This will be the first full week back at school for us and all the extra curricular activities are starting this week. When putting the menu plan together during the school terms, I need to take into account all of the activities, so I can determine what type of meal will best suit that day. For example Tuesday night the older boys have an activity from 5.00pm to 6.00pm. I will be home in the morning, so I will choose a meal that can be cooked then and reheated in the afternoon and served to the children before we go.
Although this makes for an early evening meal, I have found that this works well with the younger children. We only have a small amount of fruit for afternoon tea, then have our meal and the children eat that properly. If I try to feed them when we get home after 6.15pm, I find that they are generally over tired and do not eat as well. I have also found that as they have a full tummy, the behaviour of the younger children whilst we are watching the boy’s class is much better and they are not so grumpy or whiny.
Monday: Tuna Rice (Recipe Below)
Baking: ANZAC biscuits (Recipe Below)
Tuesday: Baked Penne
Wednesday: Left Overs
Thursday: Chicken Schnitzel and Vegetables
Friday: Chicken Schnitzel and Salad Sandwiches
Saturday: Grilled Fish and Steamed Vegetables
Sunday: Morrocan Minted Beef
Tuna Rice
My brother in law in Sydney made this dish for me one time and I really enjoyed it. I have modified it to suit the preferences of the kids and it is a favourite amongst almost all of them. It is a favourite with me because it is so easy and quick to cook.
Ingredients:
Approx 2 cups rice
1 red capsicum, finely chopped
3 carrots, grated
6 spring onions, finely chopped
3 x 185 grams Tuna – Tomato and Onion flavour
2 tablespoons olive oil
Instructions:
(1). Cook rice by preferred method.
(2). Heat oil in a large frying pan.
(3). Once at a medium heat, place tuna in pan, stirring constantly 1- 2 minutes. Break up any big chunks, so there will be a consistent flavour.
(4). Add spring onions and cook, stirring constantly for about 1 minute.
(5). Add capsicum and carrot, cooking for another minute or so.
(6). Once rice is cooked, add to the pan and combine thoroughly.
(7). Serve with sweet chilli or soy sauce.
ANZAC Biscuits
These are a traditional Australian biscuit.
Ingredients:
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
0.5 cup desicated cocnut
125 grams butter
2 tablespoons golden syrup
1 tablespoon water
0.5 teaspoon bicarbonate of soda (baking powder)
Instructions:
(1). Preheat oven to a low-med temperature (approx 170).
(2). In a medium bowl, sift flour
(3). Add sugar, rolled oats and coconut.
(4). On a low heat, melt the butter in a saucepan.
(5). Once melted add the golden syrup and water.
(6). Remove from heat and then add the bicarb and stir.
(7). Quickly add the liquid to the dry ingredients and mix thoroughly.
(8). Using approx 1.5 tablespoons of the mixture, make balls and lightly press onto a greased tray.
(9). Bake for about 15 minutes.
(10). Allow to sit on try to cool for 5 minutes, as biscuits will harden when cool.
I hope you have a well planned and fun week.