YOUR MEAL PLAN AND MENU

YOUR MENU FOR THE CURRENT WEEK IN HANDY PDF FORMAT. FULL MENU AND COOKING INSTRUCTIONS BELOW

MAINSTREAM MENU

Vegetarian available on request

WEEK 1 - 24/10

SUNDAY
Sesame Salmon with Asian Style Greens
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

MONDAY
Pork and Vegetable Meatballs with Pumpkin and Potato Mash
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pork Mince
  • Zucchini (finely grated)
  • Brown onion (finely grated)
  • Mushroom (finely chopped)
  • Egg (medium)
  • Salt & Pepper*
  • Parsley (finely chopped)
  • Pumpkin (chopped)
  • White Potato (chopped)
  • Olive Oil*
  • Fresh Green Peas

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Line a baking tray and preheat oven to 200°c
  2. In a large bowl, combine pork mince, zucchini, onion, mushroom, egg, parsley, salt and pepper. Roll into eight meatballs and place on lined tray for 18-22 minutes or until cooked through and turning golden
  3. Meanwhile bring a pot of water to the boil on the stovetop. Once boiling add pumpkin and potato and cook for 15 minutes or until soft. Drain, mash together with olive oil, salt and pepper.
  4. Meanwhile bring a small pot of water to the boil. Add frozen peas and cook for four-five minutes. Drain
  5. Divide mash, peas and meatballs between two plates.
  6. Serve one now and refrigerate one for tomorrow

*Not supplied

TUESDAY
High Protein Turkey Tacos
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Turkey Breast
  • Quinoa (Uncooked)
  • Water*
  • Canned Black Beans (rinsed and drained)
  • Lettuce
  • Spring Onion (chopped)
  • Green Capsicum (diced)
  • Avocado (chopped)
  • Teaspoon Chilli Powder
  • Teaspoon Cumin
  • Teaspoon Turmeric
  • Olive Oil*
  • Lime Juice, Freshly Squeezed

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. In a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed. Season with lime juice
  2. Heat olive oil in a non-stick fry pan over medium heat and cook the turkey breast with chili powder, cumin and turmeric for 7 minutes, turning occasionally to ensure both sides are cooked. Once cooked remove from the heat
  3. Lay out the lettuce leaves and evenly divide quinoa between each lettuce leaf. Add the cooked turkey
  4. Evenly layer the spring onion, capsicum, black beans and avocado on top of each turkey piece
  5. Season with Salt & Pepper if desired
  6. Serve 6 protein turkey tacos on a plate and refrigerate the remaining tacos for tomorrow's leftover

*Not supplied

WEDNESDAY
Grilled Chicken with Herb and Sweet Potato Quinoa
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet
  • Garlic Clove (Crushed)
  • Olive Oil (For Chicken)
  • Salt & Pepper*
  • Quinoa
  • Water*
  • Sweet Potato (Diced)
  • Olive Oil* (For Sweet Potato)
  • Parsley (Finely Chopped)
  • Mint (Finely Chopped)
  • Lemon Juice, Freshly Squeezed
  • Feta Cheese (Crumbled)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. In a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed. Set aside
  2. Meanwhile preheat oven to 200°C and line a baking tray with baking paper. Place the sweet potato on the tray, drizzle with olive, salt and pepper and toss to combine. Bake in oven for 20-25 minutes or until golden
  3. Place chicken, olive oil, garlic, salt and pepper in a bowl and coat chicken. Heat a fry pan over medium heat and cook for four-five minutes each side or until chicken is cooked through
  4. Combine quinoa, sweet potato, feta, mint, parsley and lemon juice in a large bowl and split between two serving bowls. Top each bowl with one chicken breast
  5. Serve one now and refrigerate one for tomorrow

*Not supplied

THURSDAY
Miso Baked Salmon with Asian Greens
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Salmon Fillet
  • White Miso Paste (Miso Marinade)
  • Lemon Juice, freshly squeezed (Miso Marinade)
  • Honey (Miso Marinade)
    Reduced Salt Soy Sauce (Miso Marinade)
  • Ginger Root - grated (Miso Marinade)
    Bok Choy (ends trimmed)
  • Snow Peas (ends trimmed)
  • Sweet Potato (sliced into rounds)
  • Olive Oil*
  • Sesame Seed
  • Brown Rice
  • Water*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Line a deep sided baking tray and preheat oven to 200°C
  2. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes.
  3. Meanwhile, place sweet potato on tray and drizzle with olive oil. Place in the oven and cook for ten minutes
  4. Meanwhile combine miso marinade ingredients in a bowl, mixing until smooth. Place salmon fillets in miso marinade, coating both sides
  5. Remove tray from oven and push sweet potato to the outside of the tray. Add salmon fillets to the middle of the tray and surround with bok choy and snow peas. Drizzle remaining marinade over bok choy, snow peas and salmon. Cook for a further 12-14 minutes or until salmon cooked to your liking
  6. Divide rice, salmon and vegetables between two plates and sprinkle with sesame seeds
    Serve one now and refrigerate one for tomorrow

*Not supplied

FRIDAY
Healthy Chicken Parmigiana, Root Vegetable Mash
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet
  • Desiree Potato (peeled and diced)
  • Sweet Potato (peeled and diced)
  • Pinch Salt*
  • Olive Oil*
  • Broccoli
  • Cheddar
  • Cheese
  • Canned Crushed Tomatoes
  • Basil

