WHAT'S FOR DINNER MEAL PLAN Week 13 2019 (Monday 25th March to Sunday 31st March) RECIPES THIS WEEK MONDAY 25TH Vegan Burger with Garlic Sweet Potato Wedges TUESDAY 26TH Creamy Chicken Pesto Spaghetti with Baby Marrows WEDNESDAY 27TH Cheesy Potato and Tuna Bake THURSDAY 28TH Lentil and Butternut Bobotie FRIDAY 29TH Shakshuka - poached eggs in tomato sauce SATURDAY 30TH Mealie and Bean Soup SUNDAY 31ST Wild Rice Chicken Salad with Baby Marrows & Avocado
Vegan Burger with Garlic Sweet Potato Wedges Monday 25th March COOK TIME PREP TIME SERVES 00:40:00 00:15:00 4 Indulge in a better kind of burger with a vegan patty made from perfectly blended chickpeas and sweetcorn. Enjoy some crispy sweet potato wedges on the side and discover a healthy, meat-free alternative to the classic burger and chips. INGREDIENTS 1. 4 large sweet potatoes 2. 8 rosemary sprigs 3. 1 garlic bulb, broken into cloves, skin left on 4. 40ml sunflower oil 5. 400g can of chickpeas, drained 6. 200g supersweet sweetcorn 7. 1 KNORR Vegetable Stock Pot 8. ½ red onion, finely chopped 9. small bunch coriander, chopped 10.5ml Robertsons Paprika 11.30ml flour 12.1 lemon, (zest and juice) 13.4 wholemeal seeded buns 14.400g jar hot whole peppadew peppers
15.100g rocket leaves 16.1 red onion, cut into rings 17.1 large tomato, sliced METHOD 1. Cut the sweet potatoes in half lengthways. Place on a baking tray topped with some rosemary sprigs and the garlic cloves. Drizzle with half of the oil and bake in oven at 160 for 40 45 mins. Remove and keep warm. 2. Meanwhile, place the chickpeas and sweetcorn into a food processor. Add the Knorr Vegetable Stock Pot, red onion, coriander, paprika, flour, lemon juice and zest. Process until rough, being careful not to make too smooth. 3. Dust some extra flour onto a clean work surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up. 4. Heat the remaining oil in a large frying pan over a medium heat, add the patties and cook for 5 minutes each side, or until golden and cooked through. 5. Cut the buns open and lightly toast. 6. Finely chop most of the peppadews, leaving some for garnish. Spread the chopped peppers on the base of the buns, add the rocket leaves. Add the patties and then the red onions and the tomato slices. Add the remaining peppadews and a few extra coriander leaves and finally the bun tops. 7. Serve with the roasted garlic sweet potatoes. 8. TIP: As a great option trying mixing 30ml of culinary grade matcha green tea in with the chickpeas
Creamy Chicken Pesto Spaghetti with Baby Marrows Tuesday 26th March COOK TIME PREP TIME SERVES 00:30:00 00:20:00 4 If you re looking for an easy dinner recipe that contains a healthy dose of veggies, then we know exactly what s for dinner in your household tonight. Not only is this recipe indulgently creamy but it is equally as delicious. So if you have 20 minutes to spare, try this delicious recipe. INGREDIENTS 1. 200g durum wheat spaghetti 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 400g chicken fillet, sliced 6. 375ml milk 7. 225g baby marrows, sliced 8. 1 KNORR Naturally Tasty Creamy Chicken and Broccoli Bake 9. 30ml basil pesto 10.½ punnet (125g) cherry tomatoes, halved 11.60ml cream
METHOD 1. Bring a large pot of salted water (1.2 lt with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but 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 chicken fillet and fry until well browned on all sides 4. Add the milk and baby marrows and stir in the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the basil pesto 5. Allow to simmer for 15 minutes on a low heat stirring occasionally then remove from the heat and stir through the cherry tomatoes and cream 6. Combine the sauce with the cooked spaghetti and transfer to a serving dish and serve immediately
Cheesy Potato and Tuna Bake Wednesday 27th March COOK TIME PREP TIME SERVES 00:20:00 00:10:00 4 Looking for easy recipes for dinner? Why not try something different with this tasty Cheesy Potato and Tuna Bake. INGREDIENTS 1. 450ml milk 2. 1 KNORR Creamy Garlic and Herb Potato Bake 3. 1 pinch Aromat 4. 2 tomatoes, sliced 5. 4 potatoes, washed, peeled and thinly sliced 6. 2 tins tuna 7. 1 cup cheddar cheese, grated METHOD 1. Preheat oven to 180 C. 2. Arrange half the sliced potatoes in a greased, ovenproof dish. 3. Open the tins of tuna and drain the liquid. 4. Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato. 5. Season with KNORR Aromat and pepper. 6. Mix the KNORR Creamy Garlic and Herb Potato Bake sachet contents with a little milk to make a paste and stir in the remaining milk.
