Last year I enjoyed sharing healthy menu plans here on the blog, and I’m back at it again (due to popular demand). I’m glad you find it useful and I’m always keen to try or introduce something different when you suggest them, so keep those requests coming. I’m also hoping to try new recipes on my fortnightly day off when there is good natural light for me to take clear pictures, so watch this space.
What I love about what’s for dinner
- Delicious vegetarian dishes features twice this week & kids would love these meals
- Pecan + Salmon = Yummo
- Nigerian coconut rice – takes delish to the extreme.
- Red meat features once this week with a fresh refreshing summer salad.
I use one menu per fortnight as this allows me to shop and cook in bulk – this means I can serve leftovers most nights of the second week and we also schedule take-away pizza on one night and a light dinner (noodles, sandwiches or beans on toast) on another night. I find this helps me cope as a busy working mom with three kids as I take it easy the second week, put my feet up a bit and only shop for top-up on milk and fruit. I use the free time to garden, take the kids to the library, sleep in and play board games with the kids.
Southwest Chicken Salad with Skinny Salsa Ranch (234 cal)
by Skinny Kitchen
Sweet Potato Quesadillas with Cucumber Relish (461 cal)
by Better Homes & Gardens
Baked Eggplant Parmesan
by Gimme Some Oven
Spiced lamb chops with tahini yoghurt (480 cal)
by Coles Australia
Pecan-crusted salmon with cauliflower mash (411 cal)
by Australian Good Taste
Pasta with buternut sauce, spicy sausage and spinach (362 cal)
Coconut Jollof Rice