The thing I love most about the cooler weather is being able to just stick a meal in the oven and walk away whilst it cooks. I know this is the purpose of the slow cooker, but by using my oven I can be slightly less organised. I don't have to put dinner on first thing in the morning to have it ready. And whilst I love the convenience of the slow cooker, you just don't get the same crispy bits that you do in the oven.
In my autumn menu this week there are two tasty oven-baked meals that we really enjoyed. The lamb is great to feed a crowd, and if you are feeding a smaller number (like I am) then turn the leftovers into pie for a whole new meal.
Our spring menu is packed full of easy family dinner recipes that are sure to keep everybody happy. And don't forget that every good meal ends with pie. Or at least it should. Enjoy!
Spring Meal Plan
Roasted Beetroot, Goats Cheese and Walnut Salad via me
A Little Something Extra
Magnificent Mixed Berry Pie via Vintage Kitty
BLT Salad on a Stick via Art From My Table
#Healthy Weekly #mealplan {Week 21} Family #dinner #recipes sure to please everyone Click To Tweet
Autumn Meal Plan
Wednesday: Slow Roast Lamb with Boulangere Potatoes, served with Braised Peas with Spring Onions and Lettuce
Thursday: Green Chicken Curry, served with steamed Jasmine Rice.
Bon Appetit!