Delicious & Exciting Family Dinner Plan – April F’night 2


What have you got planned for next week’s family dinner? If you’re still at the ‘wondering stage’, stop right there, I’ve got it sorted! A delicious and exciting family dinner plan is up on the blog and I’ve included a printable shopping list – so take the shortcut and head on to the markets. Don’t worry, they are all healthy and kid friendly meals your whole family will enjoy.
I’m looking forward to the 20 minute cashew stir fry. I can’t live without cashews and a 20 minute dinner is music to this busy mom’s ears.

What’s to love about what’s for dinner

  • Lots of fresh healthy vegetables & ingredients – nature’s guarantee to help you flourish
  • Protein packed crumbed lamb…mmmm
  • One hearty vegetarian stir fry
  • Akara! Google it if you don’t know why 120 million people are crazy about it.

Menu Plan

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. 

20 Minute Basil Cashew Chicken.
by Half Baked Harvest

Asparagus-Pancetta Potato Hash (217 cal)
by Skinny Taste

Pumpkin, Broccoli And Bacon Pasta
by Super Food Ideas

Cajun crumbed lamb cutlets with sweet chilli slaw
by Coles Australia

Veggie Stir Fry with Asparagus, peppers and shiitakes
by Heather Christo

Chicken & Sausage Gumbo
by Gimme Some Oven

Vegan Bean Fritters (Akara)  I use ladyfingers instead of plantain
by Executive Mama Put

Shopping List

20 Minute Basil Cashew Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts or tenders
  • 1/4 cup oyster sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced or grated
  • 1 inch piece fresh ginger, peeled + grated
  • 1 serrano chile or jalapeno, seeded + chopped
  • 1/2 cup raw cashews
  • 2 cups fresh Thai basil (or regular basil)
  • steamed [coconut rice |], for serving
  • 1 mango, peeled + sliced

Asparagus-Pancetta Potato Hash

  • cooking spray
  • 2 oz diced pancetta
  • 1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
  • 1 large shallot, chopped
  • kosher salt and pepper to taste
  • 1/2 pound asparagus, tough ends trimmed and cut into 1/2-inch pieces4 large eggs

Pumpkin, Broccoli And Bacon Pasta

  • 1 tablespoon extra virgin olive oil
  • 1 red onion, halved, sliced
  • 6 shortcut bacon rashers, trimmed, chopped
  • 500g butternut pumpkin, peeled, cut into 2cm cubes
  • 2 garlic cloves, thinly sliced
  • 4 sprigs fresh thyme
  • 1 cup chicken stock
  • 250g dried spaghetti
  • 1 head broccoli, cut into small florets
  • 1/4 cup thickened cream
  • Toasted pine nuts, fresh basil leaves and finely grated parmesan, to serve

Cajun crumbed lamb cutlets with sweet chilli slaw

  • 1 1/2 cups (110g) panko breadcrumbs
  • 1 tablespoon hot Cajun seasoning
  • 1/3 cup (50g) plain flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 12 Coles Australian Lamb Cutlets
  • Rice bran oil, to shallow fry
  • 400g pkt Coles Made Easy Kale Coleslaw Salad Kit
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon lime juice
  • Lime wedges, to serve
  • Coriander sprigs, to serve

Veggie Stir Fry with Asparagus, peppers and shiitakes

Stir Fry Sauce

  • 2 cloves garlic
  • 1 tablespoon tahini
  • 1 tablespoon sambal
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari (or coconut amino acids)
  • 2 tablespoons rice vinegar
  • 1 teaspoon cornstarch

Stir Fry

  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped into bite sized pieces
  • 8 ounces shiitake mushrooms
  • ⅓ cup mirin
  • 1 large yellow bell peppers, chopped into bite sized pieces
  • 1 pound asparagus, trimmed and the stalks cut into 4 pieces
  • steamed jasmine rice

Chicken & Sausage Gumbo

  • 1 cup vegetable or canola oil
  • 1 1/3 cups all-purpose flour
  • 3 large bell peppers, cored and diced (I used one red, one yellow, one green)
  • 2 large celery stalks, diced
  • 1 small white onion, peeled and diced
  • 2 cups fresh or frozen chopped okra
  • 1 pound (16 ounces) andouille sausage, sliced
  • 5 cloves garlic, minced
  • 1 (14 ounce) can fire-roasted tomatoes
  • 1 tablespoon Creole seasoning
  • 2 teaspoons dried thyme
  • 1-2 teaspoons cayenne, to taste
  • 1-2 teaspoons salt, to taste
  • 1-2 teaspoons freshly-cracked black pepper, to taste
  • 6 cups chicken stock
  • 2 cups shredded cooked chicken
  • 3 bay leaves
  • optional for serving: white rice or quinoa, chopped fresh flat-leaf parsley, hot sauce

Vegan Bean Fritters (Akara)

  • 200g peeled bean s, soaked in cold water overnight or for several hours
  • 2 onions, about 200g, peeled and quartered
  • 1⁄2 red bell pepper, about 100g, seeded and quartered 1 Scotch Bonnet chilli, about 8g
  • Small handful of parsley, about 40g (leaves only, optional)
  • 1teaspoon
  • 1 teaspoon salt (or to taste) 200ml warm water
  • Vegetable oil for deep frying (palm oil may also be used; or a combination of both)

Happy shopping, cooking & eating


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