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If you regularly cook for your family, you’ll probably find, as I do, that some of the biggest challenges you face in a typical week revolve around coming up with a constant stream of nutritious meals, whilst fitting things in around your family’s schedule and dietary requirements. This is when a bit of meal planning comes into its own, as do shortcuts by way of handy items that can easily be pulled out of the freezer.
How can the freezer help?
- I keep key items on hand, ready for when I’ve not had time to plan ahead, allowing me to quickly and easily rustle up a healthy family meal, such as frozen rice for stuffed vegetables or one-pot dishes, frozen chopped onions, frozen fruit (for quick smoothies), frozen seafood such as king prawns and salmon fillets for fishy pasta, and frozen pastry for quick my quick chicken pie.
- Frozen food, especially frozen veggies, can often be just as good frozen as fresh
- The freezer can act as a great back up, saving space in the fridge
So, this week our meal plan will feature some of Simon’s recipes, such as Sausages Baked with Squash and Rosemary (see the recipe below) and a retro Chocolate Trifle for pudding which will last a couple of days at least as it’s so big!
My ultimate food hacks
- Scale up and batch cook so that one meal lasts a couple of nights
- Keep things such as frozen chopped onions and packets of frozen vegetables to hand in the freezer
- Go for ‘tray-bakes’ or one-pan dishes as much as possible – this is where you throw lots of items together and bake them on one tray in the oven. We love chicken thighs with chorizo and new potatoes, or salmon with roasted vegetables too.
Sausages Baked with Squash and Rosemary
- 12 sausages I used Iceland's The Butcher's Market frozen sausages
- 1 butternut squash - cut into wedges with skin on (or used mixed frozen vegetables)
- 6 sprigs of rosemary
- 400 g cherry tomatoes
- 3 cloves of garlic - sliced
- 1 onion – sliced
- 1 lemon – juice
- Serve with: crusty bread
- Fry the onion in a large roasting dish for 20 minutes until caramelised with the garlic.
- Remove from the pan, then fry the sausages for 8-10 minutes until golden brown.
- Add the butternut squash wedges, rosemary, cooked onion/garlic and cherry tomatoes.
- Roast at 180C for about 35 –40 minutes until the squash is cooked.
- Squeeze over the lemon juice as soon as it comes out of the oven.
- Serve with crusty bread.
Commissioned post by Iceland #PowerofFrozen #ad