Find your shopping list and all your dinner recipes for WEEK 8 inside!

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1 Find your shopping list and all your dinner recipes for WEEK 8 inside! WEEK 8 Monday 23rd - Thursday 26th February

2 WEEK 8 SHOPPING LIST Monday 23rd - Thursday 26th February Meat/Fish 350g Chicken Breast 150g Cherry Tomatoes 1 bunch Basil (dried is fine) 100g Chorizo ring 2 Chicken fillets (350g) 1 bunch Coriander (dried is fine) 2 Pork Loin Chops Vegetables/Fruits/Herbs 1 Onion Dairy 1 small pack Parmesan 110g Mozzarella 2 Carrots 200g Potatoes 1 bulb Garlic Canned Goods & Sundries 1 sachet Dried Baker s Yeast 1 Lemon 50g Wholewheat Flour 200g Broccoli 4 cans of chopped Tomatoes 2 Tomatoes 1 bag Wholewheat Pasta 1 Courgette 1 jar Sun dried Tomatoes 100g Butterhead Lettuce 1 can Sweetcorn 1 Red Onion 100g Mushrooms 2 Red Peppers 1 Green Pepper Note: Herbs can be used dried or fresh. Vegetables can be fresh or frozen. Cocktail Sticks

3 DAY 46 Monday 23rd February Aoife s Pizza (Serves 4 Adults, Makes 2 Pizzas Each Pizza Serves 2 Adults) Ingredients: For the dough: 100g plain flour 50g wholewheat flour 50ml lukewarm water ½ sachet of dried baker s yeast ½ teaspoon salt ½ tablespoon olive oil For the topping: 200g can of chopped tomatoes 150g cherry tomatoes, sliced in half 100g mushrooms 1 red pepper 1 small red onion 100g sweetcorn 80g mozzarella cheese 100g butterhead lettuce 2 tomatoes Aoife s Vinagrette: - 3 tablespoons of rapeseed oil - 1½ tablespoons of balsamic vinegar - 1 teaspoon of wholegrain mustard - 1 teaspoon of honey - 1 clove of garlic, peeled and chopped

4 DAY 47 Tuesday 24th February Chicken and Chorizo Bake (Serves 4 Adults) Ingredients: 200g wholewheat penne pasta 1 bunch fresh or 3 teaspoons dried basil 350g chicken breast, chopped into 1 inch pieces 1 courgette, chopped 1 green pepper, deseeded and chopped 1 red pepper, deseeded and chopped 90g sun dried tomatoes, drained 2 tablespoons of sun dried tomato pesto 2 x 400g can chopped tomatoes 100g chorizo ring, chopped Method: 1. Preheat oven to 200ºC/Gas Mark Place penne pasta in a large pot of boiling water. 3. Cover and simmer for minutes until it is slightly underdone. Drain pasta. 4. Chop up the fresh basil. 5. To an ovenproof casserole dish, add chicken, vegetables, sun dried tomatoes, pesto, chopped tomato, basil and chorizo. 6. Mix well and gently stir in the pasta. 7. Cover with aluminium foil and place in the oven. 8. Cook for minutes until the chicken is cooked through. 9. Remove foil and cook for a further 10 minutes for a crispy top.

5 Method: 1. Mix the water, yeast, salt and olive oil together in a bowl. 2. Add the plain and wholemeal flour and knead together until you get a ball of dough that is firm. This should take a few minutes. 3. This dough will need to rise for minutes so it needs to be covered and placed in a warm place. 4. While the dough is resting pre-heat the oven to 200ºC. 5. Mix the tin of tomatoes with the cherry tomatoes. 6. Slice the mushrooms, peppers and red onion. 7. Once the dough is ready, separate into 2 pieces and roll out in circular shapes. 8. Spread the tomato mix onto each pizza base. 9. Add sliced mushrooms, peppers, red onion and sweetcorn to each pizza and then add grated cheese on top. 10.Cook in the oven for minutes. 11. Mix chopped lettuce and tomatoes with Aoife s vinagrette and serve this as a side salad.

6 DAY 48 Wednesday 25th February Stuffed Chicken with Mozzarella and Chilli (Serves 2 Adults) Ingredients: 2 chicken breasts (350g) 30g mozzarella 1 lemon zest, grated from the skin of a lemon 1 tablespoon parmesan, grated 1 teaspoon capers 1 teaspoon chilli flakes 1 tablespoon rapeseed oil 2 garlic cloves, chopped 1 can chopped tomato 200g potatoes 200g broccoli Cocktail sticks Method: 1. Preheat oven to 200ºC/Gas Mark Cut a slit in the side of each chicken breast and use your finger to make a pocket. 3. Mix the mozzarella, lemon zest, the parmesan, capers and chilli flakes in a bowl. 4. Place the mixture into the pocket of each chicken fillet and secure each with a cocktail stick. 5. Put oil at the bottom of an oven proof dish. Place the chicken in the dish and sprinkle with chopped garlic. 6. Pour in the canned tomatoes. 7. Bake for minutes until cooked through. 8. In a pot of boiling water, place the potatoes and simmer for minutes until cooked. Remove dish from oven. 9. Steam the broccoli for 5 minutes. 10. Serve with potatoes and steamed broccoli.

7 DAY 49 Thursday 26th February Spicy Pork & Carrot Stir Fry (Serves 2 Adults) Ingredients: 2 pork loin chops 2 cloves garlic, chopped 1 tablespoon light soy sauce 1½ teaspoons of cumin 1½ teaspoons of chilli flakes 1 tablespoon rapeseed oil 1 onion, peeled and sliced 2 carrots, peeled and chopped 100g wholegrain rice 5g coriander Method: 1. Into a pot of boiling water, place the wholegrain rice and cook for mins until light and fluffy. 2. Remove the fat from the pork chops and cut into strips. 3. Combine the pork, garlic, soy sauce, cumin and chopped red chilli in a bowl. 4. In a wok heat 1 tablespoon of oil. 5. Add the onion and carrots, and cook. 6. Add the pork mixture and cook until browned on the bottom (about 2 minutes). Add coriander as a garnish. 7. Stir until cooked through. 8. Serve with the rice.

8 Save with SuperValu Range! With over 2000 great quality products you will find that many of your weekly shopping list items are available in the SuperValu Range - just look out for us on shelf! We re all on your Week 8 shopping list

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