Week 35- It's July!

Tuesday

Lunch:  Chicken Kiev on my own

Dinner: Chicken Wings + Potatoes + Salad

Wednesday

Lunch: Stir fry egg with avocado + Bread + Sriracha

- get spinach, peppers, canned tomatoes and Sriracha sauce 

Dinner: One-Pot Lemon Garlic Shrimp Pasta

Servings: 4

INGREDIENTS
226gm linguine
2 tablespoons olive oil
3 tablespoons (1 stick) butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
680 grams large shrimp
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach

Parmesan

Parsley

Lemon 1 tbsp

Thursday

Lunch: Leftover shrimp pasta

  

Dinner:  Stir fry chicken + rice 

ngredients

• 1 tbsp of soy sauce
• 2 tbsp of corn starch
• For the sauce:
• 1 cup of chicken stock
• 2 tbsp of soy sauce
• 2 tbsp cornstarch diluted in 2 tbsp of water
• For the stir Fry:
• 2 stalks of celery, chopped
• 5 button mushrooms, chopped
• 1 can of baby corn
• 1 medium carrot, chopped
• 3 cloves of garlic, chopped
• 1 small onion, chopped
• 1 thumbs size ginger, chopped
• pepper to taste

Instructions

1. Add the chicken, soy sauce, and corn starch to a bowl. Mix until well combined and set it aside.
2. Pour some oil to a pan and preheat to about 350 degrees F or 170 C. Fry the almonds for about a minute of two and set aside.
3. Remove oil but leave about 2 tbsp of oil for stir frying. Put the onion, ginger and garlic in and saute until fragrant. Add the chicken in and fry for a few minutes until there are pink areas.
4. Add in the celery, mushrooms, corn, and carrots. Season with pepper and fry for 2 or 3 minutes or until tender crisp.
5. Pour the chicken stock and soy sauce in and bring it to a boil.
6. After a boil, pour in the diluted corn starch and stir until the sauce thickens.

Friday

Lunch: Stir fry bihun with chicken balls + veg

Dinner: Tuna pies

Ingredients

• 3 cloves of garlic, chopped
• 1 small onion, chopped
• 2 tbsp of butter
• ½ cup of corn
• ½ cup of frozen peas
• 2 tbsp of flour
• 2 cans of tuna
• 1 cup of milk
• ½ cup of cheese
• salt and pepper to taste
• milk wash
• 240 grams of thawed puff pastry

Instructions

1. Preheat your oven to 400 F or 200 C.
2. Melt the butter in a pan. Add in the onion and garlic and saute until fragrant.
3. Add the flour in and stir until cooked - about 2 minutes.
4. Pour in the milk half at a time while stirring until the mixture becomes creamy. Turn off the heat.
5. Put in the corn, peas, cheese, and tuna. Season with salt, pepper, and gently mix until well combined.
6. Set it aside in a bowl to cool completely.
7. Flour a surface and place the puff pastry on it. Roll it out until it is about 8 inches by 8 inches. Cut this into 4 by 4 pieces using a dough or pizza cutter.
8. Place some of the tuna mixture into the center. Spread it out so it stays about ½ an inch from the edge. Lay another piece of pastry over the top and seal it shut with the tip of a fork.
9. Place the tuna pies onto a baking tray lined with some parchment paper.
10. Place them in the oven for 15 to 60 minutes or until they are golden brown.

Saturday

Lunch: Roti Bros

Dinner: Salmon + Cous Cous + Salad

Sunday

Lunch: Panini 

Dinner: ABC soup

Monday

Lunch: (C eat leftover Salmon) + Sweet Potato, We eat Salmon + mushroom soup + garlic bread

Dinner: Broccoli Pasta (C eat leftover ABC soup)

- get cauliflower, broccoli, cashews (unroasted type- maybe cheaper in indian shop), Lemon juice, YOUR FAVOURITE TYPE OF PASTA which goes with thick type sauce