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 7 - 26/09 - NEXT WEEK

SUNDAY
Paleo Chicken Superfood Bowl
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

MONDAY
Herbed Salmon With Rocket and Pear Salad
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

TUESDAY
Chicken Schnitzel with Cauliflower and Broccoli Mash
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

WEDNESDAY
Middle-Eastern Lamb Lettuce Cups
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

THURSDAY
Prawn, Spinach and Cherry tomato Wholemeal Pasta
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

WEEK 6 - 19/09 - THIS WEEK

SUNDAY
Chunky beef and vegetable skewers with quinoa
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Beef Steak (chopped, raw, trimmed)
  • Green Capsicum (cut into chunks)
  • Zucchini (cut into chunks)
  • Red Onion (cut into chunks)
  • Button Mushrooms (halved)
  • Quinoa
  • Water*
  • Garlic Clove (crushed)
  • Lemon Juice, Freshly
  • Squeezed
  • Dried Basil
  • Tomato Paste
  • Olive Oil*
  • 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. Marinate the beef and vegetables with olive oil, lemon juice, dried basil, garlic, Himalayan salt, and pepper
  2. Thread a beef chunk and vegetable on the skewers and repeat until all the beef and vegetables have been used. Refrigerate for 1/2 an hour to set
  3. Heat a non-stick fry pan or barbecue grill to medium temperature and cook the beef and vegetable skewers for 3-4 minutes on each side, or until the beef is cooked until liking. Once cooked set aside
  4. Meanwhile, bring water to boil in a saucepan over medium temperature and add in the quinoa, tomato paste and a pinch of salt and pepper. Stir until the ingredients are combined. Reduce the heat to simmer and continue cooking for 10-15 minutes with a lid on
  5. Divide the chunky beef and vegetable skewers into two servings. Dish one serving of the skewers beside half of the cooked quinoa
  6. Refrigerate the remaining quinoa and beef skewers for tomorrow's leftover

*Not supplied

MONDAY
Greek Pork Yiro Bowl
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Olive Oil*
  • Brown Onion (diced)
  • Garlic Clove (minced)
  • Lean Pork Mince (uncooked)
  • Tomato (chopped)
  • Red Capsicum (diced)
  • Cumin
  • Fresh Mint (finely chopped)
  • Fresh Dill (finely chopped)
  • Salt & Pepper*
  • Greek Yoghurt
  • Baby Spinach Leaves (Greek Salad)
  • Cucumber (Chopped - Greek Salad)
  • Cherry Tomatoes (sliced in half - Greek Salad)
  • Pitted Kalamata Olives (Greek Salad)
  • Reduced Fat Feta Cheese (Cubed - Greek Salad)
  • Dried Oregano (Greek Salad)
  • Fresh Lemon Juice (Greek Salad)

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. Prepare Greek salad by adding all of the ingredients to a large bowl. Toss well to combine. Set aside
  2. Heat oil in a frying pan over a medium to high heat. Add in onion and garlic and sauté for 1-2 minutes
  3. Add in pork mince and cook for a few minutes until browned
  4. Add in tomato, capsicum and cumin and stir through. Cook for a further 5 minutes, stirring often, until meat is cooked through and veggies are tender
  5. Add in mint and dill and stir through. Season with salt and pepper, then remove from the heat
  6. Add half of the salad to a bowl for lunch today and top with fried pork mince. Dollop with half of the yoghurt to serve
  7. Refrigerate remaining portion for tomorrow's leftovers

*Not supplied

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

COOKING INSTRUCTIONS

INGREDIENTS

  • Skin Free Salmon Fillet
  • Sweet Potato (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. Preheat oven to 200°C
  2. Line a baking tray and place sweet potato on tray. Drizzle sweet potato with olive oil and season with salt and pepper
  3. Bake for 25 minutes or until golden and cooked through
  4. 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
  5. 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
  6. Mix mint, parsley and nuts together in a bowl
  7. Divide sweet potato between two plates. Place a piece of salmon on each plate
  8. Coat each salmon piece with half of the tahini mixture then top each piece of salmon with herb and almond mixture
  9. Serve one plate now and reserve one for tomorrow

