Knowing how you love to be organised, here’s my third-ever plan, and as always, there’s a shopping list to download at the end. This one includes two recipes that you can prepare ahead and whip up quickly and two that come out of the freezer. And there’s a breakfast biscuit thrown in too, made from whatever cereal your kids like to eat. They’re perfect for these cold mornings when getting everyone out of bed is trickier and you may have to eat on the run.
Perhaps you’ll think I’m being mean because this plan uses recipes that you can only find in my books, not online. But actually I’m just saying thanks to all of you fabulous folk who have purchased the books. This plan is JUST for you guys…
SUNDAY (make fresh)
Warm up and get the house smelling great with this Easy chicken pilaf (VS2, page 126).
A bit of gentle spice to start the week.
While that’s cooking, whip up these Breakfast (on the go) biscuits (VS2, page 130) and pop them in once the oven is free (don’t forget to set the timer!)
The week will start off easily with a batch of these ready to go.
MONDAY (freezer friendly)
I do like a bit of vegetarian to start the week, so tuck into this Tomato & Vegetable soup (VS2, page 86). Crusty bread is essential to mop up the thick ‘tomato sauce’.
TUESDAY (prepare ahead)
Stir-fried pork with rice noodles (VS2, page 44) are really quick to make, especially if the ingredients are all chopped and sitting in the fridge waiting for you to get home from piano/ballet/soccer/swimming/badminton/chess club.
Yes truly, a stir fry with mince – yum!
WEDNESDAY (freezer friendly)
Sounds a bit bogan, but this Sausage & tomato hotpot (VS1, page 101) will go down a treat and if you make a double batch and freeze half then you’ve got a dinner ready for next week too. You’ll possibly want to serve this with mash or pasta shells.
Always a crowd pleaser – fancy sausages!
THURSDAY (prepare ahead)
Salmon pies (VS1, page 42). Another delicious wintry dish, that uses tinned salmon (which still contains Omega 3s).
And a bit of pastry will keep them happy.
FRIDAY (quick!)
I don’t cook on Fridays, remember? But if you must, then what about these Tuna & corn pizza muffins (VS2, page 46).
Cooking, without really cooking.
So thanks to all of you who’ve bought the books – I hope you enjoy this plan. You can download the shopping list here.
And of course, if these recipes look yummy to you, you can buy the fabulous Vegie Smugglers books here…
And there are more of my recipes available this month in Practical Parenting Magazine. Don’t miss it!
Vegie Smugglers 
Sarah said,
May 27, 2012 @ 3:36 pm
Thanks Wendy! Will be using this plan in one of the weeks ahead. Love your cookbooks! Just a question – where can you find the Shaoxing wine?
wendyblume said,
May 27, 2012 @ 4:40 pm
do you have an asian grocer anywhere near you? You can get a big bottle of the stuff for under $2. Last time I got some at woollies (in the asian section near the noodles, asian dressings etc, it was nearly $4, for a bottle half the size.
Sarah said,
May 28, 2012 @ 9:53 am
Thanks Wendy I do have an aisan grocer near me so I will go there. I couldn’t find any at my woolies.
wendyblume said,
May 28, 2012 @ 11:36 am
It’s usually near the soy sauce. I get a tall brown bottle with bright red labels. It’s Chinese writing but it also says shao xing cooking wine in English in white writing. Let me know if you want me to post a pic on fb.
Francesco said,
March 3, 2013 @ 10:11 pm
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Charlotte Gray said,
May 1, 2015 @ 11:07 pm
Just had to say I made your Sausage Hot pot recipe in my slow cooker the other day and it was beyond amazing. I was having such a can’t be f’ed day and didn’t even brown anything off, just wacked it all in (and on high for 4 hours). I just ditched the stock (and I’m not a fan of onions in a slow cooker) and added some grated zucchini. God it was amazing. Bacon in a slow cooker over a few hours is something else, it infused the whole thing. My toddler wolfed it down.
wendyblume said,
May 2, 2015 @ 11:10 am
That sounds fantastic! I can’t be bothered browing stuff either – I don’t think it makes a massive difference to most dishes. I’ll have to give this a try! x