Monday
Lunch: Salami & Brie Rolls
Salami, brie and a sliver or two of red pepper on a roll.
Dinner: Pesto Crusted Chicken Breasts with veg
Set oven to 200C. Parboil some potato wedges. Roast potato wedges and carrots. Cover chicken breasts with basil pesto and freshly ground black pepper. Roast for 20-30 minutes depending on the thickness of the chicken. Serve with some steamed peas.
Tuesday
Lunch: Ham Rolls & a Side Salad
Dinner: Creamy Chicken Pesto Pasta
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
Return pasta to pan over medium-low heat. Add reserved liquid, light cream, pesto, spring onion, shredded chicken and thinly sliced sun-dried tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through. Divide between bowls. Top with parmesan and thinly sliced spring onion.
Wednesday
Lunch: Chinese Noodles with stirfried veg
Stir-fry thai style frozen veggies in lime juice, sweet soy sauce & sweet chili sauce. Serve on Chow Mein Noodles.
Dinner: Meditteranean Pasta Bake
Cook penne pasta. Brown some mince and lightly fry a colourful combination of red, yellow and green peppers, onions, aubergines & zucchini. Sprinkle with dried basil & oregano. Pour over a can of tomatoes. Sprinkle with a little sugar. Mix the veg & the pasta together. Cover with grated mozzarella cheese & crumbled feta. Sprinkle a little ground paprika on top. Bake in the oven until the cheese melts.
Thursday
Lunch: Cous-cous Salad
Prepare cous-cous according to instructions (I like to add a little lemon juice to the water as it gives the cous-cous a little flavour). I make a salad of very finely chopped ingredients (tomato, cucumber, red onion and peppers) and crumbled feta. Top with slices of grilled chicken. Serve with a yoghurt-based dressing.
Dinner: Take Away
Friday
Lunch: L/O Pasta Bake
Dinner: Steak, oven-baked wedges, creamed spinach & garlicy mushroom sauce
Brown mushrooms over a medium heat in a herb mixture of your choice. Add a little crushed garlic (I use 1 clove). Fry lightly. Coat the mushrooms with flour and then pour medium cream over the mushrooms. Heat through gently and let thicken before serving on top of the steak.
