As the weather cools and the family looks for meals that are a little more substantial and filling, it’s time to break out the autumn meals.
Often this means you’ll start to lean toward soups and think about baking nourishing goodies for your family. As the season changes we have more pumpkins, potatoes, plums and apricots in plentiful supply.
|Sat||Ricotta pancakes are a lovely way to start the weekend. Team them with some honey for a luxurious weekend breakfast.||Tasty Pork and parmesan meatballs popped in a pita pocket with a fresh salad is a delicious filling lunch.||This Chicken and pumpkin risotto will become a staple on your weekly meal plan because it a really tasty yet basic to make risotto.||This Orange cake with orange icing is so simple and it tastes divine. Slice it and wrap the individual portions for lunch box snacks.|
Apple pancakes are a fun and fruity dish to rustle up on a Sunday morning with the kids.
Warm chicken, avocado and mango salad is a lovely Sunday lunch.
The kids will love these sweet and sticky BBQ pork ribs with in season garlic roasted chat potatoes.
Basic muffins with variations can be tailored to suit your family’s taste buds.
Tip: Freeze the leftovers – they’ll keep for up to two months.
|Mon||As the mornings get colder, Banana and honey porridge hits the spot.||Zucchini slice is economical, easy and delicious to make for lunches.Serve it with a garden salad.||Got bacon in the fridge? This Simple fettucine carbonara makes a filling and tasty dinner.||Cheese and bacon rolls are a real favourite with kids and these ones have just three ingredients.|
|Tues||Blitz a Banana smoothie in the blender for a quick brekky.||Pumpkin is in season now so make a batch of this delicious Pumpkin soup – perfect for when the weather starts to turn a lttle chilly.||Stir fry is a great way to use up seasonal veggies. Try this Fast hoisin chicken stir fry.||The best thing about this Cake in a mug is that you don’t have to share it! Stand in front of the microwave with your spoon and wait for the beep!|
|Wed||Peaches are still in season so make the most of this sweet fruit by whipping up Peaches with crunchy muesli for breakfast.||These Lunch box pasties can be made ahead of time and are filled with seasonal veggies like onion, pumpkin and potatoes.||Beef stroganoff is an old favouite and this version will be on the table in a flash.||Mini baked bean muffins are packed full of taste and high in protein.|
|Thurs||Boiled eggs are high in protein and when teamed with some wholegrain bread make a low GI brekky.||Make these Ham and pineapple muffin pizzas for lunch or use whatever toppings the kids like. Toast them under the grill or in the oven.||Serve up these Healthy Thai fishcakes with a vermicelli salad for a new family favourite dinner.||Jam drop biscuits are a sweet treat to have with a cuppa. Take adavantage of the autumn plum surplus by making your own plum jam filling.|
|Fri||The famous Hutt Hospital muesli recipe is a healthy and filling way to start the day.||Have leftovers for lunch today. Either warm up some Pumpkin soup that you made on Tuesday or have leftover Thai fishcakes. Alternately, make these curried egg and ham wraps.||If you like Friday night fish and chips then this Beer batter fish and homestyle chips is for you. It’s takeaway made at home!||Corn and cheese pikelets tick all the boxes for busy homes because they are healthy, easy and kids actually eat them. Make a double batch and freeze pikelets for up to one month.|