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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