In case you do not have the convenience of just grabbing a couple packets of frozen veggies then you can always prep up the veggies at your leisure. Steam them or blanch them, cool down and then store in the freezer for the busier days. Keeping this post very quick and coming straight to the recipe. Oh, and Happy Halloween!
1 cup frozen peas and carrots medley (thawed) - I just drop frozen veggies in room temperature water and it thaws in a minute.
1 teaspoon cumin seeds (can use mustard, fennel)
1 1/2 teaspoon olive oil
Salt to taste
1 tablespoon grated dried coconut (optional)
Heat oil in a pan. Add cumin seeds. As they sputter add peas and carrots. Give a quick stir. Add salt. Stir again.
Cook until the veggies are heated well. For about a couple minutes.
Throw in the coconut. Give a quick stir and done!
Here's what I am sending "In Her Lunchbox" this week:
Crustless Mini Quiche- I am just in live with the make ahead quiches now! They serve as a great wholesome meal, they taste delicious and I can make them with the little one when both of us have time that in turn makes her more interested to try the dish.
Indian Stir Fried Noodles- She calls it "Breakfast Pasta". She likes it plain with no veggies added to it so I have to usually add a side of veggies but you can always stir fry the veggies with the vermicilli.
Juicy Chicken Meatballs by Rasa Malaysia or another version here at Ginger Garlic Meatballs by Simple Reem- Both the recipes are not very different from each other. Both are juicy and delicious, just the butterfly is a little partial to the ones with green peas. With Reem's suggestion I prepare and freeze the meatballs for 2-3 days and bake the morning I want to pack it for lunch.
Quinoa Pilaf by Pure Vegetarian- Another great idea for a wholesome meal.