Here goes nothing! I have decided to share my families weekly dinner plans that I write every weekend so that the family have a plan. Being organised and having a plan is such a great idea especially for dinners as it saves you eating quick and easy ‘unhealthy’ foods or spending an arm and a leg at the supermarket overnight. As my mum says “A loaf of bread at the supermarket is always $50”. Its also a great way to add variety in your meals and not get bored eating the same old chicken and salad every night.
Some recipes are my own or family recipes and others are from chefs around the world that I love. Some of these recipes I am allowed to share with you guys, but otherwise I will let you guys know which cookbook I have gotten the recipe from so you can decide wether or not to purchase the cookbook or have something else for dinner that night.
My family consists of my mum (whom doesn’t eat a lot), my dad (whom eats a tonne like a typical male lol), and me (who eats in-between depending on how starving I am). Most recipes will make enough for 4 servings, adjust amounts of the recipe in relation to your family size or save some for lunch the next day!
P.S. I also don’t write a plan for the weekend cause who knows what we are up to on the weekend 😛
Monday: Capsicum, Tomatoe, Chicken Bake (French Style Dish)
Tuesday: Prawn Laska
Wednesday: Slow-cooked Corn Beef with Mash and Cabbage
Thursday: Spaghetti Bolognese (Low carb style)
Capsicum, Tomato, Chicken Bake.
2 red capsicums
2 knobs of garlic
500g chicken thigh
1 tbsp oregano
1 tbsp thyme
1 tsp chilli flake
Salt and Pepper to taste
- Dice the capsicums, onions and garlic and cook in a large pan on a medium heat until onions become golden.
- Cut the chicken into small pieces and add to the veggies until golden brown.
- Add the tomato paste along with spices and seasoning. Place the pan on a low heat and allow to simmer until sauce has thickened.
This recipe is located in Nadia Lim’s Fresh Start Cookbook.
It is so easy to make and you can add whichever protein source you would like if prawns aren’t your thing. You can also buy the laska paste from the asian section at the supermarket to save time. Try and find one that has no MSG added to the paste.
Slow-cooked Corn Beef w/ mash and cabbage
- Place corn beef into a oven bag and into a slow cooker. Cover the meat and oven bag in water to just cover the meat. Put on a low heat for 8 hours or on a high heat for 4 hours depending on how much time you have.
- Finely slice half a head of green cabbage. In a large pan on medium heat, place 1 tbsp of butter, 2 cm of grated ginger, and 1tsp of chicken stock. Once butter has melted pop the cabbage in the large pan and fry until golden brown.
Check out the recipe for my cauliflower mash Here
NOTE: Great recipe for the kids and you can hind loads of veggies in the mince hehe!
1 diced onion
1 stalk of finely diced celery
1 carrot finely diced
1tbsp olive oil/ coconut oil
300g diced mushrooms
4 cloves of crushed garlic
1/2 cup of water
1 x 400g canned tomatoes
1/2 tsp chili flakes
1 tsp oregano
1 cup baby spinach
3-4 large zucchinis spiraled
- In a large pan over a medium heat add onion, celery, carrot, olive oil, and garlic until onions have started to brown
- Add mushrooms and mine and cook until mince had been cooked through (browned).
- Add can of tomatoes, spices and seasoning to the mince. Depending on how thick or watery you like your mince add your desired amount of water up to 1/2 a cup. Leave to simmer for 30 minutes on a low heat.
- In a saucepan boil the spiralled zucchini until blanched.
- Serve on a plate with zucchini ‘spaghetti pasta’, spinach and top with mince.
Note: Ratatouille is a great recipe to add into your meals at the end of the week as you can put basically any vegetables that you have left over into the recipe and it still tastes amazing.
2 tbsp olive oil
1 large diced onion
1 diced red capsicum and 1 diced yellow capsicum
1 diced eggplant
2 diced zucchini’s
1 tsp tomato paste or tomate puree
1 bay leaf
3 sprigs of thyme or 2 tbsp of dried
2 sprigs of basil or 1 tbsp of dried
1 garlic clove crushed
1 tbsp parsley
- In a large frying pan add the onion and cook over a low heat for 5 minutes. Add capsicum and continue cooking for 4 minutes.
- In another pan fry the eggplant until light browned all over. Add this to the onions and capsicum along with zucchini.
- Once zucchini has browned add the tomato paste and stir for 2 minutes until well combined.
- Add bay leaf, thyme and basil and cook for 15 minutes. Remove the bay leaf.
- Mix together the garlic and parsley before serving.
- Can serve as is or as a side dish.
Take loads of snaps and share with me, I love to see others creating delicious meals. You can also follow me on snapchat (sammiewammie91) to get a preview of next weeks dinner plan.