{"date":"September 20th 2019","meals":"[{\"@context\":\"http:\\/\\/\",\"@type\":\"Recipe\",\"author\":\"Andrew\",\"datePublished\":\"2019-09-14\",\"name\":\"Shaved Zucchini Salad with Chicken\",\"image\":\"https:\\/\\/\\/wp-content\\/uploads\\/2019\\/09\\/DSC04158-web-700x525.jpg\",\"description\":\"Shaved Zucchini Salad with Chicken: A light and easy to prepare meal packed full of protein.\",\"recipeIngredient\":[\"Salad\",\"4 Zucchini (shaved into long ribbons)\",\"250 g Cherry Tomatoes (halved)\",\"80 g Pitted Olives (halved)\",\"100 g Pine Nuts \",\"1 Red Capsicum (diced)\",\"600 g Skinless Chicken Breast \",\"200 g Greek Style Feta \",\"Dressing\",\"2.50 tbsp Olive Oil\",\"1 tbsp Apple Cider Vinegar\",\"1 tbsp Balsamic Vinegar\",\"1 Garlic Clove (diced)\"],\"recipeCategory\":\"\",\"recipeYield\":\"5\",\"cookTime\":\"PT0H10M\",\"prepTime\":\"PT0H15M\",\"totalTime\":\"PT0H25M\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"507\",\"carbohydrateContent\":\"11.1\",\"cholesterolContent\":\"\",\"fatContent\":\"33.5\",\"fiberContent\":\"\",\"proteinContent\":\"50.7\",\"saturatedFatContent\":\"\",\"servingSize\":\"1\",\"sodiumContent\":\"\",\"sugarContent\":\"\",\"transFatContent\":\"\"},\"recipeInstructions\":[\"Trim the ends of each zucchini. Over a large bowl, shave the zucchini lengthwise into ribbons using a vegetable peeler. Add the tomatoes, olives, feta, capsicum and pine nuts. Set aside.\\n\",\"Combine the oil, vinegars and garlic in a small jar with a tight-fitting lid. Shake vigorously until well combined.\\n\",\"Prepare a frying pan by coating with a light drizzle of oil and placing over a medium heat. Fry each chicken breast for approximately 5 minutes each side (depending on how thick the breast is). Sprinkle with a little salt or any other spice to add flavour. \\n\",\"Pour the dressing over the salad and mix well. Serve with chicken on the side. \\n\"]},{\"@context\":\"http:\\/\\/\",\"@type\":\"Recipe\",\"author\":\"Andrew\",\"datePublished\":\"2019-09-14\",\"name\":\"Parmesan Chicken and Quinoa\",\"image\":\"https:\\/\\/\\/wp-content\\/uploads\\/2019\\/09\\/DSC04142-web-700x525.jpg\",\"description\":\"Parmesan Chicken and Quinoa: A delicious protein and veggie-packed quinoa meal.\",\"recipeIngredient\":[\"1 ½ cups Quinoa \",\"1 Green Capsicum (diced)\",\"300 g Sliced Mushrooms\",\"1 Onion (diced)\",\"400 g Pasta Sauce of Choice \",\"1 ½ cups Chicken Stock\",\"250 g Grated Parmesan Cheese\",\"1 Egg (beaten)\",\"½ cup Flour\"],\"recipeCategory\":\"\",\"recipeYield\":\"5\",\"cookTime\":\"PT0H20M\",\"prepTime\":\"PT0H10M\",\"totalTime\":\"PT0H30M\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"502\",\"carbohydrateContent\":\"41.4\",\"cholesterolContent\":\"\",\"fatContent\":\"20\",\"fiberContent\":\"\",\"proteinContent\":\"29.3\",\"saturatedFatContent\":\"\",\"servingSize\":\"1\",\"sodiumContent\":\"\",\"sugarContent\":\"\",\"transFatContent\":\"\"},\"recipeInstructions\":[\"Begin by placing the chicken stock and pasta sauce in a medium sized saucepan. Place in the quinoa and cover with lid. Set simmer while your prepare your other ingredients. \\n\",\"Place in diced capsicum, onion and sliced mushrooms. Stir to combine and continue simmering until quinoa is fully cooked through.\\n\",\"Meanwhile, in one medium sized bowl add the flour and 200g of parmesan. In another similar sized bowl crack in the egg and whisk.\\n\",\"Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated.\\n\",\"Preheat a medium sized frying pan with a drizzle of oil. Place each of the parmesan chicken evenly on frying pan and cook for approximately 5 minutes each side or until chicken is fully cooked though. \\n\",\"Serve the chicken on top of quinoa mix and serve with remaining parmesan cheese. \\n\"]},{\"@context\":\"http:\\/\\/\",\"@type\":\"Recipe\",\"author\":\"Andrew\",\"datePublished\":\"2019-08-28\",\"name\":\"Sausage Ragu Over Polenta\",\"image\":\"https:\\/\\/\\/wp-content\\/uploads\\/2019\\/08\\/DSC04129-web-700x525.jpg\",\"description\":\"Sausage Ragu Over Polenta: A quick, healthy and different meal to add to your collection.