WHAT'S FOR DINNER MEAL PLAN Week 34 2017 (Monday 21st August to Sunday 27th August) RECIPES THIS WEEK MONDAY 21ST Baked Vegetable and Cheese Frittata TUESDAY 22ND Calamari and Chorizo Casserole WEDNESDAY 23RD French Loaf with Cheesy Mince and Mushrooms THURSDAY 24TH Bacon, Cheese And Corn Pasta Bake FRIDAY 25TH Garlic and Rosemary Chicken in a Cook-In-Bag SATURDAY 26TH Everyones Easy Lasagne SUNDAY 27TH Asian-Style Pork
Baked Vegetable and Cheese Frittata Monday 21st August COOK TIME 00:45:00 PREP TIME 00:15:00 SERVES 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 1. Preheat oven to 200 C METHOD 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. Want to go healthier? Use low fat milk instead of full cream milk when preparing the frittata
Calamari and Chorizo Casserole Tuesday 22nd August COOK TIME 00:20:00 PREP TIME 00:15:00 SERVES 4 A real treat, this Calamari and Chorizo Casserole is one of those quick family dinner recipes that you ll want to make again and again. 1. 1 clove garlic, crushed 2. 500g calamari rings or slices 3. 200g chorizo, sliced 4. 10ml Robertsons Paprika 5. 30ml fresh parsley, chopped 6. 1 onion, finely chopped 7. 1 tin tomatoes, chopped 8. 1 KNORR Chicken Stock Pot 9. 2 tbsp olive oil INGREDIENTS METHOD 1. Heat the oil in a pan and quickly sauté the calamari in batches for about a minute or two 2. Remove from pan and set aside 3. Add the garlic, onion and chorizo and Robertsons Paprika 4. Cook for about 5 minutes or until soft 5. Add the can of tomatoes and KNORR Chicken Stock Pot and simmer for about 10 minutes adding a little water if needed
6. Add the calamari and fresh parsley 7. Serve with toasted ciabatta
French Loaf with Cheesy Mince and Mushrooms Wednesday 23rd August COOK TIME 00:40:00 PREP TIME 00:15:00 SERVES 6 Instead of ordering take-out, make this spicy sub in the comfort of your own kitchen as a treat for your family. INGREDIENTS 1. 250ml cheddar cheese, grated 2. 1 onion, chopped 3. 15ml oil 4. 500g mince 5. 250g mushrooms 6. 1 red chilli, finely chopped (seeded) 7. 1 KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 8. 400ml cold water 9. 50ml fresh coriander, roughly chopped 10. 1 french loaf 11. 5ml garlic, crushed
METHOD 1. Sauté onion in a splash of oil, toss in mince and brown. 2. Add mushrooms and chilli and fry for a further 5 min. 3. Mix sachet contents with 400 ml cold water and pour over mince. 4. Bring to the boil, giving it a stir often, then simmer for about 10 min. 5. Add chopped coriander. 6. Cut the French loaf lengthways, hollow out a little of the soft bread and fill with the mince mixture. 7. Top with crushed garlic and grated Cheddar cheese. 8. Place under the grill until the cheese is bubbling and golden brown.
Bacon, Cheese And Corn Pasta Bake Thursday 24th August COOK TIME 00:35:00 PREP TIME 00:05:00 SERVES 4 If you re on the hunt for a delicious pasta bake, then this bacon and cheese aims to please. Other than being mouth-watering, it is also ideal when you re looking for a simple recipe that does not take hours to make. INGREDIENTS 1. 200g lean bacon, chopped 2. 750ml frozen corn 3. 1 onion, chopped 4. 1 box KNORR Mince Mate Smoky Bacon and Cheddar Flavour 5. 800ml warm water 6. 250g finely cheddar cheese, grated 1. Preheat oven to 180 C. METHOD 2. In a large pot fry the onion and bacon until onion is soft. 3. Stir in the KNORR Mince Mate Smoky Bacon and Cheddar Flavour seasoning mix, pasta and water. 4. Cook until pasta is soft, then stir in the corn and half the cheese. 5. Place in a greased ovenproof dish. 6. Top with remaining cheese. 7. Bake at 180 C for 10 minutes or until cheese has melted.
