What's for dinner? Meal planner
Menu for 31st October - 4th November
Browse through the recipes in our meal planner below. Quick and easy weeknight dinner inspiration for families on the go.
Monday
Inside-out beetroot and fetta burgers
For a lighter alternative serve these tasty veggie patties in crisp lettuce cups, topped with a minty yoghurt mixture.
Monday - Inside-out beetroot and fetta burgers (serves 4)
400g peeled cooked beetroot, coarsely grated- 150g fetta, crumbled
- 2 spring onions, thinly sliced
- 1/4 cup flat-leaf parsley, finely chopped
- 2 Coles Brand Australian Free Range Eggs, lightly whisked
- 1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
- 2 tablespoons olive oil
- 200g Greek-style yoghurt
- 1 tablespoon lemon juice
- 2 tablespoons mint, finely chopped
- 1 tablespoon dill, finely chopped
- 8 butter lettuce leaves
- 1 Lebanese cucumber, cut into ribbons
- 1 carrot, peeled, cut into matchsticks
- 1/2 red onion, thinly sliced
Tuesday
Rosemary lamb cutlets with green goddess dressing
Combine avocado, vinegar, parsley, chives, and lemon and sour cream to make the ultimate salad dressing.
Tuesday - Rosemary lamb cutlets with green goddess dressing (serves 4)
- 1 tablespoon rosemary, finely chopped
- 2 teaspoons garlic salt
- 2 tablespoons extra virgin olive oil
- 250g vine ripened cherry tomatoes
- 2 bunches asparagus, trimmed, halved
- 12 Coles Australian Lamb Cutlets
- Flat-leaf parsley leaves, to serve
- 1 Coles Bakery Stone Baked White Sourdough Vienna Loaf, sliced, buttered
- 1 avocado, halved, stoned, peeled, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon chives, chopped
- 1 garlic clove, coarsely chopped
- 2 teaspoons lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60g) light sour cream
Wednesday
Ginger beef with sugar snap peas
Change up your weeknight routine with Curtis Stone's hot and sour beef stir-fried with veggies and seasoned with soy, sherry and sesame oil.
Wednesday - Ginger beef with sugar snap peas (serves 4)
- 4 tablespoons salt-reduced soy sauce, divided
- 1 1/2 tablespoons cornflour
- 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced against grain
- 2 tablespoons canola oil, divided
- 30g ginger, peeled, cut into matchstick-size strips
- 2 garlic cloves, thinly sliced
- 2 spring onions (white and green parts separated), sliced diagonally
- 1 long red chilli, thinly sliced into rings
- 200g sugar snap peas, trimmed, stringed
- 1 tablespoon dry sherry
- 2 teaspoons sesame oil
- 300g wide rice stick noodles, cooked, warm
- 1 tablespoon sesame seeds, toasted
Thursday
Asian-spiced pork belly stir-fry
Take a few short-cuts with this mouth-watering pork belly stir-fry served with steamed jasmine rice.
Thursday - Asian-spiced pork belly stir-fry (serves 4)
- 1kg Coles Australian Pork Belly Roast
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons cornflour
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, finely grated
- 150g snow peas, ends trimmed
- 1 bunch pak choy, coarsely chopped
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- Steamed jasmine rice, to serve
Friday
Charred chilli prawns with watermelon salsa
Cool juicy watermelon is a must-have ingredient for spring barbecues, so turn up the heat and pair it with chilli and ginger BBQ prawns.
Friday - Charred chilli prawns with watermelon salsa (serves 6)
- 1kg large green prawns, peeled leaving tails intact, deveined
- 1 long red chilli, seeded, finely chopped
- 2 teaspoons ginger, finely grated
- 1/4 seedless watermelon, finely chopped
- 100g soft fetta, crumbled
- 2 tablespoons mint, finely shredded
- Lime zest, to serve
- Mint sprigs, to serve
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