAY: Mr 5 requested pizza for his birthday dinner, so the boys enjoyed homemade pizza. For the adults we cooked rump steak with a crunchy salad. Homemade pizza is always a crowd-pleaser and works well when you want something customisable for kids and grown-ups—toppings can be divided between classic favourites and more adventurous flavours.
TUESDAY: For my birthday we had a roast: beef on the Weber Q with roast vegetables cooked in the Air Chef that I’m currently reviewing. I roasted extra vegetables and mixed them with cooked quinoa for lunches throughout the week, which made workday meals quick and nutritious. For dessert I made an upside-down apple and strawberry baked custard cake with no added sugar in the cake itself (just a light dusting of icing sugar on top). Using roast leftovers in salads and grain bowls is a simple pantry-friendly strategy that stretches ingredients and saves time.
Roast Vegetables in Air Chef
Upside down Apple and Strawberry Baked Custard Cake
WEDNESDAY: A weekly favourite returned: homemade calamari, fish, chips and salad. This simple seafood night is our family’s go-to and everyone loves it. It’s also a great way to use frozen fish fillets or pantry staples for a satisfying meal that feels a little special without much fuss.
THURSDAY: We had a thrown-together dinner that turned out well—chicken cacciatore with a little cream added. This version is toddler-friendly and versatile; using a jarred tomato base or leftover roasted tomatoes can make it a quick pantry meal. Adding a splash of cream mellowed the sauce and made it richer for colder evenings.
FRIDAY: Beef and vegetable meatballs were on the menu. I tested them in the Air Chef and they cooked perfectly with no added oil, which made them a lighter option that still delivered great texture and flavour. Meatballs are ideal for freezing or serving over pasta, rice, or salads, so they’re a smart, economical choice when you’re managing a busy week.
SATURDAY: I hosted friends for lunch and made a classic Quiche Lorraine with salad. It’s an easy, satisfying dish that travels well from fridge to table and uses pantry staples like flour, eggs, and preserved ham or bacon. In the evening, it was just the kids and me—hubby worked late—so dinner was a relaxed, whatever-we-felt-like meal, which is my preferred kind of break from routine.
I hope your week of cooking was equally enjoyable and manageable. If you’re trying to clear out your pantry, consider planning a few meals that intentionally use leftovers—roasts, quiches, grain salads, and baked desserts are especially forgiving and flexible. Feel free to share your meal plan or pantry-clearing tips in the comments to inspire others.
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