The first of the hot weather has arrived, so the BBQ has been cleaned and pressed into service this week. We have also had a couple of late evenings home so I have relied on freezer meals to get dinner on the table before midnight. This week we ate:
Sunday:
Mexican Beans Nachos
The Mexican Beans recipe is from Wholefood by Jude Blereau. I always make a double batch of these beans, then freeze them in meal size portions for emergency meals. I keep bags of plain corn chips in the pantry, so I can easily throw together a quick yet nutritious meal.
Monday:
Spaghetti Bolognaise
The Princess had a late afternoon event at school so another freezer meal was called for. Again I always make larger batches of bolognaise sauce and then freeze in meal size portions for emergency dinners.
Tuesday:
Turmeric & Coriander Fish Skewers with Rice Noodle Salad
Wednesday:
BBQ sausages with Zucchini Salad & Crusty Bread
Thursday:
Healthy Quinoa Chicken Curry Bowls from Pinch of Yum.
You may also like these posts
