What's for dinner? Meal planner
Menu for 23rd - 27th November
Browse through the recipes in our meal planner below. Quick and easy weeknight dinner inspiration for families on the go.
Monday
Prawn pad thai
For a quick and easy weeknight meal try this fragrant prawn pad Thai.
Monday - Prawn pad thai (serves 4)
250g Thai style rice noodles- 3 teaspoons peanut oil
- 2 Coles Brand Australian free range eggs, lightly whisked
- 2 garlic cloves, crushed
- 1 long red chilli
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 2 1/2 tablespoons palm sugar, finely grated
- 20 raw Australian banana prawns, peeled, deveined
- 4 spring onions, thinly sliced
- 2 tablespoons roasted peanuts, chopped
- 1/3 cup coriander leaves, coarsely chopped
- Sliced spring onions, extra, to serve
- Chopped peanuts, extra, to serve
- Lemon wedges, to serve
Tuesday
Honey, orange and rosemary drumsticks
These chicken drumsticks are coated in honey and spice and all things nice.
Tuesday - Honey, orange and rosemary drumsticks (serves 4)
- 8 Coles RSPCA approved chicken drumsticks
- 2 tablespoons olive oil
- 1 orange, zested and juiced
- 1/4 cup (90g) honey
- 2 tablespoons rosemary, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons Dijon mustard
- 400g Coles made easy kale coleslaw salad kit
- Lemon wedges, to serve
Wednesday
Spiced beef with quinoa and lentil salad
Change up your week with this Middle Eastern inspired beef and quinoa salad.
Wednesday - Spiced beef with quinoa and lentil salad
- 3/4 cup (150g) white quinoa, rinsed, drained
- 500g Coles Australian beef scotch fillet
- 3 teaspoons harissa spice mix
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) lemon juice
- 2 garlic cloves, crushed
- 1 small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 400g brown lentils, rinsed, drained
- 1 cup mint leaves
- 1 cup flat-leaf parsley leaves
- 100g feta, crumbled
- 150g pre-packaged beetroot, coarsely chopped
Thursday
Lamb chops with Greek fattoush salad
For a quick and easy 30 minute meal, try these juicy lamb chops served with a fresh Greek fattoush salad.
Thursday - Lamb chops with Greek fattoush salad (serves 4)
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
- 1/4 cup fresh oregano, finely chopped
- 1 lemon, zested and juiced
- 1 tablespoons red wine vinegar
- 8 (800g) Coles Australian lamb loin chops
- 1 large pita bread
- Olive oil, extra, to brush
- 350g mixed medley tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup pitted kalamata olives
- 1 Lebanese cucumber, coarsely chopped
- 1/3 cup fresh oregano, extra
- 150g Greek feta, diced
- Lemon wedges, to serve
Friday
Chickpea and quinoa burger with capsicum and mushroom
Make it a meat-free evening with this delicious chickpea and quinoa burger topped with roasted capsicum and mushroom.
Friday - Chickpea and quinoa burger with capsicum and mushroom (serves 4)
- 1/3 cup (70g) white quinoa, rinsed, drained
- 2 (800g) sweet potato, peeled, cut into wedges
- 1/3 cup (80ml) olive oil
- 4 portabella mushrooms, wiped, stem removed
- 2 spring onions, thinly sliced
- 1 garlic clove, crushed
- 400g can chickpeas, rinsed, drained
- 1 teaspoon ground cumin
- 1 lemon, rind finely grated
- 1/3 cup fresh coriander, finely chopped
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 1/2 cup (35g) dried breadcrumbs
- 1 tablespoon lemon juice
- 1/2 cup (150g) whole-egg mayonnaise
- 4 Coles Bakery stone baked ciabatta rolls, split, toasted
- 1/2 cup Always Fresh fire roasted red pepper strips (roasted capsicum)
- 1 avocado, sliced
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