*Not supplied

WEDNESDAY
Mexican Beef, Corn and Black Bean Wrap
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lean Beef Strips
  • Cumin
  • Coriander
  • Smoked Paprika
  • Salt*
  • Olive Oil*
  • Canned Black Beans (rinsed and drained)
  • Canned Corn Kernels (drained)
  • Brown Onion (diced)
  • Wholegrain Wrap
  • Cos Lettuce (shredded)
  • Fresh Coriander (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. Heat half the olive oil in a fry-pan over medium-high heat
  2. Combine cumin, ground coriander, paprika and salt in a bowl and mix to combine. Add beef strip to bowl and toss to coat
  3. Add beef strips to pan and cook for approximately five minutes turning occasionally, until cooked through Remove from pan and set aside
  4. Add remaining olive oil to pan and cook onion until soft. Add black beans and corn to pan and heat through
  5. Divide avocado, lettuce, coriander, beef and bean mixture between wraps
  6. Fold sides and bottom of wrap over ingredients
  7. Serve half the wraps now and reserve half the wraps for tomorrow

*Not supplied

THURSDAY
Fillet Steak With Oven Roasted Root Vegetable Chips
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Lean Fillet Steak, raw
  • Sweet Potato (uncooked, cut into chips)
  • Desiree Potato (uncooked, cut into chips)
  • Carrot (uncooked, cut into chips)
  • Beetroot (uncooked, cut into chips)
  • Olive Oil*
  • Dried Rosemary
  • Garlic Clove (Crushed)
  • 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 degrees Celsius and line a baking tray with baking paper. Place the vegetable chips on the tray and drizzle olive oil over the top. Season with rosemary and garlic
  2. Bake the chips in the oven for 30 minutes or until golden brown. Remove the tray from the oven and set aside. Divide the chips into two serves
  3. Season both steaks with a pinch of salt and pepper
  4. Heat a non-stick fry pan over medium temperature and cook the steaks for a few minutes on each side or until liking
  5. Serve one steak beside one serve of the root vegetable chips
  6. Refrigerate the second meal for tomorrow's dinner

*Not supplied

FRIDAY
Seared Tuna Poke Bowl with Sriracha Mayonnaise
Serves: 2
2fresh recommends: Friday Dinner / Saturday 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)
  • 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 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

SATURDAY
No Bun Turkey Burger
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Olive Oil*
  • Raw Turkey Breast Fillets
  • Thyme (turkey seasoning)
  • Rosemary (turkey seasoning)
  • Lettuce (4 large lettuce leaves)
  • Tomato (sliced)
  • Purple Cabbage (shredded)
  • Red Onion (sliced)
  • Carrot (grated)
  • Avocado (mashed)
  • Lemon
  • Sweet Potato (cut into chips)
  • Pumpkin (cut into chips)
  • Dried Rosemary
  • 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 Celsius and line a baking tray with baking paper. Place the pumpkin and sweet potato chips on the baking tray and drizzle olive oil over the top. Sprinkle with rosemary and salt
  2. Bake the chips in the oven for 25 minutes
  3. While the chips are cooking, heat olive oil in a non-stick fry pan over a medium heat. Add in turkey fillets, rosemary and thyme and cook for 7 minutes, turning occasionally, or until cooked through
  4. Lay 2 lettuce leaves on a chopping board and layer the turkey breast, tomato, cabbage, onion and carrot on top
  5. Divide the mashed avocado between each burger and squeeze lemon juice over the top
  6. Cover each burger with the remaining lettuce leaf
  7. Dish one burger for dinner with half of the chips and refrigerate the leftover burger and chips for tomorrow's leftovers

