What's For Dinner Weekly Meal Plan

WEEKLY MEAL PLAN
17 March - 23 March
FETTUCCINE IN A CREAMY MUSHROOM AND SAGE SAUCE

Rich and creamy, here's a pasta meal that's packed full of mouth-watering avour... and it's easy to make.
MONDAY
Recipe serves 4
Prepara on me 5 minutes
Cooking me 20 minutes
INGREDIENTS
- 1 Red onion, chopped - 1 Clove garlic, chopped - 250 g Fresh assorted mushrooms, chopped - 1 KNORR Creamy Three Cheeses Sauce - 125 ml Cream - 250 g Spinach fe uccine pasta - 1 tbsp Olive oil - 1 tbsp Chopped fresh sage - Robertsons Salt and Pepper to taste
METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8-10 minutes or un l al dente. Drain and put into a serving dish. In a medium saucepan heat olive oil over a medium heat. Cook onion and garlic un l transparent. S r in mushrooms, cook un l tender. Prepare KNORR Three Cheese Pasta Sauce following packet instruc ons. Add to the saucepan followed by the cream and sage. Toss sauce with cooked fe uccine. Season with salt and pepper before serving.
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WEEKLY MEAL PLAN

17 March - 23 March
ROCKET AND HAKE PHYLLO PARCELS

Big on taste and low on the budget - what more could you ask for?
TUESDAY
Recipe serves 4
INGREDIENTS
- Packet rocket - 10 ml Margarine - 15 ml lemon juice - 8 Phyllo pastry sheets - 15 ml Sesame seeds - 1 sachet KNORR Classic White Sauce, prepared as per instruc ons - Olive oil, to brush - 4 Hake llets
METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Preheat oven to 200C. Prepare sachet of KNORR Classic White Sauce as per instruc ons then s r in the lemon juice and margarine to combine. Take a sheet of pastry and place onto a board, brush with a li le oil and cover with a second sheet. Place a pile of rocket onto pastry edge nearest you and place the sh llet on top. Spoon over 2-3 tbsp of sauce. Star ng at the edge closest to you, roll sh in pastry, making sure the lling is enclosed completely. Then fold in the pastry sides and con nue to roll up like a sausage. Place parcels on a baking tray and brush with a li le olive oil, and sprinkle with sesame seeds. Bake in a preheated 200C oven for 15-20 minutes or un l golden. Serve with remaining sauce and salad.
WEEKLY MEAL PLAN

17 March - 23 March
SPICY PORK AND PEANUT STIR-FRY

Served with rice, you'll love the crunchiness of the peanuts combined with pork and seasonings to Youll love this dish of pork llet and peanuts in a rich spicy sauce. Serve it with rice for a sa sfying family dinner.
WEDNESDAY
Recipe serves 4
INGREDIENTS
- 1 Small onion, nely sliced - 1 Pinch Robertsons Chilli Flakes - 15 ml Olive oil - 80 ml Soy sauce - 500 g Pork llet, cubed - 2 Garlic cloves, crushed - 2 Red peppers, chopped - 2 Yellow peppers, chopped - 1 KNORR Country Hot Pot Dry Cook-in-Sauce - 30 ml Water - 62.5 ml Roasted peanuts - Cooked rice
METHOD
1. 2. 3. 4. 5. 6. 7. In a bowl place pork. Drizzle with soy sauce and set aside to marinate for 20 minutes. In a wok heat oil. S r-fry pork, chilli akes, onion and garlic un l pork browns. Add peppers and s r-fry for 4-5 minutes. S r in KNORR Country Hot Pot Dry Cook-in-Sauce and water. Simmer for 20 minutes un l sauce thickens. S r in peanuts. Serve with uy white rice.
WEEKLY MEAL PLAN

17 March - 23 March
EASY CAPE-STYLE BOBOTIE

What would South Africa be without Bobo e? This easy to make recipe can be served for lunches or dinners.
THURSDAY
Recipe serves 4
INGREDIENTS
- 1 Onion, nely chopped - 30 ml Oil - 500 g Lean beef mince - 1 KNORR Spaghe Bologanise Dry Cook-in-Sauce - 400 ml Water - 10 ml Curry powder - 2 Slices bread - 500 ml Milk - 2 Eggs - 5 Bay leaves - 100 ml Seedless raisins
METHOD
1. Preheat oven to 200C. 2. Fry the nely chopped onion in oil un l tender then add the curry powder and fry for 1 minute. 3. Add the mince and fry un l crumbly, then add the KNORR Spaghe Bologanise Dry Cook-in-Sauce sachet contents and water. Simmer for 10 minutes. 4. Add the raisins. 5. Soak the bread in 250 ml milk, then squeeze the milk out and mash the bread. Keep the excess milk aside. Add the mashed bread to the mince mixture. 6. Spoon the mixture into a greased casserole dish and stand the bay leaves in the mixture randomly. 7. Beat the remaining milk as well as the excess milk from the bread together with the eggs and pour over the mince mixture. 8. Bake for 45 min or un l the egg custard is set.
WEEKLY MEAL PLAN

