Lunches for the week #2

This week has been a pretty hectic with MilkyBar starting an extra Maths class and hubby not being around as he is on a business trip. Still we managed to squeeze in some fun like going to the nearby park for a lunch-out, and a visit to the library. This week’s lunch menu was quick to prepare using store cupboard ingredients and are loaded with veges.

Monday – Orange (Sweet) Potato mash, Fish Fingers with Corn, Pea and Cherry Tomato Salad

Tuesday – Chicken Meatball and Mushroom Spaghetti with Steamed Broccoli with cheese spread

Wednesday – no cooking as we had lunch out

Thursday – Sweet and Sour Shrimp Noodles served with Steamed Sweet Peas in their Pods

Friday – Vegetable and Barley soup served with crackers

I particularly like the noodles and soup dishes as they were not only delicious but also helped to clear all the odd bits of vegetables in the fridge. I also try to introduce a new vege to MilkyBar every week, so this week’s featured vege is Sweet Peas in their pods. We had talked about Plants and how they reproduced so MilkyBar loved having the sweet peas. He liked squeezing them out from their pods and counting how many there are in each. We also did the Five Little Peas song…do you know it?

Five Little Peas

Five little peas in a pea-pod pressed,

One grew, two grew and so did all the rest.

They grew, and they grew, and they did not stop,

Until one day the pod went… POP!

Slow cooker Veg and Barley Soup

Slow cooker Veg and Barley Soup

Sweet and Sour Shrimp noodles with Sweet Peas

Sweet and Sour Shrimp noodles with Sweet Peas

Sweet and Sour Shrimp Noodles

Egg noodles (blanch briefly in hot water and drained well)
1 tbsp oil
2 cloves garlic and 2 slices ginger (roughly smashed with the back of your knife)
Shrimps (peeled and cleaned, you can also replace with a boneless, skinless chicken breast cut into strips)
Fishballs (sliced into half)
Tofu (diced and lightly fried)
Vegetables – we used cai xin, button mushrooms (you can use any vege you like – carrots, baby corn, snow peas, etc.)
Tinned pineapple (roughly chopped, reserved about 3 tbsp of the syrup)
2 tbsp oyster sauce
Fried shallots to garnish

Heat the oil in a pan and add the garlic and ginger. Saute for and add the shrimps and fishballs. Cook til shrimps turn pink. Add the oyster sauce, tofu and the vegetables. Stir-fry for 1-2 min. Add the noodles and mix well. Finally add in the pineapple and its syrup. Stir well. Serve warm.

By the way, I love the place mat we got from Robinsons. They were on sale so we got 2 of them for MilkyBar – a robot and an insect one. Super cute!

Bubble time!

Bubble time!

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