7. Pour over the potatoes, sprinkle with cheese and bake at 180 C for 1 hour until the potatoes are soft and the cheese is golden brown.
Lentil and Butternut Bobotie Thursday 28th March COOK TIME PREP TIME 01:30:00 00:10:00 Now here's a bobotie with a difference - made using butternut and lentils, this bobotie is a treat for weekday meals. INGREDIENTS 1. 1 slice bread 2. 100ml milk 3. 45ml olive oil 4. 2 onions, chopped 5. 500g butternut, cubed 6. 4 cloves garlic, crushed 7. 5ml chilli paste 8. 5ml curry powder 9. 410g tin tomatoes, whole 10.1 KNORR Roasted Vegetables Veggie Bake 11.250g brown lentils 12.4 eggs 13.375ml milk 14.2 bay leaves
METHOD 1. Cover lentils with water and simmer for 45 minutes until soft. 2. Soak bread in milk and set aside. 3. Heat olive oil in a large pot and sauté the onions. 4. Add the butternut and cook covered over a medium heat for 5 minutes. 5. Add garlic, chilli paste, curry powder and bay leaves and lentils. 6. Add the tomatoes and KNORR Roasted Vegetable Bake and simmer for 15 minutes with the lid off. 7. Stir in soaked bread and mix well. 8. Place the mixture into a casserole dish and spread evenly. 9. Beat eggs with milk and pour over the lentil and butternut mixture. 10.Bake at 180 C for 45 minutes until the custard is set and brown. 11.Serve with basmati rice and chutney.
Shakshuka - poached eggs in tomato sauce Friday 29th March COOK TIME PREP TIME SERVES 00:30:00 00:10:00 3 Shakshuka is a meatless Israeli dish known for its yolk filled eggs nestled atop a layer of rich tomato sauce. Usually served in a sizzling pan, you can have it for breakfast or dinner because this dish is as versatile as it is delicious INGREDIENTS 1. 2 tbsp olive oil 2. 1 small onion, diced 3. 1 yellow pepper, chopped 4. 2 cans (800g) tomatoes, chopped 5. 1 sachet KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 6. 6 large eggs 7. 1 bunch parsley for garnish METHOD 1. Splash olive oil in a large cast iron frying pan over a medium heat. 2. Throw your onions and pepper in and cook them until they turn a nice golden colour. 3. Then you can pour in the canned tomatoes and the Knorr Naturally Tasty Spaghetti Bolognese Recipe Mix pouch to further enrich the flavour, making sure to keep stirring so that everything mixes together well.
4. Let the stew simmer until it starts to thicken. Then you can create small holes in the sauce and gently crack the eggs on top one by one. 5. Cook for 10-15 minutes with the lid kept on or until the eggs are to your liking. 6. Check the sauce to make sure it hasn t reduced too much or it might burn. 7. Finish off with your fresh herbs and serve with pitta bread. 8. Dig in.
