January Menu

[braided-rug]

I think I am getting a little ahead of myself. Some of these we will eat straight away. I have most of the ingredients for the December menu.

January 1 ~ Chicken Lasagne

January 2 ~ Chicken Snitzel Burgers

January 3 ~ Paella

January 4 ~ Barley & Vegetable Loaf

January 5 ~ Souvlaki

January 6 ~ Something with sauerkraut

[braided-rug]

January 7 ~ Chicken mince with ?

January 8 ~ Paella again

January 9 ~ Spaghetti Bolognaise

[braided-rug]

I am trying to get more specific with what I have left from the hamper.

FISH WRAPS
Here is a recipe the kids will love! Crumbed Fish Fillets from Birds Eye served Mexican style.

Preparation Time: 5 minutes
Serves 6

Ingredients
250g packet frozen Birds Eye Oven Bake Crumbed Fish Fillets
½ cup light sour cream
3 tablespoons corn relish
6 Burrito tortillas or souvlaki bread
2 cups shredded lettuce
1 large tomato, diced

Method
1. Cook frozen Birds Eye Oven Bake Fish Fillets following packet directions.
2. Mix sour cream and corn relish together.
3. Heat tortillas following packet directions. Spread each tortilla with corn relish mixture; top with fish, sprinkle with lettuce and tomato. Wrap tortilla around filling and serve immediately.

Cooking Time: 25 minutes
Tip: Birds Eye Fish Fingers can be used instead of Crumbed Fish Fillets.

I going to use the www.simplygreatmeals.com.au
website as they made some of the products. I didn't know you could make something apart from the usual boiled vegetables with these things like fishcakes for example.

[braided-rug]

HONEY SESAME FISH ON GINGER & LIME STIR-FRY
Crunchy crumbed sesame fish served with a zesty vegetable stir fry and rice.

Preparation Time: 5 minutes
Serves 4

Ingredients
425g packet frozen Birds Eye Oven Bake Fish – Honey & Sesame
1 teaspoon grated fresh ginger
1 tablespoon lime or lemon juice
1 tablespoons kecap manis
1 teaspoon cornflour
1 tablespoon water
1 tablespoon oil
500g packet frozen Birds Eye Stir Fry – Cantonese Mix
Cooked rice for serving
Lime or lemon wedges for garnish

Method
1. Cook Birds Eye Oven Bake Fish – Honey & Sesame following packet directions.
2. Meanwhile in a small bowl combine ginger, lime juice, kecap manis, corn flour and water.
3. Heat oil in a large wok or frying pan and add Birds Eye Stir Fry – Cantonese Mix and stir-fry for 2 minutes.
4. Stir in combined sauce ingredients and continue to stir-fry for a further 2-3 minutes.
Serve cooked fish with vegetables and rice. Garnish with lime or lemon wedges.

COOKING TIME: 25 minutes
TIP: Birds Eye Oven Bake Fish – Sweet Chilli can be used as an alternative to Honey & Sesame.

[braided-rug]

The fish wraps were very enjoyable.

[braided-rug]

January 10 ~ Indonesian Styled Ribs with Rice

January 11 ~ Thai Lamb with Mint and Rice

January 12 ~ Osso Bucco

January 13 ~ Chorizo & Kumara Salad

[braided-rug]

January 14 ~ Pork stir fry

I think I had better look in the freezer and think harder, if it is possible in this weather, I have to last until Tuesday, but I guess that is not too far away.

January 15 ~ Lentil & Rice Dish

January 16 ~ Chipolata Fry Up, ie eggs and things

January 17 ~ Prosciutto Dish with tomatoes and spaghetti

[braided-rug]

January 18 ~ Lemon Chicken Penne

January 19 ~ Fish and Wedges and vegetables

January 20 ~ Chicken Balls in Plum Sauce

January 21 ~ Spicy Kumara and Beans

January 22 ~ Caldo Verde

January 23 ~ Curried Beef Stir Fry with Potatoes

January 24 ~ Chicken Snitzel & Vegetables

Lately we have been pretty much doing it day to day, although everything is from the freezer or pantry.

January 25 ~ Spanish Rice with Chickpeas Pumpkin and Chorizo

January 26 ~ Zucchini & Proscuitto Pasta

January 27 ~ Vegetable Paella

January 28 ~ Fish with Potatoes & Carrots

January 29 ~ Stir fried brown rice & vegetables

January 30 ~ Stir fry Chicken

January 31 ~ ?