Weekly Meal Plan (week 20)

Weekly Meal Plan (Week 20)

How has your week been?  Mine was quite busy and not had much opportunity to get many new recipes up. I noticed subscribers were not receiving updates, so I looked into this issue and think I’ve finally resolved it.  Gillian’s Kitchen subscribers should receive one recipes update and one weekly meal update per week.  That is a maximum of two emails per week! Of course I don’t want you to miss out on any new recipes or meal plans nor do I want to clog up your inbox.  🙂

Week #20:

Monday: Spinach & Ricotta Gnocchi – A recipe from the Meat Free Monday cookbook which I’ve now made a few times now and we all find it really tasty and light.  This time round I substituted the green spinach for Chinese purple spinach or purple amaranth.   I thought it would make in interesting colour and was keen to experiment.  Check out this recipe to see what happened.

Tuesday:  Turkey Enchiladas – If you made Hairy Bikers Turkey Chilli from last week’s meal plan and made enough for two meals then today you can transform the leftovers into Turkey Enchiladas. Just heat up the leftover chilli, scoop a couple of spoonfuls onto  the enchilada and wrap them up. Place them into a baking tray and top with some Roasted Tomato Sauce (I defrosted my last 5 cubes of roasted tomato sauce which created quite a light coating).  Sprinkle over some Mexican cheese mix and bake in the oven for 20 minutes at 180C.

I love these Way Better Sprouted  Black Bean Tortilla Chips dipped in a homemade guacamole dip as a little side dish.  You can find this brand of  Tortillas in the snack aisle of both the Dairy Farm and Park’n’Shop group of supermarkets  (ie: Oliver’s, Three Sixty, Jason’s Market Place, Fusion, Taste, Great and International).

Wednesday: Chicken wrapped in pancetta – There is always one or two days in the week where you’re crazy busy but don’t want to compromise on not having a tasty meal.  This  is a family favourite and is so easy that you’ll be making it time and time again.   Make sure you bring home a crusty baguette to mop up the juices.  Serve with a simple crisp green salad. 

Thursday: Spaghetti Carbonnara – a classic recipe by Gennaro Contaldo.  I doubled this recipe and it fed five of us, and only used two whole eggs instead of 6 yolks! 

Friday: Salmon and Puy Lentils – A nice light and healthy dish before the onslaught of weekend meals and drink!

At the Weekend : 

Breakfasts: Granola  – I am so over sugary store bought cereal and expensive healthy alternatives.  Why not make your own?  It’s really not complicated and doesn’t take much time.  Make a large batch and keep in an air-airtight container, and you’ve breakfasts sorted for the next few weeks.

 

 

 

 

 

Treats: Ginger Nut Biscuits – Make a batch of these with the kids and you’ll have some lovely homemade biscuits for packed lunches next week.

 

 

 

 

 Have a great week and don’t forget you can follow me on Instagram for more frequent foodie updates!

If you make any Gillian’s Kitchen recipes take a picture and share with me on Instagram using the hashtag #gillianskitchendotcom. 

Any comments or suggestions please feel free to express yourself in the comments box below.

gx