Enjoy a taste of the tropics with Hawaiian pineapple and chicken skewers, served on coconut rice with peanut coconut sauce. Next up are cheesy Mexican stuffed potato cakes, with smashed avocado and Greek yoghurt. Round out the week with colourful beetroot bliss bowls. Nourishing and delicious!
Muffin tin dinners… that’s the theme for this week’s menu! Creamy tuna bread cups with a Mediterranean chickpea salad are first up. Next on the menu are Asian pork meatloaves served on a refreshing vermicelli noodle salad. End the week with mini potato gratins, juicy steak and a caramelised onion salad.
Quick and easy are where it’s at with Menu 126! First up are chicken poke bowls, loaded with saucy chicken, Asian slaw, corn, pineapple and peanuts. Next on the menu is a smoked salmon salad, topped with parmesan puff pastry croutons. Round out the week with pesto ravioli, easily made either meaty or vegetarian.
Paella tray bake is first on this week’s menu, combining budget-friendly chicken drumsticks with chorizo and veggies. Next up - haloumi burgers. Smashed avocado, aioli and tomato relish make them extra saucy. Finish the week with Middle Eastern meatballs, made from chickpeas, lamb mince and fragrant spices.
This week’s meals are salad focused and full of fresh ingredients! First up - fish on Israeli couscous salad with pumpkin seeds and lemon butter sauce. Easy, filling and tasty roast beef wraps are next. You can use store-bought wraps or make them yourself. End the week with a tandoori chicken salad. It’s full of flavour!
First on the menu - apricot chicken filo parcels. The combination of apricot, chicken and cream cheese works a treat. Next up is a fresh and interesting meal of sticky pork fillet, rice and bok choy slaw. Round out the week with vegetarian pumpkin fritters. With feta, parmesan and sour cream, they’re oh so moreish.
This week’s menu kicks off with prawn saganaki, featuring juicy prawns, a rich tomatoey sauce and feta cheese. Next up are hoisin pork noodles, with plenty of veggies and moreish roasted peanuts. End the week with a chicken, corn and leek frittata. Serve with a simple side salad and easy avocado dipping sauce.
What’s cooking this week? First up, cheesy spaghetti bake - a mash up between spaghetti bolognese and lasagne. Next on the menu is the ultimate Caesar salad, featuring all the best additions, extra veggies and an anchovy-free dressing. Finish the week with easy eggplant curry, topped with cashews and Greek yoghurt.
A week of easy, super tasty meals! First on the menu is ginger miso salmon. It’s oven baked and ready in 30 minutes. Pork meatball salads are up next, featuring roasted kumara and a flavoursome peach and radish salsa. End the week with juicy marinated steak tacos. They’re SO yum!
Dinner’s looking good this week! First up - sausage risoni risotto. It’s quicker and easier to make than regular risotto. Loaded chicken salad is next. The combination of ingredients is unique but super tasty. Round out the week with Mexican stuffed potatoes. This meatless meal is sure to go down a treat.