Menu Plan - January

Mon 1st Laksa with Tofu Nuggets

Tue 2nd Tuna Pasta Bake

Wed 3rd Vegetarian Couscous

Thu 4th Chicken Parcels

Fri 5th Fritatta

Sat 6th Lentil Burgers

Sun 7th Roast Chicken

Mon 8th Spaghetti/Lasagne

Tue 9th Fish Parcels

Wed 10th Enchiladas

Thu 11th Chicken Chowder

Fri 12th Risotto

Sat 13th Eric's Party - Potluck

Sun 14th Nachos

Mon 15th Laksa with Tofu Nuggets

Tue 16th Salmon Pot Pie

Wed 17th Enchiladas

Thu 18th Chicken Parcels

Fri 19th Frittata

Sat 20th My birthday - NOT COOKING!!!!!

Sun 21st Roast Chicken

Mon 22nd Spaghetti

Tue 23rd Chicken Pot Pie

Wed 24th Enchiladas

Thu 25th Fish Chowder

Fri 26th Risotto

Sat 27th Lentil Burgers

Sun 28th Butter Chicken

Mon 29th Nachos

Tue 30th Fish? baked with toppings?

Wed 31st Egg and Bacon Quiche

Menu Plan - rest of December

16th Salmon Pot Pie

17th Roast Chicken

18th Enchiladas

19th Frittata

20th Tuna Pasta Bake

21st Chicken Parcels

22nd Vegetable Curry

23rd Lentil Burgers

24th Home-made Pizza

25th meal with Margaret/Dennis

26th Creamy Pumpkin Soup

27th Nachos

28th Risotto

29th Chicken Doner Kebabs (Recipes for Health and Beauty p. 11) and salads

30th Spaghetti and Meatballs

31st Egg and Bacon Quiche

Creamy Chicken Pasta

Beth did not eat this. Foolish child.

Ingredients:
2 sm-medium chicken breasts
chicken stock cube
2-3 cups water
1 red capsicum
7-8 spring onions
7-8 button mushrooms
1-2 cloves garlic
7-8 sun-dried tomatoes (oil free)
1 medium carrot, sliced
1 cup broccoli florets
1/2 cup parsley, shredded
1/2 cup snow peas, snapped into 2-3 pieces
100mL lite sour cream
1 tsp cornflour
black pepper

Method:
1. Gently poach the chicken in enough water to cover until cooked through (add stock cube to boiling water). Remove chicken from stock and cool. Reserve stock. When cool enough to handle, slice into bite sizes pieces.
2. Slice red capsicum into large flat pieces and place on a baking tray which has been lightly sprayed with cooking spray. Grill under a high heat until black and bubbling. Remove from heat, cover with a clean teatowel, and leave to cool for 5-10 minutes or until cool enough to handle. Remove skins and slice.
3. Saute spring onions and mushrooms for five minutes, then deglaze pan with a little chicken stock. Add carrots, broccoli florets, sun-dried tomatoes and roasted capsicum, pour in about a centimetre of stock, cover and simmer very gently for 6 minutes. Add chicken, snowpeas, parsley and seasonings and simmer for another minute or so. While chicken is heating through, whisk together sour cream, 2 tbsp stock and cornflour. Add to pan and heat until warmed through and slightly thickened.
4. Serve immediately over wholemeal pasta, with parmesan cheese.

Chicken Parcels - another customisable meal

2 large chicken breasts, halved (about 100g each)
mushrooms, sliced
bacon rashers (1 per parcel)
tomatoes

Place the mushroom and tomato on squares of alfoil and top with the chicken and bacon rashers (if using). Seal the foil parcels and cook in a pre-heated oven at 200C for twenty minutes or until cooked through. Serve with salad or vegetables.

I made this for dinner last night and it got five stars from all of us. I was serving it with pretty substantial salads so I left the vegetables simple, but this could be served with any quick-cooking vegetables you like. Vary the cooking method for different vegetables, by putting some on top to steam and others underneath to absorb juices. Suggestions:

buk choy (on top)
sun-dried tomato
yellow squash or zucchini slices
roasted capsicum
sweet potato (par-boiled or roasted)