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Pre-heat oven to 200c and line a baking tray with baking paper. Place the chicken breast on the tray and bake for 10 minutes.
  2. After 10 minutes, remove the chicken from the oven and top with the crushed tomatoes, basil and cheese and bake for another 2-4 minutes or until the topping has melted and the chicken is cooked through
  3. Meanwhile cook the potato, sweet potato, and broccoli in a steaming basket over boiling water. Once ready, transfer the potato to a bowl and mash using a fork or masher
  4. Season with olive oil and salt
  5. Serve the chicken parmigiana alongside the broccoli and root vegetable mash
  6. Refrigerate the leftovers for tomorrow

*Not supplied

SATURDAY
Nourish Bowl with Garlic Chickpeas
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Canned Chickpeas (rinsed and drained)
  • Sweet Potato (diced)
  • Olive Oil*
  • Lemon (juice and zest of half a lemon)
  • Garlic Clove (crushed)
  • Salt & Pepper*
  • Avocado (sliced)
  • Broccolini (ends trimmed)
  • Quinoa
  • Water*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. In a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed. Set aside
  2. Meanwhile, preheat oven to 200°C and line a baking tray with baking paper. Place the sweet potato on one half of the tray, drizzle with half the olive oil, salt and pepper and toss to coat. On the other side place chickpeas, garlic, lemon zest, salt and pepper and the remaining olive oil. Toss to coat chickpeas. Bake in oven for 20-25 minutes or until golden
  3. Meanwhile bring a pot of water to the boil. Add broccolini to water and cook for three minutes - broccolini will still be crunchy
  4. Divide quinoa, chickpeas, sweet potato, avocado, hummus and broccolini between two bowls. Serve one now, topped with lemon juice and refrigerate one for tomorrow

*Not supplied

WEEK 2 - 31/10

SUNDAY
Garlic and Rosemary Fillet Steak with Roast Brussel Sprouts and Sweet Potatoes
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Fillet Steak
  • Garlic Clove (crushed)
  • Dried Rosemary
  • Olive Oil (for Steak)
  • Brussel Sprouts (quartered)
  • Olive Oil (for vegetables)
  • Salt & Pepper
  • Sweet Potato (diced)
  • Green Peas

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat over to 200°c and line a baking tray with baking paper. Place sweet potato and brussel sprouts on baking tray and drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20-25 minutes or until golden
  2. Heat a non-stick fry pan over medium-high heat
  3. Dizzle steak with olive oil. Rub garlic and rosemary on each side of the steak and season with salt and pepper. Cook steak for four minutes each side or until cooked to your liking
  4. Meanwhile, bring a small pot of water to the boil. Add peas and cook for three-four minutes. Drain
  5. Transfer vegetables and steak to a plate. Serve

*Not supplied

MONDAY
Spiced Pumpkin, Rocket and Lentil Salad
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pumpkin (peeled and diced)
  • Olive Oil* (for pumpkin)
  • Salt & Pepper
  • Nutmeg
  • Cinnamon
  • Brown Lentils (rinsed and drained)
  • Rocket
  • Mint (chopped)
  • Quinoa
  • Water* (for quinoa)
  • Tahini
  • Lemon Juice, Freshly Squeezed
  • Water* (for tahini dressing)
  • Almond (chopped)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Line a baking tray with baking paper and preheat oven to 220°c
  2. Place pumpkin on baking tray, drizzle with olive and sprinkle with cinnamon, nutmeg and salt. Toss to ensure pumpkin is well coated. Bake in oven for 20-25 minutes or until well cooked and golden
  3. Meanwhile in a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed
  4. Place tahini, lemon juice, water, salt and pepper in a jar and shake well to combine or use a fork to whisk. It may be necessary to add more water to achieve a pouring consistency, if this is the case add small amounts at a time
  5. Place rocket, mint, quinoa, almonds and lentils in a large bowl and combine. Split between two bowls. Split pumpkin between each bowl
  6. Serve one with half the tahini dressing and refrigerate the other. Serve with remaining tahini dressing for tomorrow

*Not supplied

TUESDAY
Cottage Pie
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Olive Oil*
  • Celery (finely diced)
  • Carrot (grated)
  • Zucchini (grated)
  • Green Peas
  • Brown Onion (finely diced)
  • Garlic Clove (crushed)
  • Cumin
  • Lean Beef Mince
  • Diced Tomatoes
  • Thyme (chopped)
  • Liquid Beef Stock
  • Cauliflower (chopped)
  • Parsley (roughly chopped)
  • Salt & Pepper*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat oven to 180°C. Heat oil in a large frying pan or saucepan over medium-high heat. Add celery, carrots, zucchini, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown . Add beef, increase heat and cook until browned. Add tomatoes and thyme and cook for two minutes, then add peas and stock, reduce heat to low -medium. Season with salt and pepper. Simmer for about ten minutes
  2. Meanwhile, cook cauliflower in a saucepan of boiling water for approximately ten minutes or until tender. Drain, then blitz in a blender or mash with a potato masher. Season with salt and pepper
  3. Place meat mixture in a shallow ovenproof dish, spreading into an even layer. Top with the cauliflower. Bake until the top is light golden, approximately 25 minutes.
  4. Sprinkle with parsley, serve half now and reserve half for tomorrow's meal

*Not supplied

WEDNESDAY
Miso Salmon Poke Bowl
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Salmon Fillet (cut into cubes)
  • White Miso Paste (Miso Marinade)
  • Honey (Miso Marinade)
  • Ginger Root (Grated - Miso Marinade)
  • Lemon Juice, Freshly Squeezed (Miso Marinade)
  • Quinoa
  • Water
  • Green Peas (thawed)
  • Cucumber (sliced into ribbons)
  • Radish (sliced)
  • Avocado (sliced)
  • Sesame Seed

