Week 1 Menu

You might think you don’t have time to sit down and plan a week’s worth of meals. When you do, however, you eliminate the nightly need to figure out what’s for dinner after a busy day.

For me when I ask myself “What am I going to cook for dinner?” I can easily look up where I am on the list. It doesn’t need to be as rigid as “Monday-Friday” but just a guide to work from when you need to call up a recipe. If you want you can skip to the Shopping List

Method and Flow

This is such a versatile recipe. Fill it with whatever vegetables and proteins your family will eat. It’s a perfect way to create with any leftovers in the fridge. If you don’t have any leftovers you can make or buy an antipasto mix. Here is my mix (Chop up 50g sundried tomatoes, 50g feta and 50g meat and mix them in a bowl)

Preheat the oven to 200°C. Line a nonstick 20cm square ovenproof dish with baking paper. Sprinkle with antipasto mix. In the bowl, beat 3 eggs and mix in 300g sour cream and a splash of tomato and Worcestershire sauces. Pour over antipasto and season with sea salt. Bake for 10 minutes, then turn oven down to 160 for another 20 minutes or until cooked through.

Using a peeler, shave ribbons from the zucchini length and place them in the colander. Sprinkle with sea salt and leave to sit for 20 minutes; this process will draw out extra moisture. Rinse well to remove the salt and drain.

Peel and dice potatoes, making sure they are all similar in size. Place in a large saucepan, season with sea salt, and cover with water. Bring the water to a boil over moderate/high heat. Reduce the heat and cook on a rolling boil for 8 to 10 minutes, or until tender. 

Meanwhile, brown the mince in a nonstick frying pan over moderate heat, season, and stir through the chutney and the mashed peas. Reduce heat and simmer for 8 minutes.

In a small bowl, whisk oil and lemon juice. Transfer the zucchini to the bowl, and gently toss to combine. 

Heat the milk and the garlic in a saucepan over moderate heat until simmering. Remove from heat and set aside. Drain the potatoes and mash. Gradually add the hot milk and parmesan, stirring to combine.

Serve like Sheppard’s pie with cheese on top or lay in a baking dish for an easy freezer meal.

For ease, I have listed all the ingredients, then just crossed any you already have.