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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 recipe plus serving suggestion



Week 1

Week 2

Week 3

Week 4


Sole Bonne Femme

Finnish Baked Apples

Calamar con Las Setas
Veiled Nectarines
Cod with Bean Stew
Citrus Brulée
Skate with Browned Butter
Plum Crunch


Steamed Beef w/ Peppers

Grilled Pineapple

Lamb & Courgette Bake
Fresh Fruit Salad

Beef in Whisky Sauce

Quick Rhubarb Charlotte

Keema Karahi

Saib Ka Halva


Fruity Turkey Breasts


Soy Lemon Chicken w/ Ginger
Kluay Namuan (Bananas)
Chicken & Chorizo Couscous
Hot Compote of Figs
Ostrich Feta Burgers
Spiced Orange Rice Pudding


Kidneys with Noodles

Exotic Fruit Yoghurt

Glazed Pork w/ Cabbage
Flambéed Tangerines
Calves Liver with Orange
Baked Chocolate Puddings

Pork with Peanut
Apricot and Date Fool


Stuffed Peppers

Sweet Dumplings

Courgette Mozzarella Pasta
Ice Cream with

Warm Chocolate Sauce

Risotto Bianco

Stewed Apples & Plums

Macaroni with Asparagus and Salmon

Fresh Fruit


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