Recipes Week 2 Dinners

Eat out : Peking duck pancakes

Day 8 : Eat out Chinese Restaurant

Day 9 : Curried sausages with Creamy Potato & Steamed Broccoli
Ingredients Serves 2

  • 4 gluten free sausages
  • 1tb curry powder
  • 440g organic tomatoes
  • 1 Small Brown onion sliced
  • 1tb rice flour

Serve with 

  • 2/3 cup Creamy Mash Potato
  •  1 cup broccoli steamed

Method:

  1. Slice onion.
  2. Place all ingredients into baking dish in order they are written.
  3. Cook in preheated oven 180*C for 20-25 minutes or until sausages are cooked through.
  4. Serve with Organic basmati rice and steamed broccoli

Day 10 stir Fry Beef with Vegetables and lemongrass lime chili basmati rice

Ingredients Serves 2

Marinade

  • 1Tb Kepjap Manis
  • 1tsp minced Garlic
  • 1tb Sesame oil
  • 1tsp Brown sugar
  • 300g Beef steak cut into strips

Vegetables

  • 1  Carrot
  • 1 Zucchini
  • 1 Onion
  • 1 Bok choy
  • 1/8 Wombok
  • 1 Green shallot

Serve with

  • 1 pouch Microwave 90 second rice

Method:

  1. Slice steak into strips. Marinate meat in marinade ingredients for minimum 30minutes but overnight is better
  2. Cut vegetables in even size pieces *can be done night before, Kept  in airtight container with lid on in fridge.
  3. Then remove meat from marinade and cook in non stick skillet and toss until cooked through then remove from heat.
  4. stir fry vegetables and add marinade back in pan with meat to heat through
  5. Steam rice In microwave according to direction on packet.

Day 11 sausages mash caramelized onion

Serves 2

  • 4 Gluten free Sausages
  • Caramelized onions
  • 1 onion sliced
  • 1Tb butter
  • 1tb flour
  • 1Tb red wine vinegar
  • 2Tb bone broth

Serve with

  • 1 cup  carrots w ith 1tb honey
  • 1/2 cup creamy potato mash prebought
  • 1 cup salad : 2 Organic Beetroot &2 stems of leaves Organic Kale with 1 Garlic clove and 1 Lemon juiced

Method 

  1. Cook sausages in non stick  skillet then remove
  2. Add caramelized onion ingredients and cook until onions sweat down and are cooked.
  3. Make salad . Cut beets into quarters, Slice garlic, Juice the lemon, get kale leaves from stems, discard the stems. Mix together.
  4. Serve


Day 12 oven baked chicken vegetable pie and gluten-free straight cut chips with organic slaw

Ingredients serves 2

  • 2 Chicken and vegetable Pies
  • 1 Cup Gluten Free Straight Cut Chips
  • 200g Coleslaw
  • 2Tb Mayonnaise
  • 2Tb Tomato Sauce

Method

  1. Preheat oven 180*C
  2. Line baking trays with foil and spray with cooking spray
  3. Place pies and chips on oven trays
  4. Bake for 25Minutes
  5. Meanwhile make the slaw.
  6.  Add coleslaw to bowl and add mayonnaise then stir and divide into 2 serves.
  7. Serve with hot chips, pies and sauce if you want to add sauce.

Day 13 steamed fish and salad

Ingredients serves 2

  • 2x150g boneless basa fillet
  • 2 handfuls organic mixed leaves
  • 12 cherry tomatoes
  • 10 slices cucumber
  • 1Tb Ranch Dressing

Method

  1. Place fish into microwave steamer and cook for 10min if frozen or 7 if fish is raw
  2. Make salad on each plate
  3. Serve with fish and top with ranch.

Day 14 crook from my test so just had noodles with tomato sauce

Ingredients Serves 1

  • 1 packet noodles

Microwave according to directions on packet

Hubby had meal below.

Day 14 Dinner For Hubby:  chicken chili Thai basil stir Fry 

(Breakfast Day 12 for me.)

Serves 2

  • 3 chicken thigh fillets
  • 1 bok choy
  • 1/4 wombok
  • 1 carrot sliced on diagonal
  • 1 zucchini sliced on diagonal
  • 1 five taste shot pot chili Thai basil sauce

Method 

  1. Steam chicken in microwave steamer then slice into strips.
  2. Chop vegetables to even size pieces.
  3. Stir fry with vegetables and sauce pot.  Stir Fry until all mixed through.
  4. Add chicken and stir fry to coat chicken.
  5. Serve hot.

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