March Week 1

Roast vegs and potatoes 180deg 20-40min
-1 teaspoon cooking oil
-Sea salt
-Black pepper
-Italian herb mix
*I used a selection of butternut squash, beetroot, onion, red bell pepper, zucchini and cherry tomatoes

Cooked Quinoa

Lemon chicken+ black pepper or Southern Chicken

Roasted salmon (mustard and honey) (or teriyaki)

Salad (assemble mix- put together with the others)

Pickle recipes

Potato salad (replace sour cream w yogurt if u wan)

3 pounds potatoes (about 8 medium)

6 hard-boiled large eggs, chopped

3 celery ribs, chopped

6 green onions, chopped

2 medium dill pickles, finely chopped

1-1/2 cups mayonnaise

1/4 cup dill pickle juice

4-1/2 teaspoons prepared mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon pepper

	Lunch	Dinner
MON	Y: Fried rice C: Barramundi, veg and rice D: Wrap w scrambled tofu	Vege pancake- zucchini etc Miso soup
TUES	Y & C: Fried rice D: Wrap w scrambled eggs	Taiwanese pancake + jap curry + panko prawns
WED	All: jap curry + panko prawns + pancake or rice	vegetarian Wonton nooders
THURS	C & Y: Fried rice D: Tuna sandwich	Salmon cakes + Spinach soup?
FRI	C & Y: Egg sandwich D:
SAT	Sushi	Vege pancake + Barramundi porridge
SUN	Make cheesecake for C's morning tea	Fried rice - enough for lunches  + cucumber pickle
NOTES, IDEAS & GROCERY LIST	Snack:   Apple + peanut butter or Banana and peanut butter Baked seasoned chickpeas
	broccoli Avo tomatoes cucumber zucchini wonton skin firm tofu minced chicken/turkey chicken thigh for fried rice Chinese cabbage	fruits