Weeknight Meals Menu [Week 3] Carey Erasmus February 25, 2018 Uncategorized I can’t believe we are on week 3 of these weeknight menus already! Thanks to those who have been so encouraging and enthusiastic about my food journey and content approach thus far. Need to catching up? Read about my meal manifesto in Week 1’s menu and be sure to check out Week 2. It’s all about planning and making better food choices. See this week’s menu below, together with a brief shopping and pantry checklist – should you wish to cook along. Enjoy x Poached Egg | Garlic , Tahini & Herb Yoghurt | Roasted Chickpeas & Grilled Courgettes Pan fried Chicken with Roasted Veg & Kale Salad Coconut Fish Curry Lamb Steaks |Baby Roasted Eggplants & Red Onion | Kale & Tomato in Garlic Yoghurt Dressing Shopping & Pantry Checklist for Week 3 Vegetables a big bunch of kale 100 g baby spinach 1 punnet of marrows/courgettes garlic bulb a piece of fresh ginger 250 g baby tomatoes 2 x red onion 1 bunch spring onion 150 g fine green beans 500 g butternut 6- 8 baby eggplants 2 x carrots or 80 g julienne carrots 1 x small Mediterranean cucumber fresh coriander fresh mint 2 x lemons Meat 4 – 6 free range chicken breast fillets +- 400 g hake medallions or hake fillet ( I buy frozen hake and thaw out overnight as I need) 4 – 6 lamb steaks or chops 6 large free range eggs Dairy 500 ml – 1 L full cream plain yoghurt Pantry extra virgin olive oil tahini ground cumin smoked paprika dried oregano dried chilli flakes (optional) Dijon mustard white wine vinegar honey mixed seeds 1 x can chickpeas 1 can coconut milk brown rice medium curry powder blend turmeric fish sauce Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.