Family Comforts Meal Plan
A six-day meal plan your family will love! Six club comfort meal recipes ready for you to cook!
Monday: Greek Tomato, Orzo & Feta Soup
Tuesday: Beef and Broccoli
Wednesday: One Pot Get Freaky Chicken Pasta
Thursday: Italian Sausage Tray Bake
Friday: Tuna Pasta Bake
Saturday: Jalapeno Popper Chicken
Shopping List:
Pepper & Me:
Tzatziki Dip Mix, Za’atar, Man Grind, Wok Sauce, Italian Stallion, Man Rub, chipotle lime salt, Mexellent paste
Pantry staples:
Olive oil, tinned tomato x3, vegetable stock x500ml, brown sugar, soy sauce, honey, chicken stock x875ml, tomato paste,
Dry Goods:
Orzo 120g, sesame seeds x1 tablespoon, cornflour, pasta shells x 250g, sundried tomato x100g, pitted olives x¼c, spiral pasta x400g, breadcrumbs x ½c, jalapenos x½c,
Chilled goods:
Feta x300g, cream x½c, bocconcini or fresh mozzarella x150g, butter 150g, cream cheese x500g, tasty cheese x2 c,
Meat:
beef schnitzel x500g, boneless and skinless chicken thighs x 500g, chicken breast x500g, pork and fennel or italian sausages x6-8, 450 g can tuna in spring water, streaky bacon x150g.
Vegetables:
garlic cloves x4, onion x2, broccoli x1 head, spring onions, red onion x1, baby spinach x ½ bag, lemon x2 (x1 juiced), baby perla potatoes x700g, ½ punnet cherry tomatoes or 2 chopped tomatoes, basil x½c, courgette x1, parsley, mushrooms x100g,
Monday
GREEK TOMATO, ORZO & FETA SOUP
August 15, 2021
A super easy and delicious vegetarian tomato soup with greek flavours.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Pepper & Me Za’atar
- 1 onion diced
- 1 large garlic clove crushed
- 2 400 g cans chopped tomatoes
- 2 cups vegetable stock
- 1 tablespoon brown sugar
- 2 teaspoons Pepper & Me tzatziki
- 120 grams orzo pasta
- 100 grams feta
- Man grind to serve
Directions
- Add the oil in a Kitco shallow casserole dish or medium-large pot over low heat, add the zaatar and quickly fry off for 1 minute, then add the olive oil and onion.
- Once the onion has softened add in the garlic stirring for a minute.
- Add the can tomatoes, stock, brown sugar, tzatziki, and orzo stirring together.
- Let it simmer away until the orzo is cooked for about 10-20 minutes, stirring occasionally.
- Once the orzo has cooked and the soup has thickened, scoop into soup bowls.
- Season with man grind and crumble over the feta and an extra sprinkle of tzatziki.
Notes
Serve with buttered crusty bread, enjoy!
Tuesday
Beef and Broccoli
August 15, 2021
Ingredients
- 500 g beef schnitzel
- 1 large broccoli
- 3 spring onions
- ⅓ cup Wok Sauce
- 2 tablespoon soy sauce
- 1 to 2 tablespoon honey (adjust to a sweetness you like)
- ⅓ cup water
- 1 tablespoon sesame seeds
- 1 tbsp corn flour
Directions
- Prepare all your ingredients and pop rice on to cook using your preferred cooking method.Slice the schnitzel into strips or rectangles and cut broccoli into small florets leaving a good amount of stalk, slice spring onions into inch sized batons
- Heat a fry pan or wok to a high, add a small drizzle of oil and add the broccoli and fry over a high heat for 1-2 minutes Remove broccoli from the pan, add another small drizzle of oil and fry beef over a high heat for only 1-2 minutes, you do not want to stew the beef and it is so thin it will cook really quickly
- Mix wok sauce, water, soy and honey together in a bowl
- Pour the sauce into the pan and add broccoli and spring onions and toss everything together Mix the cornflour with a little water and pour into the pan to thicken the sauce. This step is optional if you prefer a thinner sauce leave this step out
- Toss the sesame seeds through and serve immediately
Wednesday
One Pot Get Freaky Chicken Pasta
August 15, 2021
Ingredients
- 250 g pasta shells
- 1 red onion, diced
- olive oil
- 500 g boneless chicken thigh
- 100 g sundried tomato strips
- 200 g feta
- ¼ cup pitted olives (optional)
- ½ bag baby spinach
- 2 tablespoon Get Freaky Tzatziki
- ½ cup cream
- 3.5 cup chicken stock
- 1 tablespoon lemon juice
Directions
- Dice onion and sauté in a standard casserole or large pot with a lid, in a drizzle of olive oil
- Add dice chicken thigh and continue to sauté over a medium heat for a minute or two
- Add Tzatziki mix
- Stir in sundried tomatoes
- Add uncooked pasta to the pot
- Add chicken stock and ¾ of the block of feta. Give a stir and break the feta up a little bit. Cover with a lid and reduce the heat to medium low and simmer for 20 min, stirring a few times during. If at any point it seems too dry add an additional ¼-1/2 cup of water. Various pasta brands take different amounts of cooking so you may need a touch more liquid Tip- we just use salt reduced chicken stock powder and mix it up with boiling water. Hot stock will kickstart the cooking
- After 20 min the pasta should be cooked. The feta will have broken up into the sauce, it is not split!
