Slow cooked beef ragu, tomato, red wine and herb sauce, rigatoni pasta, parmesan and rocket
Gently reheat in a saucepan adding a dash of water if the sauce becomes too dry - Use by Saturday- Freezable

Miso roasted pumpkin wedge, Japanese brown rice salad, crushed edamame gremolata, sesame and sweet soy dressing

Reheat in pumpkin microwave (optional), dress with sweet soy dressing - Use by Saturday

Panko crumbed white fish tacos, cabbage, corn and carrot slaw, coriander and jalapeno mayo, pico de gallo, soft white tortillas

Reheat fish in the oven on 180deg, season with salt when hot, warm wraps in oven, dress the slaw with jalapeno mayo, build tacos with all ingredients - Use by Thursday

Note: If your container has 3 pieces of fish, cut one in half. (chefs mathematics error when portioning)

Thai green chicken curry with mIxed vegetables, bamboo shoots, steamed jasmine rice, toasted coconut

Reheat in microwave - Freezable-Use by Saturday