WHAT'S FOR DINNER MEAL PLAN Week 01 2019 (Monday 31st December to Sunday 6th January) RECIPES THIS WEEK MONDAY 31ST Rich Beef And Mushroom Potjie TUESDAY 1ST Chicken Caprese Salad WEDNESDAY 2ND Spaghetti Bolognaise With Red Kidney Beans And Baby Spinach THURSDAY 3RD Baked Vegetable and Cheese Frittata FRIDAY 4TH Sliced Pork Fillet with Mustard and Mushrooms SATURDAY 5TH Roasted BBQ Carrots with Tahini and Sesame Seed with Feta SUNDAY 6TH Tandoori Lamb Pitas with Minted Yoghurt
Rich Beef And Mushroom Potjie Monday 31st December COOK TIME PREP TIME SERVES 02:00:00 00:30:00 6 The perfect meal for a festive, outdoor family gathering this potjie is packed full of rich, meaty taste! INGREDIENTS 1. 45ml sunflower oil 2. 1 large onion, peeled and chopped 3. 3 large cloves garlic, crushed 4. 2 leeks, sliced 5. 1kg beef stewing steak, cubed 6. 250ml red wine 7. 100g tomato paste 8. 4 carrots, peeled and cubed 9. 2 punnets button mushrooms, halved 10.4 mielies, cut into 3 pieces (each mielie) 11.5ml Robertsons Thyme 12.1 KNORR Beef Stock Pot 13.1 lt water 14.1 large handful green beans, halved (topped) 15.1 sachet KNORR Rich Beef & Tomato Soup
METHOD 1. Fry the onion, garlic and leeks in oil until soft 2. Add the beef and fry until well browned 3. Add the red wine and tomato paste, stir well then allow to simmer until reduced by almost half 4. Add the carrots, mushrooms, mielies, thyme, KNORR Beef Stock Pot and water 5. Do not stir your pot allow the vegetables to sit in layers on top of the meat and allow to simmer with the lid on for 1 ½ to 2 hours or until the beef is tender 6. Just before done mix the contents of the sachet of KNORR Rich Beef & Tomato Soup with some water to make a smooth paste then stir into the potjie together with the green beans and allow to simmer until the green beans are tender and the sauce has thickened 7. Serve with rice 8. BETTER FOR YOU TIPS : Potjie is a great sociable way of cooking delicious meal that is packed full of your familys favourite vegetables
Chicken Caprese Salad Tuesday 1st January COOK TIME PREP TIME SERVES 00:10:00 00:20:00 4 This delicious Caprese Salad with juicy pan-seared chicken and creamy avocado is such an easy option for a healthy midweek family dinner, or a light weekend lunch with family and friends. - Alida Ryder INGREDIENTS 1. 4 skinless, deboned chicken breasts 2. 1 bottle KNORR Balsamic & Pineapple Vinaigrette Salad Dressing 3. 30ml olive oil 4. 4 cups cherry tomatoes, halved 5. 100g Bocconcini mozzarella 6. 1 cup fresh basil leaves 7. 180g bag mixed salad leaves 8. 2 avocados, sliced METHOD 1. Using a sharp knife, cut each chicken breast in half horizontally to create two thinner slices. Place the slices in a bowl, add 250ml of the KNORR Balsamic and Pineapple Salad Dressing and mix gently to combine. 2. Set aside to marinate for up to 30 minutes (but as little as 10 minutes will be fine). Discard the remaining marinade. 3. Heat a large, non-stick frying pan over a medium-high heat, add the olive oil and cook the chicken until golden brown on both sides and cooked through. Remove from the pan and allow to rest for 5 minutes before slicing.
4. Combine the tomatoes and basil leaves in a bowl. Cut the mozzarella balls into halves or quarters, add 30ml of the KNORR Balsamic and Pineapple Salad Dressing, and toss gently to combine. 5. To serve, spread the salad leaves onto a large platter then top with the sliced chicken, the tomato and mozzarella mixture and the sliced avocado. 6. Serve immediately with extra dressing on the side.
Spaghetti Bolognaise With Red Kidney Beans And Baby Spinach Wednesday 2nd January COOK TIME PREP TIME SERVES 00:25:00 00:15:00 4 Bulk up your classic spaghetti bolognaise with red kidney beans and spinach. A delicious alternative for when you re trying to add more nutrients to your meals, with a little help from Knorr s Spaghetti Bolognaise Dry-CookIn-Sauce. INGREDIENTS 1. 30ml oil 2. 1 onion (150g), chopped 3. 500g lean beef mince 4. 2 tomatoes (240g), chopped 5. 140g carrots, peeled and cubed 6. 400ml water 7. 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 8. 1 tin red kidney beans, drained 9. 2 cups baby spinach leaves, washed 10.50g tomato paste 11.250g uncooked spaghetti
METHOD 1. In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the carrots and tomatoes. 2. Add water to the pan, stir in the contents of the pouch, the red kidney beans, baby spinach leaves and the tomato paste and bring to the boil while stirring. 3. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti.
