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Monday

Spinach & Tasty Cheese Pie
Serves4  
Preparation Time15 mins
Cooking Time40 mins
Rating
Suggested Wine Chardonnay / Riesling
This recipe is: Vegetarian   Low Carb   Summer   Winter   Easy 1-2-3   Freezable   Budget   Kid Friendly   High Protein  
 

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Onion (Diced)
  • 100 g Baby Spinach Leaves (Chopped)
  • 2 tbsp Fresh Dill (Chopped)
  • 150 g Fetta Cheese (Chopped)
  • ½ cup Tasty Cheese (Grated)
  • ½ tsp Nutmeg
  • 4 Eggs (Lightly beaten)
  • 60 g Butter (Melted)
  • 6 Filo Pastry Sheets
 

Instructions

  1. Heat oil in a large frying pan over a med-high heat. 
  2. Add onion and cook until soft. 
  3. Roughly shred the spinach and add to onion. 
  4. Cook until just wilted. Remove from heat and cool. 
  5. Fold through dill, feta, tasty cheese, nutmeg and eggs. 
  6. Season to taste with salt and pepper. 
  7. Preheat oven to 180 degrees C. 
  8. Lightly brush a 26cm x 16cm x 3 cm deep dish with melted butter. 
  9. Line prepared tin with pastry. Spoon spinach mixture into pastry base. 
  10. Prepare remaining sheets of filo pastry. Lay over spinach filling. Trim edges and brush top of pie with remaining butter. 
  11. Bake for 40 minutes or until golden and baked through. 
Serve with a side salad.

 

Tuesday

Proscuitto, Bocconcini & Zucchini Salad
Serves4  
Preparation Time10 mins
Cooking Time20 mins
Rating
Suggested Wine Pinot Noir / Shiraz
This recipe is: Meat   Low GI   Low Carb   Salad   Summer   Winter   Easy 1-2-3   High Protein  
 

Ingredients

  • 80 g Prosciutto
  • 200 g Cherry Tomatoes
  • 4 tbsp Extra Virgin Olive Oil
  • 8 Zucchinis (Sliced thinly lengthways)
  • 130 g Fetta Cheese
  • 40 g Currants
  • 2 Garlic Cloves (Crushed)
  • 40 g Breadcrumbs
  • 2 tbsp Fresh Basil (Chopped)
  • 120 g Bocconcini Cheese (Halved)
  • 1 Bread Stick (Sliced)
 

Instructions

  1. Preheat oven to 220C.
  2. Slice zucchinis thinly lengthways (or matchsticks).
  3. Place in a bowl adding 1/4 of the oil and season to taste with salt and pepper.
  4. Heat pan over high heat.
  5. Cook zucchini for 2 minutes each side or until charred but not quite cooked through.
  6. Transfer to a roasting pan.
  7. Crumble fetta into a bowl adding currants, garlic, breadcrumbs and chopped basil. Season.
  8. Scatter tomatoes and fetta mixture over zucchini.
  9. Tear prosciutto slices in half and add to vegetables.
  10. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
  11. Scatter vegetable mixture with bocconcini and extra basil.
Spoon into a bowl and serve with toasted bread.

 

Wednesday

Oven Baked Summer Vegetable Frittata
Oven Baked Summer Vegetable Frittata
Serves4  
Preparation Time5 mins
Cooking Time25 mins
Rating
Suggested Wine Chardonnay / Riesling
Submitted Bywittywoowoo
 

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Zucchini (Sliced)
  • 200 g Kent Pumpkin (Diced)
  • ½ Red Capsicum (Sliced)
  • 50 g Baby Spinach Leaves (Roughly chopped)
  • 6 Eggs
  • ½ cup Cream
  • 100 g Fetta Cheese (Crumbled)
 

Instructions

  1. Preheat oven at 180°c.
  2. Spray oil a grill and preheat to medium.
  3. Lightly grease casserole type dish and line with baking paper.
  4. In a bowl, combine zucchini, pumpkin and capsicum.
  5. Add olive oil and toss well to coat.
  6. Chargrill vegetables for 4-5 minutes each side until golden and tender.
  7. Chop vegetables coarsely and put in casserole dish. Top with spinach.
  8. In a jug, whisk together the eggs and cream. Season to taste.
  9. Pour over the vegetables to cover. Sprinkle with fetta.
  10. Place frittatas in oven and bake for 15-20 minutes until firm.
Remove frittata from oven and sprinkle with extra fetta and serve with salad leaves.

 

Thursday

Chicken & Cashew Pasta Alfredo
Chicken & Cashew Pasta Alfredo
Serves4  
Preparation Time10 mins
Cooking Time20 mins
Rating
Suggested Wine Riesling / Sauvignon Blanc
This recipe is: Summer   Winter   Pasta   Poultry   Easy 1-2-3   Low Fat   Budget   Kid Friendly   High Protein  
 

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 3 Chicken Breasts (Diced)
  • 2 cup Milk
  • 620 mL Water
  • 400 g Alfredo Pasta Sauce Packet
  • 2 Zucchinis (Sliced)
  • 200 g Cherry Tomatoes (Halved)
  • 100 g Cashews (Chopped)
 

Instructions

  1. Heal oil, cooking chicken until brown, add milk, water and bring to the boil.
  2. Add contents of pasta packet to chicken mixture and continue boiling.
  3. Lower heat, simmer gently for 10 minutes.
  4. Add zucchini and tomatoes, simmer for 2 minutes

Serve with chopped cashews.

 

Friday

Pea, Bocconcini & Basil Penne
Pea, Bocconcini & Basil Penne
Serves4  
Preparation Time5 mins
Cooking Time20 mins
Rating
Suggested Wine Chardonnay / Sauvignon Blanc
 

Ingredients

  • 400 g Penne Pasta
  • 1 cup Frozen Peas (Thawed)
  • 2 Garlic Cloves
  • 200 g Cherry Tomatoes (Halved)
  • 2 Roma Tomatos (Finely Chopped)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Basil (Chopped)
  • 1 cup Bocconcini Cheese
 

Instructions

  1. Cook pasta according to packet instructions.
  2. Combine garlic, tomatoes, oil, basil and bocconcini. Season.
  3. Drain pasta and add thawed peas as well as tomato mixture to same pan.
  4. Heat for 3 minutes or until warm.
Serve.

 

Saturday

Baked Tomato & Coriander Chicken Wings
Baked Tomato & Coriander Chicken Wings
Serves4  
Preparation Time5 mins
Cooking Time30 mins
Rating
Suggested Wine Gewürztraminer / Riesling
Submitted ByGosia
This recipe is: Summer   Winter   Poultry   Easy 1-2-3   Low Fat   Budget   Kid Friendly   High Protein  
 

Ingredients

  • 800 g Chicken Wings
  • 300 g Chat Potato (Washed and sliced thinly)
  • 400 g Tinned Chopped Tomato
  • ½ cup Fresh Coriander
  • 1 tsp White Sugar
 

Instructions

  1. Preheat oven to 180C.
  2. Season chicken and potatoes.
  3. Arrange the chicken and potatoes in a roasting dish.
  4. Empty tomatoes over, sprinkle with coriander and sugar.
  5. Bake in the oven for approximately 30 minutes or until potatoes are cooked.

Serve with a simple green side salad.