WHAT'S FOR DINNER MEAL PLAN Week 29 2017 (Monday 17th July to Sunday 23rd July) RECIPES THIS WEEK MONDAY 17TH Honey Roasted Root Vegetable Salad TUESDAY 18TH Mexican Boloroni with Mince, Beans and Corn WEDNESDAY 19TH Warm Roast Veggie Salad with Crispy Chickpeas & Feta THURSDAY 20TH Easy Kedgeree with Haddock, Eggs and Peas FRIDAY 21ST Moroccan-Spiced Baked Chicken Breasts SATURDAY 22ND Decadent Lasagne with Bacon and Parmesan SUNDAY 23RD Chicken Biryani
Honey Roasted Root Vegetable Salad Monday 17th July 00:35:00 00:30:00 The secret to this roasted root vegetable recipe is the addition of the honey a little drizzle brings out all the delicious caramelized flavours of the veggies! 1. 1 red onion, peeled and quartered 2. 2 large sweet potatoes, peeled and cut into chunks 3. 2 large parsnips, peeled and sliced. medium carrots, peeled and sliced 5. 1 KNORR Vegetable Stock Pot 6. 60ml honey 7. 30ml sunflower oil 8. Robertsons Freshly Ground Black Pepper 9. 30g rocket leaves, washed 10.2 rounds feta cheese, crumbled 1. Preheat oven to 200C 2. Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper 3. Cover with tin foil and roast in the oven for 20 minutes. Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
5. Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese 6. Transfer to a serving dish and serve
Mexican Boloroni with Mince, Beans and Corn Tuesday 18th July 00:20:00 00:10:00 A dash of Mexican spice and some red kidney beans give this boloroni a festive flavour twist. 1. 300g mince 2. 1 red pepper, diced 3. 15ml oil. 250g KNORR Mince Mate Boloroni 5. 800ml hot water 6. 200g corn kernels 7. 10g red kidney beans 8. 5ml mexican seasoning 1. In a large saucepan, fry the mince and peppers in oil until soft. 2. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked pasta and bring to the boil. 3. Reduce the heat and simmer for 15 minutes, stirring occasionally.. Stir in the corn, beans and seasoning, and simmer for 5 minutes.
Warm Roast Veggie Salad with Crispy Chickpeas & Feta Wednesday 19th July 00:50:00 Warm Roast Veggie Salad with Crispy Chickpeas & Feta 1. 1 00g tin chickpeas, drained 2. ½ tsp garam masala 3. 1 butternut, peeled. 200g baby carrots 5. 350g baby marrow 6. 150g cauliflower florets 7. 1 red onion, peeled 8. 60ml KNORR Light Greek Salad Dressing 9. 5ml olive oil 10.Salt and black pepper to season 11.2 disks feta, crumbled
1. Preheat the oven to 200 degrees C 2. Rinse the chickpeas, dry very well with kitchen towel and set aside 3. Halve the butternut lengthways, remove the seeds and slice into 1cm thick wedges. Wash the baby marrows and slice in half lengthways 5. Cut the onion into 8 wedges 6. Place the chickpeas on a roasting tray, drizzle with 30ml of the olive and sprinkle the garam masala and some salt, making sure the chickpeas are well coated 7. Place the butternut, carrots, baby marrow, cauliflower and onion on a large roasting tray, leaving enough space between the pieces of vegetables 8. Drizzle the vegetable with the salad dressing and toss to make sure the vegetables are well coated 9. Drizzle the coated vegetables with 30ml of the olive oil and season with salt and ground black pepper 10.Place both roasting trays in the oven and roast for 30-0 minutes until the chickpeas are very crispy and the vegetables are cooked and have started to caramelise 11.Make sure to shake the roasting tray with the chickpeas every 10 minutes while roasting and depending on your oven switch the two pans over halfway during the roasting process 12.Place the roasted veggies on a serving platter and scatter the chickpeas and feta on top and serve while still warm with Knorr Light Greek Dressing on the side
Easy Kedgeree with Haddock, Eggs and Peas Thursday 20th July 00:30:00 00:10:00 Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be served cold the next day with salad as a light lunch. 1. 2 eggs 2. 125ml frozen peas 3. water or milk (for poaching). 500g smoked haddock 5. 800ml water 6. 1 box KNORR Rice Mate Mild Breyani 7. 15ml parsley to garnish, chopped 1. Place the sachet of rice, water and seasoning mix sachet into a pot and bring to the boil, then simmer until cooked and set aside. 2. Poach the haddock in a little water or milk for 10 min, then drain and flake the fish. 3. Cook the peas in a little water and drain.. Hard boil the eggs, then shell and cut into wedges. 5. Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped parsley.
