A Monthly Menu

A Monthly Menu

Friday, April 5, 2019

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Does anyone else find meal planning hard? You want to change things up a bit but you don't know how? Maybe you don't have much time? Fussy eaters? Lack motivation and/or inspiration? I have created a monthly meal plan for Monday - Friday that will hopefully give you some ideas that you can add to your cooking repertoire. I have included some slow cooker recipes but do not worry, there is nothing fancy or complicated, just good old fashioned home cooking that will hopefully please the family.

 Slow Cooker Mongolian Beef - Link here

Fancy Mac and Cheese - Link here

Beef Stirfry - Link here

Chicken Pot Pie - Link here

Creamy garlic chicken spaghetti - Link here

Champ and Sausages: Link here

Homemade Pizza bread: Link here

Chicken and Broccoli Bake: Link here

Meatball Pasta Bake: Link here

Slow Cooker Pulled Pork: Link here

Mango chicken: Link here

Beef Casserole & Yorkshire Puds: Link here

Crispy Honey Chilli Chicken: Link here

Sweet and Sour Pork: Link here to Slow Cooker S&S chicken 

Slow cooker Teriyaki Chicken: Link here

Honey and Garlic Chicken: Link here

Cottage Pie: Link

Slow Cooker BBQ Meatballs: Link here

Sweet Potato and Bacon Soup: Link here

Sweet Chilli Chicken Pasta Bake: Link here

Sweet Chilli Chicken Pasta Bake

Sweet Chilli Chicken Pasta Bake

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I feel like I say that every dish is my favourite, but this one genuinely is up there with the best of them! Creamy Sweet Chilli Penne Pasta - I mean, what is not to love? All with a crunchy breadcrumbs topping - OH YES!

Serves: 4
Difficulty: Easy

Ingredients

2 Chicken breasts

1/2 red pepper

1/2 yellow pepper

1/2 green pepper

1/2 onion

5 Tbsps natural yogurt

2 tbsps double cream

4 tbsps sweet chilli sauce

Breadcrumbs 

Handful of grated cheese 

Method

1. Fry chicken in a little oil until cooked, add in thinly sliced peppers and onions and cook until soft. 

2. In a bowl, combine the natural yogurt, double cream and sweet chilli sauce.

3. Pour over the chicken and vegetables, add a handful of grated cheese and combine.

4. Transfer your beautiful creamy chilli chicken to a baking dish and top with breadcrumbs and a little cheese.

5. Cook in a preheated oven at 180oC for 20-25 minutes.

6. Tuck in and enjoy! 

Sweet Potato and Bacon Soup

Sweet Potato and Bacon Soup

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I just LOVE soup - unfortunately I am the only one in this house who appreciates a big steaming bowl of this winter wonder! It freezes really well too, you know, if you actually have any left!

Serves: 4
Difficulty: Easy

Ingredients

3 Sweet Potatoes, cubed

1 Red onion

2 cloves garlic

1/2 tsp mild chili powder

1/2 tsp smoked paprika

4 bacon rashers

800ml chicken stock

salt and pepper

Method 

1. Chop bacon and fry in a deep bottom saucepan until crispy. Remove from the pan and set aside. 

2. Using the oil in the pan, saute the onions until soft. Add garlic and cook for 2 minutes. Add the chilli powder and paprika and mix in.

3. Add sweet potato and chicken stock. Bring to the boil and reduce the heat.

4. Simmer for 20-25 minutes or until the sweet potatoes are soft. Add 3/4 of your bacon and blend until smooth. Season with salt and pepper.

5. Serve yourself a generous helping and top with some crispy bacon.

Slow Cooker BBQ Meatballs

Slow Cooker BBQ Meatballs

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Ooooohhhh Meatballs! Sticky, BBQy, DELICIOUS Meatballs! Thats what this is right here - and the best bit? Bung it all in the slow cooker and let Suzy work her magic!

Serves: 4
Difficulty: Easy Peasy

Ingredients 

12 Meatballs (I use shop bought)

1/2 Cup Honey

3/4 Cup Ketchup

1/3 Cup Brown Sugar

4 Tbsp Soy Sauce

1 Tbsp Garlic Powder

Method

1. Brown Meatballs in a little oil in a frying pan.

2. Make the sauce by combining the rest of the ingredients.

3. Place the meatballs in the slow cooker and pour sauce over.

4. Cook on high for 2.5 - 3 hours or on low for 5-6 hours.

5. Serve over rice and ENJOY! 

Crispy Honey Chilli Chicken

Crispy Honey Chilli Chicken

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There is nothing I love more than a "fakeaway' because it somehow feels "healthier" and its a good money saver! This recipe is one of my main go-to's when I fancy a takeaway but my thighs beg me not to!

