JUNE 2017 recipes+ 33family mains
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DINNERS FOR 4
★★★★★★★★★★★★★★★★BUDGET MEAL
PLANNER
WEEK 1
weekday cooking weekday cooking weekday cooking weekday cooking
MONDAY ...........................................$13.60
Lemongrass & Chilli
Chicken Stir-fry
TUESDAY ..........................................$14. 00
Japanese-style seared Beef Salad
WEDNESDAY ....................................$13.60
Tikka Salmon Pizza with Yoghurt
THURSDAY .......................................$14.00
Spicy Lamb Kofta with Pita
FRIDAY ...............................................$13.60
Lentil, Bean & Beetroot SaladAll recipes in this week’s planner are on the
table in 30 minutes or less, feature nutrition
counts and cost from just $3.40 a serve★★★★★★★★★★★★★★★★
TOTAL $68.80
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SAVING YOU MONEY @ THE CHECKOUTMONDAY
Lemongrass & Chilli Chicken Stir-fry
SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1971kJ; 17 fat (3g sat);
32g protein; 46g carbohydrate; xxg fibre a serve COST $3.40 a serve1 tablespoon salt-reduced soy sauce
2 teaspoons fish sauce
1 tablespoon water
2 tablespoons vegetable or peanut oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon lemongrass paste
2 fresh long red chillies, seeded,
finely chopped
500g chicken thigh fillets, thinly sliced
2 tomatoes, coarsely chopped
1 Lebanese cucumber, chopped
Lemon wedges and steamed rice, to serve1 Combine soy sauce, fish sauce and
the water in a small glass bowl. Heat
a wok over high heat. Add oil; swirl to
coat surface. stir-fry onion, garlic,
lemongrass and chilli for 30 seconds
or until fragrant.2 Add chicken; stir-fry for 2 minutes
or until browned. Add soy sauce
mixture; stir-fry for 5 minutes or until
chicken is cooked and the sauce
caramelises slightly.3 Combine tomato and cucumber in
a bowl. Serve stir-fried chicken with tomato
salad, lemon wedges and steamed rice.PHOTOGRAPHYDAVID HAHN & ANDRE MARTINDIY IDEA
Use 400g of
lamb rump steaks
instead of chicken