Monday: Pad Thai
Tuesday: Chicken & Zucchini Orzo
Wednesday: Fish Pie
Thursday: Eggplant Parm
Friday: Creamy Tomato Sausage Gnocchi
Meal Plan
Shopping List:
Pepper & Me: Man Grind, Wok Sauce, Herby Mustard Butter, Italian Stallion Lemon & Herb Crumb
Pantry staples: Olive oil, Flour, Veg Oil, chicken stock, brown sugar, fish sauce, mustard powder, honey
Dry Goods: Eggs x 5, dried pad thai noodles, orzo, chopped tin tomato, passata, peanuts, gnocchi, tamarind paste
Chilled goods: Cheese 3-4 c, frozen peas, cream, 600gfresh firm fish, 6 sausages, 500g chicken thighs, 400g mince beef, 400g chicken breast
Vegetables: Onions x 3, garlic, 1 large bag of spinach, 2 x eggplant, 1 x leek, 1 x zucchini, 1 x lemon, spring onions, mung bean bag, 1 x lime, 6-8 mushrooms
Monday:
- 3 tbsp neutral oil (I like rice bran)
- 1/2 onion sliced thinly
- 400 grams chicken breast
- 2 eggs lightly whisked
- 125 grams dried rice noodles
- 1/4 cup spring onions sliced
- 1/4 cup chopped peanuts
- 1 handful bean sprouts
- 2.5 tbsp tamarind paste/puree (you can buy from the international section at the supermarket)
- 3.5 tbsp brown sugar
- 2 tbsp fish sauce
- 1/4 cup Wok Sauce
- 2 heaped tsp crushed garlic
- 2-3 lime wedges
- 2 tbsp spring onions sliced
- 2 tbsp crushed peanuts
- 1 handful bean sprouts
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Mix all of the sauce ingredients together in a jug or bowl
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Cook the onion in the oil over a medium heat until translucent
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Add the chicken and stir fry until cooked through
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Push the chicken to the side of the pan and add the eggs in. Scramble, then add to the chicken
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Cover the rice noodles in plenty of boiling water and leave to sit for 5 minutes. Drain, rinse under cold water, and add to the pan with the cooked chicken. Don't leave sitting for too long or they will stick together
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Add sauce ingredients, peanuts, spring onions and bean sprouts to the pan. Stir fry for 2-3 minutes, to allow the noodles to soak in the sauces
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Serve in a bowl with a lime wedge, sprinkle with peanuts and spring onion. Enjoy!
Tuesday:
- 500 g boneless chicken thighs
- 2 tbsp Herby Mustard Butter
- 1 zucchini
- 1 onion
- 1/2 bag baby spinach
- 1 lemon (zest and juice)
- 1 1/4 cup orzo
- 2.5 cup chicken stock
- Man Grind
- 1 tbsp Italian Stallion
- 50 g feta
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Season thighs on both sides with Man Grind and brown in Herby Mustard Butter (or regular butter)
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When thighs are brown remove from the pan and set aside
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Add sliced onion and thinly sliced zucchini, along with Italian Stallion
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Saute over a medium heat for a minute or two
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Add orzo
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Add baby spinach
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Add chicken stock and zest of lemon. Season with Man Grind
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Return chicken thighs to the pan and bring to a rapid simmer
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Once simmering reduce the heat to medium low and cover with a lid, simmer for 18 minutes
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After 18 minutes the orzo should be cooked and most of the liquid absorbed. If it is still too wet cook it uncovered for another minute or two. Squeeze over the juice of the lemon, allow to sit for 3-4 minutes before serving. Crumble over some feta to serve and serve with a salad or additional veges.