*Not supplied

WEEK 5 - 12/09

SUNDAY
Miso Pork with Green Beans and Broccoli
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pork Loin Chop (uncooked, diced)
  • Broccoli (chopped)
  • Green Beans (ends trimmed, chopped)
  • Salt*
  • Olive Oil*
  • Sesame Seed
  • Sesame Oil (Maple Miso Sauce)
  • Ginger Root (peeled and chopped - Maple Miso Sauce)
  • Clove (crushed - Maple Miso Sauce)
  • Brown Miso, Reduced Salt (Maple Miso Sauce)
  • Maple Syrup (Maple Miso Sauce)
  • Rice Wine (Maple Miso Sauce)
  • Reduced Salt Soy Sauce (Maple Miso Sauce)
  • Water* (Maple Miso 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. In a bowl, combine the ingredients for the miso sauce. Marinate the pork for an hour in the fridge.
  2. Heat a non stick pan over medium temperature cook the pork stirring for several minutes until cooked through.
  3. Meanwhile cook the broccoli and green beans in a steaming basket over boiling water until softened. Once ready season with olive oil and salt.
  4. Serve the miso pork alongside the vegetables and sprinkle with sesame seeds.

*Not supplied

MONDAY
Pumpkin Bites with Lamb and Goats Cheese Salad
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pumpkin (uncooked, chopped into bite sizes)
  • Lean Lamb Chops (uncooked, chopped)
  • Goat Cheese (crumbled)
  • Baby Spinach Leaves
  • Cherry Tomatoes (sliced in half)
  • Red Onion (sliced)
  • Dried Rosemary
  • Garlic Clove (crushed)
  • Olive Oil*
  • Balsamic Vinegar (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. Pre-heat oven to 180 degrees Celsius and line a baking tray with baking paper. Place the pumpkin on the tray and sprinkle rosemary and salt over the top. Bake in the oven for 30 minutes or until golden brown. Once cooked remove from the oven
  2. Meanwhile, heat olive oil in a non-stick fry pan over medium heat and cook the lamb with crushed garlic and pepper for 4 minutes on each side or until the lamb is cooked to your liking. Once cooked set aside
  3. Combine the baby spinach leaves, onion, tomato, and goats cheese in a large bowl
  4. Add the cooked pumpkin and lamb to the salad and mix together
  5. Pour the olive oil and vinegar over the salad and combine well
  6. Divide the meal into two servings. Dish one serving of the pumpkin bites with lamb and goats cheese and refrigerate the second meal for tomorrow's leftover

*Not supplied

TUESDAY
Butter Chicken with Cucumber Raita
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Olive Oil*
  • Chicken Breast (cut into cubes)
  • Garlic Cloves (crushed)
  • Ginger (grated)
  • Garam Masala
  • Cumin
  • Coriander
  • Turmeric
  • Cauliflower (chopped)
  • Kale (finely chopped)
  • Sweet Potato (diced)
  • Fresh Green Peas
  • Canned Crushed Tomatoes
  • Canned Coconut Milk
  • Water*
  • Cucumber (diced)
  • Greek Yoghurt
  • Fresh Coriander (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. Heat olive oil in a large pot over med/high heat
  2. Add chicken, garlic, ginger, garam masala, cumin, ground coriander and turmeric, stir until chicken is sealed
  3. Add cauliflower, kale, sweet potato, crushed tomatoes, water and coconut milk, stir to combine. Season with salt and pepper
  4. Bring to the boil then reduce heat to low and add peas. Simmer for 20 minutes
  5. Meanwhile to make cucumber raita, combine yoghurt, cucumber and coriander in a bowl
  6. Divide Butter Chicken and Cucumber Raita between two bowls
  7. Serve one now and reserve one for tomorrow

