If you have hungry mouths to feed, don’t feel like you have make two dinners, Fresh Start can work for everyone at your place.
We’ve created the tastiest suggestions on how to bulk up a meal, while keeping your dinners delicious and nutritious. Simply follow our recommendations below on how to feed hungry mouths depending on what dish you’re cooking.
(increase quantities based on number of hungry mouths you’re feeding)
· 1 medium-sized roasting vegetable/200g per hungry mouth (e.g. potatoes, kumara, pumpkin, parsnips, carrots, beetroot) — nb. This is per recipe for Dill Caper Salmon and Braised Chicken ‘Pot au Feu’
· ¼ cup (50g) uncooked bulgur wheat per hungry mouth
· ¼ cup (50g) uncooked brown rice per hungry mouth
· ¼ 400g can (60g) drained chickpeas per hungry mouth
ROASTING VEGETABLES THIS WEEK
Dill Caper Salmon
Braised Chicken ‘Pot au Feu’
Roast 200g of roasting vegetables per hungry mouth. Dice 2–3cm, or cut into 1cm thick chips and roast at 200–220°C for 20–25 minutes, until cooked through.
BULGUR THIS WEEK
Huli Huli Pork
Cook ¼ cup (50g) uncooked bulgur wheat per hungry mouth as per packet instructions.
BROWN RICE THIS WEEK
Cook ¼ cup brown rice per hungry mouth as per packet instructions. Serve ¾ cup cooked rice per hungry mouth.
COOKED CHICKPEAS THIS WEEK
Toss ¼ can of drained chickpeas through harissa vegetables once they are cooked per hungry mouth.
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