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Place miso paste, lemon juice, honey and ginger in a bowl and mix together with a fork. Add chopped salmon to mixture and mix to coat. Leave to marinate
  2. In a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed
  3. Meanwhile heat a non-stick fry pan over medium-high heat. Cook salmon in pan for four-five minutes or until sealed. Set aside
  4. Divide quinoa between two bowls. In sections add, miso salmon, peas, cucumber, radish and avocado. Sprinkle both bowls with sesame seeds
  5. Serve one now and refrigerate one for tomorrow

*Not supplied

THURSDAY
Almond Butter Satay Chicken Stir Fry
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Almond Butter (Almond Satay sauce)
  • Coconut Milk (Almond Satay sauce)
  • Maple Syrup (Almond Satay sauce)
  • Reduced Salt Soy Sauce (Almond Satay sauce)
  • Lime Juice, Freshly Squeezed (Almond Satay sauce)
  • Ginger Root (Grated (Almond Satay sauce)
  • Garlic Clove (Minced (Almond Satay sauce)
  • Chicken Breast Fillet (diced)
  • Olive Oil*
  • Broccoli (cut into florets)
  • Cauliflower (cut into florets)
  • Carrot (diced)
  • Red Capsicum (diced)
  • Brown Onion (diced)
  • Brown Rice
  • Water*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes. Set aside
  2. Place almond butter, coconut milk, maple syrup, soy sauce, lime juice, ginger and garlic in a jar and shake well to combine. Set aside
  3. Heat half the oil in a medium large fry pan or wok over med-high heat. Add chicken breast pieces and cook for about four-five minutes, stirring occasionally or until chicken is cooked. Remove chicken with tongs and set aside. Add remaining oil and the onion and cook for two minutes then add all remaining ingredients. Cook for four-five minutes, stirring occasionally, until vegetables are just beginning to soften (should still be crunchy)
  4. Return chicken to the pan and stir to combine. Pour almond butter satay sauce over the stir fry and combine well
  5. Split rice between two bowls and top each with half the stir fry
  6. Serve one now and refrigerate one for tomorrow

*Not supplied

FRIDAY
Poached Chicken, Beetroot, Feta and Quinoa Bowl
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet
  • Parsley
  • Garlic Clove (gently crushed)
  • Salt & Pepper*
  • Baby Beetroot (chopped)
  • Mint (finely chopped)
  • Feta Cheese (crumbled)
  • Quinoa
  • Water*
  • Almond (chopped)
  • Lemon (cut in half)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Place chicken breast in a large pot with parsley, garlic, salt and pepper. Cover chicken with water. Bring to the boil. Remove from heat, cover pot with a lid and leave to sit for 12-14 minutes, depending on thickness of the chicken breast. Remove chicken from water, slice and set aside
  2. Meanwhile, in a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed. Once cooled add mint, beetroot, feta and almonds to quinoa and toss to combine
  3. Split quinoa mixture between two bowls and top each with half the chicken breast and squeeze of lemon juice
  4. Serve one now and reserve one for tomorrow

*Not supplied

WEEK 3 - 7/11

SUNDAY
Crumbed Fish with Sweet Potato Chips
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • White Fish Fillet
  • Wholemeal Breadcrumbs
  • Parsley (Finely Chopped)
  • Dijon Mustard
  • Olive Oil* (for fish)
  • Sweet Potato (cut into chips)
  • Olive Oil*
  • Salt & Pepper*
  • Green Beans (ends trimmed)
  • Wedge Of Lemon

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat oven to 220°c and line a baking tray. Place sweet potato on one side of the tray, drizzle with olive oil and season with salt and pepper
  2. Place in oven and cook for 10 minutes
  3. Meanwhile season the fish with salt and pepper. In a small bowl mix together breadcrumbs and parsley
  4. Spread mustard over one side of the fish then press breadcrumb mixture on the mustard
  5. Remove the tray from the oven and add fish to the other side. Return tray to oven and cook for a further 15-20 minutes
  6. Meanwhile, bring a pot of water to the boil with a steamer basket on top. Place beans in basket and cook for four-five minutes or until bright green and still slightly crunchy
  7. Place fish, sweet potato and beans on a plate
  8. Serve with a wedge of lemon

*Not supplied

MONDAY
Lamb with Vietnamese Style Coleslaw
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lamb Strips
  • Olive Oil*
  • Salt & Pepper*
  • Peanuts (lightly crushed)
  • Coriander (chopped)
  • Coleslaw Salad (without dressing)
  • Soy Sauce (dressing)
  • Lime Juice, Freshly Squeezed (dressing)
  • Honey (dressing)
  • Ginger Root (Grated - dressing)
  • Mint (finely chopped)
  • Sesame Oil (dressing)
  • Olive Oil* (dressing)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Heat olive oil in a non stick pan over medium temperature and cook the lamb strips stirring for several minutes until cooked to your liking. Season with salt and pepper.
  2. Separately combine the ingredients for the dressing. Lightly chop the coriander.
  3. Add the coleslaw mix to a large bowl, stir through the lamb strips and chopped coriander. Sprinkle with crushed peanuts.
  4. Serve half of the salad and dress with half of the dressing.
  5. Refrigerate the other portion for tomorrows left overs.

