Can't decide what to plan for meals this week? Our Main Meal Planner, with a shopping list, makes it easy for you:

Monday

Corn cakes with yoghourt & salsa
Serves 4

2 large cobs corn (or about 2 cups canned or frozen corn
kernels)
3 eggs
1 cup Jalna Vitalize Vitamin+ or 
Greek Style Natural Creamy Yoghourt
2 green onions, finely sliced
2/3 cup plain flour
Salt & pepper
Oil for frying

• Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels. 
• Whisk the eggs and add ½ cup Jalna Yoghourt.  Stir in the corn, spring onions, flour and seasonings.  
• Heat a non-stick pan over a moderate heat and add oil, just to cover the base. 
• Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.
• Serve with corn salsa.

Tip: For a more substantial meal, add diced chicken or ham to corn cake mixture.
 
Corn salsa
1 cob corn, kernels removed and blanched (or 1 cup canned or frozen)
½ large red capsicum, finely diced
1 medium Spanish onion, finely diced
½ cup cucumber, seeds removed and finely diced
Salt & pepper
Olive oil

• Combine corn, capsicum, onion and cucumber.  Season with salt, pepper and a drizzle of olive oil.

Tuesday

Beef and mushroom
Stir fry thinly sliced beef, onion and mushrooms, in batches.  Stir in tomato paste, Worcestershire Sauce and Jalna Genuine Leben European Style or Natural Creamy Yoghourt and heat through without allowing it to boil. Serve beef sprinkled with chopped parsley on cooked pasta.

Wednesday

BerryFruit lamb and spiced currant couscous
Marinate lamb fillets in Jalna Fat Free BerryFruit Creamy Yoghourt. Drain and pat dry with paper towel. Pan fry or barbecue lamb until just cooked. Combine equal quantities of couscous and hot water and stand 5-10 minutes until liquid absorbed. Stir through currants, slivered almonds, thinly sliced snow peas, ground cinnamon and ground cumin. Slice lamb and serve on couscous with dollop of extra BerryFruit Yoghourt.

Thursday

Creamy chicken noodles
Marinate chicken breast in Jalna Blueberry Creamy Yoghourt made with organic ingredients with a squeeze lemon juice for 30 minutes or overnight. Panfry chicken until cooked through. Dice chicken and toss with cooked noodles, red capsicum and snow peas. Stir through extra Jalna yoghourt and lemon juice. Can be served hot or cold as a salad. (Substitute or add other vegetables, such as green beans, corn, peas, carrots, zucchini, spinach, bok choy).

Friday

Crispy fish with capsicum potatoes
Microwave diced potatoes. Add diced red capsicum, chopped green onion and Jalna Greek Style Natural Creamy Yoghourt and fold through carefully.  Sprinkle with sesame seeds and grill until golden.  Pan fry fish fillets (such as snapper, blue eye) until just cooked through and serve with potatoes and zucchini. (Alternatively, cooked or canned fish could be carefully folded through cooked potatoes.)

Saturday

Mango chicken
Combine Jalna Blueberry Creamy Yoghourt made with Organic ingredients, squeeze lemon juice and slurp of soy sauce. Pour over diced chicken thigh fillets and marinate for 30 minutes or overnight. Drain chicken, reserving marinade. Panfry chicken until cooked through. Heat diced mango and reserved marinade but do not allow to boil. Spoon over chicken and serve with mashed potato and green beans.

Sunday

Tomato & bean potatoes
Cut the top off large cooked potatoes and scoop out the flesh, leaving a 1cm thick shell. Dice the flesh and combine with finely chopped onion and English spinach. Stir in canned red kidney beans and pasta sauce (or just use baked beans). Spoon mixture into potatoes and top with Jalna Fat Free Natural Creamy Yoghourt and diced avocado.

Shopping

Jalna

Jalna Vitalize Vitamin+
Jalna Natural Creamy Yoghourt
Jalna  Genuine Leben European Style Creamy Yoghourt
Jalna Fat Free BerryFruit Yoghourt
Jalna BioDynamic Organic Blueberry Creamy Yoghourt
Jalna Greek Style Natural Creamy Yoghourt
Jalna Fat Free Natural Yoghourt

Meat

Chicken breast fillets
Chicken thigh fillets
Lamb fillets
Beef strips

Seafood

Fish fillets (such as snapper, blue eye)

Vegetables & Fruit

3 large cobs of corn (or 3 cups canned or frozen corn kernels)
Green onions
Red capsicum
Spanish onion
Onions
Mushrooms
Cucumber
Parsley
Snow peas
English spinach
Potatoes
Zucchini
Green beans
Avocado
Lemons
Mangoes (or use canned or frozen)

Groceries

Eggs
Plain flour
Salt & pepper
Oil (for frying)
Tomato paste
Worcestershire sauce
Soy Sauce
Pasta
Couscous
Currants
Slivered almonds
Ground cinnamon
Ground cumin
Noodles
Sesame seeds
Red kidney beans (or use baked beans)
Pasta sauce