*Not supplied

WEDNESDAY
California Style Chicken With Quinoa Salad
Serves: 2
2fresh recommends: Wednesday Dinner / Thursday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast Fillet, raw, skin removed
  • Quinoa (raw)
  • Water*
  • Tomato (sliced)
  • Baby Spinach Leaves
  • Salt & Pepper*
  • Brown Onion (Diced)
  • Olive Oil (to cook the chicken)
  • Garlic Clove (crushed)
  • Ground Coriander
  • Lemon Juice, freshly squeezed
  • 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. Preheat oven to 180 degrees Celsius and prepare a baking dish by lining a baking tray with baking paper
  2. Marinate the chicken with garlic, coriander and lemon juice
  3. Heat olive oil in a non-stick fry pan over medium temperature and sauté the onion with chicken breast for 3 minutes on each side or just before cooked. Transfer the chicken to the baking dish
  4. Evenly lay the sliced tomatoes on top of the chicken. Place the chicken in the oven and cook for 15 minutes or until cooked in the middle
  5. While the chicken is cooking, bring water and quinoa to boil in a saucepan over medium heat. Reduce the heat to simmer and continue cooking the quinoa for 15 minutes or until the quinoa has expanded and water absorbed, with a lid on. Season with salt and pepper
  6. Combine the spinach leaves, cooked quinoa, olive oil and vinegar in a bowl and divide between two serves
  7. Serve the quinoa salad beside one piece of cooked chicken breast and tomato
  8. Refrigerate the remaining quinoa salad and chicken for tomorrow's leftover

*Not supplied

THURSDAY
Omega 3 Rich Salmon Bowl
Serves: 2
2fresh recommends: Thursday Dinner / Friday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Canned Salmon (drained)
  • Broccoli (chopped into florets)
  • Brussel Sprouts (trimmed)
  • Hemp Hearts/Seeds
  • Olive Oil*
  • Parsley (chopped)
  • Lemon Juice, freshly squeezed
  • Garlic Clove (crushed)
  • 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˚C and line a baking tray with baking paper. Place the broccoli and Brussels sprouts on the tray.
  2. Combine the olive oil and garlic in a small bowl and pour over the broccoli and Brussels sprouts. Bake in the oven for 15-20 minutes or until the brussels sprouts are golden brown. If the Brussels sprouts require slightly more time to bake in the oven, it's best to remove the broccoli from the oven so it doesn't burn.
  3. Drain the salmon and transfer to a large bowl. Add the parsley, lemon juice, and Himalayan salt and combine well.
  4. Add the baked broccoli and Brussels sprouts.
  5. Top with hemp seeds and serve.

*Not supplied

FRIDAY
Lebanese Chicken, Hummus and Rocket Wrap
Serves: 2
2fresh recommends: Friday Dinner / Saturday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast (cut into strips)
  • Olive Oil* (Marinade)
  • Garlic Clove - Crushed (Marinade)
  • Zest of Half a Lemon (Marinade)
  • Salt & Pepper* (Marinade)
  • All Spice (Marinade)
  • Wholemeal Wraps
  • Hummus
  • Rocket
  • Tomato (Sliced)

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 chicken marinade in a bowl. Add chicken strips and toss to coat in marinade
  2. Heat a pan over medium-high heat and cook chicken strips for approximately three minutes each side or until cooked through
  3. Divide hummus, rocket, tomato and chicken between wraps
  4. Fold sides and bottom of wrap over filling
  5. Serve one now and keep one for tomorrow

*Not supplied

SATURDAY
Pork and Mixed Vegetable Stir-Fry
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Pork Strips
  • Olive Oil*
  • Sesame Oil
  • Ginger (grated)
  • Garlic Clove (crushed)
  • Shallot (chopped)
  • Broccoli (chopped)
  • Red Capsicum (diced)
  • Snow Peas (ends trimmed, chopped)
  • Carrot (thinly sliced)
  • Reduced Salt Soy Sauce
  • 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. Heat half the olive oil in a large pan over med-high heat
  3. Add pork strips, ginger and garlic and cook, stirring until meat is almost cooked through. Remove from pan and set aside
  4. Add remaining olive oil and sesame oil to the pan and add shallot, broccoli, capsicum and carrot and cook for about four minutes, stirring occasionally. Add snow peas and cook for a further two minutes
  5. Add pork and soy sauce to the pan and stir to combine
  6. Split rice between two bowls and top with stir-fry
  7. Serve one now and reserve one for tomorrow