*Not supplied

TUESDAY
Baked Salmon with Orange and Kale Salad
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Salmon Fillet
  • Lemon (sliced)
  • Parsley (chopped)
  • Garlic Clove (crushed)
  • Salt & Pepper*
  • Orange (sliced - skin rfemoved)
  • Kale (shredded)
  • Red Onion (thinly sliced)
  • Carrot (shredded)
  • Almond Flakes
  • Chia Seeds
  • Olive Oil*
  • Lemon Juice, freshly squeezed
  • Salt*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Pre-heat oven to 180 degrees
  2. Place the salmon fillets on 2 separate foil pieces. Evenly add the lemon, parsley, and garlic on each salmon fillet. Sprinkle Himalayan salt and pepper over the top. Wrap the salmon in the foil and bake in the oven for 15-20 minutes or until cooked to liking. Once cooked remove from the foil
  3. Combine the kale, oranges, onion, carrot and almond flakes in a bowl
  4. Sprinkle the chia seeds over the top
  5. Separately combine the dressing ingredients and pour over the salad. Divide the salad between 2 plates
  6. Add 1 salmon fillet beside the salad. Serve 1 meal and refrigerate the second meal for tomorrow's leftover

*Not supplied

WEDNESDAY
Turmeric Cauliflower Buddha Bowl with Tahini Dressing
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Cauliflower (cut into small florets)
  • Turmeric
  • Ground Coriander
  • Salt & Pepper*
  • Olive Oil*
  • Chickpeas (rinsed and drained)
  • Quinoa
  • Water*
  • Baby Spinach Leaves
  • Zucchini (sliced into ribbons)
  • Edamame Soybean (thawed)
  • Tahini (Tahini dressing)
  • Salt (Tahini dressing)
  • Ginger Root (grated - Tahini dressing)
  • Water (Tahini dressing)
  • Lemon Juice, freshly squeezed (Tahini dressing)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat oven to 200°c and line a baking tray with baking paper
  2. Place cauliflower and chickpeas on tray, sprinkle with tumeric, salt and pepper. Drizzle with olive oil and toss to coat
  3. Place baking tray in oven for 20-25 minutes or until golden
  4. Meanwhile in a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed
  5. In a small jar, place tahini dressing ingredients (tahini, ginger, water, salt and lemon juice) and shake well to combine. Add a small amount more water, until it is a runny consistency
  6. Divide quinoa, cauliflower, chickpeas, zucchini and edamame between two bowls
  7. Serve one now, drizzled with half the tahini dressing and refrigerate the remaining bowl and dressing for tomorrow

*Not supplied

THURSDAY
Turkey and Zucchini Bolognese with Wholemeal Pasta Stir Fry
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Turkey Mince
  • Garlic Clove (minced)
  • Brown Onion (diced)
  • Olive Oil*
  • Crushed Tomatoes
  • Salt & Pepper*
  • Zucchini (grated)
  • Carrot (grated)
  • Penne Pasta
  • Parsley (finely chopped)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. To make turkey bolognese, heat olive oil in a pan over medium heat. Add garlic and onion and cook until softened
  2. Add turkey mince, carrot and zucchini. Cook, stirring occasionally for approximately five minutes or until turkey is cooked on the outside
  3. Add tinned tomatoes to the pan, season with salt and pepper and bring to the boil. Once boiling, reduce heat to a simmer and cook for half an hour
  4. Meanwhile, bring a large pot of water to the boil. Add pasta and cook for approximately 12-15 minutes or until al dente. Drain and add to turkey bolognese. Stir to combine
  5. Split between two bowls and sprinkle each with chopped parsley
  6. Serve one now and refrigerate one for tomorrow

*Not supplied

FRIDAY
Chicken and Edamame Soba Noodle Salad
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet (diced)
  • Salt & Pepper*
  • Olive Oil*
  • Edamame Soybean
  • Broccoli (chopped)
  • Soba Noodles
  • Coriander (chopped)
  • Sesame Oil (dressing)
  • Soy Sauce (dressing)
  • Lime Juice, freshly squeezed (dressing)
  • Honey (Melted (dressing)
  • Ginger Root (grated - dressing)
  • Peanut Butter (dressing)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Combine all dressing ingredients together in a bowl or jar and whisk to combine
  2. Season chicken pieces with salt and pepper. Heat oil in a fry pan over medium-high heat, add chicken and cook for four-six minutes or until cooked through
  3. Meanwhile bring a pot of water to the boil. Add soba noodle and broccoli. Cook for three-four minutes or until almost cooked. Add edamame and cook for one minute. Drain and combine in a large bowl with chicken, coriander and dressing.  
  4. Split between two bowls
  5. Serve one now and reserve one for tomorrow

*Not supplied

SATURDAY
Greek Meatballs with Rice and Beans
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pork Mince (meatballs)
  • Beef Mince (meatballs)
  • Brown Onion (diced - Meatballs)
  • Garlic Clove (minced - Meatballs)
  • Bread Crumbs (Meatballs)
  • Egg (Meatballs)
  • Parsley (finely chopped - Meatballs)
  • Mint (finely chopped - Meatballs)
  • Oregano (Meatballs)
  • Salt & Pepper* (Meatballs)
  • Brown Rice
  • Water*
  • Parsley (finely chopped - for rice)
  • Lemon Juice, freshly squeezed
  • Green Beans (ends trimmed)
  • Feta Cheese (crumbled)
  • Unsweetened Greek Yoghurt (Tzatziki)
  • Cucumber (finely diced (Tzatziki)
  • Salt* (Tzatziki)
  •  

