Read my post on 5 ways to get ahead with dinner here.
This Week’s Dinners
- On Monday we’ll be eating out
My husband is going back to work on Tuesday (he works a two-weeks on, two-weeks off fly-in-fly-out roster). We like to eat out together on his last night at home.
- Honey soy salmon, rice and green beans
I don’t think I’ve made this for the kids before, so fingers crossed they’ll like it! I’ll cook extra rice to use for fried rice another night.
- Chicken fried rice
I’ll be using leftover roast chicken and the extra rice I made to go with the salmon.
- San Choy Bow, with noodles
My son requested this, and I have some already made and in the freezer!
I have some cooked meatballs ready in the freezer, so I’ll just need to defrost them, heat them up in the sauce and boil some pasta.
- Crumbed fish burgers with baked beans
- Sausages with Spanish rice
This is from an ‘arroz con pollo’ recipe I got from a TV show a few years ago. It’s rice cooked with onions and other vegetables, tinned tomatoes and stock. I’m leaving out the chicken and adding sausages on the side.
Food Prep and Baking
Carrot sticks – As usual, they’re ready in the fridge
Melon – I’ve chopped up a rockmelon and it’s in a big bowl in the fridge ready for breakfasts and snacks.
Shredded Chicken – We had roast chicken on Sunday and I’ll be using the leftovers to make chicken fried rice, and lunchtime sandwiches if there’s enough.
Popcorn – I made a big batch of popcorn again and put half of it in an airtight container to use for lunch box snacks.
Banana chocolate chip muffins – I’m making these and freezing half of them for lunch boxes