One of the hardest things to deal with every night is what’s for dinner? Its worse if you are getting home after work and don’t have everything to ready to prepare. Each week I usually prepare a list for weekday meals and then make sure when I order online or shop that I have the basics for those meals – it reduces stress dramatically as whoever gets home first can start cooking.
My usual meal plan for a week looks something like this;
Monday : Gluten and Dairy Free turkey and eggplant lasagne with Cos salad (often make the lasagne Sunday afternoon when I have more time)
Tuesday: Roast Lamb and Vegetables with steamed snow peas OR Easy Roast Chicken and vegetables
Wednesday: Sausages (usually organic gluten free chicken and leek) and Potato Curry
Thursday :Honey Soy Chicken Drumsticks and Wombok salad
Friday : Leftovers with some cold meats, humuus, olives and crudites.
Saturday :Cauliflower and Chicken Curry with rice.
I really like doing a roast early in the week as the leftovers are great for school lunches or even a lamb salad (cos, lebanese cucumber and olives with lamb and aoili mayonnaise). The easy roast chicken is basically the same as roasting a chicken except you use thigh cutlets and roast two per person on top of your choice of roast vegetables and just sprinkle the chicken with rosemary and rock salt plus the juice of a lemon and some olive oil. The vegetables that work well include parsnips, sweet potato, carrots and pumpkin. Usually takes about 50 minutes at 180c for the chicken which I then take out and keep warm and just crisp off the vegetables. Best part is that it all cooks together in one roasting dish.
The recipes for the Wombok salad, cauliflower and chicken curry and potato curry can be found under my page gluten and diary free dinners on my blog and the recipes for the lasagne and chicken drumsticks I will detail below as they are really quite easy.
Honey and Soy Chicken Drumsticks
Mix half cup each of caster sugar and soy sauce (Fountain for gluten free soy sauce) and pour over chicken drumsticks which have been scored (cut in two places) to help absorb the marinade. Cook for 40-50 minutes at 180C and then serve with Wombok salad. Always make up extras allowing 2-3 drumsticks per adult as they are a favourite in the lunchbox.
Lasagne – Turkey and Eggplant
Orgran Lasagne (or similar gluten free lasagne)
2 jars of tomato sauce or 2 cans of chopped tomatoes
One onion and one carrot diced
2 cloves of crushed garlic
600g turkey mince (chicken, pork or beef all work well too)
1 large or 2 small eggplant
Pierce eggplant with a fork in several places and roast in oven at 180c for 40-50 minutes. Allow to cool and then remove skin and add soft eggplant chopped in small pieces to simmering lasagne sauce. Once eggplant is soft you can often just spoon it out of the skin.
Saute onion in carrot in olive oil until onion is soft. Add turkey mince and brown and then add crushed garlic and tomato sauce. Simmer on low for a further 20 minutes. Add eggplant and cook for a further 5 minutes.
Layer lasagne sheets and mince in a large casserole dish. Start with a thin layer of the sauce and then place a layer of lasagne sheets,cover the lasagne sheets with the sauce and then add another layer – you usually have three or four layers.
Cook in a warm oven at 180C for 40 minutes with the lid on – then serve with a cos salad.