Meal Plan 3rd - 9th August 2015

Another week, another week of delicious recipes to try! 

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Devilled Sausages

A friend sent me a link to this devilled sausage recipe recently, and I haven't had it in ages! Sooo why not, I already know it is delicious!!  (Click on the title to be sent to the recipe). You can limit the amount of sugar in this recipe, by not adding the brown sugar and using apple cider vinegar instead of balsamic vinegar. I also added green beans in the last 10 minutes of cooking time. 

One Pan Balsamic Chicken & Veggies

From Healthy Fitness Recipes, posted on Facebook 29th July 2015
Prep Time: 10 minutes
Cook Time: 13 minutes
Yield: About 3 - 4 servings

1/4 cup + 2 Tbsp Italian salad dressing

3 Tbsp balsamic vinegar  (I am thinking of using apple cider vinegar instead)
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
500-600g chicken breast tenderloins

2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots

1 cup grape tomatoes, halved

1 In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2 Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. 

3 Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat)

Steak, Kumara chips & Creamy Avocado & Herb Whip with Zucchini Noodles
I saw the recipe for 'Creamy avocado & herb whip with zucchini noddles and I had to try! I decided to serve it with steak and kumara chips. 


2 - 3 pieces of beef steak
1 tbsp olive oil
salt & pepper

Kumara chips
2 - 3 kumara
olive oil (or coconut oil)
salt & pepper

1 Take your steaks out of the fridge, to bring them to room temperature while you prepare the kumara chips.
2 Peel and chop the kumara into good sized chips or wedges. Toss the kumara in olive oil (or coconut oil). Place evenly on a lined baking tray, and bake for 20 minutes at 200C.
3 Place a griddle over a medium/high heat. Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3-4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.

Buttered Balsamic Lentils with Spinach & Garlic
Quite excited for this meal as this meal has been recommended to me by a few people!
(Click on the title to be sent to the recipe)

Beef Tagine
(Click on the title to be sent to the recipe). This looks like a beautiful Jamie Oliver recipe, and coming from Jamie Oliver you can't really go wrong! My plan is to serve this with cauliflower couscous, which is pretty much prepared and cooked the same way as cauliflower rice, just process it longer in the food processor so it goes a bit mushy, then when cooking it in the frypan, regularly stir for up to 20 minutes to get all the water/moisture out of it. I also add garlic and onion to the mixture, put it in the food processor with the cauliflower.


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