Everyday food
Weeknight
BUDGET DINNERS 4
$ .45 PER SERVE
Tuesday SUN-DRIED TOMATO MEATLOAF SERVES 4 PREP & COOK 50 MINUTES 750g minced pork and veal ½ cup sun-dried tomato pesto, plus ¼ cup extra 1 cup stale breadcrumbs 1 egg, lightly beaten 800g new baby potatoes 2 tbsp olive oil 2 tsp fresh thyme leaves 300g spinach, trimmed
4
$ .45 PER SERVE
Monday CREAMY CHICKEN & CORN BURRITOS SERVES 4 PREP & COOK 35 MINUTES 1¼ cups coriander leaves 310g can corn kernels, drained, rinsed 3 cups shredded cooked chicken 2 cups coarsely grated cheddar 1 cup light sour cream 1 garlic clove, crushed ½ tsp cayenne pepper 8 x 20cm flour tortillas 2 limes, cut in half or wedges 1 Preheat oven to 220°C. Oil a large ovenproof dish.
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Woman’s Day
2 Coarsely chop ¼ cup of the coriander. Combine corn, chopped coriander, chicken, 1 cup of the cheddar, sour cream, garlic and half the cayenne in a medium bowl. Season. 3 To make burritos, divide chicken mixture evenly among tortillas, roll to enclose filling, folding in ends. Place burritos in dish, then sprinkle with remaining cheddar and remaining cayenne pepper. Bake, uncovered, for 25 minutes or until browned lightly. 4 Sprinkle burritos with remaining coriander. Serve with lime wedges.
1 Preheat oven to 200°C. Line base and sides of 11 x 19cm loaf pan with baking paper. 2 Combine mince, pesto, breadcrumbs and egg in a large bowl. Season. Press mixture into pan. Bake for 40 minutes or until cooked through. Stand for 10 minutes before slicing. 3 Prick potatoes with a fork and place in a microwave-safe bowl. Microwave on High for 3 minutes or until almost tender. Slice potatoes thinly. 4 Heat oil in a large frying pan over high heat. Cook potato with thyme, in 2 batches, for 2 minutes each side or until golden. Remove from pan. Season. Cover to keep warm. 5 Add spinach to pan. Cook in 2 batches, stirring, for 1 minute or until wilted. Season. 6 Serve meatloaf with potatoes, spinach and extra pesto.