17 March - 23 March
CURRIED PASTA WITH CHICKEN AND CASHEW NUTS

This aroma c, spicy chicken pasta dish is the perfect recipe for a zesty and memorable Valen ne's meal for two.
FRIDAY
Recipe serves 4
INGREDIENTS
- 10 ml Oil - 1 Onion, nely chopped - 500 g Chicken breasts, cut into small cubes - 5 ml Crushed garlic - 10 ml Grated ginger - 65 g Tin tomato paste - 1 KNORR Mild Durban Curry Dry Cook-in-Sauce - 400 ml Water - 180 ml Fresh coriander leaves - 125 ml Cashew nuts - 250 g Penne pasta, cooked
METHOD
1. 2. 3. 4. 5. 6. Heat oil in a frying pan. Add onion, chicken, garlic and ginger and saut un l the chicken is brown and the onion is so . S r in tomato paste and add sachet of KNORR Fresh Ideas Mild Durban Curry and water to the pan. S r through un l mixed and simmer for 20 minutes un l cooked. Toss pasta and sauce together and s r in coriander leaves just before serving. Garnish with cashew nuts.
WEEKLY MEAL PLAN

17 March - 23 March
PORK CHOPS AND ASPARAGUS WITH A CREAMY BASIL SAUCE

This pork dish is ideal for a dinner party or special family celebra on.
SATURDAY
Recipe serves 4
INGREDIENTS
- 6 Pork chops - 1 Pinch Robertsons Salt and Pepper to taste - 1 tsp Stork Margarine - 3 Carrots, peeled and sliced into strips - 1 KNORR Chicken A La King Dry Cook-in-Sauce - 100 ml Water - 1 cup Cream - 1 tsp Robertsons Dried Basil - 1 Bunch fresh asparagus
METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Season pork chops with salt and pepper. In a frying pan melt Stork margarine on medium heat. Fry pork chops un l brown. Add carrots, cook for another 2 minutes. Remove pork chops and set aside. Add KNORR Chicken a'la King Dry Cook-in-Sauce, water, cream and dried basil to the pan. Simmer for 20 minutes. Add asparagus spears and simmer for 2 minutes. Return pork chops back to the pan and cover with sauce. Serve with steamed white rice.
WEEKLY MEAL PLAN

17 March - 23 March
CLASSIC POT ROAST CHICKEN

Pot roas ng your chicken results in the most unrivalled avour and tenderness! It is such a simple and hearty to way to cook!
SUNDAY
Recipe serves 4-6
INGREDIENTS
- 30ml olive oil - 1.5kg whole chicken, cleaned - 1 onion, sliced - 2 cloves crushed garlic - 2 carrots, peeled and sliced - Juice of 1 lemon - 5ml Robertsons Rosemary - 1 KNORR Chicken Stock Pot - 250ml water - 500g baby potatoes - Robertsons Atlan c Sea Salt
METHOD
1. Pat the whole chicken with paper towel to dry and remove excess moisture 2. Heat olive oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over un l the skin is a good golden brown colour 3. Remove the chicken from the pot and set aside 4. Place the sliced onions into the pot and fry un l golden brown then add the carrots and garlic and fry for 5 minutes, s rring occasionally 5. Return the chicken to the pot, breast side up on top of the vegetables 6. Squeeze the lemon juice over the chicken and sprinkle with rosemary 7. Add the KNORR Chicken Stock Pot together with the water and arrange the baby potatoes around the edge of the pot 8. Sprinkle a pinch of whole salt crystals on top of the chicken 9. Cover the pot ghtly with a lid or thick n foil and allow to cook for 1 hours or un l the chicken is cooked through and the vegetables are tender 10. You can turn the chicken over half-way through cooking 11. Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving 12. Serve with roast bu ernut, green beans and rice

What's For Dinner Weekly Meal Plan

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WEEKLY MEAL PLAN

FETTUCCINE IN A CREAMY MUSHROOM AND SAGE SAUCE

WEEKLY MEAL PLAN

ROCKET AND HAKE PHYLLO PARCELS

WEEKLY MEAL PLAN

SPICY PORK AND PEANUT STIR-FRY

WEEKLY MEAL PLAN

EASY CAPE-STYLE BOBOTIE

WEEKLY MEAL PLAN

CURRIED PASTA WITH CHICKEN AND CASHEW NUTS

WEEKLY MEAL PLAN

PORK CHOPS AND ASPARAGUS WITH A CREAMY BASIL SAUCE

WEEKLY MEAL PLAN

CLASSIC POT ROAST CHICKEN

Recipe serves 4-6

Cooking me 105 minutes

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