Mealie and Bean Soup Saturday 30th March COOK TIME PREP TIME SERVES 02:15:00 00:10:00 4 Mealie and Bean Soup INGREDIENTS 1. 1 cup dry mealie kernels 2. 1 cup sugar beans 3. 6 cups water 4. 1 tbsp cooking oil 5. 1 onion, finely chopped 6. 6 rashers bacon, diced 7. 1 tsp Robertsons Garlic Flakes 8. 1 tbsp rajah mild & spicy curry powder 9. 1 Knorrox Chicken Stock Cube 10.1 tbsp KNORR Brown Onion Soup METHOD 1. Place the mealie kernels and sugar beans in a bowl of fresh water to soak overnight 2. Drain the beans after soaking overnight and place in a large pot with 4 cups of the water and allow to simmer until soft 3. In a pot, fry the onion in oil until soft then add the bacon and fry until crispy 4. Add the Rajah Mild & Spicy Curry Powder and Robertsons Garlic Flakes and fry for 1 minute, stirring continuously
5. Add the boiled mealies and sugar beans with the water, Knorrox Chicken Stock Cube and simmer until cooked 6. Just before the dish is done, mix the Knorr Brown Onion Soup with 2 tablespoons of water to make a smooth paste, then add it to the soup and allow to simmer for 2 minutes, stirring continuously until thickened 7. BETTER FOR YOU TIPS : For a more traditional take on this recipe leave out the bacon - this will also give you a lower fat dish
Wild Rice Chicken Salad with Baby Marrows & Avocado Sunday 31st March COOK TIME PREP TIME SERVES 00:20:00 00:15:00 4 Wild rice, veggies and fresh herbs all brought together with a zesty dressing, then topped with chicken, avocado and toasted seeds. A fabulous, easy recipe for a braai, or for relaxed entertaining with family and friends. - Dianne Bibby INGREDIENTS 1. 750ml cooked wild rice 2. 1 small bunch kale 3. olive oil, for frying 4. salt and freshly ground black pepper, to taste 5. 5 baby marrows, sliced 6. 4 chicken fillets, lightly pounded 7. 120ml KNORR Balsamic & Pineapple Vinaigrette Salad Dressing 8. 50ml water 9. 30ml olive oil, for the dressing 10.Finely Grated Zest of 1 Lemon 11.30ml lemon juice 12.5ml honey 13.1 x 40g pack baby spinach 14.1 x 40g pack rocket
15.1 handful Italian parsley 16.1 handful fresh basil 17.2 avocados 18.60ml toasted pumpkin seeds METHOD 1. Place the cooked rice in a large mixing bowl. 2. Remove the stalks from the kale and cut the leaves into shreds. 3. Heat 10ml olive oil in a pan and flash fry the kale for 2 minutes. Season lightly with salt and add to the rice. 4. To the same pan, add another drizzle of oil. Over a high heat, fry the baby marrows for 2-3 minutes until lightly browned. Season with salt and pepper and add to the rice. 5. Season the chicken lightly on both sides and pan fry in 15ml olive oil for 3-4 minutes on each side. Add 60ml of the KNORR Balsamic and Pineapple Salad Dressing, and the water. 6. Simmer for 2-3 minutes until the sauce is reduced and the chicken is cooked through. Slice the chicken into strips. Set aside. 7. To make the dressing, place the remaining 60ml salad dressing in a jar, add the lemon zest, lemon juice and honey, and shake to combine. Season to taste with salt and pepper. 8. Bundle the spinach, rocket, parsley and basil together. Roughly chop the leaves and add to the rice. 9. Pour the dressing over the salad and toss together. 10.Transfer the salad to a large platter. Peel and slice the avocados, then arrange them and the chicken slices on top. Scatter with toasted seeds and serve immediately. Powered by TCPDF (www.tcpdf.org)