Marinating meat when you get home from the shops is a great way to save time later in the week. We suggest doubling all marinated meat meals, and freezing half for later down the track. Our chicken ‘satay’ recipe is an Asian-style marinade without peanuts. For a quick hack, buy some store-bought satay sauce to accompany it. This week we are doubling the Chicken satay and the Bean quesadilla mix. We are also using some food banked meals from week 23, reducing your cooking load to only 4 meals from scratch this week, plus some sides, and a leftovers meal.
MEAL PLAN #25: AUTUMN/FALL
Monday – Chicken satay – double the recipe and freeze half. Marinate meat when you get home from the shops. Serve with steamed rice and greens. Recipe on the app and the blog.
Tuesday – Bean quesadillas. Double the bean mix and freeze half. Recipe on the app and the blog.
Wednesday – Lasagne. We are using the frozen bolognese mix from week 23, and simply assembling the lasagne on the day (as well as making the white sauce). Recipe on the app and the blog. Serve with salad.
Thursday – Felafel. Recipe on the app and the blog.
Friday – Leftovers / dining out / takeaway
Saturday – Lamb fricassee from freezer from week 23. Reheat lamb while cooking some potatoes to mash. Recipe on the app. Double recipe if making for first time.
Sunday – Super-simple meal night. We suggest cooking extra rice earlier in the week with the chicken skewers to make a quick fried rice.
Snacks: This week is Anzac Day so we suggest making ANZAC biscuits – recipe on the app and the blog.
Shepherd’s pie
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