Lamb Pita Pockets

fast, lamb, salad, Uncategorized

Pita pocket dinners are so quick to make – you could have this on the table in about 20 minutes. The only step which takes time is marinating the lamb. I put the marinade together before work and left the lamb in it all day, ready to cook when we got home.



500g lamb leg steaks, sliced

1/4 c lemon juice

1/4 c olive oil

2 T chopped rosemary

1 t crushed garlic

1 T oil to cook


1/2 bag baby spinach

100g feta

100g olives

8 – 12 cherry tomatoes, cut in half

1/2 cucumber, cut in half vertically and then sliced

A small handful of basil leaves, torn

2 T olive oil

2 T balsalmic vinegar


Pitas to serve – dependent on how hungry you are!

1/4 c hummus

1/4 c plain unsweetened yoghurt

1. Mix together the lamb marinade and place the sliced lamb in it to marinade for several hours.

2. Heat a frying pan on medium-high heat.

3. While it is heating mix together the spinach, tomatoes, olives, and cucumber. Mix the vinegar and oil together and toss through the salad. Top with crumbled feta.

4. Fry the lamb quickly, don’t overcook. This will only take a couple of minutes on each side.

5. The easiest way to heat pita breads is in the toaster. They will puff up and go slightly crispy. Once you have heated them chop a small piece of the top off – just enough to fit the fillings in.

6. Fill the pitas with salad and lamb and top with a sauce made of the hummus and yoghurt mixed together. You can serve extra salad on the side.

Kids: My kids would not eat this salad. My 6 year old will happily eat a pita pocket filled with salad and meat, while for my 4 year old I serve raw veges, brush half a toasted pita with garlic butter and serve the lamb separately.


Broccoli and Beef Noodles

Asian inspired, fast

My girls love noodles, but a lot of asian inspired recipes are too complicated and spicy for them. Both gobbled these up so I hope they are a hit with your little ones.



3 T soy sauce

1 t fish sauce

1 T tomato sauce

1 t crushed garlic

1 t crushed ginger

1 T vinegar

1 t brown sugar

Noodles and vegetables:

1 T oil

2 carrots, julienned

1 capsicum, julienned

1 head of broccoli, cut into small florets

250g dried noodles

400g beef schnitzel, cut into thin strips

3 spring onions, chopped

1. Mix all the sauce ingredients together.

2.Boil a pot of water, cook noodles as long as instructions say. Add broccoli to the pot to cook around 3 – 5 mins.

3. Heat a frying pan to medium-high heat. Add carrots and capsicum and cook for 3 mins, stirring often.

4. Add the schnitzel and brown.

5. Add the drained noodles and broccoli, sauce mixture and spring onions. Cook over medium heat for 3 mins, stirring with tongs to mix.

6. Serve in bowls.

Noodle hint for littlies: If the noodles are really long and difficult to handle I get some scissors out once I have served them and chop them shorter. This makes them easier for little ones to scoop them into their mouths.