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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


Flounder in Lemon Sauce
Plum Crunch

Coriander Citrus Prawns
Oat Peach Crunch

Baked Tuna
Banana Coconut Pudding

Calamares w/ Vegetables
Thai Corn Pudding


Mustard Steaks
Blueberry Cranachan

Lamb & Aubergine Patties

Maple Citrus Grapes

Crusted Lamb Chops

Fresh Fruit Salad

Red Flannel Hash
Grilled Pineapple


Molasses Chicken
Papaya Cheesecakes
Cheesy Turkey Escallops
Baked Nectarines
Chicken Bacon Burgers
Raspberry Yoghurt w/ Basil
Cider Braised Duck
Rice &Sultana Pudding


Grilled Pork Chops w/ Orange

Croissant Chocolate Pudding

Calves Liver with Apple
Chester Pudding

Stir-fried Kiwi Pork

Ginger Syllabub

Sherried Lamb Kidneys
Plum & Apricot Kebabs


Eliche alla Cipolle

Ice Cream of Choice

Roquefort Onion Frittata
Caramel Bananas
Spinach & Sweet Potato Curry
Autumn Fruit Gratin
Leek and Bacon Pasta
Flambéed Mandarins


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