meal planning

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After almost a year of procrastination, actually maybe more, I finally got down on my ass one Saturday night and randomly picked out 4 magazines to select some recipes. Turns out I had picked out one of my favourite magazines and found some favourite recipes which I had totally forgot about!

And also those favourite recipes turned out to be snacks that I had been wanting to make for the kids. Hahaha. So much for meal planning. It should be called snack planning.

Anyhoos, when it was just the hubby and I, it was really a lot easier to meal plan. Now I have to factor in what the kids would eat. Bah. I mean, there are some basic recipes that I know the boys would eat (pizzas, pasta, roast chicken, EGGS..omg, eggs are lifesavers). But hey, this momma would like to try some different food leh. So, #challengeaccepted.

It wasn’t easy. *sigh* But….today is Day 2 and Oliver (excuse me, no more Ollie. More about that in another entry) has devoured each dish! Hellooo,,what is happening huh? Oliver has to be just about the pickiest eater and I am surprised he finished his dinner! Quentin instead…is another story. Hrm. Never mind, we’ll try to expand his palate a little more.

Day 1: Creamy ham & mushroom pasta bake

ham & mushroom pasta bake

ham & mushroom pasta bake

I used the recipe from the print edition of BBC GoodFood Asia Edition and it can also be found here! What I added to the recipe was frozen veggies so that the boys would still have some intake of veggies. For the ham, I bought offcuts of Virginia ham cos it’s cheaper #auntiemodeon I mean..gonna chop everything up mah, no need buy until sliced ham so nice =P

Day 2: Baked Honey-Miso Cod with Vermicelli Soup


The boys are picky about their noodles *sigh* Well, Quentin pretty much eats any types of noodles but Oliver is the picky one. Vermicelli or bee hoon  is a hit and miss with the boys so I decided to use the Heinz Farley’s Carrot Baby Noodles. What I love about it is that it comes in portions for kids. I don’t have to worry about cooking too much. And it cooks really fast too! (unlike pasta…al dente and all pfffpt.)


Recipe | Xin Flavours, Issue 29
3.5 tbsp of miso paste (I got mine from Daiso)
1 brown onion, sliced
50g enoki mushrooms
80g shimeji mushrooms
4 shiitake mushrooms (soaked)
200g cod fillet (I had waay more than I needed cos we love cod)
150g dried vermicelli (soaked)
40g silken tofu (cubed)
1/2 tbsp honey

  1. Bring water to a boil. Add onion and boil over medium heat for 15 mins
  2. Add 3 tbsp miso paste and stir well. Turn to low heat. Remove onion.
  3. Preheat oven to 190 degrees
  4. Add all mushrooms into miso soup, followed by cod.Gently spoon miso soup over cod continuously until cooked. Remove cod and set aside.
  5. Add vermicelli and tofu into miso soup. Cook until soft.
  6. Mix remaining 1/2 tbsp miso paste with honey. Brush the mixture on one side of cod. Bake for about 5 mins until golden brown
  7. Pour soup into bowl. Arrange cod on top. Serve

Hope these two recipes will help to sort out some meals of the week! They are pretty much one pot meals and easy to prep.


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