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.
Start the week off with pan fried fish on pesto bulghur salad. The homemade kale and almond pesto is so good! Easy roast chicken is up next. It uses chicken pieces rather than a whole chicken, meaning less oven time and no carving! Last on the menu are Asian spiced lamb patties on rice with a chilli lime dressing. Yum!
Roast veggie steak salad is the first meal on Menu 117. It features a nutty dressing and is guaranteed to fill you up. Next on the menu are teriyaki chicken noodles. A noodle salad that’s warming enough for winter. End the week with an immune-boosting super green soup, served with a naturally gluten-free cornbread.
What’s cooking this week? Chicken massaman curry is first up. It’s creamy, not too spicy and features extra veggies. Golden, crispy tuna fish cakes are next, served with potato wedges, green salad and yoghurt sauce. End the week with true comfort food - hamburger helper. Think cheeseburger meets macaroni cheese!