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes. Mix through parsley and lemon juice and season with salt
  2. Meanwhile, line a baking tray with baking paper and preheat oven to 180°c
  3. Place all meatball ingredients into a large bowl, using hands to mix together until well combined
  4. Roll meatball mix into eight meatballs and place on baking tray and cook for 15-18 minutes or until well browned
  5. Meanwhile, bring a small pot of water to the boil. Add green beans and cook for three-four minutes or until bright green. Drain and set aside
  6. To make tzatziki, combine, yoghurt and cucumber together in a small bowl and season with salt and pepper
  7. Split rice, meatballs, tzatziki and green beans between two plates. Crumble feta over green beans
  8. Serve one now and refrigerate one for tomorrow

*Not supplied

WEEK 4 - 14/11

SUNDAY
Moroccan Lamb with Roast Vegetable Couscous
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lamb Strips
  • Smoked Paprika (lamb spice)
  • Salt* (lamb spice)
  • Olive Oil* (for lamb)
  • Couscous
  • Water*
  • Zucchini (diced)
  • Red Onion (diced)
  • Sweet Potato (diced)
  • Eggplant (diced)
  • Olive Oil* (for vegetables)
  • Salt*
  • Cumin (vegetable seasoning)
  • Cinnamon (vegetable seasoning)
  • Mint (fiinely chopped)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat oven to 180°c and line a baking tray with baking paper
  2. Add zucchini, onion, sweet potato, eggplant, olive oil, cumin, cinnamon and salt and pepper to baking tray and toss to ensure vegetable are well coated
  3. Bake in the oven for 20-25 minutes or until vegetables are softened. Remove tray from oven
  4. Meanwhile add couscous to a heat proof bowl. Pour boiling water over couscous, cover and stand for ten minutes. Fluff couscous with a fork, add to roast vegetables with fresh mint and mix to combine
  5. Combine lamb, paprika, salt and pepper in a bowl and toss to coat lamb
  6. Heat olive oil in a fry pan over medium-high heat. Add lamb and cook for four-six minutes or until cooked, stirring occasionally
  7. Add roast vegetable and couscous to a plate and top with lamb strips
  8. Serve

*Not supplied

MONDAY
Poached Chicken with Pea, Feta and Mint Quinoa
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet
  • Parsley
  • Clove (gently crushed)
  • Salt & Pepper*
  • Quinoa
  • Water*
  • Green Peas
  • Feta Cheese (crumbled)
  • Mint (chopped)
  • Lemon Juice, freshly squeezed
  • Pinch Chilli Flakes

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Place chicken breast in a large pot with parsley and season with salt and pepper. Cover chicken with water. Bring to the boil. Remove from heat, cover pot with a lid and leave to sit for 12-14 minutes, depending on thickness of the chicken breast. Remove chicken from water and set aside
  2. Meanwhile, in a small saucepan, boil wate and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed
  3. Add peas, mint, feta, lemon juice, chilli, salt and pepper to quinoa and mix to combine
  4. Split quinoa mixture between two plates and add one chicken breast fillet to each plate
  5. Serve one now and refrigerate one for tomorrow

*Not supplied

TUESDAY
Salmon with Tahini, Almond and Herb Crust
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Skinless Salmon Fillet
  • Green Beans (ends trimmed)
  • Broccoli (chopped)
  • Olive Oil*
  • Salt & Pepper*
  • Almond (finely chopped)
  • Parsley (finely chopped)
  • Mint Leaves (finely chopped)
  • Tahini
  • Lemon Juice, freshly squeezed
  • Ground Coriander
  • Water*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Heat a non stick fry-pan over medium heat. Add salmon fillet and cook for approximately three minutes each side or until cooked to your liking
  2. Meanwhile bring a pot of water to the boil with a steamer basket on top. Place broccoli and beans in steamer basket for three-four minutes or until cooked to your liking
  3. Mix tahini, lemon juice, ground coriander and water together in a bowl to make a thick paste. If needed add a touch     more water to reach the correct consistency (should be spreadable but not too runny)
  4. Mix mint, parsley and nuts together in a bowl
  5. Divide beans and broccoli between two plates, drizzle with olive oil and season with salt and pepper. Place a piece of salmon on each plate
  6. Coat each salmon piece with half of the tahini mixture then top each piece of salmon with herb and almond mixture
  7. Serve one plate now and reserve one for tomorrow

*Not supplied

WEDNESDAY
Seared Tuna Poke Bowl with Sriracha Mayonnaise
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Tuna Steaks (cut into cubes)
  • Reduced Salt Soy Sauce
  • Sesame Oil
  • Lime Juice, freshly squeezed
  • Honey
  • Brown Rice
  • Water*
  • Cucumber (diced)
  • Frozen Edamame Soybean (thawed)
  • Carrot (grated)
  • Shallot (chopped)
  • Avocado (diced)
  • Mayonnaise
  • Red Chili Paste Or Sriracha

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Combine soy sauce, sesame oil, lime juice and honey in a bowl. Place tuna in marinade and leave to marinate for 15 minutes
  2. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes. Set aside to cool
  3. Heat a fry-pan over medium-high heat. When hot add marinated tuna and cook until sealed on all sides
  4. Remove from pan and set aside
  5. Mix mayonnaise and sriracha together
  6. Split rice between two bowls. Top with cucumber, edamame, carrot, avocado and shallot in segments. Add tuna and drizzle each bowl with half of the sriracha mayonnaise
  7. Serve one now and reserve one for tomorrow