Baked Vegetable and Cheese Frittata Thursday 3rd January COOK TIME PREP TIME SERVES 00:45:00 00:15:00 4 If you re looking for vegetarian recipes, this is a versatile must-try. Choose any vegetables you want for this cheesy baked frittata dish. INGREDIENTS 1. 500g assorted roasting vegetables, chopped 2. 2 cloves garlic, crushed 3. 15ml sunflower oil 4. 6 eggs 5. 125ml milk 6. 60ml cheddar cheese, grated 7. 1 sachet KNORR Creamy Cheese Veggie Bake Sauce METHOD 1. Preheat oven to 200 C 2. Grease and line a 23 cm (7 cm deep) cake tin 3. Arrange vegetables and garlic on the base then drizzle with oil and mix well 4. Roast in the oven for 20-25 minutes or until the vegetables are tender 5. In the meantime whisk together the eggs, milk, cheese and contents of the sachet of KNORR Creamy Cheese Vegetable Bake and pour the egg mixture over the vegetables 6. Bake at 200 C for 20-25 minutes or until the egg mixture is set and golden brown
7. Remove from the oven, slice into wedges and serve with salad and crispy potato wedges 8. BETTER FOR YOU TIPS: Want to go healthier? Use low fat milk instead of full cream milk when preparing the frittata
Sliced Pork Fillet with Mustard and Mushrooms Friday 4th January COOK TIME PREP TIME SERVES 00:30:00 00:15:00 4 This succulent pork dish is packed full of strong flavours contributed by the mustard and mushrooms! INGREDIENTS 1. 15ml sunflower oil 2. 600g pork fillet, thinly sliced 3. 250g button mushrooms, sliced 4. 1 clove garlic, crushed 5. 100ml white wine 6. 1 KNORR Chicken Stock Pot 7. 200ml water 8. 30ml dijon mustard 9. 45ml creme fraiche METHOD 1. Heat oil in a frying pan and fry the pork strips until golden brown and just cooked through then remove from the pan and set aside. 2. Add the mushrooms and garlic to the pan and fry until the mushrooms are soft. 3. Add the white wine to the pan and allow to simmer until reduced by half then reduce the heat and stir in the KNORR Chicken Stock Pot, water and Dijon mustard.
4. Return the pork strips to the pan and allow to simmer for 5-10 minutes. 5. Remove the pan from the heat and stir in the crème fraiche and if necessary thicken the sauce with a little corn flour mixed with some water. 6. Serve with tagliatelle pasta and steamed green beans.
Roasted BBQ Carrots with Tahini and Sesame Seed with Feta Saturday 5th January COOK TIME PREP TIME SERVES 00:30:00 00:10:00 4 The rich and salty feta cheese flavours, creamy tahini, low-fat yoghurt, perfectly cooked baby carrots and fresh coriander all lend their unique, tantalising tastes to this beautiful vegetarian pleasure. INGREDIENTS 1. 1 KNORR Cook-In-Bag BBQ Flavour 2. 1kg baby carrots, washed 3. 2 sprigs of thyme 4. 60ml Tahini 5. 60ml low fat yogurt 6. 20g sesame seeds, lightly toasted 7. 75g feta cheese, lightly crumbled 8. A small handful of fresh coriander METHOD 1. Preheat the oven to 180?C. Place the carrots and thyme into the bag and sprinkle with seasoning powder. Close the bag at the top end with blue tie supplied. 2. Very gently massage seasoning powder into the carrot on a stable surface. Ensure seasoning is evenly spread. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
3. Bake for 25-30 minutes on the lowest shelf in the oven. Ensure grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven). 4. Combine the tahini and yoghurt in a small bowl. Set aside until needed. 5. Carefully cut bag open, coat the carrots in any remaining juices and transfer to a serving dish, top with the Tahini dressing and sesame seeds. Sprinkle the feta cheese over and top with fresh coriander.
Tandoori Lamb Pitas with Minted Yoghurt Sunday 6th January COOK TIME PREP TIME SERVES 00:40:00 00:10:00 4 Mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas. INGREDIENTS 1. 300g brinjals, cubed 2. 350g sweet potato chunks 3. 200g green beans 4. 15ml oil 5. 300g lamb, cubed 6. 15ml tandoori paste 7. 180ml plain yoghurt 8. 1 sachet KNORR Country Hot Pot Dry Cook-In-Sauce 9. 30ml fresh mint leaves, chopped 10.15ml lime juice 11.100g assorted lettuce leaves 12.1 cucumber, finely sliced 13.4 pita breads, wholewheat
METHOD 1. Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil. 2. Roast for 30-40 min until soft and tender. 3. Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min. 4. Heat a non-stick frying pan, add lamb cubes and brown. 5. Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy. 6. Remove from the heat. 7. Blend the remaining yoghurt, mint and lime juice. 8. Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes. 9. Drizzle with fresh yoghurt dressing and serve with roasted vegetables. Powered by TCPDF (www.tcpdf.org)