Three Family Meals One Day

When your husband is a teacher it’s really lovely to spend the summer holidays doing things you wouldn’t normally do, or wouldn’t have time to do. I like to cook, obviously and I don’t always get as much time as I would like to spend in the kitchen. So the summer holidays is a great excuse for me to spend a little bit more time in there to whip up our family meals. 

I’ve been taking extra time over lunches and cooking things that take that little bit longer because there is no rush. I’m really going to miss that slow living now he’s gone back to work. I thought I would share with you what we ate one day. It was lovely weather so lunch and dinner were enjoyed outside!

All of the recipes serve 2 adults and 1 hungry baby.

Three Meals One Day | Chalk Kids Blog

BREAKFAST

Berry Overnight Oats

175g porridge oats

350ml milk

125g natural/Greek yogurt

50g strawberries

A handful of blueberries.

Slice the strawberries and blueberries into small bitesize chunks. In a medium bowl add the oats, milk and yogurt. Stir to combine. Add in the berries. Cover the bowl over with clingfilm and leave overnight. Eat cold in the morning or heat gently in the microwave. Check the temperature before serving to children.

3 Family Meal Ideas | Chalk Kids Blog

LUNCH

Super Greens Fritata

6 medium free range eggs, beaten

100g cheddar cheese

100g frozen peas, defrosted

3 spring onions, finely sliced

160g frozen spinach, defrosted

Line a 20×20 square tin with baking paper and preheat your oven to 200ºc/Gas 6. In a medium bowl combine all of the ingredients. Pour into the square tin. Bake for 20-25 minutes until set and golden brown. Leave to cool before serving to a child.

Daily Family Meal Inspiration | Chalk Kids Blog

DINNER

Cheats Carbonara

150g dried spaghetti

2 cloves of garlic, crushed and finely sliced

100g bacon lardons

200g soft cheese

150g chestnut mushrooms, sliced

100g cheddar cheese

Garlic bread to serve

Cook pasta and garlic bread according to pack instructions. Heat 1 tbsp. olive oil in a pan and fry the lardons until cooked through. Add the mushrooms and garlic to the pan and leave for 2 minutes before stirring.Cook for a further 5 minutes. Take the pan of the heat and stir through the cheddar cheese and soft cheese. Drain the pasta, reserving some of the pasta water. Add the spaghetti to the pan with cheese and bacon. You may need to add a small amount of the pasta water to stop the pasta from sticking together. Serve with garlic bread. Check temperature before serving to children.

Photos and recipe by our food contributor, Cathryn Wood. Check out Cathryn’s blog Little Paper Swans and find her on Instagram.