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What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
What’s for Dinner Weekly Meal Plan
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What’s for Dinner Weekly Meal Plan

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http://www.whatsfordinner.co.za/recipes | Have more fun in the kitchen by exploring different recipes every day. Check out this weekly meal plan to ensure your children always finish all their food …

http://www.whatsfordinner.co.za/recipes | Have more fun in the kitchen by exploring different recipes every day. Check out this weekly meal plan to ensure your children always finish all their food and your husband is always home in time for dinner. Not knowing what to cook is no longer something you need to worry about.

Published in: Food, Self Improvement
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  • 1. WEEKLY MEAL PLAN 17 March - 23 March Rich and creamy, here's a pasta meal that's packed full of mouth-watering flavour... and it's easy to make. Recipe serves 4 Prepara on me 5 minutes Cooking me 20 minutes FETTUCCINE IN A CREAMY MUSHROOM AND SAGE SAUCE INGREDIENTS - 1 Red onion, chopped - 1 Clove garlic, chopped - 250 g Fresh assorted mushrooms, chopped - 1 KNORR Creamy Three Cheeses Sauce - 125 ml Cream - 250 g Spinach fe uccine pasta - 1 tbsp Olive oil - 1 tbsp Chopped fresh sage - Robertsons Salt and Pepper to taste METHOD Bring a large pot of lightly salted water to a boil.1. Add pasta, cook for 8-10 minutes or un l al dente.2. Drain and put into a serving dish.3. In a medium saucepan heat olive oil over a medium heat.4. Cook onion and garlic un l transparent.5. S r in mushrooms, cook un l tender.6. Prepare KNORR Three Cheese Pasta Sauce following packet instruc ons.7. Add to the saucepan followed by the cream and sage.8. Toss sauce with cooked fe uccine.9. Season with salt and pepper before serving.10. MONDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 2. WEEKLY MEAL PLAN 17 March - 23 March Big on taste and low on the budget - what more could you ask for? Recipe serves 4 Prepara on me 25 minutes Cooking me 20 minutes ROCKET AND HAKE PHYLLO PARCELS INGREDIENTS - ½ Packet rocket - 10 ml Margarine - 15 ml lemon juice - 8 Phyllo pastry sheets - 15 ml Sesame seeds - 1 sachet KNORR Classic White Sauce, prepared as per instruc ons - Olive oil, to brush - 4 Hake fillets METHOD Preheat oven to 200°C.1. Prepare sachet of KNORR Classic White Sauce as per instruc ons then s r in the lemon juice and margarine to combine.2. Take a sheet of pastry and place onto a board, brush with a li le oil and cover with a second sheet.3. Place a pile of rocket onto pastry edge nearest you and place the fish fillet on top.4. Spoon over 2-3 tbsp of sauce.5. Star ng at the edge closest to you, roll fish in pastry, making sure the filling is enclosed completely.6. Then fold in the pastry sides and con nue to roll up like a sausage.7. Place parcels on a baking tray and brush with a li le olive oil, and sprinkle with sesame seeds.8. Bake in a preheated 200°C oven for 15-20 minutes or un l golden.9. Serve with remaining sauce and salad.10. TUESDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 3. WEEKLY MEAL PLAN 17 March - 23 March Served with rice, you'll love the crunchiness of the peanuts combined with pork and seasonings to You’ll love this dish of pork fillet and peanuts in a rich spicy sauce. Serve it with rice for a sa sfying family dinner. Recipe serves 4 Prepara on me 15 minutes Cooking me 24 minutes SPICY PORK AND PEANUT STIR-FRY INGREDIENTS - 1 Small onion, finely sliced - 1 Pinch Robertsons Chilli Flakes - 15 ml Olive oil - 80 ml Soy sauce - 500 g Pork fillet, cubed - 2 Garlic cloves, crushed - 2 Red peppers, chopped - 2 Yellow peppers, chopped - 1 KNORR Country Hot Pot Dry Cook-in-Sauce - 30 ml Water - 62.5 ml Roasted peanuts - Cooked rice METHOD In a bowl place pork. Drizzle with soy sauce and set aside to marinate for 20 minutes.1. In a wok heat oil. S r-fry pork, chilli flakes, onion and garlic un l pork browns.2. Add peppers and s r-fry for 4-5 minutes.3. S r in KNORR Country Hot Pot Dry Cook-in-Sauce and water.4. Simmer for 20 minutes un l sauce thickens.5. S r in peanuts.6. Serve with fluffy white rice.7. WEDNESDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 4. WEEKLY MEAL PLAN 17 March - 23 March What would South Africa be without Bobo e? This easy to make recipe can be served for lunches or dinners. Recipe serves 4 Prepara on me 25 minutes Cooking me 45 minutes EASY CAPE-STYLE BOBOTIE INGREDIENTS - 1 Onion, finely chopped - 30 ml Oil - 500 g Lean beef mince - 1 KNORR Spaghe Bologanise Dry Cook-in-Sauce - 400 ml Water - 10 ml Curry powder - 2 Slices bread - 500 ml Milk - 2 Eggs - 5 Bay leaves - 100 ml Seedless raisins METHOD Preheat oven to 200°C.1. Fry the finely chopped onion in oil un l tender then add the curry powder and fry for 1 minute.2. Add the mince and fry un l crumbly, then add the KNORR Spaghe Bologanise Dry Cook-in-Sauce sachet contents and water. Simmer for 10 minutes. 