Dinners this week

I cleaned out pantry, got the oldest items to front to use up first. Heres our dinners thus week with  minimal ingredients. Each meal qty for 2 serves.

  • Tuscan meatballs sauce packet add 500g mince, 1/3cup gluten free breadcrumbs and 1 free range egg, 1tb thyme for the meatballs , 1 tin organic tomatoes, 2 serves organic spaghetti


  • Pete Evans jar moroccan simmer sauce, 2 lamb steak cubed, 1 large carrot chopped, 4 cherry  tomato  halved, 1 vegepod capsicum, 3 mushrooms quartered, 2 radish cubed serve with 2/3 cup cous cous


  • Pork ribs in bbq sauce slow cooked cooked in slow cooker for 1hr high from frozen serve with slaw


  • Tutkey roast breast 1kg makes 2 -3 meals slow cooker 4hrs on foil with 1 cup water serve with turkey gravy & roast veg or  salad & cranberry sauce, or steamed vegetables or wrap with mixed leaves cranberry sauce


  • Lee kumkee Honey/soy sauce packet, 1 large chicken breast fillet cubed, 1 carrot sliced , 1 vegepod capsicum cut into strips,  1 handful wombok leaves from vegepod sliced. Serve with konjac rice

Fridays menu


Mixed leaves, bacon, lite french dressing, free range egg served w toast spread logical, matcha tea


I made this

into this

Fresh spring roll with kaleslaw and plumb dipping sauce with tuna on the side


Lemon curry Sauce: lemon juice, organic garlic, organic extra virgin olive oil, organic parsley, capers, dijon, keens curry powder, gluten free cornflour slurry

Steamed basa with steamed broccolini and sweet potato with lemon curry sauce serve with lemon wedge


Mashed sweet potato 193cal

Serves 2

1/2 cup cubed sweet potato

1/2 Apple

2 organic carrot sliced on diagonal

1/8  tsp cinnamon

1tsp honey

1/2 tsp fresh lemon juice

2tsp chopped fresh chives


Steam sweet potato , apple, carrot microwave for 4- 6min

Add to pan with remaining ingredients and mix

Mash with ricer.


Bok choy and shitaki mushroom 117cal

3 baby bok choy cut in half lengthwise

85g shitaki mushroom caps halved

2 shallots sliced on diagonal

1tsp organic ginger

1tsp rice wine vinegar


Cook bok choy for 5 minutes in non stick skillet

Add remaining ingredients  except vinegar and stirfry for 5min

Remove from the heat add vinegar


Roast Vegetables

Roast Vegetables  of your choice

Olive oil



Sea salt

Black pepper

For Italian replace rosemary with oregano or italian herbs

180*c 20-40min

Whats in your freezer?

As its harder to get items at the moment and i do normally do this once a month even without covid-19 isolation….i hav e a look see whats the oldest in freezer use it up first. Just off top of my head….

Steak or Chicken you match with

  • potato,
  • salad or any steamed vegetables (cauli, broccoli,  Brussels sprouts, zucchini, carrot, green beans, peas, corn)
  • curry pastes,
  • Fresh onion, tomato, mushroom, celery, garlic, ginger
  • salad dressings,
  • Asian/pasta sauces, gravy, bbq or tomato sauces
  • Rice, pasta, Cous cous, polenta
  • Pizza, wraps, sandwiches or burgers
  • Soups w noodles and vegetables  or beans or pasta


  • Salads
  • Chili, garlic, shallot/onion
  • Asian stirfry
  • Tomato, mushroom,
  • Lemon, lime
  • capers and lemon w parsley and butter
  • Coriander or parsley in garlic and  stock
  • Curry or white or tomato base sauces,
  • Rice/quinoa
  • Vermicelli
  • Kimchi
  • Pickled ginger
  • Sweet chili sauce, soy, oyster sauce, miso, teriyaki, garlic or ginger sauces, hoisin, honey
  • Soups
  • Prawn or Fish curries


  • Cranberry sauce
  • Instead of beef mince use turkey mince eg tacos, fajitas, san choi bau, bolognaise


  • apple or mint sauce
  • Slaw
  • Potato, steamed greens,
  • Sage butter
  • Asian sauces Plumb, sweet n sour,

Rissoles /mince/sausages

  • Vegetables you need to use up
  • Pasta/rice/mash
  • gravy
  • Mexican/italian sauces
  • Salad

Substitutes if you run short

Coconut milk/cream can be sub with milk or coconut water or water

Eggs with chia seeds

Pizza bases can be made with flour and yogurt no yeast needed or sweet potato mashed or cauliflower mash as bases

