ELC Week 2

Roast vegs and potatoes 180deg 20-40min
-1 teaspoon cooking oil
-Sea salt
-Black pepper
-Italian herb mix
*I used a selection of butternut squash, beetroot, onion, red bell pepper, zucchini and cherry tomatoes

Cooked Quinoa

Lemon chicken+ black pepper or Southern Chicken

Roasted salmon (mustard and honey) (or teriyaki)

Salad (assemble mix- put together with the others)

Pickle recipes

Potato salad (replace sour cream w yogurt if u wan)

Ideas for C: Pasta- minced chicken balls + veg


https://www.youtube.com/watch?v=U5GP-o6K3IQ&list=PL-mw3AM67j07u6twywHEsRbUBezPh5nXY&index=59&t=1584s

3 pounds potatoes (about 8 medium)

6 hard-boiled large eggs, chopped

3 celery ribs, chopped

6 green onions, chopped

2 medium dill pickles, finely chopped

1-1/2 cups mayonnaise

1/4 cup dill pickle juice

4-1/2 teaspoons prepared mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon pepper

	Lunch	Dinner
MON	D & Y: Curry chicken w roti C: Marinara	Sweet and sour chicken
TUES	C: Sweet and sour pork + rice + veg + pineapples Me + Y: Leftover craps	Salmon + rice + quinoa + salad (teriyaki? etc)
WED	Me & Y: Salmon + rice/ quinoa etc C: Salmon + (fry Rice w egg for C)/quinoa & egg for me	Sweet and sour chicken + egg + veg- eat less chicken
THURS	Me & Y: Curry chicken w roti C: Sweet and sour chicken	Japchae (freeze leftover for C next week meal)
FRI	Y & D: Salmon C: Salmon Teriyaki + fried rice w egg and veg?
SAT
SUN	Make muffin for C's morning tea
NOTES, IDEAS & GROCERY LIST	Snack:   Apple + peanut butter or Banana and peanut butter
	broccoli Pork tenderloin for sweet n sour & some beef for japchae (to cut small pieces) Bell peppers Onion Pineapples Eggs Brown rice Zucchini for curry Korean noodle for j	fruits