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Working Week Menus


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© Robyn Mackenzie -        

We've designed the main courses for each week to include meat, poultry fish and vegetarian dishes to ensure  a well balanced weekday diet, incorporating a variety of foods and have added serving suggestions  to help you get a proportion of your recommended weekly allowances of vegetables, proteins and vitamins although we recommend that you supplement with fresh fruit and extra vegetables.


All the recipes below serve 4 but most are easily adaptable to serve less or more by halving or doubling  the quantities and most meals can be cooked from start to finish in less than 45 minutes.


If you wish to substitute one day's recipe with another,  choose a dish from the same colour coding to ensure you get a diverse compliment of nutrients. What could be more simple!


Click on the links to get the recipes plus serving suggestion




Week 1

Week 2

Week 3

Week 4


Cidered Mackerel & Rhubarb
Chocolate Sabayon
Grilled Scallops Provencal
Banana Yoghurt Custard
Patagonian Prawns
Poached Pears in Cider
Baked Plaice w/ Mushrooms
Gooseberry Cream Crunch


Spicy Steak Tacos
Strawberry Cheese Dessert
Lamb Cutlets with Pesto
Strawberry Zabaglioni
Tikka Kabab
Fruit Sorbet of Choice
Cajun Lamb
Papaya Yoghurt


Chicken w/ Jamón Serrano
Stewed Rhubarb
Guinea Fowl with Peppers
Baked Plum Soufflés
Berry Chicken with Noodles
Baked Chocolate Soufflés
Duck with Almonds
Silky Apples


Kidneys a la Jardinière
Spiced Oranges
Pork with Bamboo Shoot
Quick Rhubarb Charlotte
Liver w/ Herbed Breadcrumbs
Strawberry W/ Mascarpone
Pork w/ Spiced Apricots


Spinach and Feta Omelet
Pan-Fried Crumbed Apples
Garlic & Mushroom Pasta
Ice Cream of Choice
Four Cheese Pizza
Apples in Caramel
Tagliatelle with Tuna
Banana Zabaglioni

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