They say ‘waste not, want not’ – and I really want to cut down on the amount of waste that my family creates (especially seeing as we are soon to be a family of six). We have a pretty large grocery bill each week – because the boys are big eaters. So I want to make the most of any leftover we do have.
One great way is to pimp up any leftovers from dinner to create lunch options for the boys the next day. This is a simple salad recipe that used the leftovers from our roast chicken dinner and some simple staples that we had in the fridge/cupboard.
Our boys love roast pumpkin and roast onion – so I added a little extra to the roasting dish. And then I thought about what would be a good addition to bulk out a salad – because kids aren’t the biggest fans of traditional salad ‘greens’. And I thought Israeli cous cous!
Remember, when packing lunches for students, it is important to ensure certain foods remain cool for both safety and optimal taste. While there are many ways to keep those lunches cool, ice packs are an ideal choice due to their durability and dependability. With so many on the market however, finding on that is reliable and works well for lunch bags and boxes is difficult.
RECIPE: Roast pumpkin and cous cous salad
- 1 cup of roast pumpkin
- 1 cup of roast onion
- 1 cup of steamed broccolini
- 1 cup of steam green beans
- 1 cup of Israeli cous cous
- 1/4 cup of fetta
- olive oil
- lemon juice
- salt and pepper
Cook up your cous cous as per the packet instructions and allow to cool. Toss with your leftover veggies, drizzle with olive oil and lemon juice, season with salt and pepper and finish with fetta.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.