It’s time for another week of Menu Plan Monday! I didn’t deviate from my plan at all last week and managed to cook everything, so that is great. It is so good knowing that dinner is all planned out. Before I tell you my menu plan for this week I am going to share a couple of recipes from early last week.
Egg & Noodle Salad Serves 4
This one is adapted from a recipe in the November issue of Recipes+ magazine. It’s a simple and tasty salad that went really well with some of my homemade spring rolls that we had leftover from the housewarming party.
Cook 100g dried rice stick noodles according to packet directions, drain well and place in a large bowl. Heat 2tsp peanut oil in a large non-stick frying pan over medium heat. Add 2 lightly beaten eggs and tilt to coat the base. Cook for 1 minute or until egg is set underneath. Flip, cook for 1-2 minutes more or until cooked through. Roll out onto cutting board and slice. Reheat pan and repeat with another 2tsp peanut oil & 2 lightly beaten eggs. (I cooked all 4 eggs at the same time in my big rectangular electric frying pan).
Add egg strips to noodles along with 4 finely chopped spring onions. Whisk together 2Tbsp lemon juice, 2Tbsp soy sauce, 1Tbsp sweet chilli sauce & 1tsp sesame oil, drizzle over salad and toss to combine. Serve with spring rolls.
Savoury Mince Rolls Makes 12
This one is adapted from the November 2004 issue of Super Food Ideas magazine. It is quite similar to the Eggplant & Mozzarella Rolls that I made the week before. We still have another 24 rolls in our freezer to use up (plus about 14 filled ones), they just never end! These mince filled ones were quite tasty despite them not having much in them, they are good to get out at lunchtime or for a snack too.
Heat 2tsp olive oil in a pan over medium heat, add 1 finely chopped onion & 1 crushed garlic clove and cook for 2 minutes. Increase heat to high, add 350g lean beef mince and cook, stirring often, for 4-5 minutes or until browned. Add 1 grated carrot, 1 grated zucchini, 125g corn kernels & 3Tbsp barbecue sauce and cook, stirring for another 3 minutes.
Using 12 petit bake-at-home rolls, scrape out most of the bread from the centre of each roll. Fill hollows with mince mixture, top each with tasty cheese (about 1C in total) and wrap well in foil. Label & freeze if using at a later date. When serving, bake rolls in foil at 200C for 10 minutes, unwrap and cook a further 5 minutes or until golden.
Menu Plan (Week beginning 24th Nov)
Tandoori Chicken Burgers on bake-at-home rolls (still using these up!), served with Beetroot Couscous salad (Beetroot leftover from party when I tried to turn the quiche pink but it didn’t work).
Wednesday 26/11 (Mum & Geoff are out at a concert)
Vegetarian night because I am eating alone. Going to try Spaghetti w/ Four Onions from my current Cookbook Challenge book, with Soy Bombs (Tofu ‘Meat’balls) which I saw on Where’s the Beef?
Mexican Beef & Bean Pizza w/ salad.
Sicilian Vinegar Chicken w/ rice.
Lamb Stew w/ Spring Vegetables on mashed potato.
We’ll see how I go this week! You can find lots of other peoples menus at the Organising Junkie.