With some evenings of working late ahead of us this week, planning and preparing ahead of time was really important in ensuring we still ate well.
Sunday’s BBQ was put to good use to grill some veggies for Tuesday’s tea, Wednesday’s batch cook was also prepared on Sunday whilst I had a bit of time and Friday’s tea was made on Thursday evening ready to pack in the cool box and eat once we’d got the tent up.
|Sunday||Family mealtime||Carne asada burritos cooked on the BBQ
|Monday||Leftover burrito bits|
|Harissa spiced beans, grilled red onion, aubergine and courgette with haloumi on sourdough
Veggies grilled on the BBQ on Sunday in residual heat
Made at the weekend so something to grab when I got home
|Thursday||Fish night||Sesame salmon with broccoli, asparagus, rice noodles, quick pickled cucumber and carrot|
|Friday||Camping||Tortilla, aioli and salad
Made at home and taken with us
|Saturday||Camping||BBQ and salads for a crowd|