This week we are making Tandoori Chicken, Creamy Tomato Beef Pasta, Creamy Chickpea Butternut Squash Curry, Breaded Chicken Cutlets and Smashed Lamb Wraps. We’ve also had some requests to include season-appropriate alternatives to some of the dishes (think soups and salads which might not be ideal depending on the season you’re in).
We’ve also included a completed shopping listfor your convenience. Simply click on the link and download! (Please note the shopping list does not include ingredients for breakfast and lunch recipes as these are optional. There is however space to add any ingredients you’ll need.)
Great for meal prep: The chicken can be marinated and either refrigerated for up to 24 hours or frozen for up to 3 months, in the marinade. The cooked chicken will last of up to 3 days in the fridge.
Mea-prep friendly:Â This recipe is a great make-ahead dish, as is any curry. The flavors develop as it sits and it will last up to 5 days in the fridge.
Add a side: Serve with rice for a simple, budget-friendly meal or add my cottage cheese tortillas to mop up the sauce.
Seasonal Alternative: If you’re experiencing Summer right now, I would suggest my easy tomato basil pasta which is quick to make and the perfect summer weeknight dinner.
So easy: The lamb mix is so quick and easy to put together (and you can do it the night before to save yourself any effort on Friday night). You could even assemble the wraps completely, stack them with parchment paper and wrap them in plastic wrap then keep them in the fridge overnight. This way Friday night’s dinner is just a quick sauce and salad assembly and frying the wraps.
Add a side: We serve the wraps with a quick yogurt sauce and chopped salad. Tzatziki would also be delicious.
