Recipes Week 1 Lunches

More recipes from week #1. These are lunch recipes.

Tuna Hot Pot
Ingredients serves 1

  • 90g lemon pepper tuna drained
  • 150g mashed potatoes
  • 1/2 tsp dried dill
  • 1/2 green shallot

Topping

  • 10g lactose free cheese

Method:

  1. Cut shallot then mix with remaining hot pot filling in bowl. Place into microwave safe ramekin and top with cheese.
  2. Cook for 1 minute in microwave or until cheese melts.
  3. Make Cheese Sauce.
  4. Steam vegetables in microwave for 4-5 minutes.
  5. Reheat tuna hot pot and cheese sauce for 1 minute in microwave.

Greek Salad

Ingredients Serves 1

  • 1 small handful mixed leaves
  • 10g organic feta sliced into 5 cubes
  • 3 cherry tomatoes
  • 1tsp sliced black olives
  • 1 slice red onion separated

Method

  1. Cut Feta into 5 slices
  2. Slice the red onion then separate
  3. Place leaves into serving bowl with remaining ingredients as listed.
Day 2: Back to Basics Garden Salad with options: ham off the bone, avocado & Lite French Dressing

Garden Salad with Ham & Avocado

Ingredients Serve 1

  • 1 qty Back to basics garden salad
  • 3 slices Ham off the bone rolled
  • 1/2 avocado
  • 1Tb Lite French Dressing

Method:

  1.  Make Salad as per recipe
  2. Add ham and avocado to plate
  3. Drizzle dressing over salad.

Enjoy!

Lemongrass marinade
Day 3: Lemongrass chicken Salad

Lemongrass Marinade

Ingredients serves 2

  • 1tsp Lemongrass sliced
  • 1tsp fish sauce
  • 1tsp minced garlic
  • 1tsp kepjap manis (*Indonesian sweet soy)
  • 1/4 cube palm sugar grated
  • 1 lime juiced
  • 1tsp 100% Pure Sesame Oil

Other Ingredients for meal

  • 1 Chicken Breast Fillet Cut into strips.
  • 1 Cup Mixed Leaves
  • 1 handful Fresh Coriander Leaves
  • 1tsp Poonsin Vietnamese Dressing

Method

  1. Place all the marinade ingredients into a glass mixing bowl (Not metal bowl as the lime juice reacts to metal for marinades)
  2. Slice and add Chicken to bowl and mix well
  3. Cover bowl with Clingfilm and leave in fridge to marinade a minimum of 20 minutes for flavours to develop.
  4. Pan Fry in non stick skillet.
  5. Place the mixed leaves in centre of serving plate.
  6. Top with coriander and chicken.
  7. Serve with dressing on the side.
Day 4: Tuna Cakes & Homemade Slaw

Tuna Cakes with Coleslaw

Ingredients Serves 1

3 Tuna Cakes

  • I used the same ingredients as Tuna Hot Pot plus rolled the mixture in
  • 1 beaten egg
  • 2Tb panko crumbs
  • 2Tb breadcrumbs

Homemade Slaw:

  • 1 Carrot Julienne
  • 1/2 Cup wombok
  • 1 Green Shallot
  • 1tb Organic Macro Mayonnaise

Serve meal with

  • 1tb Sweet Chili Sauce

Method :

  1. Roll tuna cakes into egg rings for right size then dip in beaten egg, with Panko Crumbs and Breadcrumbs
  2. pan fried until brown on both sides.
  3. Slice Wombok and shallot
  4. julienne Carrot with peeler.
  5. Mix in Mayonnaise.
Day 4: Steamed Chicken , creamy Potato, steamed vegetables, & Gravy

Day 4: Steamed Chicken , creamy Potato, steamed vegetables, & Gravy
Ingredients Serves 2

  • 2x 150g Steamed Chicken Breast Fillet,
  • 2/3 cup creamy Potato,
  • 1 cup steamed Green Beans,
  • 1 cup steamed baby carrots,
  • 4Tb Lite Supreme Gravy

Method:

  1. Cook chicken in non stick skillet.
  2. Turn when chicken is white on the sides then leave to cook through.
  3. When its cooked juices will run clear if a skewer is inserted.
  4. Steam vegetables in microwave steamer bowl for 4-5 minutes.
  5. Reheat potato in small ramekin in microwave for 1 minute
  6. Make gravy according to recipe. Serve 2Tb per person.
Asian salad

Day 5: Asian style salad bowl with Sesame soy dressing.

Method

  1. Peel back lid
  2.  open noodle and sauce sachet and spread over salad