*Not supplied

WEEK 4 - 05/09

SUNDAY
Pesto Chicken and Veggie Pizza
Serves: 2
2fresh recommends: Sunday Dinner / Monday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Wholemeal Pita Bread
  • Chicken Breast (Cut into Cubes)
  • Basil Pesto
  • Tomato Paste
  • Garlic Clove (Crushed)
  • Salt & Pepper*
  • Red Capsicum (Chopped)
  • Red Onion (Sliced)
  • Mushroom (Sliced)
  • Bocconcini (Sliced)
  • Baby Spinach Leaves (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 200°C
  2. Place chicken in a bowl, add pesto a toss to coat
  3. Heat a non stick fry pan over medium heat and add chicken, stirring occasionally until cooked through
  4. Place pita on an oven tray and spread tomato paste and minced garlic over the pita
  5. Top with capsicum, onion, mushroom, spinach and chicken. Top with slices of bocconcini
  6. Season with salt and pepper
  7. Cook for approximately 10 minutes or until cheese is melted and base is crispy

*Not supplied

MONDAY
Cajun Spice Fish on Black Eye Bean and Vegetable Ragu with Lime Yoghurt
Serves: 2
2fresh recommends: Monday Dinner / Tuesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Canned Tuna in spring water (drained)
  • Canned Beetroot slices (drained)
  • English Spinach (chopped)
  • Carrot (grated)
  • Red Onion (chopped)
  • Salt* (dressing)
  • Olive Oil* (dressing)
  • Lemon Juice, freshly squeezed (dressing)
  • Dijon Mustard (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. Drain the tuna and transfer to a bowl
  2. Mix in the beetroot, carrot, spinach leaves, and red onion. Season with salt
  3. Separately combine the dressing ingredients and drizzle over the salad
  4. Serve

*Not supplied

TUESDAY
Lemon and Herb Chicken and Kale Wrap
Serves: 2
2fresh recommends: Tuesday Dinner / Wednesday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Chicken Breast (Cut Into Strips)
  • Lemon Juice, Freshly Squeezed
  • Olive Oil*
  • Teaspoon Dried Basil
  • Teaspoon Dried Parsley
  • Kale (Shredded)
  • Red Onion (Thinly Sliced)
  • Avocado (Sliced)
  • Wholegrain Wrap
  • 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 the chicken breast fillet strips into a large bowl and coat with half of the lemon juice, dried basil, dried parsley, and a pinch of Himalayan salt and black pepper
  2. Heat olive oil in a non-stick frying pan over medium heat and cook the chicken strips for 3-4 minutes on each side or until cooked through in the center. Once cooked set aside
  3. Add the wrap to a plate and top with red onion, shredded kale, cooked chicken strips and avocado. Top with remaining lemon juice. Fold both sides of the wrap over to enclose the filling
  4. Serve

*Not supplied

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

SATURDAY
Middle Eastern Steak Skewers with Hummus, Sumac Roast Potatoes and Herb Salad
Serves: 2
2fresh recommends: Saturday Dinner / Sunday Lunch
Dietary: Mainstream

COOKING INSTRUCTIONS

INGREDIENTS

  • Sirloin Steak
  • Green Capsicum
  • Brown Onion
  • Ground Cumin
  • Ground Coriander
  • Ground Cinnamon
  • Salt & Pepper*
  • Olive Oil*
  • White Potato
  • Fresh Garlic
  • Sumac
  • Smoked Paprika
  • Fresh Parsley
  • Fresh Mint
  • Cherry Tomatoes
  • Cucumber
  • Freshly Squeezed Lemon Juice
  • Hummus

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 potatoes and potato seasoning in a bowl. Toss to coat potatoes
  3. Transfer to baking tray and bake in oven for 35 minutes or until golden and soft in the middle
  4. Place steak and steak marinade in a bowl and mix to coat steak
  5. Thread steak pieces, onion and capsicum onto four skewers
  6. Heat a BBQ or griddle pan over medium to high heat and cook for about three minutes each side or until cooked to your liking
  7. For herb salad, place mint, parsley, cherry tomato, cucumber and lemon juice in a bowl and mix to combine
  8. Split salad, skewers, potatoes and hummus between two plates
  9. Serve one now and reserve one for tomorrow

*Not supplied

Vegetarian available on request