This weeks meal plans are continuing along that waste less theme. The recipes have cross over ingredients but different flavour profiles and should leave you with enough for lunches if there’s just 2 of you! This is how I cook at home, using ingredients form one recipe to create the rest.
I was going to call this chicken noodle soup, because any short thicker style pasta will work. But, I love it with orecchiette the best so let’s give those little ears of pasta a starring role in the recipe name. They deserve it.
I’m so excited to share these with you. I was meant to post a vego recipe today (which I’m also super excited about) and these tomorrow but these are like, everything. So I’m sharing early. Crispy chicken burgers. Crispy chicken burgers are one of my favourite indulgences. But these one’s aren’t fried, and are filled with light and tasty slaw and a spicy sauce. If you choose a gluten free bun they’re also GLUTEN FREE. And full of goodness thanks to the crunchy almond coating on them.
These chicken and vegetable skewers are delicious and an easy way to get a range of protein and vegetables on your plate. The marinade makes the chicken super taste and it’s actually quite flavoursome just by itself. But that sauce is bright and delicious too and kind of takes things to a new level.
This noodle soup is totally a Japanese Thai hybrid thing, and it’s amazing. Like all my noodle, soup, and curry dreams coming true.
These meatballs are amazingly juicy and the perfect way to sneak some extra veg into your life. Made with lean turkey and grated zucchini they’re perfect for dinner or as a shared starter/appetiser.
First things first – you do not need a tagine to cook this, it works fine in a deep sided pan with a fitted lid so don’t go scrolling past this deliciousness because of your equipment woes. And it is so delicious, spicy sweet and salty flavours mix with delicious textures to make this the perfect autumn comfort food. And it’s easy.
Sunday funday? Sunday prep day? How do you organise your week? This week I’m doing the meal planning for you… for the 16th week in a row! Now if only I’d offer to do your shopping rather than only writing the lists – so selfish of me 😉
When I say chicken stir fry I mean chicken and vegetable. And probably mostly vegetable. Because I really do see stir fry as a chance to eat as many delicious vegetables as possible. Using curry paste as the base of a sauce for a stir fry is so fantastic as it gets rid of so much of the prep time and delivers big on flavour!
This is a super adaptable recipe, it’s one of my favourite fridge clean out meals and you really can use the basic ‘technique’ and simple flavours to make fried rice out of whatever you have leftover. It’s really simple comfort food at its best! This combination is so tasty though, especially with build your own toppings I like to serve on the side.