\",\"recipeIngredient\":[\"500 g Sausages\",\"400 g Pasta Sauce (choose your favourite tomato based one) \",\"2 Onions (diced finely) \",\"3 Garlic Cloves (chopped finely) \",\"1 Cauliflower (heads chopped off) \",\"250 g Baby Peas\",\"2 ½ cups Polenta \",\"2 cups Water\",\"2 ½ cups Milk \",\"¾ cup Shredded Cheese \",\"1 tsp Salt & Pepper\"],\"recipeCategory\":\"\",\"recipeYield\":\"5\",\"cookTime\":\"PT0H15M\",\"prepTime\":\"PT0H15M\",\"totalTime\":\"PT0H30M\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"575\",\"carbohydrateContent\":\"43.2\",\"cholesterolContent\":\"\",\"fatContent\":\"28.9\",\"fiberContent\":\"\",\"proteinContent\":\"29.4\",\"saturatedFatContent\":\"\",\"servingSize\":\"1\",\"sodiumContent\":\"\",\"sugarContent\":\"\",\"transFatContent\":\"\"},\"recipeInstructions\":[\"Begin by placing cut up cauliflower and frozen baby peas into a steamer or microwave proof bowl. Cook for approximately 10 minutes until cauliflower is soft. \\n\",\"With a sharp knife, chop the sausages into little bite sized pieces. Saut\\u00e9 the sausages in a frying pan for approximately 6 minutes or until sausages are cooked through. Remove sausage from the pan. \\n\",\"In the same pan, add the onion and garlic, stirring frequently. Stir in sauce (add additional water here if you need). Add the sausage, cauliflower and peas and let simmer while you make your polenta. \\n\",\"Bring the milk and water to the boil in a medium sized saucepan (be careful the milk does not burn to the bottom) reduce heat to low. Gradually add polenta and cook for 3 minutes or until thick, stirring frequently. Remove from heat and stir in cheese and salt and pepper. \\n\",\"Serve the sausage ragu on top of the creamy polenta. \\n\"]},{\"@context\":\"http:\\/\\/\",\"@type\":\"Recipe\",\"author\":\"Andrew\",\"datePublished\":\"2019-08-28\",\"name\":\"Mediterranean Chicken Bake\",\"image\":\"https:\\/\\/\\/wp-content\\/uploads\\/2019\\/08\\/DSC04111-web-700x525.jpg\",\"description\":\"Mediterranean Chicken Bake: An exciting tray bake full of flavour.\",\"recipeIngredient\":[\"700 g Chicken Thigh Fillet \",\"200 g Greek Style Fetta \",\"3 Zucchini (cut into half moon shapes) \",\"1 Eggplant (diced)\",\"650 g Microwave Baby Potatoes \",\"1 tbsp Olive Oil\",\"150 g Semi Sun Dried Tomatoes\",\"150 g Mediterranean Olive Mix \",\"2 Garlic Cloves (Diced finely) \",\"2 Chicken Stock Cubes\"],\"recipeCategory\":\"\",\"recipeYield\":\"5\",\"cookTime\":\"PT0H20M\",\"prepTime\":\"PT0H15M\",\"totalTime\":\"PT0H35M\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"643\",\"carbohydrateContent\":\"31.3\",\"cholesterolContent\":\"\",\"fatContent\":\"37.7\",\"fiberContent\":\"\",\"proteinContent\":\"25.4\",\"saturatedFatContent\":\"\",\"servingSize\":\"1\",\"sodiumContent\":\"\",\"sugarContent\":\"\",\"transFatContent\":\"\"},\"recipeInstructions\":[\"Preheat oven to 200 degrees celsius. Prepare a large baking dish by lightly coating in oil. Put aside. \\n\",\"Place the potatoes in the microwave and cook until soft or as per package direction. Cut into quarters and set aside. \\n\",\"Meanwhile, in a large frying pan, add the chicken. Cook on each side for approximately 3 minutes. \\n\",\"Remove the chicken. Add in the garlic and stir. Combine the zucchini and eggplant in the pan and cook until soft. Add in the potatoes and chicken stock cubes (pour in a little water if your mix is getting dry) \\n\",\"Place the chicken and vegetable mix into the prepared baking dish. Sprinkle with feta, sun dried tomatoes and olives. \\n\",\"Cook for approximately 15 minutes or until vegetables become golden. \\n\"]},{\"@context\":\"http:\\/\\/\",\"@type\":\"Recipe\",\"author\":\"Andrew\",\"datePublished\":\"2019-08-28\",\"name\":\"Veggie Lentil Bolognese\",\"image\":\"https:\\/\\/\\/wp-content\\/uploads\\/2019\\/08\\/Veggie-Lentil-Bolognese-700x525.jpg\",\"description\":\"Veggie Lentil Bolognese: A simple veggie based meal prep special.\",\"recipeIngredient\":[\"500 g Pasta\",\"2 Carrots\",\"375 g Sliced mushrooms\",\"400 g Brown lentils\",\"500 g Tomato, garlic, basil pasta sauce\",\"1 tbsp Olive oil\"],\"recipeCategory\":\"Vegetarian\",\"recipeYield\":\"5\",\"cookTime\":\"PT0H15M\",\"prepTime\":\"PT0H10M\",\"totalTime\":\"PT0H25M\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"436\",\"carbohydrateContent\":\"73.9\",\"cholesterolContent\":\"73\",\"fatContent\":\"5.9\",\"fiberContent\":\"\",\"proteinContent\":\"20.1\",\"saturatedFatContent\":\"\",\"servingSize\":\"1\",\"sodiumContent\":\"52\",\"sugarContent\":\"\",\"transFatContent\":\"\"},\"recipeInstructions\":[\"Cook 500g pasta of your choice (spiral or spaghetti recommended) in a pot of boiling water.\\n\",\"Chop carrots, and add to large pan over high heat with olive oil. Cook for 4 minutes, then add in mushrooms, cooking and stirring for a further 5 minutes.\\n\",\"Add pasta sauce and lentils to pan and stir through, cooking for 4 minutes.\\n\",\"Add pasta to pan and mix in with all other ingredients and sauce.\\n\",\"Serve with some parmesan cheese if desired.\\n\"]}]","userId":104}