Making a packed lunch is one thing, but doing it every night can get a little bit much. So the key is to be organised and pack your lunches for the week. But how do you do this without the ineviable dread of eating the same thing every day for a week after having prepared a big batch of something.
We are a massive fan of the Crock-Pot here at North-West Jobs. We can’t tell you just how many happy coversations have taken place in our canteen over their simplicity, convience and versatility. We must admit however, that these conversations normally take place in winter months. Slowcooker recipes normally lend themselves to winter food. Warm and cosy soups and stews spring to mind when we think of the Crock-Pot.
Quesadillas are one of our absolute favourite mexican dishes. A griddled cheese filled tortilla may sound a little naughty, but trust us, it’s beautiful.
And you can fill it with anything from shredded meat, to eggs, veggies, avocados, you name it, it will work.
This is our new favourite way to deal with left-over mash and Lord knows, most houses churn out a lot of left-over mash. If you haven’t tried boxty stuffed with
French Toast is such a delicious brunch and with the good weather, the temptation to have a leisurely weekend brunch in the garden is too much to resist.
So here is one of our absolute favourite brunch recipes for you to get your teeth into. This would also make a delicious snack for work, however they are delicious. So be prepared to share.