*Not supplied

THURSDAY
Crumbed Chicken with Rocket and Avocado Salad
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet, Raw
  • Egg (medium)
  • Wholemeal Breadcrumbs
  • Whole-Wheat Or Wholemeal Flour
  • Rocket
  • Red Onion (sliced)
  • Avocado (sliced)
  • Lemon Juice, freshly squeezed (dressing)
  • Olive Oil* (crumbed Chicken)
  • Olive Oil* (dressing)
  • Salt & Pepper*
  • Dried Italian Herbs
  • Ground Paprika
  • Garlic Clove (crushed)
  • Cucumber (peeled and diced)
  • Quinoa (uncooked)
  • Water* (for the Quinoa)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Pour the quinoa into a fine colander and rinse under running water for at least 30 seconds and drain. This step removes any bitterness on the outside of the quinoa. Combine the rinsed quinoa and water in a saucepan. Bring to a boil over medium-high heat, then turn down to a low simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Set aside to keep warm.
  2. To make the crumbed chicken begin first by adding the flour and breadcrumbs onto two separate plates. Crack the egg into a medium bowl and whisk together.
  3. Season both the flour and breadcrumbs plates with paprika, Italian herbs, Himalayan salt, and pepper. Add crushed garlic into the egg mixture.
  4. Coat both sides of the chicken breast in flour, then dip into the egg mixture and lastly coat the chicken in breadcrumbs, pressing down firmly and ensuring both sides of the chicken are coated.
  5. Heat olive oil in a non-stick fry pan over medium heat, and cook the chicken breast for 3-4 minutes on each side or until desired doneness. Set aside.
  6. Add the cooked quinoa, rocket leaves, cucumber, red onion, and avocado to a medium salad bowl. Drizzle the lemon juice and olive oil over the top and toss to combine well.
  7. Divide the crumbed chicken and rocket-avocado quinoa salad into two servings. Dish one serving of the crumbed chicken and rocket and avocado salad and refrigerate the second portion for tomorrow's leftover.

*Not supplied

FRIDAY
Black Bean and Corn Mexican Bowl
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Corn Kernels
  • Black Beans
  • Brown Onion (diced)
  • Garlic Cloves (minced)
  • Red Capsicum (diced)
  • Olive Oil*
  • Cumin
  • Smoked Paprika
  • Ground Coriander
  • Gram Brown Rice
  • Water*
  • Avocado (diced)
  • Coriander (chopped)
  • Cherry Tomatoes (halved)
  • Lime Juice, freshly squeezed
  • Salt*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. In a small saucepan, boil water and add in quinoa. Cover and cook for 10 minutes, until just cooked and water has absorbed. Set aside
  2. Meanwhile, heat olive oil in a fry pan over medium heat. Add onion, capsicum and garlic and cook for three-four minutes or until softened. Add black beans and corn kernels and stir to combine. Cook for one or two minutes to warm through
  3. Split quinoa between two bowls. Top each with half the black bean and corn mix, tomatoes. coriander and lime juice
  4. Serve one now and refrigerate one for tomorrow

*Not supplied

SATURDAY
Satay Beef with Stir Fried Vegetables
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Peanut Butter (satay sauce)
  • Coconut Milk (satay sauce)
  • Honey (Melted (satay sauce)
  • Soy Sauce (satay sauce)
  • Lime Juice, freshly squeezed (satay sauce)
  • Ginger Root (grated - satay sauce)
  • Garlic Clove (minced - satay sauce)
  • Olive Oil*
  • Beef Strips
  • Broccoli (chopped)
  • Cauliflower (chopped)
  • Carrot (diced)
  • Red Capsicum (diced)
  • Brown Onion (diced)
  • Green Peas

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Place peanut butter, coconut milk, maple syrup, soy sauce, lime juice, ginger and garlic in a jar and shake well to combine. Set aside
  2. Heat the oil in a medium large fry pan or wok over med-high heat. Add the onion and cook for two minutes then add all remaining ingredients. Cook for four-five minutes, stirring occasionally, until vegetables are just beginning to soften (should still be crunchy)
  3. Pour satay sauce over the stir fry and combine well
  4. Split the stir fry between two bowls
  5. Serve one now and refrigerate one for tomorrow

*Not supplied

WEEK 5 - 21/11 - THIS WEEK

SUNDAY
Poached Chicken Breast With Coconut Yoghurt Dressing
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lamb Strips
  • Chicken Breast Fillet
  • Thyme
  • Bay Leaf
  • Garlic Clove (crushed)
  • Lemon
  • Broccoli
  • Coconut Yoghurt
  • Slivered Almonds
  • Salt & Pepper*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and pepper to the pot. Bring the water to boil and add the chicken breast. Bring water back to the boil then reduce to simmer, allow to simmer for 10 minutes
  2. Remove the pot from the heat and keeping the lid on, set aside for 20 minutes, or until cooked through. Remove the chicken from the water and shred into pieces
  3. To cook the broccoli, boil water in a saucepan and cook the broccoli for a few minutes or until soft. Drain the water from the saucepan and add the broccoli to the plate of chicken
  4. Combine the coconut yoghurt, Himalayan salt, pepper and lemon juice together
  5. Pour the yoghurt dressing over the top
  6. Finish by garnishing with the almonds
  7. Serve

