WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 26th February to Sunday 4th March) RECIPES THIS WEEK MONDAY 26TH Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews TUESDAY 27TH Cottage Pie Topped with Butternut and Potato Mash WEDNESDAY 28TH End-of-the-Month Vegetable Hotpot THURSDAY 1ST Baked Spaghetti Pie FRIDAY 2ND Creamy Salmon and Pea Penne SATURDAY 3RD Slow Cooked Shredded Tacos SUNDAY 4TH Delicious Lamb Casserole with Mustard Dumplings

2 Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews Monday 26th February COOK TIME PREP TIME SERVES 00:25:00 00:05:00 4 Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews INGREDIENTS g vegan pasta noodles or butternut squash spaghetti g asparagus cut into shorter lengths 3. 15ml sunflower oil 4. 1 onion, finely chopped 5. 2 cloves garlic, crushed 6. 1 red chilli, deseeded and finely chopped g mixed mushrooms, sliced 8. 1 KNORR Vegetable Stock Pot cherry tomatoes, halved 10.30ml olive oil 11.lemon juice 12.2 spring onions, chopped 13.cashew nuts, toasted 14.20ml fresh thyme, chopped

3 METHOD 1. Boil pasta according to on-pack instructions until al dente then drain and set aside to cool. 2. Place asparagus in boiling water, return to the boil then simmer gently for 3-4 minutes until asparagus starts to soften. Remove from heat, drain and set aside. 3. Heat sunflower oil in a pan and fry the onion, garlic, chilli and mushrooms for 1 min. 4. Add the Knorr Vegetable Stock Pot and cook until stock pot has melted and vegetables are tender. Add the asparagus and the tomatoes.and cook for further 1 minute, stirring gently. 5. Set aside and allow to cool. 6. In a large bowl mix the pasta with the olive oil and lemon juice, add the spring onions and the cooked vegetables and mix in gently. 7. Serve sprinkled with the toasted cashews and the fresh thyme. 8. TIP: As a great idea try cooking with spinach and cauliflower vegan pasta

4 Cottage Pie Topped with Butternut and Potato Mash Tuesday 27th February COOK TIME PREP TIME 00:30:00 00:15:00 Delicious and easy recipes are hard to come by! Why not combine butternut, potatoes and cheese to make this scrumptious family meal? INGREDIENTS 1. 15ml oil g mince 3. 4 carrots, julienne 4. red chilli (optional) 5. 5 spring onions, chopped 6. 1 green pepper, finely diced g butternut, peeled and cubed g potatoes, peeled and cubed 9. 1 KNORR Savoury Mince Dry Cook-in-Sauce 10.1 cup cheddar cheese, grated ml water

5 METHOD 1. Boil potatoes and butternut together and mash. 2. Set aside for topping. 3. Sauté spring onions and chilli in a splash of oil, add carrots and green pepper and fry for 5 min. 4. Add mince and brown. 5. Mix contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce with 400 ml cold water and pour over the browned mince. 6. Bring to the boil, stirring often, then simmer for about 10 min. 7. Place in a casserole dish, top with mashed potato and butternut, and sprinkle with cheese. 8. Grill for min or until cheese is golden brown.

6 End-of-the-Month Vegetable Hotpot Wednesday 28th February COOK TIME PREP TIME SERVES 00:20:00 00:15:00 4 Reached the end of the month and run out of money and meal ideas? This mouth watering vegetable hot pot flavoured with cumin and paprika will please the purse and the family. INGREDIENTS 1. 15ml peanuts 2. 1 clove garlic, finely chopped 3. 1 slice grain bread, whole and diced 4. 15ml olive oil g can chickpeas, drained and rinsed ml water 7. 3 tomatoes, chopped g pumpkin, peeled and cut into 2 cm pieces (seeded) 9. 5ml paprika, ground 10.10ml cumin, ground 11.1 onion, finely chopped 12.1 KNORR Roasted Vegetables Veggie Bake Sauce 13.30ml finely parsley leaves, chopped g can cannellini beans, drained and rinsed g green beans, trimmed and blanched

7 METHOD 1. Lightly spray a large saucepan with cooking oil spray and heat on medium. 2. Cook onion for 5 minutes, stirring, until golden. 3. Stir in cumin and paprika and cook for 30 seconds, until fragrant. 4. Add pumpkin, tomato and chickpeas, water and the KNORR Roasted Vegetable Bake and season (to taste). 5. Cook, covered, for 10 minutes, until pumpkin is tender. 6. Meanwhile, heat oil in a small frying pan on low. 7. Fry bread, garlic and peanuts for 2 minutes, until golden. 8. Blend in a food processor until mixture resembles breadcrumbs. 9. Stir through parsley. 10.Add cannellini beans and green beans to pumpkin mixture and toss gently until heated through. 11.Serve sprinkled with crumb mixture.

