WHAT'S FOR DINNER MEAL PLAN Week 14 2019 (Monday 1st April to Sunday 7th April) RECIPES THIS WEEK MONDAY 1ST Tomato and Parmesan Gnocchi TUESDAY 2ND Snoek Fishcakes WEDNESDAY 3RD Chicken burrito bowl THURSDAY 4TH CRUNCHY MEATBALL LETTUCE WRAPS FRIDAY 5TH Mushroom and Spinach Filo Pie SATURDAY 6TH Shepherd's Pie SUNDAY 7TH Broccoli and Basil Pesto Chicken Lasagne
Tomato and Parmesan Gnocchi Monday 1st April COOK TIME PREP TIME SERVES 00:40:00 00:10:00 4 Find your new favourite dish in a bowl of perfectly al dente gnocchi with a delectable tomato sauce. This meal really comes together in flavour, with shaved parmesan and the delicate tartness of roasted tomatoes. INGREDIENTS 1. 500g store bought potato gnocchi 2. For the Knorr Tomato sauce: 3. Knorr Tomato Base Dry Cook-In Sauce 4. 1 Red Onion, finely chopped 5. 1 Red Pepper, finely chopped 6. Water 400ml 7. finely grated parmesan, to serve 8. 100g cocktail tomatoes on the vine 9. 15 ml (1 tbsp) olive oil 10.a small hand full fresh parsley chopped 11.8-10 parmesan shavings
METHOD 1. Heat a medium saucepan with water until boiling and cook the gnocchi until al dente for 15-20minutes. Drain and keep warm until needed. 2. In a pan, brown the onions in 2 tbsp of oil. Add the red pepper and cook for 4 minutes until the red pepper starts to soften. 3. Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring. 4. Reduce heat and simmer uncovered for 15 minutes. 5. Pre-heat the grill of the oven and place the tomatoes on a baking sheet. Drizzle the oil over. Grill for 8-10 minutes, or until they start to blister. Remove from the oven. 6. Divide the gnocchi amongst the bowls and spoon the tomato sauce over. Top every bowl with some of the roasted tomatoes. Sprinkle the chopped parsley and parmesan shavings over just before serving.
Snoek Fishcakes Tuesday 2nd April COOK TIME PREP TIME SERVES 00:35:00 00:45:00 4 Prepare these fishcakes using lightly smoked snoek or even leftover snoek from the braai the flavour of this uniquely South African fish is unrivalled. INGREDIENTS 1. 600g lightly smoked snoek 2. sunflower oil 3. lemon juice 4. salt and pepper 5. 3 potatoes (350g), peeled, boiled and mashed 6. 1 sachet KNORR Naturally Tasty Tuna Napolitana 7. ½ bunch spring onions, chopped 8. 7.5ml lemon juice 9. 1 cup cake flour 10.2 eggs, lightly beaten 11.1 cup breadcrumbs 12.30ml sunflower oil for frying
METHOD 1. Preheat oven to 180 C. 2. Place snoek into an ovenproof tray, drizzle with a little oil and lemon juice and season with salt and freshly cracked black pepper. 3. Bake in the oven for 10-15 minutes or until cooked. 4. Once cooked carefully remove the bones and flake the flesh. 5. Mix the mashed potato, snoek flesh, contents of the sachet of Knorr Naturally Tasty Tuna Napolitana, spring onion and lemon juice. 6. Shape into fishcakes then dip into flour then egg then breadcrumbs. 7. Heat the oil in a pan and lightly fry the fishcakes until golden brown then transfer to an ovenproof tray and bake in the oven for 10 minutes at 180 C to heat through.
Chicken burrito bowl Wednesday 3rd April COOK TIME PREP TIME SERVES 00:25:00 00:15:00 4 Filled to the brim with scrumptious ingredients like chicken breasts strips that have been marinated for up to 48 hours with Knorr Chakalaka Soup Powder and then pan-fried, served with shredded red cabbage, cooked black eye beans, sliced green peppers and onions this dish is sure to become a family favourite. INGREDIENTS 1. 400g chicken breasts, cut into strips 2. 1 sachet KNORR Chakalaka Soup 3. 4 tsp vegetable oil 4. 4 cups shredded red cabbage 5. 2 onions, sliced 6. 2 green peppers, sliced 7. 2 cup cooked black eye beans METHOD 1. In a large bag or bowl, combine the chicken and half the soup powder with 1 tsp oil. Marinate in the fridge for 20 minutes or up to 48 hours. 2. Heat a large pan to a medium high heat. Saute the chicken strips for 5 to 7 minutes or until fully cooked. Remove from pan and rest for 10 minutes. 3. In the same pan, add the 2 tsp oil along with the sliced peppers and onions. 4. Sauté for 3-4 minutes. Set aside.
5. Heat remaining oil then add the shredded cabbage and cook until soft. Sprinkle with the remaining Chakalaka soup powder and allow to cook for 2 minutes. 6. Divide the cabbage, chicken, peppers and beans equally between 4 bowls and serve.
