Help! Need to think of two easy but delicious lunches and one supper for this weekend...

[LizTerrine]

...for a friend who always prepares amazing things for me. The catch is that I need to be able to prep really easily as I have a criminal mastermind toddler, and velcrobaby (14 weeks) to police/lug around/produce alternative meals for (toddler currently über-fussy).

We're both big meat eaters. She's pregnant so that affects what I can serve.

Was thinking tasty salads for the lunches, perhaps...?

Oh, and I will be doing a fry up - sausage, bacon, eggy bread and cherry toms with OJ and nice coffee - on Sunday am.

A great big chicken ceasar salad for the first lunch (does that count as meat?)

Baked gammon, jacket potatoes for supper. delicious bought pudding

Cold ham & salad for the next lunch ......?

Easy but not particularly amazing

Greek always goes down well for lunch and is dead easy. Roast a chicken with lots of lemon and herbs. Serve with greek salad, pittas, houmous, olives etc. Throw a few cooking chorizos in with the chicken if you want more meat.

A take-away for dinner? Everyone loves those and if you suggest it the guilt is removed from your friend! I would never expect a friend with a young baby to prepare all meals whilst I came to stay.

Chicken Caesar - I can do that! I can even make ciabatta croutons. Great thinking.

Love the idea of a greek salad too, but perhaps as a side dish? Is chicken two days in a row too much? I could just roast the one if I did that, would save some time.

Hmm, local takeaway joints are shite. Unless you think I can get away with fish and chips?its the only decent thing for miles...

Hmm, am really liking the mezze idea though. Perhaps I will do chicken twice.

Avocado and bacon salad. Homemade soup and crusty bread. Chipotle marinaded chicken - night before with coleslaw...toddler can have plain chicken.

I made this pasta dish recently and it is astonishingly good. Super easy, especially if you have a food processor you can use to grate the butternut. I am going to start grating in bulk and keeping in the freezer so I can make this dish all the time.

Prep is easy, it all goes in the oven and then stir everything together. You could omit the garlic to skip that third step.

www.taste.com.au/recipes/30817/pappardelle+with+pumpkin+bacon+and+torn+bread