Meal Plan 8th - 14th June 2015

A bit of a rough week last week, due to a random virus at the start of the week, and a vomiting bug on Thursday; so a few meals were missed! I then missed the planned meal for  Saturday, only because I forgot to take the smoked marlin out of the freezer, but, ended up making delicious kumara hashies for dinner that night, so I'm definitely not complaining!! Then, on Sunday, with the smoked marlin I made lots of mini pies for my 3 year old's and partner's lunches this week. 

Sooo this week, 
I have put the mexican beans with sausages on the meal plan again, as this meal sounds delicious to me. I am quite excited to be bringing back the ever so amazing butter chicken recipe from Pete Evans, I get numerous comments about this recipe, it really is a 'crowd pleaser', and even one of my friends cooked it for her very fussy husband, and he commented that it is now one of his favourite meals; it really is that good! And... chicken burgers! I can't wait to make the burger buns made with just eggs again! Some people are still a bit skeptical about this... but it really does work, I promise! I plan to add herbs this week, I'm currently thinking fresh coriander, or ground cumin, maybe?? I also have a roast beef planned for this weekend, it is my partners birthday so will have friends over to enjoy the roast with us; as usual will be using Jamie Olivers recipe, however, I have a pumpkin so will be roasting pumpkin along with everything else, I can't wait! 

I had planned another duck meal this week, with duck breast wrapped in bacon... however... murphys law, my partner had a quick shoot on Sunday morning and didn't get any! Shouldn't of put it on the meal plan, my fault!!


The meal plan for the week.... paleo friendly (still doing the 'Whole Life Challenge'), gluten free, sugar free, grain free, and just dam good, right?!

Click to enlarge...
Recipes


Mexican beans with sausages
The Australian Women's Weekly Smart Food. Edited by Susan Tomnay (Editorial director). ACP Magazines. 2009. Pg 99

1 cup (200g) dried kidney beans
800g beef sausages, chopped coarsely
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
3 cloves garlic, crushed
1 large red capsicum (350g), chopped coarsely
1/2 teaspoon ground cumin
2 teaspoons sweet smoked paprika
1 teaspoon dried chilli flakes
2 x 400g cans crushed tomatoes
2 tablespoons coarsely chopped fresh oregano

Notes: I will use a can of kidney beans, as I already have some in the cupboard. This will save time as I will skip step 1. 

1 Place beans in medium bowl, cover with cold water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until beans are almost tender. Drain.
Cook sausages, in batches, in oiled large deep saucepan until browned; drain on absorbent paper.
Heat oil in same pan; cook onion, garlic and capsicum, stirring, until onion softens. Add cumin, paprika and chilli; cook, stirring, about 2 minutes or until fragrant. Add beans and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until beans are tender.
Return sausages to pan; simmer, covered, about 10 minutes or until sausages are cooked through. Remove from heat; stir in oregano. Serve with tortillas, if you like.


Moroccan steak with zucchini & green bean salad


This is a recipe I am making up.... so I will update the recipe if there are any changes to it... I orginally planned this with chicken, but decided to try it with beef


500-600g beef steak
1 tbsp olive oil

1 - 2 tablespoons Moroccan seasoning

Salad

3 - 4 zucchini, julienned
12 cherry tomatoes, halved
125g green beans, ends cut off
3 tbsp pine nuts, toasted (optional)
1/2 red onion, finely sliced
basil leaves, roughly chopped
sprinkle of coconut
1 Rub the oilve oil onto the beef steaks, then sprinkle over the Moroccan seasoning on both sides. Heat a griddle to a high heat, fry the steaks 3-4 minutes each side, for a medium steak. Rest the steak for 5 minutes. 
2 The raw salad, simply prepare the veggies, then mix roughly together with the rest of the ingredients in a bowl.
3 Serve the steak on top of the salad or to the side; or cut the steaks into smaller pieces and mix through the salad. 


Raw salad


Vegetable Curry 

(Click on the title for the link to the website)

A mouth watering vegetable curry from Jamie Oliver. The recipe calls for 600ml of curry base sauce; instead of using a pre-made sauce, I will make a Korma paste also from Jamie Oliver.

Butter chicken


4 tablespoons coconut oil

onion, diced
garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground tumeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
3 Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
4 Garnish with the coriander and serve with the cauliflower rice.

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice.
Cauliflower Rice

This recipe makes 2-3 servings, depending on the size of your cauliflower.

1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
salt and pepper, to taste


Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice.
Dice the onions and garlic to your desired size.
Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned.
Add in grated cauliflower and stir regularly for 5 minutes.
Add salt and pepper, serve.


Butter chicken with cauliflower rice

Chicken burgers
(Click on the title for the link to the website; I will exclude the cheese and mayonnaise)
Serves


For the burger buns themselves.... you need just eggs!!  1 egg makes two 1/2 burger buns - so 1 egg needed per burger.

eggs

Preheat oven to 180C. Separate the yolks and whites from 3 eggs, whisk whites to firm peaks, fold through yolks, spoon onto baking paper lined tray, making 6 burger bun halves, and bake for 10 minutes in a preheated oven at 180C.


Egg burgers!


Roast
(Click on the title for the link to the website)

I am yet to try to cook a roast in the slow cooker/crockpot which I am told is delicious. That is the plan with this roast. I will still use the Jamie Oliver recipe, but will change it around the bit for it to work in the crockpot. Wish me luck!

Reviewing the week...

My slow cooker is becoming my best friend... I used it again with the Mexican beans with sausages meal; firstly I browned the sausages, then placed in the slow cooker, fried the onions and garlic, transferred into the slow cooker along with the meat. Added the rest of the ingredients, then placed the slow cooker on low for four hours. This meal is not one I want to rave about... it was average, I wont be cooking it again.

Moroccan steak with zucchini and green bean salad this was too easy and tasty! Definitely one for you to try.

I talk to so many people about this butter chicken meal, this is a favourite for many of my friends and followers on facebook now. Please try it :)

Wow, if you want a meal that will knock your socks off from spice, this vegetable curry is one for you to try!! I love spice, and I consider this to be spicy, so its HOT. I had to quickly roast some veggies for the kiddies as there was no way I was going to give them the curry. I don't think I should have put two large green chillies in, maybe just one!

I didn't end up doing the roast in the crockpot as I didn't get organised till the end of the day. I loooove roasted pumpkin, so to me this roast with roasted veggies was a winner. Our friends liked it, so that's always good!
As always if you have any questions or comments, you are welcome to contact me, through facebook www.facebook.com/atapinch or email atapinchmealplans@gmail.com. Thanks,








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