Meal Plan Monday

Monday

Curry Night

One of my favourite ways to share food with friends. Everyone brings a dish to share. On the menu tonight:

• Lamb Samosas
• Yoghurt & Mint Raita
• Cashew Butter Chicken
• Paul's Lamb Kofta in Spicy Tomato Sauce
• Simple Pilau Rice
• Gulab Jamon

Tuesday

 

 Perfect Pasta

Wednesday

Breadmaker Pizza

Thursday

Junior Masterchef Chicken Enchiladas

Friday

{image & recipe credit}

Coconut Curry Fish with Steamed Jasmine Rice

Saturday

Casual (store bought!) Hamburgers on the BBQ

Sunday

Garlic Roast Lamb with mixed roast vegetables
This recipe is from the Donna Hay Autumn 2013 Magazine

Lunchbox

Mini Easter Egg Blondies

Get Ahead Sunday

1.  Lunchbox baking. Allow to cool, cut into individual servings and freeze in a large airtight container.
2. Make the tomato sauce for the Chicken enchiladas on Sunday. When cooled, store in an artight plastic container (or even a large zip-lock bag!). Store for 2-3 days in the fridge or, if you need longer, freeze. Just don't forget to take it out of the freezer the morning you want to have it for dinner!
3. If you want to make your own pasta, do this on Sunday too. Pasta dough does not keep very well though (the fresh eggs start to turn green! Eeewww!). So allow your noodles to dry a little then freeze in a zip-lock bag or airtight container.

Meal Plan Monday

MONDAY

{image credit}

Cumin Salt CrustedPork with Braised Buk Choy & Baby Carrots

TUESDAY

Tandoori Butter Chicken with Wilted Baby Spinach

WEDNESDAY

Steak Bearnaise with Home Made Chips & Simple Salad

THURSDAY

Chicken Fettuccine Carbonara

FRIDAY

Cook's Night Off!

SATURDAY

No Packet Tuna Mornay and Creamy Mash

SUNDAY

Chicken Parmegana & Salad

LUNCHBOX

Home Made Muesli Bar Slice

Individual Creamy Chowder Pies

Ingredients:

• 500 g Freshwater Bassa Fillets
• 1 leek
• 2 sticks celery, roughly chopped
• 2 stalks parsley
• 1 bay leaf
• 2 cups milk
• 1 carrot
• 30 g butter
• ⅓ cup plain (all-purpose) flour
• 125 g corn kernels, can
• ¼ cup parsley, chopped
• 475 g mashed potato, (store bought, freshly made or leftover)

Directions:
1. Preheat oven to 200℃. Place a medium sized saucepan on a low heat.  Season the fish on both sides with salt & pepper and add to the pan.

{season fish}





2. Cut the leek in half lengthways and wash to remove any grit. Roughly chop the green part only and add it to the saucepan.  

{slice leek in half legthways}



{grit}



{roughly chop green part only}

3. Roughly chop 1 STALK of celery and add to the pan with the parsley stalks and bay leaf. Pour the milk over the fish and slowly bring to the bool. Simmer for three minutes, cover and remove from heat. Cool for 5 minutes.

{celery, parsly leek and bay}

4. Meanwhile, finely chop the white part of the leek, remaining celery and the carrot. (I did this in the food processor). Using a slotted spoon, remove the fish from the milk to a large plate and roughly flake, discarding any bones. Cover and set aside. Strain milk into a glass jug and discard cooked vegetables. Rinse pot and return it to the stove.

5. Melt butter over a medium/high heat add the chopped vegetables. Stir in the flour and cook for one minute. Remove from heat and gradually stir in the milk. Bring to the boil and stir until thickened. Season with salt and pepper. Remove from heat and stir in fish, corn & parsley.

6. Spoon fish mixture into four ovenproof serving dishes. Top with mashed potato and bake for 10 minutes until potato is golden and heated through.

(Serves 4)

Download Printable Version