recipes_Australia_June_2017

JUNE 2017MAY 2017 recipesrecipes++ 4545

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TOTAL $68.40

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SAVING YOU MONEY @ THE CHECKOUT

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DINNERS FOR 4

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BUDGET MEAL

PLANNER

WEEK 3

weekday cooking

MONDAY ...........................................$14. 00

Garlic Chilli Chicken Rolls

TUESDAY ..........................................$14. 00

Goan Fish Curry

WEDNESDAY..................................$12. 60

Chicken & Fetta Fritters

THURSDAY ........................................$14.00

Cabbage-wrapped Meatballs

FRIDAY ..................................................$13.80

Turmeric & Tomato Risotto

All recipes in this week’s planner are on the

table in 30 minutes or less, feature nutrition

counts and cost from just $3.15 a serve

¼ cup firmly packed oregano leaves

3 cloves garlic, coarsely chopped

2 fresh small red chillies, seeded,

coarsely chopped

2 teaspoons smoked paprika

1/2 teaspoon sea salt

2 tablespoons vegetable or olive oil

4 chicken thigh fillets, halved

400g can corn kernels, rinsed

1/2 cup chopped coriander

3 green onions, thinly sliced

1 tablespoon lemon juice

⅓ cup reduced-fat mayonnaise

2 teaspoons smoked paprika

1/2 teaspoon chilli paste

4 bread rolls, split, to serve

10g rocket, to serve

1 Place oregano, garlic, chilli, paprika

and salt in a small food processor.

Process until finely chopped. Add

1 tablespoon of the oil; process until the

mixture forms a paste. Place the chicken

in a large bowl; add paste; toss to combine.

2 Meanwhile, combine corn, coriander,

green onion, juice and remaining oil

in a small bowl. Whisk mayonnaise,

paprika and chilli paste in a bowl.

Set aside.

3 Heat a large frying pan over moderate

heat. Cook and turn chicken for 10 minutes

or until cooked.

4 To serve, spread rolls with spicy

mayonnaise. Top bases with chicken, corn

mixture, rocket and remaining bread.

Garlic Chilli Chicken Rolls

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2214kJ; 28g fat (10g sat); 17g protein;

39g carbohydrate; 7g fibre a serve COST $3.50 a serve

MONDAY

TOP TIP

If you have time,

marinate chicken

in the fridge a

day ahead for

a deeper flavour