*Not supplied

MONDAY
Spicy Chicken and Avocado Fajita Bowl
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • 480 Gram chicken breast fillet (sliced into strips)
  • 2 Teaspoon dried oregano
  • 2 Teaspoon ground paprika
  • 2 Teaspoon cumin
  • 2 garlic clove (crushed)
  • 10 Gram red chilli (finely chopped)
  • 10 ml olive oil (2 tsp. (Chicken strips)
  • 120 Gram cos lettuce (shredded)
  • 160 Gram avocado (sliced)
  • 160 Gram tomato (diced)
  • 80 Gram spring onion (chopped)
  • 160 Gram canned corn kernels (drained)
  • 200 Gram canned black beans (drained)
  • 10 ml olive oil (Dressing)
  • 1 lime (juice, freshly squeezed)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Begin first by marinating the chicken breast strips in oregano, paprika, cumin, crushed garlic and red chilli
  2. Heat olive oil in a non-stick fry pan over medium heat, and cook the chicken strips for 3-4 minutes on each side or until cooked in the center. Once cooked set aside
  3. Between two bowls, add the cooked chicken strips, lettuce, avocado, tomato, shallots, black beans and canned corn.
  4. Drizzle lime juice and olive oil over the top. Season with a pinch of salt
  5. Serve one bowl and refrigerate the second bowl for tomorrow's leftover

*Not supplied

TUESDAY
Salmon, Feta and Vegetable Tray Bake
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Salmon Fillet
  • Red Onion (sliced)
  • Cherry Tomatoes (halved)
  • Zucchini (sliced)
  • Red Capsicum (chopped)
  • Garlic Clove (minced)
  • Olive Oil*
  • Basil (chopped)
  • Lemon Juice, freshly squeezed
  • Salt & Pepper*
  • Feta Cheese (crumbled)
  • Sweet Potato (diced)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Preheat oven to 200°c and line a baking dish with baking paper
  2. Place onion, cherry tomato, zucchini, capsicum, garlic and basil in the tray. Drizzle with olive oil, salt and pepper and toss to coat.
  3. Bake for 17 minutes, remove the tray from the oven, add salmon fillets. Season salmon with salt and pepper and lemon juice. Return tray to oven for 10-12 minutes or until cooked to your liking
  4. Meanwhile, bring a pot of water to the boil on the stove top. Add sweet potato and cook for 12-15 minutes or until sweet potato is soft. Drain, season with salt and pepper and set aside
  5. Remove tray from oven, set aside salmon. Toss feta through vegetable mix. Divide sweet potato mash and vegetable mix between two plates and top each with a salmon fillet
  6. Serve one now and refrigerate one for tomorrow
  7. Enjoy

*Not supplied

WEDNESDAY
Lentil, Beetroot and Brown Rice Salad
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Brown Lentils
  • Baby Beetroot
  • Brown Rice
  • Water*
  • Mint (chopped)
  • Parsley (chopped)
  • Walnut (chopped)
  • Olive Oil* (dressing)
  • Dijon Mustard (dressing)
  • Maple Syrup (dressing)
  • Orange Juice, Freshly Squeezed (dressing)
  • Salt & Pepper* (dressing)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes
  2. Whisk together dressing ingredients in a small bowl
  3. Add beetroot, lentil, mint, parsley and walnuts to rice and stir to combine. Split between two bowl and drizzle half the dressing over each bowls
  4. Serve one now and refrigerate one for tomorrow
  5. Enjoy

*Not supplied

THURSDAY
Chilli con Carne with Zesty Guacamole
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Beef Mince
  • Brown Lentils
  • Black Beans
  • Olive Oil*
  • Garlic Clove (minced)
  • Brown Onion (diced)
  • Zucchini (grated)
  • Green Capsicum (diced)
  • Crushed Tomatoes
  • Cumin
  • Ground Coriander
  • Smoked Paprika
  • Chilli Flakes
  • Salt*
  • Avocado
  • Lime Juice, freshly squeezed
  • Coriander (finely chopped)
  • Brown Rice
  • Water*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes
  2. To make chilli con carne, heat olive oil in a fry pan over high heat. Add garlic, onion, zucchini, capsicum and beef mince. Cook for five-seven minutes, stirring occasionally, or until beef is cooked
  3. Add lentil, black beans, crushed tomatoes, cumin, ground coriander, paprika, chilli flakes and salt. Stir to combine, bring to a boil, then reduce heat to a simmer and cook for 15 minutes to help flavours develop
  4. To make guacamole, mash together avocado, lime, juice, coriander and salt in a small bowl
  5. Split rice and chilli con carne between two bowls and add half the guacamole to each bowl
  6. Serve one now and refrigerate one for tomorrow
  7. Enjoy

*Not supplied

FRIDAY
Chilli Turkey, Broccoli and Corn Bowl
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Turkey Mince
  • Brown Onion (diced)
  • Garlic Clove (crushed)
  • Cannellini Beans
  • Crushed Tomatoes
  • Broccoli (florets)
  • Corn Kernels
  • Olive Oil*
  • Cumin
  • Coriander (finely chopped)
  • Red Chilli (finely chopped)
  • Pumpkin Seed
  • Salt & Pepper*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Heat olive oil in a pan over medium temperature and saute the onion and garlic for a few minutes. Add the turkey mince, breaking it up whilst cooking.
  2. Add the cumin, coriander and chilli and cook for a further 2 minutes then add the crushed tomatoes, cannellini beans and corn stirring well to combine. Cook on a low heat for 15-20 minutes.
  3. Meanwhile, cook the broccoli in a steaming basket over boiling water for about 10 minutes or until softened.
  4. Serve the chilli turkey mix alongside the broccoli and sprinkle with pumpkin seeds.
  5. Refrigerate the other portion for tomorrow's overs.