CRUNCHY MEATBALL LETTUCE WRAPS Thursday 4th April COOK TIME PREP TIME SERVES 00:10:00 00:25:00 4 Baked beef meatballs flavoured with tomato, herbs and garlic and wrapped in fresh cos lettuce leaves. INGREDIENTS 1. 400g extra lean beef mince 2. 1 KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 3. 1 egg, lightly beaten 4. 15ml chopped chives 5. 15ml cooking oil 6. 1 carrot, peeled and prepared into ribbons 7. 1/3 cucumber, prepared into ribbons 8. cos lettuce leaves METHOD 1. Preheat oven to 180 C. 2. Place mince, contents of the sachet of KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix, egg and chives into a bowl and season with salt and black pepper.
3. Mix well to combine then roll into evenly sized balls and place onto a greased oven tray. 4. Drizzle with cooking oil and bake in the oven for 5 minutes on each side until well browned and cooked through. 5. To prepare the wraps place the lettuce leaves on a platter top with meatballs, carrot and cucumber ribbons and a generous dollop of tomato sauce.
Mushroom and Spinach Filo Pie Friday 5th April COOK TIME PREP TIME SERVES 00:40:00 00:10:00 4 Take a traditional pasta alfredo and make something brand new like a mouth-watering mushroom and spinach filo pie. Filo pastry is light, crispy and the perfect casing for the creamy pasta filling. Serve with a crisp salad on the side, for an extra bite of freshness. INGREDIENTS 1. 350g portobellini mushrooms, sliced 2. 15ml olive oil 3. 200g baby spinach leaves, washed 4. salt and freshly ground black pepper 5. 2 Boxes KNORR Alfredo Pasta and Sauce 6. 250ml low fat milk 7. 750ml hot water 8. 4 sheets filo pastry 9. 60ml margarine, melted METHOD 1. Preheat the oven to 200?C. 2. Heat the oil in a medium pan and fry the mushrooms for 5-10 minutes. Add the baby spinach and fry until wilted. Season with salt and black pepper. Set aside. 3. In a medium size saucepan, bring the water and milk to the boil.
4. Add the packet contents and stir continuously until boiling. 5. Reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally. 6. Fold the cooked mushrooms and spinach through the sauce and pour it into a 1,25L capacity oven proof dish. 7. Brush the filo sheets with the melted butter and scrunch each one up lightly with your hands. Top the pasta in the dish with the scrunched-up pastry and bake in the oven for 20minutes until golden and crisp.
Shepherd's Pie Saturday 6th April COOK TIME PREP TIME SERVES 01:00:00 00:10:00 4 This tasty, meat-free shepherd s pie recipe is pure palatable perfection. Use Knorr s Brown Onion Soup Mix with nutritious lentils, garlic and all your favourite veggies to bring this feat together. Whether you re a vegetarian in search of some hearty comfort food or just looking to cut back on your meatintake this is the dish for you! INGREDIENTS 1. 1kg potatoes 2. ¼ cup of Milk 3. 2 Tbsp Oil 4. 300g cooked lentils 5. 1 large onion, chopped 6. 4 carrots, chopped 7. 1 clove garlic, minced 8. 2 tbsp tomato paste 9. KNORR Brown Onion Soup, 2 tbsp 10.4 tbsp water
METHOD 1. Preheat the oven to 180 C. Boil the potatoes in a pot of water until soft. Mash them with the milk and plenty of salt and pepper. 2. Heat the oil in a pan cook the onion and carrots until slightly golden. Add the lentils to the pan and a little water and allow to cook for 5 minutes. 3. Dissolve the Knorr Brown Onion soup powder in the water and stir into the pot and allow to simmer for 5 minutes. 4. Layer the lentils in an oven-proof dish and top with the mashed potato. 5. Bake for 30 minutes, or until the potato is golden brown and crispy.
Broccoli and Basil Pesto Chicken Lasagne Sunday 7th April COOK TIME PREP TIME SERVES 00:35:00 00:15:00 4 You won t have to choose between taste and goodness with this delicious broccoli and basil pesto infused chicken lasagne. Enjoy all the full flavour of a hearty chicken lasagne with a healthy kick that your family will love. INGREDIENTS 1. 500g chicken fillets 2. 250g broccoli florets 3. 125g basil pesto 4. 1 box KNORR Lasagne Mate Chicken Lasagne 5. 30ml olive oil 6. 150g onion, chopped 7. 800ml low fat milk 8. ½ cup cheddar cheese, grated METHOD 1. Preheat the grill function on the oven. 2. In a medium saucepan, sauté onion then add the chicken strips and cook until well browned in the oil, for 2 minutes.
3. Add the 800 ml milk and uncooked pasta and add the sachet of Seasoning Spice Blend. Bring to the boil, stirring occasionally. Reduce the heat and allow to simmer uncovered for 10-15 minutes, stirring occasionally until the pasta is cooked. 4. Blanche the broccoli for 2 minutes in rapidly, boiling water seasoned with salt. Drain and roughly chop. 5. Empty the contents of the Cheese Sauce sachet into a measuring jug and fill to 200 ml with rapidly boiling water. Once all the water has been added, stir with a fork for 1 minute, until thick and smooth then set aside. 6. Fold the broccoli and pesto through the pasta in the saucepan. 7. Remove the pan from heat and pour into a 2L oven proof dish. Pour the cheese sauce over and top with grated cheese. 8. Grill for 10 minutes or until cheese is golden brown. Powered by TCPDF (www.tcpdf.org)