Quick weekday option
- Lebanese Bread or pizza crust
- salami
- pizza sauce or tomato sauce
- grated mozzarella
- mushrooms
- olives
- rocket
Grilled chicken and peri peri
Category Archives: Easy Weekday Dinner
Chicken Meatloaf
Ingredients
- 1.5kg chciken mince
- 1 cup fresh wholemeal breadcrumbs
- 3 onions, grated
- 3/4 of a head of garlic
- 3 carrots, peeled, coarsely grated
- 3 zucchini, peeled, coarsely grated
- 2 tablespoons flat-leaf parsley leaves, or basil, chopped
- 1 egg, lightly beaten
- slat and white pepper
saute onions and garlic Meanwhile cook vegetables.
Tempe Ellie’s Meatballs in Sauce
The MamaBake Online Big Batch Baking Club by mamabake
For serving with spaghetti, rice or anything that tickles your fancy! This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!
Meatball Ingredients
1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.
Method
- Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK:
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.
Meatball Sauce
5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.
Method
- Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
- Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.
Beef and Wine Casserole
- 3 tbsp Garlic Powder
- 1/2 cup flour
- 750gr beef
- Olive Oil
- 1 Onion diced
- 2 cans of diced tomatoes
- 2 tsp beef stock powder
- 1 cup of red wine
- 2 tbsp minced garlic
- 2 Anchovies
- 1 tbsp chutney
- 1 tbsp worchester sauce
- 2 Carrots, sliced
(serve with potato & green beans
Bolognese Spaghetti Sauce (Stephanie Alexander)
Ingredients
- 1 onion, finely chopped
- 1 stalk celery, finely sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 0.88 lb minced beef or 0.88 lb veal
- 0.22 lb pancetta or 0.22 lb smoked streaky bacon, chopped
- 2 teaspoons plain flour
- 1/2 cup dry white wine
- salt
- fresh ground black pepper
- freshly grated nutmeg
- 2 cups veal stock or 2 cups chicken stock or 2 cups tomato juice
- 4 ripe tomatoes, peeled, seeded and chopped or 1 (0.88 lb) peeledtomatoes with juice, pureed
- 2 tablespoons tomato paste
- 1 sprig thyme
- 1 bay leaf
Directions:
-
Saute onion, celery and garlic in oil in a large saucepan until softened.
-
Add minced meat and pancetta and fry until meat breaks up into small lumps.
-
Sprinkle in flour, then stir well.
-
Add wine, salt, pepper and nutmeg.
-
Mix well, then increase heat and boil to evaporate liquid.
-
Add stock, tomato, tomato paste and herbs.
-
Reduce heat again and simmer for 1 hour, stirring from time to time.
-
Taste for seasoning.
Read more: http://www.food.com/recipe/bolognese-sauce-124451#ixzz1ylitQETE
Easy spinach and ricotta canneloni
Only six ingredients are needed to make this tasty and wholesome cannelloni bake.
Ingredients (serves 4)
- 750g fresh reduced-fat ricotta cheese
- 150g baby spinach leaves, chopped
- 4 fresh lasagne pasta sheets
- 2 cups Italian tomato pasta sauce
- 75g grated tasty cheese
- 60g baby rocket
Method
-
Preheat oven to 180°C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.
-
Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
-
Spread half the passata sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce. Sprinkle with cheese. Bake for 30 minutes or until pasta is cooked and top golden brown. Serve topped with rocket.
Notes
-
Variation: Replace half the spinach with rocket leaves, and stir in 125g chopped cooked bacon.
Ideas with roast chicken
Fried rice
Toss leftover rice in a pan, chopped roast chicken, corn, frozen peas, soy sauce.
Turkish
Turkish bread with mayonnaise, avocado, roast chicken and lettuce.
Chicken and cashew stir fry
Heat oil, add sliced onion, sliced celery, sliced carrot and broccoli florets. Add 2 tbs of each soy and sweet chili sauce, chicken strips and handful of cashews. Serve with noodles.
Hokkien Noodles with Vegetables and Tofu
Ingredients
- 1 packet of Hokkien Noodles
- Handful of Broccoli florets
- 1 red onion (roughly chopped)
- 1 red capsicum (sliced into strips)
- 1 carrot (sliced into strips)
- 1 tablespoon sesame seeds
- 1 packet fried tofu (cut into 2cm cubes)
- 1 teaspoon chili paste
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 1/4 cup soy sauce
- 1 tablespoon hoi sin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons olive oil
Directions
- Firstly prepare the hokkien noodles by immersing in boiling water for a few mins to separate, then drain
- Heat oil in a hot pan (220 C) and toss in red onion, fry for 2 mins
- Then toss in the remaining vegetables, fry for 1 min
- Then toss in the garlic, ginger, chili (to taste), soy sauce, hoi sin and oyster sauce and stir in.
http://www.recipelover.com.au/recipe.aspx?id=282
- Continue to stir-fry these for another 6 mins
- Now throw in the hokkien noodles and mix through and cook for another 3-5 mins.
- Serve in bowls and sprinkle sesame seeds on the top to serve
Slow Cooker Chicken with Cram of Mushroom Sauce
http://allrecipes.com/recipe/slow-cooker-chicken-with-mushroom-wine-sauce/
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 g dried minced onion
- 0.5 g dried parsley
- 60 ml white wine
- 0.7 g garlic powder
- 15 ml milk
- 1 (4 ounce) can mushroom pieces, drained
- salt and pepper to taste
- 4 boneless, skinless chicken breast halves
Directions
- In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
- Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.
Oven-baked Sausage and Tomato Risotto
Ingredients (serves 4)
- 1 tablespoon olive oil
- 400g Italian or country-style sausages
- 1 red onion, chopped
- 1 1/2 cups arborio rice
- 2 celery stalks, diagonally sliced
- 400g can diced tomatoes
- 1 1/2 cups chicken stock
- 1 1/2 cups water
- 1/4 cup chopped fresh flat-leaf parsley, to serve
Method
- Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproofsaucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.
- Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
- Slice sausages into bite-sized pieces.
- Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
- Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.
Source (with comments):
http://www.taste.com.au/recipes/8845/oven+baked+sausage+and+tomato+risotto#null