So I have decided that I need to plan week by week. If I plan too far ahead the plans seem to fall over. So bringing it back to week by week.
Dinner tonight is Spanish Chicken with a Garden Salad. I'm about to go and cook it now. Yummo. Exercise for today is.....Netball!! A friend needed a fill in so I get to play. Yippee!!
Tomorrow we will have Spinach & Feta Veal Rolls (I actually use beef schnitzel for this as I'm not too keen on veal) which we will have with a big pile of mixed green vegies. I'm hoping that JT will be free for a session tomorrow - I need to do some HARD work!
Wednesday it will be slow cooked Balsamic Lamb Shanks with mash and beans. The big netball game is on that night - Australia vs England at the AIS and we have tickets. Very excited! Will have to get in a good walk/run during the day as we will be busy cheering at the game in the evening!!
Thursday we will be eating Steak with Polenta Chips and Salad for dinner and again I'm hoping to get JT onto our case.
Friday is the start of a new week for me. I will do the meal plan on Thursday or Friday and shop on Friday. So I will post the next plan then!
I am off work for the week as the kids are on school hols. My challenge will be to avoid snacking! I will be super busy though as I am going to clean up and clean out both Sophie's bedroom and our terribly messy study. Hopefully I'll get through it all......
Recipes for Kazz:
ReplyDeleteSpinach & Feta Veal Rolls
4 x 125g lean veal leg steaks, fat trimmed
60g reduced-fat feta cheese, crumbled
2 tbls pine nuts, toasted
1 ½ cups (45g) baby spinach leaves
1 red onion, finely chopped
2 garlic cloves, crushed
2 cups tomato passata
400g baby (chat) potatoes, halved
2 bunches of asparagus, halved
Place veal between 2 sheets of baking paper and pound with a meat mallet until 3mm think. Cut veal in half lengthwise to make 8 think steaks.
Combine feta and pine nuts in a small bowl. Place veal on a flat surface and arrange spinach leaves down the centre of each piece. Top with the feta mixture. Working from a short end, roll each piece of veal firmly to enclose filling. Secure rolls with toothpicks.
Spray a large non-stick pan with oil and heat over high heat. Cook veal 2-3 mins on each side or until lightly browned. Transfer to a plate, cover to keep warm.
Lightly spray the same pan with oil and heat over medium heat. Add onion and cook stirring for 3-5 mins or until softened. Add garlic and cook, stirring, for 1 min. Add passata and bring to the boil. Reduce heat to low and simmer for 5 mins or until slightly thickened. Return veal to pan and simmer 3-4 mins or until cooked to your liking. Remove toothpicks.
Meanwhile, boil, steam or microwave potatoes and asparagus, separately, until tender. Drain. Cut veal rolls in half diagonally and drizzle with sauce. Serve with potatoes and asparagus.
Serves 4. 8 Propoints per serve.
Spanish Chicken
Large pinch of saffron threads
1 tbls olive oil
4 skinless lean chicken drumsticks, fat trimmed
4 lean chicken thigh fillets, fat trimmed
1 red onion, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 zucchini, chopped
2 tsp smoked paprika
½ cup (100g) arborio rice
1 ½ cups (375ml) salt reduced chicken stock
½ cup (60g) frozen peas
¼ cup (30g) pitted green olives, halved
Combine saffron and ½ cup (125ml) warm water in a jug. Set aside until required.
Heat oil in a heavy based frying pan over medium heat. Cook chicken in batches, for 3-5 mins each side or until browned. Transfer to a plate. Add onion, capsicums and zucchini to pan and cook, stirring, for 5 mins or until softened. Add paprika and rice and cook, stirring, for 1 min or until rice is coated.
Stir in saffron mixture and stock. Return chicken to pan and bring to the boil. Reduce heat to low and simmer for 20 mins, turning chicken pieces halfway through cooking. Add peas and olives and cook for 5 mins or until chicken is cooked through and liquid absorbed.
Serves 4. 10 Propoints per serve.
As I said I use beef schnitzel instead of veal for the Rolls and I used chicken thigh fillets instead of the chicken pieces in the Spanish Chicken.