Serves: 2
Difficulty: Takes a bit of work!

Ingredients

2 Chicken Breasts

1 Red Pepper 

1 Yellow Pepper

1 Onion

1 cup Plain Flour

1 cup Milk

1tsp Ground Coriander

1tsp Chili Powder

For the Sauce: 

1/2 Cup Honey

2 Tbsps Soy Sauce

1 Tbsp Water

1 Tbsp Rice Vinegar

Pinch of Chilli Flakes

1 tsp Cornflour

2 tsp Water 

Method 

1. Prep chicken, peppers and onion.

2. Mix the flour in a bowl with the chilli powder and ground coriander. Coat the chicken in the flour mix, add to milk in a separate bowl and back into the flour.

3. Heat vegetable oil in a deep sauce pan until smokin hot and fry chicken in batches for 5-7 minutes until brown and crispy. Set aside as you cook it off.

4. Meanwhile, fry the onions and peppers in a little oil. 

5. Make the sauce by combining the honey, soy sauce, water, rice vinegar and chili flakes in a small saucepan. Once it is bubbling, add your cornflour/water mix and let it thicken slightly. 

6. Add chicken to the peppers and onions and pour sauce over to coat. 

7. Serve over rice and enjoy every single mouthful! 

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken

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This was a new one for me but boy oh boy did it deliver!!! I love experimenting with recipes and making them to suit what I have in the cupboards - this is exactly what happened here!

Serves: 4
Difficulty: Easy Peasy

Ingredients

400g chicken breast mini fillets

1/2 cup golden caster sugar

1 cup soy sauce

4 tbsp apple cider vinegar

1 tsp ground ginger

2 tsp lazy garlic

dash of salt and pepper

Method

1. Place chicken in the bottom of the slow cooker

2. Mix the rest of the ingredients in a bowl and pour over chicken.

3. Cook on low for 4 hours.

4. Remove chicken and cut into pieces.

5. If sauce is too "loose" then use a cornflour slurry to thicken, otherwise add chicken back in and cook for a further 30 mins on low. At this point you could also add in peppers and onion! 

6. Serve up over rice and enjoy! 

Beef Casserole and Yorkshire Puds

Beef Casserole and Yorkshire Puds

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I wish I had a picture to put along with this recipe! Maybe some day, eh? This is one of those meals where its gone before I can even think of getting my phone out, and rightly so!

Serves: 4
Difficulty: Easy Peasy

Ingredients

500g Steak pieces

3 Carrots

1 Onion

Mushrooms (if you like them)

800ml Beef Stock

Gravy Powder

To serve: Mash Potato  & Yorkshire Puds - you didn't actually think I would make my own!?

Method

1. Brown steak in a little oil, add to an ovenproof casserole dish, meat juices and all.

2. Chop your veg and throw in on top.

3. Add your stock, pop lid on and into oven for 2.5-3 hours at 160oC

4. Add gravy powder until thickens and serve with your mash and Yorkshire puds! 

I have no words! 

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

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Cooking for friends or a crowd anytime soon? This is the perfect meal for you then! Not only is it so handy to just bung the whole lot into the slow cooker but it is absolutely delicious served on Brioche baps with coleslaw and homemade chips! Oh, and if you somehow happen to have any leftovers, it makes the perfect pizza topping on a BBQ base! 

Serves: 4

Difficulty: Easy

Ingredients

1kg Pork Joint

1 Onion, sliced

1 tsp Paprika

1/2 tsp Cinnamon

1 dsp Salt

1/2 tsp Pepper

1 tsp Sugar

2 Garlic cloves, crushed

80ml cloudy apple juice

2 tbsp honey

2 tbsp apple cider vinegar

1 tbsp Onion Chutney

Method

1. In a bowl, mix paprika, cinnamon, salt, pepper and sugar. Rub onto pork joint.

2. Add sliced onion to the bottom of the slow cooker and set the pork joint on top.

3. In another bowl, combine the garlic, apple juice, honey, apple cider vinegar and onion chutney. Add to the slow cooker.

