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.

Chicken Fettuccine Carbonara

Recipe By: Pippa
Serving Size: 4

Summary:
Great recipe from Donna Hay, though the chicken and mushrooms are our family's own addition.

Ingredients:
400 grams Fettuccine
200 grams chicken breast, cut into thin strips
6 rashers bacon, cut into thin strips
3 green onions, sliced
10 button mushrooms, thickly sliced
4 egg yolks*
1/2 cup cream
1/2 cup parmesan
sea salt and cracked pepper
2 tbl chopped flat leaf parsley

Directions:
1. Cook the pasta until al dente. Keep warm. Must be kept warm as the heat from the pasta will cook the egg in the sauce.

2. While the pasta is cooking, heat a frying pan over medium heat. Cook the chicken, bacon, mushrooms and green onions for 3-4 minutes until bacon is crisp and golden.

3. Place egg yolks, cream, parmesan, salt and pepper in bowl and whisk well to combine.

4. Toss the egg mixture through the hot pasta, coating well, then toss with bacon mixture and parsley and serve immediately.

Notes:
It pays to reserve a little pasta water, as this sauce can tend to be a bit thick. If needed, add just a couple of tablespoons at a time to the "sauced" pasta before adding the bacon mix until you get a consistency you like.

*Save your egg whites! Crack into a small takeaway container or zip-lick bag. Label with the number of egg whites and pop in the freezer. Next time you need egg whites, just defrost and away you go!

{WORKING MUM TIMESAVER TIP}: You can purchase your chicken, bacon and mushrooms already sliced. This will save a few precious minutes of prep time.