3. Add the raisins.4. Soak the bread in 250 ml milk, then squeeze the milk out and mash the bread. Keep the excess milk aside. Add the mashed bread to the mince mixture. 5. Spoon the mixture into a greased casserole dish and stand the bay leaves in the mixture randomly.6. Beat the remaining milk as well as the excess milk from the bread together with the eggs and pour over the mince mixture.7. Bake for 45 min or un l the egg custard is set.8. THURSDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 5. WEEKLY MEAL PLAN 17 March - 23 March This aroma c, spicy chicken pasta dish is the perfect recipe for a zesty and memorable Valen ne's meal for two. Recipe serves 4 Prepara on me 10 minutes Cooking me 30 minutes CURRIED PASTA WITH CHICKEN AND CASHEW NUTS INGREDIENTS - 10 ml Oil - 1 Onion, finely chopped - 500 g Chicken breasts, cut into small cubes - 5 ml Crushed garlic - 10 ml Grated ginger - 65 g Tin tomato paste - 1 KNORR Mild Durban Curry Dry Cook-in-Sauce - 400 ml Water - 180 ml Fresh coriander leaves - 125 ml Cashew nuts - 250 g Penne pasta, cooked METHOD Heat oil in a frying pan.1. Add onion, chicken, garlic and ginger and sautè un l the chicken is brown and the onion is so .2. S r in tomato paste and add sachet of KNORR Fresh Ideas Mild Durban Curry and water to the pan.3. S r through un l mixed and simmer for 20 minutes un l cooked.4. Toss pasta and sauce together and s r in coriander leaves just before serving.5. Garnish with cashew nuts.6. FRIDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 6. WEEKLY MEAL PLAN 17 March - 23 March This pork dish is ideal for a dinner party or special family celebra on. Recipe serves 4 Prepara on me 10 minutes Cooking me 40 minutes PORK CHOPS AND ASPARAGUS WITH A CREAMY BASIL SAUCE INGREDIENTS - 6 Pork chops - 1 Pinch Robertsons Salt and Pepper to taste - 1 tsp Stork Margarine - 3 Carrots, peeled and sliced into strips - 1 KNORR Chicken A La King Dry Cook-in-Sauce - 100 ml Water - 1 cup Cream - 1 tsp Robertsons Dried Basil - 1 Bunch fresh asparagus METHOD Season pork chops with salt and pepper.1. In a frying pan melt Stork margarine on medium heat.2. Fry pork chops un l brown.3. Add carrots, cook for another 2 minutes.4. Remove pork chops and set aside.5. Add KNORR Chicken a'la King Dry Cook-in-Sauce, water, cream and dried basil to the pan.6. Simmer for 20 minutes.7. Add asparagus spears and simmer for 2 minutes.8. Return pork chops back to the pan and cover with sauce.9. Serve with steamed white rice.10. SATURDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.
  • 7. WEEKLY MEAL PLAN 17 March - 23 March Pot roas ng your chicken results in the most unrivalled flavour and tenderness! It is such a simple and hearty to way to cook! Recipe serves 4-6 Prepara on me 20 minutes Cooking me 105 minutes CLASSIC POT ROAST CHICKEN INGREDIENTS - 30ml olive oil - 1.5kg whole chicken, cleaned - 1 onion, sliced - 2 cloves crushed garlic - 2 carrots, peeled and sliced - Juice of 1 lemon - 5ml Robertsons Rosemary - 1 KNORR Chicken Stock Pot - 250ml water - 500g baby potatoes - Robertsons Atlan c Sea Salt METHOD Pat the whole chicken with paper towel to dry and remove excess moisture1. Heat olive oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over un l the skin is a good golden brown colour 2. Remove the chicken from the pot and set aside3. Place the sliced onions into the pot and fry un l golden brown then add the carrots and garlic and fry for 5 minutes, s rring occasionally 4. Return the chicken to the pot, breast side up on top of the vegetables5. Squeeze the lemon juice over the chicken and sprinkle with rosemary6. Add the KNORR Chicken Stock Pot together with the water and arrange the baby potatoes around the edge of the pot7. Sprinkle a pinch of whole salt crystals on top of the chicken8. Cover the pot ghtly with a lid or thick n foil and allow to cook for 1 ½ hours or un l the chicken is cooked through and the vegetables are tender 9. You can turn the chicken over half-way through cooking10. Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving11. Serve with roast bu ernut, green beans and rice12. SUNDAY Copyright Unilever PLC/Unilever NV 2013. All rights reserved. All copyright and other intellectual property rights in all text, images, sound, software, and other materials are owned by Unilever PLC/Unilever NV and affiliated companies are included with permission of the relevant owner.

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