Join Foodiful Content Director, Alix, on Facebook at 3pm (AEST) on Sunday, June 25, as she’ll be spending a couple of hours in the kitchen cooking up a storm LIVE and getting ready for the week. We've listed all the recipes she’ll be using here, so it’s easy to do the shopping by just adding everything to your Woolworths shopping list. If you’d like to cook along, feel free, otherwise drop by Facebook and say hi!
I'm cooking a week's worth of meals live this afternoon. Come and say hello!Posted by Foodiful on Saturday, 24 June 2017
Red rice salad
Ice cream sandwiches
On the day: assemble salad ingredients just before serving. If you want to pump it up a bit, grill some chicken or pick up a bbq chook on the way home from work or the school pick-up.
Chicken chilli with an egg on top
Honey caramel macadamia ice cream
On the day: fry or poach an egg
Asian short ribs with cabbage and udon noodles
Chewy chocolate caramel slice
On the day: prep udon noodles by pouring boiling water over. Drain and toss with 2 tsp sesame oil. Chop leftover cabbage from rice salad, saute until slightly charred then add to noodles. Shred leftover Asian ribs and saute until heated and a little crispy, add any leftover sauce and toss together with noodles and cabbage. Top with toasted sesame seeds.
Muesli slice for lunch boxes
The game plan
- Turn the oven on and get started on your chocolate caramel slice.
- Once that’s in the oven, get your brown rice cooking – you’ll want to make some extra to serve with the ribs and for lunches so cook a double quantity. As soon as it's cooled to room temperature, immediately store in the fridge.
- Get a double quantity of the Asian ribs into your pressure cooker (if you don’t have a pressure cooker, you can cook them in a slow oven (160°C) in a covered casserole until the meat is fork tender).
- Mix together your muesli slice and once the choc caramel slice is done, cook it.
- Get a double quantity of your chicken chilli cooking on the stovetop.
- Make ice cream sandwiches by grabbing a packet of salted biscuits and sandwiching two together with a small scoop of ice cream. We like a caramel or rocky road flavour but really, whatever floats your boat.
- Pull out your food processer and finely slice the brussels sprouts. Package in a ziplock bag – squeeze out as much air as possible.
- Slice cabbage in the food processor (a bit thicker) and package in ziplock. You’ll be using half for the rice salad and half for dinner with the ribs.
- Make the tahini dressing for the rice salad and store in a jar in the fridge.
- Make the citrus dressing for the brussels sprouts salad and store in a jar in the fridge.
- Chop and package nuts for brussels salad.
- Chop bacon, store in fridge.
- Relax – the week ahead is looking good!