Meal Planner Week 3

Some more very simple quick to cook meal ideas to help you plan and save money on your weekly food shopping. These recipes will feed 4 people. Don’t forget to print off your Meal planner to stay organised and this will help you stick to your plan and ditch those last-minute takeaways.

Remove the skins of 4 Sausages and crumbles, ass to a pain of heated oil until brown

Add in one crushed garlic clove and a tin of chopped tomatoes and a splash of water and simmer for 5 minutes

Cook the Gnocchi as per the instructions, drain and then add into the sausage sauce and stir.

Stir in 60 grams of fresh rocket then add to a baking dish

Sprinkle over 125g of mozzarella grill for 2 minutes.

Tuesday – Chicken Fajita Pasta

Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the cut chicken breasts (450g)  Heat the oil in a large  pan and cook the chicken for 5-6 minutes until golden . Remove from the pan and set aside.

Cook the 350g pasta according to the instructions

Chop one red onion, one red pepper and one yellow pepper and then fry in the pan you used for the chicken add more oil if needed until soft.

Add the chicken back in with 2 spoonfuls of tomato puree

Then stir in 230g of tomato salsa and 150g of sour cream.

Stir in the cooked pasta , stir through and serve with grated cheese.

Wednesday  – Simple Chicken Stew

Finely slice 2 carrots, 2 celery sticks  and 2 leaks

Add a lug of oil to a large casserole pan and add in 3 slices of smoked bacon cut into little pieces, add 3 spriggs of thyme and cook until bacon is brown.

Add the leaks, carrots, celery and a crushed garlic clove and simmer for 10 minutes

Chop 6 new potatoes and 2 parsnips

Add into the dish 8 chicken thighs, chopped potatoes and chopped parsnips to the casserole dish and add in one heaped  table spoonful of Marmite and stir.

Add in 600ml of vegetable stock bring to the boil.

Cover with a lid and add to a preheated oven for 1 hour.

Serve with a rustic bread.

Thursday – Simple Greek Salad

Put 4 large chopped tomatoes, 1 whole cucumber, half a red onion, 20 olives, 1 tbsp of dired oregano, 85g feta and 4 tbsp olive oil in a large bowl.

Mix together well

Serve with a crusty loaf so you can soak up all those juices.

Friday – Spanish Omelette

Heat a large non-stick frying pan over medium heat. Cook 1 chorizo sliced sausage for 2 minutes until browned. Transfer to a bowl. Add 1 chopped onion to the pan and cook, stirring, until light golden and just tender. Transfer to a separate bowl.

Heat the oil in the pan over medium heat. Arrange 200g of sliced potatoes, overlapping slightly, over the base of the pan to cover completely. Top with half the chorizo and half the onion. Repeat with remaining 200g of sliced potatoes, chorizo and onion

Whisk 10 eggs and half a cup of water in a large bowl. Season with salt and pepper. Pour into the pan. Reduce heat to medium-low. As the omelette sets, gently pull up the edge so any uncooked egg runs underneath. Repeat 2-3 times during cooking. Cook for 20-25 minutes or until almost set.

Preheat grill on high. Cook under grill for 5-10 minutes or until golden.

Saturday – Chicken Fried Rice

Combine 2 table spoons of  soy sauce, 2 table spoons of sweet chilli sauce and 2 table spoons of oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add 300g of chopped chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken 300g of chicken breast.

Add remaining 2 teaspoons oil and 1 chopped onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add 2 crushed garlic cloves garlic and stir-fry for 30 seconds. Add  2 eggs slightly beaten for to 3 minutes and 3 cups of jasmine rice already precooked.

Return chicken to wok. Add soy sauce mixture, basil and 4 spring onions chopped. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots for extra taste and serve.

Sunday – Ultimate Sunday Night Toastie

Add 250g of beef mince into a saucepan cook over medium heat until brown and heated through

Spread the warm cooked mince over 4 slices of thick bread, then top each with ham, 2 slices of your preferred cheese and remaining bread slices.

Cook in a sandwich toaster for 3 to 5 minutes or until crisp, golden and heated through. Alternatively, cook for 3 to 4 minutes each side in a non-stick frying pan over medium heat. Serve.

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