Are you sick of the same old weekly rotation of meals? We’ve come up with a list of several healthy, delicious and family-friendly ideas for you to add to your repertoire, that even the pickiest of eaters will devour!
Chicken San Choy Bau
Kids will love this meal as they’ll get to spoon their mixture into their lettuce cups and eat with their hands!
- 1 tbsp peanut oil
- 500g chicken mince
- 4 spring onions
- 2 tbsp fish sauce
- 2 tbsp tamari (a less salty soy sauce)
- 2 tbsp lemon juice
- 1 cup bean sprouts
- ½ cup fresh coriander leaves
- Iceberg or butter lettuce leaves
- finely chopped water chestnuts.
- Pick some big lettuce leaves as your cups (you will need around 2-3 per person)
- Brown the chicken mince in a frying pan with the peanut oil
- Add the tamari, fish sauce and lemon juice and cook for one minute
- Remove from heat and stir through the bean sprouts and coriander
- Spoon mixture into lettuce cups and enjoy!
- (Kid-friendly) Fish tacos
This meal is oh so easy, simply irresistible and is a great way to boost Omega-3’s by incorporating fish into your family’s diet. Plus they can eat with their hands!
- 600g white fish of your choice (we like cod or barramundi but use whatever your family likes best!)
- olive oil
- juice of 1 lime
- fresh coriander leaves
- 2 tomatoes (diced)
- 1 avocado (mashed)
- natural Greek yoghurt
- small tortillas – wholemeal is a great way to pack some extra nutritional punch!
- spinach leaves (optional)
- Dress your fish in olive oil, lime juice and coriander and let sit for 10-15 minutes
- Grill fish on the Barbie or in the oven
- Warm tortillas in the oven
- Assemble tacos as desired!
- We like to smear some mashed avocado on the bottom of the tortilla, add a few spinach leaves, and then the grilled fish followed by some chopped tomatoes, all topped with a dollop of natural yoghurt.
- Moroccan Vegies with Cous Cous
This is a great way to get a few vegies into your little ones without them even noticing and is the perfect meal as the nights get cooler.
- 2 tbsp olive oil
- 1 brown onion (sliced)
- 1 tsp turmeric
- 1 tsp finely diced ginger
- 1 cinnamon stick
- 3 carrots (diced)
- 3 potatoes (diced)
- 600g pumpkin (diced)
- 60g dried apricots
- 60g sultanas
- 600mL vegie stock liquid + extra 750mL
- 2 cups cous cous
- lemon juice
- coriander leaves
- Brown your onion in a fry pan with the olive oil
- Add the turmeric, ginger and cinnamon stick for 1 minute
- Add the vegies, chickpeas, dried apricots and sultanas and cook for 2 minutes, coating them in the oil and spices
- Add 600mL of the vegie stock liquid and bring to a gentle simmer
- Simmer for 25-30 minutes until your vegies are nice and soft
- Meanwhile, prepare your cous cous: bring 750mL vegie stock liquid to the boil in a saucepan; add your cous cous
- Cover and remove from heat and set aside for 3 minutes, then fluff with a fork
- Serve your Moroccan vegies (remember to remove the cinnamon stick beforehand!) on your fluffy cous cous and garnish with a few sprigs of coriander.