This week I am not allocating days to my meals as I really just want to go with the flow - is that ok?! My meals this week all come from 4 Ingredients 2 and are all cheap and easy.
This week we will be having:
500g lean mince
1/2 cup fruit chutney
6 potatoes, boiled and mashed
3/4 cup grated cheese
Brown mince, season and mix thought chutney. Pour into casserole dish, top evenly with mashed potato and sprinkle with grated cheese. Bake at 180c for 20 - 30 minutes or until cheese is nice and bubbly. Serve with salad.
Cheese and Ham Chicken Rolls:
2 chicken breast fillets
2 pieces of Swiss Cheese (I'm just using tasty cheese here)
2 pieces sliced ham
1tbs wholegrain mustard
Flatten chicken breast before smearing with mustard. Lay a piece of cheese follwed by a peice of ham on each. Roll up and secure with toothpicks. Bake for 20 minutes at 180c or until brown and cooked through. Cut into rounds and serve. Serve with steamed vegetable.
BBQ Lamb Chops: - we just got half a lamb from the farm so must include lamb in the menu!
8 lamb chops
2tsp soy sauce
3tbs sweet chilli sauce
Mix soy and sweet chilli. Cook chops for 1 - 2 minutes on each side. Reduce heat and continue cooking for 2 - 3 minutes while brushing with baste. Cover loosely with foil and allow to rest for 5 minutes before serving. Serve with steamed vegetables.
Creamy Chicken Pasta:
4 chicken breasts
4 shallots, finely chopped
4 rashers bacon, chopped
200g button mushrooms, sliced
200g tub cream cheese, softened
Brown chicken and set aside. Combine shallots and bacon in large frying pan, stir until bacon is crisp. Add mushrooms, stir until softened. Add cream cheese and a third cup of boiling water, simmer until cheese is melted. Add chicken, stir through and simmer until chicken is cooked through. Serve with Pasta.
(We are not mushroom fans so I'm not sure if I will be adding those.)
1kg round steak, cubed
500g bag of mixed frozen vegetables
2 cups V8 juice
Place steak and vegetables in casserole dish, pour in V8 juice, covering contents well. Bake at 180c for 1 1/2 hours or until meat is nice and tender. Serve over rice.
Lamb Roast: - again use the lamb from the farm.
4 large vol-au-vant shells
485g bottle Chicken Tonight, honey mustard
1 cup shredded cheese
2 double chicken breast, diced
Dice chicken and cook in pan till lightly browned. Turn down heat and add chicken tonight, stir to heat through. Place vol-au-vant shells on a lined baking tray and fill each with chicken mixture. Top with cheese and place in oven at 180c for 15 minutes or until cheese melts. Serve with salad or vegetables.
Other things we will be baking this week:
Head over to Organising Junkie for more Menu Plan Monday!