Wednesday:
Dinner:
Sweet Chilli Hotdogs (recipes + November 2011)Split 6 hotdog rolls.
Top with grilled sausages.
Combine 1/4 cup sour cream and 2 TBSP Sweet chilli sauce and 1 TBSP finely chopped coriander in a small bowl. Spoon this sauce over hotdogs.
Top hotdogs with 1/2 cup cheddar cheese and 450g drained pineapple pieces.
Place under grill or hot oven to melt cheese.
EAT!!
Thursday:
Breakfast:
Banana Cinnamon Roll Muffins, Poached Eggs and Mixed Berry and Coconut Smoothie.
Lunch:
Apple, bacon and grilled cheese toast. Dip and veggies.
Dinner:
Caramel Prawns with herbed rice noodles.(Good Taste magazine March 2012)
Caramel:
Stir 1/2 cup rapadura sugar and 1/4 cup water in a small saucepan over low heat for 2 minutes, until sugar dissolves. Increase heat to high. Bring to the boil. cook without stirring, but occasionally brushing down sides of pan with pastry brush dipped in water, for 5 mins until dark golden.
Remove from heat and stir in 40ml of water.
Noodles:
Prepare 2 x 100g rice noodles according to packet.
Combine 1/4 cup sweet chilli sauce, 2 TBSP soy sauce and 2cm piece of ginger, finely grated.
Heat 1 TBS peanut oil over high heat. Add noodles, sweet chilli sauce mix, 1/4 cup water, and 1 tsp minced garlic. Stirfry for 2 - 3 minutes. Stir in 1/2 cup fresh basil leaves, 1 cucumber thinly sliced and halved, 1 long fresh chillies, seeded and thinly sliced and 2 shallots, thinly sliced and 1/4 cup chopped fresh coriander. Divide among bowls.
Heat 1 Tbsp peanut oil in a wok. Add 1 shallot thinly sliced, 10g piece of ginger cut into matchsticks and 2 tsp miced garlic and 1 red chilli seeded and thinly sliced. Stirfry for 2-3 minutes or until shallots are soft. Add 1 kg prawns, caramel and 2 TBSp fish sauce. Stirfry 4 - 5 minutes until prawns change colour and sauce reduces slightly. Stir in 1/2 tsp sesame oil and 1/2 cup chopped fresh coriander. Serve!
Friday:
Breakfast:
Banana, Coconut milk oatmeal. Boiled eggs.
Lunch:
Greek Quesadillas, yoghurt and berrries.
Dinner:
Chicken, lemon, broccoli alfredo and new potatoes.
And an alfredo sauce recipe.
Dessert:
Try topping it with bananas thinly sliced and some passionfruit pulp.
Saturday:
Breakfast:
Banana breakfast Doughnuts, poached egg.
Lunch:
Peanut Butter and banana wraps. Vanilla and raspberry dip with fruit.
Dinner:
Derek's choice.
Sunday:
Breakfast:
Lunch:
Egg salad sandwich. Sliced Fruit.
Dinner:
Derek's choice
Monday:
Breakfast:
Lemon Buttermilk pancakes, bacon.
Lunch:
Crackers, ham, cheese and tomato. Sliced Fruit.
Dinner:
Sweet Potato Cannelloni with garlic bechamel. ( Good Taste November 2011)
Preheat Oven to 220C.
Place 750g peeled and coarsely chopped sweet potato onto baking tray. Add 1/4 cup olive oil. Bake until golden. Reduce oven to 200C.
Bechamel:
Melt 30g butter in a large saucepan, until foaming. Add 3 shallots thinly sliced and 1 garlic clove crushed. Cook 1 - 2 minutes. Add 30g flour. Cook stirring for 1 minute. Remove from eat.
Gradually add 1 cup milk, whisk until smooth. Then ass 1 1/4 cup of milk extra. Whisk until smooth. Place over medium high heat and bring to the boil, stir constantly. Simmer for 2- 3 minutes, until slightly thickens. Remove and cover with plastic wrap.
Cannelloni:
Place sweet potato, 250g ricotta, 1/2 cup grated parmesan, 1/2 cup basil, and 1 crushed clove garlic in a bowl. mash until smooth. season.Set aside to cool for 5 minutes. Fill 200g canneloni tubes with filling (or use fresh lasagne sheets and roll).
Pour 3/4 cup of bechamel over base of lasagne dish. Place canneloni in a single layer over the top of sauce. Pour remaining sauce over the top. Cover with foil and bake for 20 minutes. Remove foil.
Top with 1 cup mozzarella and 125g pancetta or bacon coarsely chopped. Bake for 25 minutes or until pasta is tender.
Tuesday:
Breakfast:
French Toast, sausages and berries.
Lunch:
Twisted tuna salad and crackers
Dinner:
Fish Pockets, green beans and jasmine rice. (Good Taste march 2012)
Preheat Oven to 200C.
Cut four 40cm long pieces of baking paper.
Combine 1/4 cup sweet chilli sauce, 2 TBSP lime juice, 1 tsp fish sauce, 1 tsp finely grated ginger, and 1 crushed clove garlic in a small jug.
Divide 4 white fish fillets among the centres of baking paper. Top with sweet chilli sauce mixture, 1 red capsicum, thinly sliced, 3 shallots sliced, and 1/2 cup coriander leaves. Bring two long sides of paper togther and fold over twice. Fold ends over to enclose filling. Place on baking tray and bake 10 minutes.
Serve with Jasmine rice and green beans.
Head over to the Organizing Junkie for more menu ideas...
No comments:
Post a Comment