recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 45

MONDAY ........................................... $13.60

Beef & Bean Enchiladas

TUESDAY ..........................................$14.00

Fried Cauliflower with Chickpeas

WEDNESDAY..................................$14.00

Creamy Pesto Chicken

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

Crumbed Fish with Tomato Salad

FRIDAY .................................................. $13.60

Fresh Tomato Penne

★★★★★★★★★★★★★★★★

TOTAL $69.20

★★★★★★★★★★★★★★★★

SAVING YOU MONEY @ THE CHECKOUT

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

BUDGET MEAL

PLANNER

WEEK 3

All 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

Beef & Bean Enchiladas

SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 2325kJ; 28g fat (12g sat); 21g protein;

38g carbohydrate; 7g fibre a serve COST $3.40 a serve

MONDAY

400g beef mince

Cooking oil spray

400g can kidney beans, rinsed, drained

35g packet taco seasoning mix

½ cup thick and chunky tomato salsa,

plus ½ cup extra

4 large flour tortillas

1 cup reduced-fat grated tasty cheese

Mixed green salad, to serve (optional)

1 Spray mince with oil. Heat a large frying

pan over moderate heat. Add mince; cook,

stirring to break up lumps, for 5 minutes or

until browned. Add kidney beans, taco

seasoning and tomato salsa; cook and stir

for 2 minutes or until heated.

2 Preheat an oven-grill to high. Grease a

26cm x 16cm (base measurement)

ovenproof dish. For each enchilada, place

a tortilla on a flat work surface. Top with

a quarter of the mince mixture; roll

up to enclose filling. Repeat to make

4 enchiladas in total. Place, seam-side down,

side by side, in prepared dish. Top with

extra salsa. Sprinkle with cheese. Place

under grill; cook for 5 minutes or until

golden brown. Serve with salad (if using)..

weekday cooking