For the first week at least, I think I did ok. I had a couple of quiet days at home before I had to go back to work, and I used them to prepare some food and get all set for the week. I also managed to make a big batch of lamb tagine to freeze for when I’m feeling lazy later on.
I also received a couple of recipe books for Christmas, so I wanted to try them out.
If you’re following this meal plan, the main things you need to do on the weekend are make the quinoa salad (recipe to follow next week) and the zucchini bites – they’ll both keep all week without any problem. If you feel up to it, put on a pot of chicken stock for the soup as well.
Back-to-work meal plan
Smoothies, plus toast and muesli.
Tess: quinoa salad and papaya salsa. Lachie: Salami and cheese sandwiches
Tess: zucchini bites. Lachie: zucchini bites and pistachio couscous.
Saturday – Lamb, pumpkin and chickpea tagine
- I love this recipe, and it’s great for freezing. Yoghurt and extra nuts are great additions to up the fat content. I made a couple of extra batches of the couscous as well and put them aside for later in the week.
Sunday – Pistachio crusted tuna with papaya salsa and broccoli
- This was a recipe from one of the cookbooks I received, and it was amazing. I only made half the tuna because there were only two of us, but I made a full batch of the salsa and had the rest of it through the week. (I also saved some of the ground pistachios and mixed them with the leftover couscous and some feta)
Monday – Honey soy chicken
Tuesday – Prawn stir-fry with edamame, asparagus and spinach
Wednesday – Chicken enchiladas
- This is one of the first recipes I posted on CF Kitchen, and it’s a really great one for loading up the calories.
Thursday – Leek and white bean soup
- This is another recipe from a cookbook I got at Christmas. I made a side salad (mostly for me), and cheesy croutons (for Lachie) to go with it.
We went out on Friday. We deserved it.