Weeknight Winners Box (Meaty)

R 670.00 R 750.00

Weeknight Winners Box (Meaty)

Comprises of all the ingredients for 3 amazing and easy to make Dinners for 2.

1) Fillet Steak Sizzler, Garlic Mushrooms & Steamed Beans

2) The Boyish Bolognaise Banger for 4

3) The Chicken Sizzler - Creamy Mushroom Sauce

Check out the product descriptions for cooking instructions

1) Fillet Steak Sizzler, Garlic Mushrooms & Steamed Beans

Tender and juicy Fillet Steaks cooked to taste, 2 min on top and bottom should give you a amazing medium rare finish. Served with a side of garlic mushrooms and steamed green beans.This makes one incredible 30 minute meal!

Prep Time: 10 Minutes       Cook Time:15 Min        Total Time: 25 Min

Servings: 2 

  • Green Beans 350 g
  • Mushroom White 250g
  • Whole Garlic clove 
  • Beef Fillet Medallions 200g x 2

Instructions

  1. Prep by dicing your mushrooms and removing the ends from green beans.
  2. start a put on the stove with above 2 cm of water in the bottom and bring it to the boil.
  3. add Olive or coconut oil to the frying pan and high heat. (You want the stove as hot as possible.
  4. In order to prep the Fillet's dry off any additional moisture using kitchen towel. 
  5. lightly cover the meat with a layer of olive oil. 
  6. Optional ( Pepper Crusted Fillet) - IN a plate layer a 80% Pepper and 20% Salt mixture and role the side of the steak to give it a pepper crust.
  7. Fry the Steaks for 2 minutes on either side for a medium rare finish or until you get the desired ratio.
  8. Remove the steaks and leave them to rest in a warm space for 5 minutes. (This will allow the meat time to balance the internal temperature and will cook a bit more during this process so take it into consideration when choose amount of time in the pan.
  9. Add green beans to put with boiling water and leave to steam for 2 to 4 min with the lid on.
  10. Add the Mushrooms to the same pan. Add a block of butter and crushed garlic. Cook until well browned.
  11. Plate your steak, Green Beans and Mushrooms and enjoy.

Nutrition

Calories290kcal (15%), Carbohydrates4g (1%), Protein27g (54%), Fat18g (28%), Saturated Fat8g (40%), Cholesterol110mg (37%), Sodium509mg (21%), Potassium611mg (17%), Fiber1g (4%), Sugar1g (1%), Vitamin A452IU (9%), Vitamin C5mg (6%), Calcium33mg (3%), Iron1mg (6%)

2) The Boyish Bolognaise Banger for  2 to 4 (Left overs Guaranteed)

PREP: 15 MINS                                  COOK: 20 MINS                        SKILL: BEGINNER

A family favourite and for good reason; delicious, hearty sauce and al dente strands of spaghetti, its comfort in a bowl.

550 CALORIES    13.8g TOTAL FAT               31.1g PROTEIN                  67.8g TOTAL CARBOHYDRATES

INGREDIENTS

Ingredients for 4 people ( cooking for 2: can easily freeze left overs for another night)

  • 500g Barilla Spaghettini
  • 500g Lean Free Range Mince
  • Barilla Bolognese sauce
  • 1/2 onion, finely chopped
  • 30 g Basil leaves
  • 2 garlic cloves,
  • 30g rosemary sprigs
  • 80g Parmigianino Reggiano, grated
  • Extra Virgin Olive oil (sold separate)
  • Himalayan salt and pepper, to taste (sold separate)

SPAGHETTI ALLA BOLOGNESE | Barilla

INSTRUCTIONS

TO START

Bring a large pot of water to the boil and add salt.

COOK THE BOLOGNESE SAUCE

In a large fry pan, cook the onions, carrots, celery and garlic in a little oil for 2-3 minutes. Add the Lean Mince and Diced Chicken Breasts, make sure there are no lumps. Cook until meat browns.

Season with salt and pepper.

Add the Barilla Bolognese sauce and bring to a simmer. Add 1 rosemary spig and 15g Basil and cook for 2-3 minutes.

COOK THE PASTA

Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.

COMBINE AND SERVE

Drain the pasta one minute before the suggested time and toss in with the sauce for a further minute. Remove from the heat, add Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil and serve. Add Basil and rosemary for decoration to design...

Serve and enjoy

3)The Chicken Sizzler - Creamy Mushroom Sauce

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Prep Time: 10 Minutes       Cook Time:15 Min        Total Time: 25 Min

Servings: 2 

  • 500g Free Range Chicken Breasts
  • 2 Tablespoons olive oil (Sold separately)
  • 250 g sliced mushrooms
  • 3 garlic cloves minced or whole (Whichever your preference is)
  • 1/2 cup chicken or Vegetable stock (Optional extra)
  • 200ml cup heavy cream
  • Salt and pepper to taste (Sold separately)
  • 1 Tablespoon flour (Sold separately)

Instructions

  1. For the best results brine your chicken breasts on salt water for 1 Hour before cooking. The dry off the meat with kitchen town, rubbing them over in light layer of Olive oil.
  2. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in centre. Remove chicken and set aside on a plate to rest.
  3. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.

The Sauce:

  1. To make the sauce use the same pan as the chicken breasts, add the 100ml Chicken/Vegetable broth, 200 ml cream, salt and pepper to the pan. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

Nutrition

Calories290kcal (15%), Carbohydrates4g (1%), Protein27g (54%), Fat18g (28%), Saturated Fat8g (40%), Cholesterol110mg (37%), Sodium509mg (21%), Potassium611mg (17%), Fiber1g (4%), Sugar1g (1%), Vitamin A452IU (9%), Vitamin C5mg (6%), Calcium33mg (3%), Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.                                     

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