*Not supplied

SATURDAY
Pork, Pineapple and Vegetable Fried Rice
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Brown Rice
  • Water*
  • Pork Strips
  • Coconut Oil
  • Garlic Clove (minced)
  • Ginger Root (grated)
  • Broccoli (finely chopped)
  • Green Peas
  • Carrot (grated)
  • Pineapple (diced)
  • Egg (medium)
  • Soy Sauce

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes. Set aside
  2. Heat half the coconut oil in large fry pan over medium-high heat. Add pork strips and cook for four-five minutes or until just cooked. Remove from pan and set aside
  3. Whisk egg in a small bowl and pour into pan. Cook for two minutes on one side, flip and cook for a further two minutes or until cooked through. Remove from pan, chop into small pieces and set aside
  4. Add remaining coconut oil to pan. Add garlic, ginger, broccoli, pineapple and carrot and cook for three-four minutes, stirring occasionally. Add peas, pork, rice and soy sauce and stir to combine then cook for a further two minutes. Add egg to pan and stir to combine
  5. Split fried rice between two bowls
  6. Serve one now and refrigerate one for tomorrow
  7. Enjoy

*Not supplied

WEEK 6 - 28/11 - NEXT WEEK

SUNDAY
Vegetable Spaghetti With Turkey Bolognese
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

MONDAY
Teriyaki Chicken Goodness Bowl
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

TUESDAY
Cajun Spiced Salmon with Tomato Salsa
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

WEDNESDAY
Salmon Superfood Macro Bowl
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

THURSDAY
Lamb and Kale Curry with Cauliflower Rice
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

FRIDAY
Lentil & Mushroom Bolognese
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

SATURDAY
One Tray Chicken Margherita with Potato and Green Beans
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

WEDNESDAY
Deconstructed Beef Burrito Bowl
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lean Beef Mince (Uncooked)
  • Olive Oil*
  • Garlic Clove (Crushed)
  • Teaspoon Cumin
  • Teaspoon Coriander (Ground)
  • Red Chilli (Finely Chopped)
  • Canned Black Beans (Drained and Rinsed)
  • Canned Corn Kernels (Drained and Rinsed)
  • Cheddar Cheese (Grated)
  • Cherry Tomatoes (Chopped)
  • Cos Lettuce (Shredded)
  • Lime (2 Wedges)
  • Salt & Pepper*
  • Avocado (Mashed)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Heat olive oil in a non-stick fry pan over medium heat and cook the beef mince with garlic, red chili, coriander and cumin for 5-8 minutes or until cooked, stirring occasionally. Season with a pinch of Salt
  2. Whilst the beef is cooking, divide the corn, black beans, cherry tomatoes, lettuce, cheese and avocado between two bowls
  3. Serve with a lime wedge
  4. Serve one Deconstructed Beef Burrito Bowl and refrigerate the leftover meal for tomorrow's lunch

*Not supplied

THURSDAY
Thai Satay Chicken, Vegetable and Brown Rice Bowl
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast (Raw, Chopped)
  • Sweet Potato (Raw, Diced)
  • Red Capsicum (Raw, Chopped)
  • Broccoli (Cut into Florets)
  • Brown Rice (Uncooked)
  • Water*
  • Red Onion (Diced, Satay Base Sauce)
  • Garlic Clove (Crushed, Satay Base Sauce)
  • Ginger Root (Grated, Satay Base Sauce)
  • Red Chilli (Finely Chopped, Satay Base Sauce)
  • Canned Light Coconut Cream (Satay Base Sauce)
  • Peanut Butter (Satay Base Sauce)
  • Greek Yoghurt (Satay Base Sauce)
  • Lemon Juice Freshly Squeezed (Satay Base Sauce)
  • Water* (Satay Base Sauce)
  • Olive Oil* (Satay Base Sauce)

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Bring water to a boil in a medium saucepan over medium heat and add the brown rice. Cook for approximately 20-25 minutes or until the water has been absorbed and the rice is tender
  2. Bring a few inches of water to a boil in a medium pot/saucepan fitted with a steamer basket. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam for about 15 minutes then add the chopped broccoli florets. Continue to steam and cook the veggies for another 10 minutes until they have softened and are tender
  3. While the veggies are steaming, heat olive oil in a large non-stick pan over medium heat and saute the onion with the capsicum and garlic for 2-3 minutes. Add the fresh ginger and diced red chilli. Cook for another 2-3 minutes until the spices become fragrant
  4. Add the chicken to the pan and cook, stirring for 6-7 minutes until the chicken is almost cooked through
  5. Next, add the coconut cream, water, peanut butter and lemon juice to the pan. Continue to stir and cook on medium-low heat until the satay sauce starts to thicken and coat the chicken. Mix through the yoghurt. Once the chicken has cooked, turn off the heat
  6. Divide the cooked brown rice, vegetables and Thai Satay Chicken into two bowls. Serve one portion for tonight's dinner. Cover and refrigerate the remaining portion for tomorrow's leftovers

*Not supplied

FRIDAY
Tuna, Beetroot and Rocket Salad
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Canned Tuna in Spring Water (Drained)
  • Rocket
  • Canned Baby Beetroot (Cut in Half)
  • Mint Leaves (Chopped)
  • Walnut (Chopped)
  • Feta Cheese (Crumbled)
  • Olive Oil*
  • Balsamic Vinegar
  • Salt & Pepper*

QUANTITIES

  • Quantity information can be found in your delivered Meal Kits.
  • Quantities are for 2 serves of your chosen Meal Kit size (in Calories)

INSTRUCTIONS

  1. Place tuna, rocket, mint, beetroot, walnuts and feta in a bowl and mix to combine
  2. Add olive oil, balsamic and salt and pepper in jar and shake to combine
  3. Split the salad between two serving bowls
  4. Top one with half the dressing and reserve the other bowl and dressing for tomorrow to stop salad going soggy
  5. Serve

*Not supplied

Vegetarian available on request