8 Baked Spaghetti Pie Thursday 1st March COOK TIME PREP TIME SERVES 00:55:00 00:20:00 6 Children will love this unique take on spaghetti bolognaise and it certainly makes a statement on your dinner table when served whole. INGREDIENTS 1. ¾ pack spaghetti 2. 1 tsp Robertsons Atlantic Sea Salt 3. 1 tbsp olive oil 4. 1 onion, chopped 5. 3 garlic cloves, minced g beef mince 7. 2 tbsp tomato paste 8. 1 can crushed tomatoes 9. 1 KNORR Beef Stock Pot 10.2 tbsp Robertsons Italian Herbs 11.3 eggs 12.1 cup grated cheese 13.basil leaves, chopped

9 METHOD 1. Bring a pot of water to the boil, add 1 tsp salt and 3/4's of a pack of spaghetti. 2. Once cooked strain and set aside. 3. Heat olive oil in a medium sized saucepan, brown the onion together with garlic. Once the onion is translucent add the mince and cook until browned. 4. Add the tomato paste and crushed tomatoes to the pan and stir to combine. 5. Add the Knorr stock pot and cook for 15 minutes. 6. Season with salt & mixed herbs. 7. Separate out 2 cups of the mince and set aside. 8. Add the cooked spaghetti to the remaining mince and stir to combine. Add 3 eggs to the mixture. 9. Grease a cake tin with butter before adding the spaghetti bolognese. Smooth the spaghetti down with your spatula before covering with the 2 cups mince and 1 cup cheese. 10.Bake at 180 C for 25 minutes. 11.Garnish with chopped basil, slice and serve.

10 Creamy Salmon and Pea Penne Friday 2nd March COOK TIME PREP TIME SERVES 00:20:00 00:10:00 4 Get your dose of Omega 3 with this quick and easy salmon and pea penne. If you love seafood, then not only will you find this recipe tempting, but it will delight your taste buds. Forget about what to cook for dinner because this easy dinner recipe is pretty straightforward. You ll be able to take care of those growling tummies in just 20 minutes. INGREDIENTS g durum wheat penne 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced g tins pink salmon, drained ml milk 7. 1 sachet KNORR Cheese, Mushroom and Garlic Pasta Sauce 8. ½ cup frozen green peas 9. ¼ fresh lemon METHOD 1. Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the pasta until al dente (cooked but still firm to the bite) then drain and set aside 2. Heat oil in a large pot or deep pan and fry the garlic and onion until soft 3. Add the salmon and milk and stir in the contents of the sachet of KNORR Cheese, Mushroom & Garlic Pasta Sauce

11 4. Allow to simmer on a low heat for 5 minutes stirring occasionally 5. Add the green peas and a squeeze of fresh lemon juice and simmer for a further 5 minutes 6. Combine the sauce with the cooked penne, transfer to a serving dish and serve immediately 7. Season with freshly cracked black pepper

12 Slow Cooked Shredded Tacos Saturday 3rd March COOK TIME PREP TIME SERVES 01:35:00 00:25:00 6 Made with lime, tomatoes and coriander these flavourful and juicy shredded chicken tacos are a real weekend dinner treat. INGREDIENTS 1. 4 skinless chicken breasts 2. 1 packet taco seasoning 3. 2 limes 4. 1 can chopped tomatoes 5. 1/3 cup chopped coriander 6. Robertsons Atlantic Sea Salt 7. Robertsons Ground Black Pepper 8. 1 KNORR Chicken Stock Pot 9. 6 taco shells 10.1 cup mozzarella cheese, grated 11.1/2 cup sour cream 12.1 cup chopped fresh tomato 13.1 avocado, diced 14.1 cup cabbage, shredded

13 METHOD 1. Place the chicken breasts into a pot topped with taco seasoning, juice from 2 limes, chopped tomatoes, coriander, salt, pepper and a Knorr chicken stock pot. 2. Cook for 90 minutes on a medium heat. 3. Once cooked, shred the cooked chicken with a fork and top with the remaining sauce from the pot. 4. Stack taco shells in a baking dish to keep them upright and spoon a generous helping of chicken into each taco. Sprinkle grated cheese over the tacos. 5. Bake at 180 C until the cheese has melted and is golden. 6. Add a spoonful of sour cream to each taco followed by diced tomato, diced avocado and shredded cabbage. 7. Finish with a drizzle of lime juice and enjoy.

14 Delicious Lamb Casserole with Mustard Dumplings Sunday 4th March COOK TIME PREP TIME SERVES 01:40:00 00:20:00 6 This lamb casserole is topped with easy-to-make dumplings and is a hearty weekday meal. INGREDIENTS 1. 1kg lamb, cubed ml flour, seasoned 3. 30ml oil 4. 1 clove garlic, crushed pickling onions, whole 6. 3 leeks, sliced 7. 3 celery sticks, sliced 8. 4 carrots, peeled and sliced 9. 2 tomatoes, diced ml red wine 11.1 KNORR Spaghetti Bolognaise Dry Cook-in-Sauce ml water or stock 13.45ml fresh rosemary, chopped ml flour 15.5ml baking powder 16.15ml grain mustard, whole

15 17.1 egg, beaten 18.5ml oil ml milk 20.nutty brown rice to serve METHOD 1. Toss meat in seasoned flour, fry in oil until browned and set aside. 2. In the same pan, sauté the garlic and pickling onions for a few minutes then add the remaining vegetables and toss them gently for 2 min. 3. Add the red wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, water and meat to the pan, bring to the boil, then simmer for min until meat is tender. 4. Add rosemary. 5. Add hot water if the sauce is too dry. 6. To make the dumplings: Sift the flour and baking powder together. 7. Combine the mustard, egg, oil and milk. 8. Pour the egg mixture into the sifted flour and stir to form a soft dough. 9. Place heaped teaspoons full of the mixture onto the lamb stew in the pot, cover and leave for about 5-6 min. 10.Turn the dumplings, cover and cook for a further 5 min. 11.Serve with nutty brown rice 12.BETTER FOR YOU TIPS: For a lower carb meal choose to serve this dish with either dumplings or nutty brown rice Powered by TCPDF (