15 October 2010

Variety is the Key to Menu Planning

You don't have to cook/eat big meat and 3 veg meals every night. Try having meat and 3 veg one night followed by stir fry, quiche, noodle soup next night. Omelettes, poached, scrambled eggs are great too. Try adding different fillings i.e. grated cheese, chopped tomato n herbs, tuna/salmon, leftover meats to eggs for flavour.

You can peel and cut up fresh potato, carrot, pumpkin, sweet potato cover with cold water and store in an airtight container in fridge. Boil, steam or micro vegies while grilling chops, steak or fish. Turn griller on first, get this cooking, have shower or cuppa or something stronger!!! Then start cooking vegies.

Use a packet sauce to make different flavoured gravies to dress up meat. Remember, its only 5 nights you need to prepare for each week. That's 1 meal of grill and veg, 1 meal of stir fry, 1 meal of quiche, 1 meal of meatballs, 1 meal of Asian noodle soup. You haven't even used an egg dish yet!!! Don't forget you can always grab a bbq chicken on your way home and micro those fresh vegies you've prepared ahead if you get stuck late at work etc. Home made toppings on a pre prepared fresh pizza base are good fun too! Freeze a few for quick meals too!

Contributed by Pauline

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