Garlic and Rosemary Chicken in a Cook- In-Bag Friday 25th August COOK TIME 00:40:00 PREP TIME 00:05:00 SERVES 4 Make perfect roast chicken effortlessly with KNORR Cook-in-Bag. The roasting bag locks in all the moisture and flavour, ensuring perfectly seasoned tender chicken. KNORR Cook-in-Bags are the simplest way to make delicious, succulent roast chicken every day. 1. 1kg chicken pieces INGREDIENTS 2. 1 KNORR Cook-in-Bag Garlic and Rosemary 1. Preheat oven to 180 C. METHOD 2. Place 1kg of chicken pieces in a single layer in the roasting bag. 3. Sprinkle seasoning mix over the chicken pieces. 4. Knot the bag loosely to seal. 5. Hold the bag closed and roll gently to coat the pieces evenly. 6. Pierce the top of the bag 3 times with a sharp knife for the steam to escape. 7. Place on a baking tray in the centre of the oven and bake for 40 45 minutes. Ensure that the grill is off at all times. 8. Cut the bag open, coat the pieces in any remaining juices and transfer to a serving dish. Spoon the leftover sauce over your beef meal.
Everyones Easy Lasagne Saturday 26th August COOK TIME 00:40:00 PREP TIME 00:10:00 SERVES 4 Nothing beats a tasty, creamy lasagne...and served with crusty bread and a fresh crisp salad, everyone will be coming back for more. INGREDIENTS 1. 500ml boiling water 2. 400ml water 3. 1 onion, chopped 4. 125ml cheddar cheese, grated 5. 1 generous handful baby spinach leaves 6. 410g tin tomatoes, chopped 7. 15ml oil 8. 1 pack KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 9. 3 pack KNORR Three Cheese Pasta Sauce 10. 500g beef mince 11. 200g pre instant lasagne sheets, cooked METHOD 1. Preheat oven to 180 C and grease a large ovenproof dish. 2. In a pan heat oil and fry the onion and mince until browned. 3. Add the KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, tomatoes and 400 ml water.
4. Bring to the boil and simmer for 10-15 minutes. 5. Prepare the KNORR Three Cheese Pasta Sauce by placing the contents of all packets in a big jug. 6. Add 500 ml rapidly boiling water and stir with a fork until sauce is smooth and thick. 7. Arrange the meat, spinach, lasagne sheets and cheese sauce in layers in the ovenproof dish (ending with cheese sauce). 8. Allow to stand for 20 minutes. 9. Sprinkle with cheese and bake for 30 minutes or until the cheese has melted and the lasagne is tender and heated through. 10. For a lighter lasagne option use extra lean beef mince or other mince alternatives such as soya mince
Asian-Style Pork Sunday 27th August COOK TIME 01:00:00 PREP TIME 00:20:00 SERVES 6 This dish only takes 20 minutes to prepare, requires only an hour to cook, and results in a sweet, salty pork dish. 1. 15ml honey 2. 2 cloves garlic, minced 3. 15ml freshly ginger, grated 4. 15ml dark soy sauce 5. 125ml smooth peanut butter 6. 410g tin tomatoes, chopped and peeled 7. 1.5kg pork loin, boneless, rind off, rolled 8. 1.25ml sesame oil 9. 1 KNORR Cook-In-Bag BBQ Flavour 10. 60ml cashew nuts, toasted 11. 3 spring onions, sliced 12. 3 cup rice, cooked INGREDIENTS
1. No need to preheat oven. 2. Place pork into the roasting bag. METHOD 3. In a bowl, mix together the seasoning mix, tinned tomatoes, peanut butter, soy sauce, sesame oil, ginger, garlic and honey until combined. 4. Spoon the sauce into the roasting bag and rub into pork. Close bag using blue tie supplied. 5. Place bag sideways in a cool oven dish. 6. Bake at 180 C for 60 minutes or until cooked, on the lowest shelf in the oven. Ensure the grill is off at ALL times. Keep enough room for the bag to expand (Bag must not touch sides of the oven). 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32.
33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70.
Powered by TCPDF (www.tcpdf.org) 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. Remove from oven and allow to rest in bag for 10 minutes before serving. 94. Spoon cooked rice onto a serving platter. Remove pork from bag, slice, then arrange on top of rice. Pour the bag juices over pork. Sprinkle with toasted cashew nuts and spring onions.