I thought I’d share the recipes I was going to try this week. They are predominantly 4 servings per recipe which allow for some left over lunches. We have 3 mouths to feed per meal. I’ve also varied the choices for us, based on the hot meals that will be served at schools this week. So that should provide a nice variety and hopefully lots of empty plates from little man.
Dinner recipes for this week.
Monday – Zesty Haddock with crushed potatoes and peas. I have some frozen line caught Haddock I’d like to use, especially after a weekend of finishing a very large slow cooker chilli. This recipe looks nice and simple and will allow the last batch of Organic Potatoes from last week to be used as well. The recipe serves 4 which will allow for a decent portion for the hubby, a serving each for myself and little man and then one left over for Tuesday lunch time.
Tuesday – Just add meat day. Essentially this recipe is a Vegetarian Spiced Carrot Soup that I have tried Metabolic Type. He would probably need to add a protein source separately. Something simple like an Organic Steak. Yup, he is perfectly happy eating a rare steak separately and on it’s own.
Wednesday – Prawns, Quinoa and Beans serves 4 and can be found here.
Thursday – Chilli on Rice or a baked potato also serves 4. The bones of the recipe can be found here, but I made quite a few changes. This is the recipe we are recovering from, having had it for whole of the weekend. I doubled the recipe for a family get together and did some simple swaps. Instead of 400g of tomato, I used two Seeds of Change Organic Tomato and Garlic Jars, I replaced the Hot chilli powder with a 1/4 teaspoon on cayenne pepper, replaced the paprika with sweet paprika as well. The tomato paste and sugar was omitted and I replaced the beef stock cube with a chicken cube and 300ml of water. I also added 2 finely chopped leeks and an orange pepper as well. I browned the meat and onions and garlic then just tipped everything in the slow cooker on high for 3-4hours. So I will be preparing this in the morning and leaving it on low until the school run.
This week our Friday night curry options will be made at home. I want to try the Duchy’s Organic Butter Chicken recipe. The following swaps will be tried. Butter replaced with goats butter and the double cream swapped with Waitrose Organic Coconut cream. I will also be replacing the yoghurt with Koko’s Yoghurt and see how this recipe works.
I hope these ideas work for you this week and make dinner meal plans simple and lunches the next day just a bit a easier with leftovers on tap.