For Christmas I received '4 Ingredients #2' by Kim McCosker & Rachael Bermingham and for birthday I received '4 Ingredients'. Great books! Highly recommended!
All these recipes are from those two books but some have been slightly modified for the slow cooker/crockpot. I will be adding some links and recipes later today but now I have to run off and get some grocery shopping done! Come back - they are all super yummy and super easy recipes! There is a lot of Lamb this week as we have a lot of it in the freezer and I want to use it up before the next lot of meat comes in (from FIL's farm).
Tues 5th May – Sun 10th May
Meals with recipes in BOLD - Recipes Added Below!
Easy Casserole - with mashed potato
Chicken Casserole - with rice
Balsamic Glazed Lamb - with garlic potato and honey carrots
Chinese Style Lamb Roast - with roasted vegetables
Irish Stew - with mashed potato
Lamb & Bacon Parcels - with zucchini hash browns
Easy Fried Rice
Zucchini Hash Browns
Bugs in a Rug
Serves 4 - 6
1kg round steak, cubed
500g bag mixed frozen vegetables, thawed
(or fresh vegies of your choice)
2 cups V8 juice
Place steak and vegetables in a slow cooker, pour over V8 juice, covering contents well. Cook for 3 - 4 hours or until meat is nice and tender.
NOTE: I will be using fresh veggies this time. I'm also making double and freezing half for another meal.
440g can condensed cream of chicken soup
8 chicken pieces
4 rashes bacon, roughly chopped
Vegetables of your choice
Fry bacon, place chicken, vegetables, bacon and soup in slow cooker and cook for at least 4 hours.
NOTE: Again I'm doubling this one for later meals
Balsamic Glazed Lamb
12 lamb cutlets
1tbs. Balsamic Vinegar
1 tbs. Honey
2 tbs. fresh Rosemary Leaves
Heat fry pan, grill or BBQ. Mix last3 ingredients. Cook cutlets for 1 - 2 minutes each side or until just brown. Brush with baste and cook a further 3 minutes each side, basting occasionally. Drizzle some juice over cutlets once served.
Chinese Style Lamb Roast
Serves 4 - 6
1.5kg lamb roast
375ml can evaporated milk
1/2 cup hoi sin sauce
Place the lamb into an oven bag. Combine milk and sauce. Pour about half over lamb (remander can be frozen for another time) and seal the bag, piercing a few holes around the end. Roast the lamb in a 180c oven for 1 hour and 45 minutes or until desired doneness.
NOTE: Left over meat is great on sandwiches for lunch!
Lamb & Bacon Parcels
4 loin lamb chops
2 rashers of bacon, cut in half
4 tbs. wholegrain mustard
2 sheets puff pastry
Cut meat off the bone and trim fat. Cut puff pastry sheets in half and spread each generously with mustard. Place the lamb in the middle of the pastry and top with a half rasher of bacon. Seal edges and bake in 180c oven 20 - 30 minutes or until golden brown.
NOTE: Haven't tried this one before, maybe cook the meat before putting it into parcels?
Zucchini Hash Browns
1 cup zucchini, grated
2 tbs. oil to fry in
2 eggs, beaten slightly
Mixed seasoning to taste
Heat oil in a heavy pan. Mix all ingredients together in a medium size bowl and gently drop 1 tbs. of mixture in hot oil. When brown on one side, turn over and cook on the other side. Stack on a plate and keep warm until whole batched is cooked.
NOTE: Kids love these!
Bugs in a rug
3 slices brown bread
1/2 cup tomato sauce
1/4 cup butter, melted
12 cocktail frankfurters
Preheat oven to 180c. Pierce frankfurters all over with folk. Spread tomato sauce on bread, then cut into quarters. Place frankfurter diagonally on each quarter of bread. Bring up edges and secure with a toothpick. Brush with melted butter. Place on greased baking tray and bake for 10 minutes until bread is crisp and lightly brown.
250g lean mince
1/2 cup mashed potatoes
Preheat oven to 180c. Combine ingredients. Roll into little balls and place on baking tray. Cook for around 20 minutes. Drain excess liquid before serving.
NOTE: I serve these with a side of greens.
2 sheets puff pastry, thawed
500g premium vanilla custard
3 tbs. brown sugar
Preheat oven to 200c. Cut 6 rounds from each sheet of pastry and line a non-stick muffin tray with them. Place a circle of baking paper with some uncooked rice on each and blind bake for 10-12 minutes. Remove paper and rice and cool. Spoon an equal amount of custard into each and sprinkle with brown sugar. Place tarts under a preheated grill to melt sugar before serving.
NOTE: Another yummy filling is Caramel Top 'n' fill! Just beat caramel well before spooning into tarts and top with fresh whipped cream - delicious!
Also posted over at Chive talking Menu Plan Blogroll! Check them out!