Mac and Cheese Muffins

Ingredients

100 Grams of Pasta

2 Eggs

1 Cup of Milk

1/2 Cup of Cheese

Instructions

1. Preheat oven to 180C

2. Cook Pasta until al dente drain

3. Put grated cheese over pasta in pot

4. Add milk and eggs to pasta mixture

5. Ladle mixture into prepared muffin tin (with lining you will need this!)

6. Cook for 15 minutes

Serve (Makes 5/6 mini muffins)

Comments: I found this recipe via Framed Cooks it's a great meatless meal and it's got all the wonders of Mac and Cheese. I only used one egg but it's vital you use the lining seriously line your muffin trays!

Meal Plan Monday

Saturday:
D: Taco Lasagne

Sunday:
L: Scrambled Eggs

Meatless Monday:
L: Test run of Sandwich Sushi
D: Macaroni and Cheese Cup Cakes

Tuesday:
L: Sandwich Sushi w/ chips, mini Nutella cakes
D: Slow Cooked Cantonese Dinner

Wednesday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Leftovers

Thursday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Beef Stroganoff

Friday

L: TBD

Slow Cooked Sweet and Sour Meat Patties

Ingredients

500g minced beef

1/2 cup milk

1/2 cup dry bread crumbs

2 tsp garlic salt

1sp dried oregano

Sauce

1 tbsp cider vineger

2 tbsp tomato sauce

2 tbsp sweet chilli sauce

2 tbsp brown sugar

Instructions

1. Measure the first five ingredients into a bowl and mix well. Divide the mixture in half, then into quarters then into eighths. Using wet hands roll each piece into a ball and then flatten

2. Heat a little oil in a large frypan then brown the patties a few at a time. While the patties are browning coat the inside of the bowl of a medium slow cooker with non stick spray. Transfer the brown patties into the slow cooker and turn to LOW

3. Mix the sauce ingredients in the unwashed frypan or a small bowl then pour it over the patties in the slow cooker, cover and cook for 8 hours on LOW or 4 hours on HIGH

4. Serve the patties with sauce and vegetables

Comments: I don't have a photo of this because I ate it at my parents however it came from one of my recipe books. Everyone in New Zealand knows Dame Alison Holst and her recipes this came from one of her and her son's combined books: All new Delicious slow cooker recipes. It was absolute perfection.

Hawaiian Pepperoni Pizza Pasta

Ingredients:

1 Can of Pineapple

1 Can of Tomato Pasta Sauce (or pizza sauce)

100 grams of Pasta

1 cup grated cheese

6 slices pepperoni

Instructions

1. Bring a pan of water to the boil, add pasta in and cook to al dente, drain

2. While Pasta is cooking turn oven on to 180 degrees C

3. In a casserole dish add pasta and tomato pizza/pasta sauce, mix sprinkle cheese on top.

4. Layer pepperoni on top of cheese and then layer pineapple on top of pepperoni

5. Sprinkle cheese on top of meat/pineapple

6. Place casserole in oven and cook for 20 minutes

Serve

Comments: this recipe was yum and it serves roughly three meals. I got this recipe from Full Bellies, Happy Kids I admittedly modified it slightly to my tastes but it was super yummy (and yes I am one of those odd people who likes pineapple on their pizza) But this was delish and made about three meals so I'm super glad I can eat some more at a later date :-)

Edit: looking at the recipe it looks like I forgot to throw in the eggs! woops! (a couple of eggs is optional)

Meal Plan Monday

Saturday:
D: Enchilada Casserole

Monday:
D: Leftovers

Tuesday:
D: Quick Bow Tie Lasagna

Wednesday:
D: Slow Cooker Taco Soup

Thursday:
D: Pepperoni Pizza Pasta

This weeks Lunch: Slow Cooker Taco Soup

Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Enchilada Casserole

(Adapted From TasteofHome.com picture from there as well will be updated when I remember to take photos of my meals before diving in!)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it

1 cup salsa

2 flour tortillas

1 Cup fresh or frozen corn

2 Cups grated tasty cheese

1/2 Cup Sour Cream

Instructions

1. Preheat oven to 180C or 350F

2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in taco sauce and salsa. Set aside

3. Place one tortilla in a circler oven proof dish, layer mince sauce on top and then then corn.

4. Place the other tortilla on top of the beef/corn mixture. Spread sour cream on top of tortilla sprinkle cheese.

5. Bake in oven for 20 mintues

Serve

I really wish I could think to take pictures of this yummy dish. Because it was seriously yummy and I have enough for two leftover dishes, which I'm already looking forward to (and I had two servings of this for tea tonight!) -this recipe has roughly four servings in it. Mainly because of the fact when I make a casserole I make for leftovers