Whenever it makes sense to I cook double (or more) or do. I can then pop it in the fridge or freezer and have my own ‘ready meal’ with the bonus of convenience and the knowledge of great ingredients and no hidden fats, salt or sugar as you often find in many processed meals.
It also makes financial sense as you’re not only buying in bulk but also only having the cooker (hob or oven) on for the ‘long cook’ once.
Tonight we’ve got one of our family favourites Cheats Moussaka, packed full of veggies and lentils with lamb mince. This has been a winner since the girls were very young. I think they were 7 months old when I first made it (so you’ll find the full recipe near the start of my blog / Instagram).
Lamb can be a relatively expensive dish so bulking it out with pulses (today we’ve used lentils) and veggies brings the cost down as well as uping the fibre and micronutrient content of the meal.
Today we didn’t have any aubergine or tinned lentils so we used a bag of frozen roasted Mediterranean veggies and dry lentils (that didn’t need a presoak) and the results were great.
Using the frozen veggies cut the prep time and I don’t have to buy fresh aubergine out of season so I’ll definitely be doing this again.
Today I served it with wholemeal mafalda corta pasta and the shape worked well, but you can serve with bread and salad or I often put potatoes in whilst cooking so they soak up all of the delicious flavours.
Just make sure that when you’re cooking extra to keep it away from the table so that you don’t get tempted to go back for seconds 😂
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