This week’s Real Food Meal Plan includes a 20-minute sausage pasta, a tasty slow cooker apricot chicken dish, carrot & red lentil soup, dukkah-crusted fish, and a hearty moussaka.
There is a new bucket of artisan bread dough in my fridge this week. I don’t make a lot of this dough over summer as it is often too hot to turn on the oven or the stove. With the cooler weather it becomes a staple in my fridge. I use it all the time for making a quick loaf to accompany soup, or to whip up simple lunches like stove top pizza or stuffed scrolls. If you are wary of making bread dough, I urge you to give this recipe a go.
This week we ate:
Penne with Quick Sausage Sauce from The River Cafe Cook Book.
This pasta dish is ready in 20 minutes, and is oft requested by Mr Grumpy. This week I finally indulged him, which made him very happy.
Dukkah-crusted Salmon, served with Spiralised Potato Fries and Creamed Spinach.
Salmon is in season here at the moment, so it is quite cheap compared to other fish species. These recipes will be appearing soon, so keep an eye out for them.
Slow Cooker Apricot Chicken, served with brown rice and green salad.
We loved this dish. It was simple to make, and not as sweet as other recipes I have tried.
Mighty Greek Moussaka from Jamie’s Comfort Food. Served with green salad.
The moussaka recipe is sufficient for up to eight people, and there are only three of us. Rather than halving the recipe, I divided the ingredients between two casserole dishes to give me two separate meals. I cooked one and froze one for a later date. And even though I froze half of the recipe, Mr Grumpy still managed to get two days of leftover lunches out of the moussaka I cooked.
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