ROAST VEGGIES - used in Satay Meatballs and Roast Veggie & Pesto Salad.
Chop up a selection of veggies (we used broccoli, capsicum, courgette, orange kumara and red onion). Place on a large oven tray, drizzle with olive oil and season with salt and pepper. Roast until golden brown.
MEATBALLS - used in all recipes.
Place Angel Bay Gourmet Beef Meatballs on another oven tray and bake as per packet instructions.
1. Microwave rice according to packet instructions.
2. Add rice and veggies to meal prep containers and top with meatballs.
3. Drizzle with satay sauce and sprinkle with chopped peanuts.
1. Cook orzo/risoni according to packet instructions.
2. Roughly chop cucumber, tomatoes, olives and feta.
3. Drain pasta well and rinse under cold water.
4. Toss pasta with cucumber, tomatoes, olives, feta and dressing. Season with salt and pepper to taste.
5. Add spinach to meal prep containers. Top with orzo salad and meatballs. Sprinkle with parsley, if using.
1. Place spinach, veggies and feta in a large bowl. Drizzle with pesto and toss to combine.
2. Add salad to meal prep containers and top with meatballs.
3. Sprinkle with pine nuts.
1. Toss the slaw with half of the dressing.
2. Cook noodles according to packet instructions, drain well and rinse under cold water.
3. Add noodles, satay sauce and meatballs to slaw. Toss to combine well.
4. Divide noodle salad between meal prep containers.
5. Roughly chop spring onion, coriander and peanuts and sprinkle on top.