- Add the baby spinach and stir through
- Stir in cream. Simmer over a medium high heat uncovered for a minute or two to wilt spinach.
- Taste the sauce and then season with Man Grind to taste. This will all depend on how salty your feta is.Add lemon juice, stir and serve.Serve with remaining feta crumbled on top
Notes
For a vegetarian option use vegetable stock and sub chicken for chickpeas
Thursday
Italian Sausage Tray Bake
August 15, 2021
Ingredients
- 6 to 8 pork and fennel or italian sausages
- 700 g baby perla potatoes
- 3 tablespoon olive oil
- 1 heaped tbsp Man Rub
- 1 heaped tbsp Italian Stallion
- 1 large lemon
- 3 cloves garlic
- ½ punnet cherry tomatoes or 2 chopped tomatoes
- 150 g bocconcini or fresh mozzarella (see notes)
- ½ cup fresh basil
Directions
- Preheat oven to 180C Fan Bake
- Mix oil, Man Rub, Italian Stallion and the juice and zest of lemon in a large baking dish. Add finely chopped or crush garlic. Cut Potatoes in half add to the marinade and toss through
- Add sausages and toss all together. Bake for 30-35 minutes or until potatoes are cooked. Give a quick toss half way through the cooking time
- When you take it out of the oven sprinkle over cherry tomatoes (or diced tomato), fresh mozzarella or feta and chopped basil. Serve Immediately
Notes
Alternatively you could use feta instead of fresh mozzarella, but as feta is stronger you'd only need 50-75g
Friday
TUNA PASTA BAKE
August 15, 2021
This is one of those perfect ‘don't have anything organised for dinner’ meals, it's quick, easy, cheap and absolutely delicious! The cream cheese adds richness to the dish and the manrub adds some tasty depth!
Ingredients
- 400 g Spiral Pasta
- 1 Large Onion
- 1 zucchini grated
- 1 bunch Parsley finely chopped
- 100 g Mushrooms sliced
- 100 g Butter
- 450 g can Tuna in spring water drained
- 1 teaspoon Pepper & Me Manrub
- 200 grams cream cheese
- 4 tablespoons Tomato Paste
- 1 ½ cups Tasty Cheese grated
- ½ cup Breadcrumbs
- Pepper & Me Mangrind
Directions
- Fill a large pot of water and bring to the boil.
- Preheat the oven to 200 degrees
- While the water is heating up, finely dice the onions, chop the parsley, grate the zucchini, slice the mushrooms and grate the cheese.
- Melt the butter in a large fry pan then add in the onion, stir until the onion is tender and translucent.
- Once the water is at boiling point add a large pinch of salt, then add the pasta and cook until al dente.
- Add the drained tuna to the butter and onion, stir and then add the zucchini and sliced mushrooms.
- Stir in cream cheese, tomato paste, manrub and just bring the sauce to the boil (avoid over cooking it as it will dry out)
- Remove from heat and stir through the strained pasta, ¾ of the parsley and cheese (leaving some to sprinkle on top.
- Pop the pasta mixture into a large oiled baking dish, sprinkle with Man grind, breadcrumbs and remaining cheese.
- Bake until browned and crispy on top.
- Sprinkle with parsley and serve!
Saturday
Jalapeno Popper Chicken
August 5, 2019
Ingredients
- 500 g chicken breasts
- 200 g cream cheese
- ¼ cup finely chopped jalapenos
- ½ cup grated cheese
- Chipotle Lime Salt
- 1 can chopped tomatoes
- 2 big tbsp Mexcellent Paste
- ⅓ cup water
- 150 g thin streaky bacon
Directions
- Pre heat oven to 180C Fan Bake
- Slightly soften the cream cheese for 20 seconds in the microwave so its easier to work with. Add the finely chopped jalapenos, grated cheese and season with a little chipotle lime salt. Mix well with a fork to combine
- Butterfly open the chicken breast and fill with a generous log of the filling
- Wrap in streaky bacon to keep the filling in place.
- In a skillet or casserole dish combine tomatoes, mexcellent paste and water. Place the breasts in the sauce at and fan bake at 180C for 30-35 minutes. Larger breasts will take about 35 minutes. If your bacon in looking a bit pale you can pop the grill on for the final few minutes
- Serve with fresh coriander and your favourite sides
Notes
Sliced jalapenos are easily found in the pickle section of the supermarket.
Leave a Reply
You must be logged in to post a comment.