Wednesday:
- 600 g fish (see recipe notes)
- 1/4 cup flour
- 2 1/4 cups milk
- 40 g butter
- 1 tsp wholegrain mustard
- Man Grind or Flaky Man Grind
- 1 bag baby spinach
- 1 leek, sliced
- 3 eggs
- 800 g agria or golden potatoes
- butter and splash of milk for mash
- 2 cups frozen peas
- small handful of grated cheese
- Man Rub
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Preheat oven to 180C
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Peel and boil potatoes until cooked. Drain and mash with a little milk and butter, season with Man Grind
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Boil 2-3 eggs for roughly 6 minutes until firmly boiled
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Melt butter in a pan and add leeks
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Saute leeks for about 2 minutes in butter until softened
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Add flour and stir to coat, cook off the flour and leeks for a minute or so before adding the milk slowly
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Whisk until a thick white sauce forms, add mustard and season well with Man Grind or Flaky Man Grind
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Add baby spinach
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Stir through white sauce to wilt
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Dice fish into large chunks place in the bottom of a baking dish and arrange wedges of egg amoungst the fish, season with Man Grind ( or Whatevz if you have it).
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Pour over white sauce
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Place a layer of mash on top
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Rough up with a fork, sprinkle with a little grated cheese and sprinkle some Man Rub
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Bake for 30 minutes
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Cook peas in boiling water or a little stock. Drain, add a knob of butter, add the remaining spinach and smash lightly with a potato masher
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Serve smashed peas along side fish pie
Use any fish of your choosing, I used an affordable white fish, Red Cod but any will work. You can also add smoked fish or a combination of different fish
Thursday:
- 3 large eggplants
- 2 eggs
- 1/2 bag lemon herb crumb or dukkah crumb
- olive oil
- Man Grind
- 2 can chopped tomatoes
- 1 tbsp olive oil
- 2 tbsp Italian Stallion
- 1 tsp Moroccan Paste
- 1 cup grated cheese
- Man Grind
- Green Salad
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Pre heat oven to 180C
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Slice eggplants into 1cm thick sliced, dip in egg seasoned with Man Grind then coat in Lemon Herb Crumb. Arrange on two baking trays, drizzle with a little oil and bake for 20min
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While eggplant is baking, make the sauce. For a short cut you can mix the tomatoes, italian stallion, moroccan paste and oil together in a bowl and use just like that; alternatively you can simmer the sauce while the eggplant bakes. Saute the itallian stallion and moroccan paste in the oil for a minute or two, add the canned tomatoes and 1/2 cup of water and simmer.
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Place some sauce on the bottom of a baking dish and layer with the baked eggplant.
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Continue to layer until all the eggplant and sauce is used.
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Top with grated cheese. Any cheese is fine, a mix of parmesan and cheddar works well or mozzarella.
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Bake for a further 20 minutes
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Serve with a green salad
Friday:
- 6 Sausages
- Oil for frying
- I pack of Gnocchi
- 1 Can crushed tomatoes
- 1 cup Cream
- 2 tablespoons Italian stallion
- 100 grams Mozzarella Cheese – optional
- 6-8 medium sized mushroom quartered
- 1-2 tablespoons Herby mustard butter
- 1 teaspoon honey – optional
- Man grind to taste
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Heat oil in a pan on a medium heat and Fry the sausages.
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In another pan (or alternatively, wait until you’ve cooked your sausages are cooked and use this pan) on a medium heat, place a splash of oil and 1 tablespoon of herby mustard butter. Add the mushrooms and cook until golden. Adding another tablespoon of butter while cooking if needed.
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Once the sausages are cooked take them out of the pan and slice. I made my slices quite thin because I wanted to appease my children, but you can keep them chunky if you prefer.
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Add your sausages back to the pan with the mushrooms and add the tomatoes.
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Add the Italian stallion, man grind and honey.
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Taste and adjust seasoning if needed. Simmer.
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Get a big pot of water on to boil. And turn your oven onto high grill. I did mine at 250.
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Add the cream gently to the sausage mix. Simmer until nicely combined. Taste and again adjust seasoning by adding more man grind if needed.
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Cook your gnocchi as per the instructions.
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Drain the gnocchi and add the sausage mix to the gnocchi. Stir and place in your serving dish and if using, scatter over the cheese and place under the grill to quickly melt the cheese.
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Serve with green veg and enjoy.
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Happy cooking
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Xx Jana