4. Cook on low for 8 hours.

5. Remove pork, trim fat (if needed) and using two forks, pull the meat apart.

6. Thicken the liquid in the pot with a cornflour slurry (1 tbsp cornflour - 2 tbsp water) - you might have to do this a few times to get it to the right consistency.

7. Pop the pork back in and mix into the sauce - turn up high for 30 mins.

8. Serve up and enjoy! 

Chicken and Broccoli Bake

Chicken and Broccoli Bake

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Broccoli is a big favourite in our house with the boys, well except for my husband so hiding it in his food is how I get him to eat it! I love chicken and broccoli bake and its so easy to make - its especially tasty served with sweet chilli potatoes...oh I'm drooling just at the thought of those bad boys!!! This is another one thats good to batch cook, so you can add it to your list if you are planning that anytime soon.

Serves: 4
Difficulty: Easy

Ingredients

4 Chicken Breasts

400g Broccoli

1 Tin Condensed Chicken Soup

1/2 tin Mayo

1/2 tin Milk

1 Tsp Curry powder (or more if you like spicy)

Breadcrumbs

Crisps (optional)

Method 

1. Cook the chicken breasts and chop into bite size chunks

2. Cook the Broccoli and cut into bite size chunks 

3. Make the sauce by combining chicken soup, half tin mayo and half tin milk. Add curry powder and season with salt and pepper to taste.

4. Stir all together with chicken and broccoli and pop into a casserole dish if cooking straight away.

5. If its going to the freezer, pop into container and let it cool before freezing (if chicken and broccoli are still warm)

6. To cook - top with breadcrumbs (and crisps for extra crunch) and pop into a preheated 180oC oven.

7. Cook for 30 mins or until golden brown and piping hot. 

Chicken Pot Pie

Chicken Pot Pie

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I love love love Chicken pot pie! It is a real favourite of mine in the winter and it is perfect for batch cooking! It is delicious topped with baking, shortcrust pastry, puff pastry or even filo! It is so versatile and super warming on a cold wintery day.

Ingredients

4 Chicken breasts

Vegetables of choice - I used peas, carrots & sweetcorn 

1 Tin Condensed Chicken Soup

1/4 Cup Milk

1 Tsp Curry Powder 

Salt and Pepper

Pastry top (shortcrust, puff, filo - your choice) - also nice with mashed potato topping! 

Method 

1. Prep and cook the chicken. Cut into chunks and place in a bowl.

2. Add the vegetables.

3. Make the Sauce by combining the soup, milk, curry powder  and season to taste. 

4. Add the sauce to the chicken and vegetables. Stir to combine.

5. If freezing - do it now.

6. If cooking - top the pie with your topping of choice and cook in a preheated 180oC oven for 30-40 minutes or until golden brown and piping hot. 

Fancy Mac and Cheese

Fancy Mac and Cheese

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This Mac and Cheese is comfort food at its finest. Not only is it a crowd pleaser but it is super easy to make and tastes even better the next day!

Serves: 4

Difficulty: Easy

Ingredients

125g Macaroni

1/2 Tbsp Butter

Topping: 1 cup breadcrumbs

1 Tbsp melted butter

Sauce: 30g butter

25g plain flour

1.5 cups milk

1.5 cup grated cheddar cheese

1/4 cup grated parmesan

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp mustard powder

Extra: 1 Onion, Finely sliced 

4 Bacon rashers

1 Tomato, sliced 

Method

Preheat oven to 180oC

1. Cook Macaroni for 1 minute less than package instructions, drain and coat in butter. 

*Tip - this helps the macaroni to not all stick together when baking in the oven.

2. Fry the bacon in a little oil.

3. Make the topping by combining breadcrumbs with melted butter.

4. Remove bacon, set aside and add the onion straight to the pan. Cook until soft and caramelised.

5. Make the sauce by melting butter in a saucepan, add flour and whisk so a paste forms. Slowly add the milk, whisking continuously until it thickens. Add the garlic, onion and mustard powders and cheeses. Stir to combine.

6. To the sauce, add the macaroni, bacon and onion.

7. Place into a baking dish, add tomato slices and top with breadcrumbs.

8. Cook for 25 minutes

9. Serve up and dig in! :)