Meal Planning (w/c February 2, 2014)
Last week’s prawn recipe has now been posted here. This week, I’ve got a new chicken recipe and I’m redoing the pork meatball recipe that I attempted a couple of weeks ago.
|
Breakfast |
Lunch |
Dinner |
|
| Monday |
Ham, Egg & Spinach Cups |
Chicken & Vegetable Pie w Broccoli |
Chicken Drumsticks w Eggplant & Lentils |
| Tuesday | |||
| Wednesday |
Pork, Spinach & Mushroom Meatballs w Tomato Sauce & Zucchini Ribbons |
||
| Thursday |
Pork, Spinach & Mushroom Meatballs w Tomato Sauce & Zucchini Ribbons |
Steaks w Snow Peas, Mushrooms & Sautéed Onions |
Click here to view or print a copy of the plan with the shopping list.
Breakfast is the easy to prepare ham, egg and spinach cups. The recipe can be found here.
For lunch on Monday, Tuesday and Wednesday, I’ve tried a new pie recipe – this one has chicken and vegetables and is topped with a sweet potato mash. The recipe is here. I’m also going to add a cup of broccoli florets into the lunch container for another serve of vegetables.
Monday and Tuesday’s dinner is an old favourite – the chicken drumsticks with eggplant and lentils. The recipe can be found here.
Wednesday’s dinner and Thursday’s lunch is another attempt at pork meatballs with tomato sauce and zucchini ribbons. The draft recipe is below.
Thursday night is the staple of pan-fried steak and vegetables – with the steak cooked on a grill pan and onions sautéed in a separate frying pan. The vegetables are then cooked on the grill pan while the steak rests.
Draft Recipe:
Pork, Spinach and Mushroom Meatballs with Tomato Sauce
Ingredients
4 small zucchini
Meatballs
1/2 red onion, peeled and quartered
1 clove garlic, peeled
6 mushrooms, halved
50g baby spinach, rinsed, dried and roughly chopped
600g lean pork mince
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to season
Tomato Sauce
1 1/2 red onion, peeled and quartered
2 cloves garlic, peeled
20g olive oil
2 x 400g cans diced tomatoes
2 tbsp tomato paste
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
1 tbsp Thermomix vegetable stock concentrate
Salt and pepper to season
Instructions
1. Use a peeler to shave the zucchini into ribbons; set aside
2. Chop onion and garlic in the Thermomix for 4 seconds/Speed 5
3. Chop mushrooms in the Thermomix for 8 seconds/Speed 3
4. Scrape down the sides of the Thermomix bowl, add pork mince, spinach, parsley, basil, oregano, salt and pepper to the bowl and mix together for 30 seconds/Speed 3
5. Make the meatballs by rolling the meat mixture between the palms of your hand and forming into balls about 2.5-3cm wide
6. Put meatballs in the Varoma on both bottom and top trays; leaving about a 1cm gap between them. Set aside
7. To make the sauce, clean the Thermomix bowl and then chop the remaining onion and garlic in the Thermomix for 3 seconds/Speed 5
8. Scrape down the sides of the Thermomix bowl, add oil and sauté with the measuring cup (MC) off for 2 minutes/Varoma/Speed 1
9. Add 1 can of diced tomatoes, tomato paste, stock, herbs, salt and pepper into the Thermomix and cook for 10 minutes/100C/Speed 2 with the MC off
10. After the Thermomix stops, add the other can of diced tomatoes into the Thermomix, close the lid and put the Varoma on top.
11. Cook sauce, and meatballs for 15 minutes/Varoma/Reverse/Speed soft
12. Put zucchini ribbons over the meatballs in the Varoma bowl; reassemble the Varoma and cook for 5 minutes/Varoma/Reverse/Speed soft
if we have to eat 
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