21st - 27th January

Monday 

Red Curry Lentils

Source:  Women's Weekly: Midweek Meals (recipe book)

Serves 4

Prep and cook time: 20 minutes

Ingredients:

1 tablespoon of olive oil

1 medium brown onion (150g) quartered

2 tablespoons of red curry paste (we didn't use as much, because of Mr. 4 year old)

2 x cans of brown lentils (rinsed and drained)

1 cup of vegetable stock

200g of green beans (halved)

2 tablespoons of lime juice

2/3 cup of yogurt

Method:

Heat oil in medium saucepan and cook onion, stirring until soft.  Add paste; cook, stirring until fragrant.  Add lentils and stock and bring to the boil.  Reduce heat; simmer, uncovered, about 10 minutes or until stock has thickened.  Add beans, simmer for 2 minutes.  Remove from heat; and stir in lime juice.

Divide curry among serving bowls; serve topped with yogurt and (we had mountain bread) also. 

Sunday

Veal with Salsa Verde and Potato Rosti 

Source:  Women's Weekly: Midweek Meals (recipe book)

Serves 4

Prep and cook time: 35 minutes

Ingredients:

800g piece of veal tenderloin, halved lengthways.

4 medium potato’s (800g)

1 egg

Salsa Verde:

2/3 cup of finely chopped fresh flat lead parsley

1/3 cup finely chopped fresh mint

1/3 cup finely chopped dill

1/3 cup of finely chopped chives

1 tablespoon of wholegrain mustard

¼ cup of lemon juice

¼ cup (50g) drained baby capers (rinsed)

2 cloves garlic

½ cup (125ml) olive oil.

Method:

Make Salsa Verde (Place all ingredients in medium bowl; toss gently.

Rub veal with half the salsa; cook on heated oiled flat plate (on BBQ or if you one our stove top), uncovered, until cooked as you like.  Remove from heat, cover to keep warm.

To make Rosti, grate potatoes coarsely then squeeze excess moisture form potato.  Combine potato and egg in a medium bowl; divide into 8 portions onto the heated oiled flat plate, flatting with a spatula, until browned both sides.

Slice Veal thickly; serve with Rosti and remaining Salsa Verde.

Saturday 

Pumpkin and bacon pizzas with walnut salad

Source: A weight watchers Recipe from www.taste.com.au

Ingredients (serves 4):

• 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-thick pieces
• 2 pieces lavash bread
• 1/3 cup tomato and herb pizza paste
• 2 red capsicums, cut into 3cm cubes
• 125g 98% fat-free Weight Watchers bacon, trimmed, cut into 2cm pieces
• 100g baby spinach, trimmed
• 2 tablespoons 100% fat-free balsamic Italian dressing
• 1/2 cup walnut halves, toasted (see tip)
• 1/4 cup low-fat ricotta cheese
• small fresh basil leaves, to serve

Method: 

Place pumpkin in a large saucepan. Cover with cold water. Cover and bring to the boil over 
medium heat. Cook for 3 to 5 minutes or until just tender. Drain. Allow to cool.

Preheat oven to 220°C. Lightly grease 2 baking trays. Place 1 lavash on each tray. Spread pizza paste over lavash. Top pizza bases with half the pumpkin, half the capsicum and all the bacon. Bake pizzas for 15 to 18 minutes, swapping trays over in the oven after 10 minutes, or 
until bases are crisp and pumpkin is tender.

Meanwhile, combine spinach, remaining pumpkin and capsicum in a bowl. Pour over 
dressing. Toss to coat. Sprinkle with walnuts.

Dollop ricotta over pizzas. Sprinkle with basil. Season with pepper. Serve with salad.

Please Note: 

To toast walnuts, spread over a baking tray and toast in oven, while cooking pizzas, for 2 to 3 minutes or until golden.