Moroccan-Spiced Baked Chicken Breasts Friday 21st July 01:30:00 00:15:00 Coriander, turmeric, cumin and cinnamon combined with garlic and honey makes a decadent rub for this chicken dish. 1. 10ml honey 2. 1 cloves garlic, crushed 3. 2ml red chilli (seeded). 5ml Robertsons Cinnamon 5. 10ml Robertsons Coriander 6. 5ml Robertsons Cumin 7. 30g fresh coriander 8. 30ml olive oil 9. 60ml oil 10.600g chicken breasts, whole 11.100g red onions, sliced 12.250ml white wine or red wine (optional) 13.150ml water 1.1 sachet KNORR Country Hot Pot Dry Cook-In-Sauce 15.2 limes, quartered 16.1 bunch coriander leaves to garnish
1. Preheat oven to 200C 2. Blend the paste ingredients (honey, garlic, red chilli, cinnamon, coriander, cumin, fresh coriander and olive oil) in a food processor until the consistency is smooth. 3. Heat 10 ml oil in a large saucepan.. Add chicken breasts and brown evenly. 5. Remove from the pan and place in an ovenproof dish. 6. Add onions and sauté for 15 min. 7. Add paste to the onions and cook for 3 min. 8. Add the wine, water and sachet of KNORR Country Hotpot Dry Cook-in-Sauce to the pan. 9. Simmer for 20 min and pour the sauce over the chicken. 10.Cover and bake for 0 min. 11.Turn chicken breasts over and cook for a further 30 min. 12.Garnish with lime wedges and coriander leaves and serve with 150 g couscous (cooked as per packet instructions) and 00 g steamed butternut.
Decadent Lasagne with Bacon and Parmesan Saturday 22nd July 00:0:00 00:10:00 The strong savoury flavours of bacon and Parmesan make this lasagne a decadent dinner choice. 1. 1 KNORR Lasagne Mate Mince Lasagne 2. 00ml boiling water 3. 1 onion, chopped. 200g bacon, sliced 5. 15ml oil 6. 00g lean mince 7. 150ml parmesan cheese, grated 1. Empty the contents of the cheese sauce sachet into a jug, fill to 00 ml with boiling water and stir for 1 min. 2. In a large pan, fry the onion and bacon in oil. 3. Add the mince and brown.. Add the sachet of seasoning mix, 600 ml hot water and the pasta from the box to the mince. 5. Bring to the boil, stirring occasionally.
6. Reduce heat and simmer for 10 min. 7. Pour into a 2-litre oven dish, pour cheese sauce over and sprinkle with grated Parmesan cheese. 8. Grill for 10 min or bake for 20 min at 180 C.
Chicken Biryani Sunday 23rd July 00:0:00 00:0:00 A popular Indian dish of juicy chicken marinated in warm spices. Traditionally prepared for large crowds, this delicious chicken biryani recipe is made super tasty by being gently cooked with chicken stock, garlic, chillies and spices. 1. 2 skinless chicken breasts, chopped 2. 1 KNORR Chicken Stock Pot 3. cloves garlic, crushed. 2 green chillies, chopped (seeded) 5. 30ml fresh ginger, grated 6. 15ml lemon juice 7. 2 pods cardamom 8. 5ml Robertsons Turmeric 9. 5ml garam masala 10.15ml mayonnaise 11.30ml low fat natural yoghurt 12.15ml vegetable oil 13.2 large onions, finely chopped 1.30ml coriander, freshly chopped 15.30ml mint, freshly chopped 16.250g basmati rice, cooked according to packet instructions 17.30ml almonds, toasted
1. In a large bowl, mix the chicken with the Knorr Chicken Stock Pot, chopped garlic, chilli, ginger, lemon juice, cardamom pods, turmeric, garam masala, mayonnaise and natural yoghurt. Set aside to marinate for 20-30 minutes. 2. Heat the vegetable oil in a large frying pan. Add the onions and cook on a medium heat for 6-8 minutes until brown but not crisp. Remove the onions from the pan and set aside. 3. In the same frying pan, add the marinated chicken and all of the marinade. Add half of the coriander, half of the mint and half of the fried onions and cook gently on medium heat for -6 minutes. Remove from heat, cover the chicken with half of the cooked rice. Sprinkle the remaining fried onions, coriander and mint over the rice. Add toasted almond flakes. Cover and cook on very low heat for 15-20 minutes.. Remove from heat, add the other half of the cooked rice, mix the rice and to serve. Powered by TCPDF (www.tcpdf.org)