Stock with herbs or lemon juice and herbs for sauces or butter and herbs

Mash can be carrot, cauli, potato, sweet potato, swede, parsnip, peas

Beetroot can be blitz to make a dip

Soups can be made with stock and vegetables with herbs or tins of beans

Meat free meal once a week eg on a Monday

If you have main  dinner  with meat/seafood/poultry then lunch can be soups or salads, breakfasts anything you need to use up, toast, english muffins, cereal or museli or salads or salads,  toasted sandwich or soup or baked beans/spaghetti or eggs, bacon, sausage, vegetables cooked eg mushroom, tomato, kale, spinach with garlic, onion

Konjac fettucine

  • 1 packet konjac fettucine drained
  • 1 organic onion diced
  • 2 organic garlic cloves diced
  • 1tsp capers
  • 1tb sliced black olives
  • 1tb organic tomato paste
  • 1tb organic extra virgin olive oil
  • Parsley/basil to garnish
  • Options add carrot,  celery or other veges you need to use eg zucchini, green beans, mushrooms etc


  1. Drain fettucine
  2. Chop onion and garlic into medium dice
  3. Place in non stick skillet with remaining ingredients and cook until  onion is translucentand mixed well with all ingredients.
  4. Enjoy

Mini loaf

Makes 6 mini muffins

1 cup organic  plain flour

1tsp baking powder

1/2 cup lactose free milk

Light pinch sea-salt

2tb organic mayo

Cooking spray

6 cup muffin or mini loaf tray



Spray tray with cooking spray

Preheat oven 180*c

Mix all together then place 2tb mixture in each muffin hole

Bake for 15minutes with a 2nd tray of water underneath the main tray to create steam. it keeps the bread soft

Serve on its own instead of bread slice or with almond butter, organic jam or your favorite spread. 1 muffin is 1 serve

Tuesday’s menu


Zucchini and bacon soup with lactose free cheese

Morning tea


Herb & garlic schnitzel burger (gluten-free roll, lettuce, tomato, organic mayo, herb & garlic schnitzel, sweet chili sauce) and baked straight cut chips

Bake chips and schnitzel in preheated 180*c oven for 25minutes sprayed with cooking spray


Chinese curried prawns and organic basmati

Monday’s Menu


Morning tea kombucha

Basic satay: Lite soy, almond butter, Thai sweet chili sauce, organic ginger , optional extras you could also add any of these to the basic recipe Thai oyster sauce, coconut milk, milk, garlic




The fast 800 recipe book cottage pie

Soup whats on your crisper #1 #2

Whats in your Crisper#1

Serves 2

  • Red onion
  • carrot
  • Red cabbage
  • Swede
  • Kale
  • Garlic
  • Tomato sauce
  • Bone broth chicken


  1. Cut into even size pieces
  2. Place In soup maker
  3. Plug into Turn on power
  4. Press chunky
  5. Can add more hot water if need it to spread

What’s in your crisper #2

Serves 4

  • 400g rinsed black beans
  • 1/2cup corn
  • 2 tomato sliced
  • 2 jalapeno diced
  • 1 capsicum diced
  • 1/2 bunch coriander leaves and roots
  • 1ts each organic spice: garlic, cumin, paprika,  oregano,  coriander powder
  • 1tsp taco spice
  • 2 cups Chicken bone broth
  • Option can add chicken


  1. Add to saucepan
  2. Cook until boiling and beans/corn are cooked

Soup whats in your crisper/pantry

It’s easy to use leftover vegetables in a soup.

Combine 1 onion, carrot, celery and stock, you can then add to it

  • Beans
  • Tomatoes
  • Pasta
  • Vegetables that need to be used
  • Salsa or pesto
  • Herbs or spices
  • Mexican :cumin garlic paprika, chili, capsicum,  coriander, oregano, black or red kidney beans, corn ,chicken, taco/fajita/burrito  seasonings
  • Italian,  white beans, green beans, red onion, capsicum,  tomato,  mushroom,  fennel, kale, parsley, basil, olives, pasta, passatta ot tomato paste, tomato sauce
  • Chinese: wombok, bok choy, shallot,  mushroom, ginger/galangal, corn spears, snow peas, green beans, zucchini, capsicum, coriander,  chili, rice noodles, Udon, lite soy or miso
  • Thai: curry paste, kaffir lime, lemongrass, birds eye chili, bean sprouts, mint, basil, coriander, shallots, coconut milk/cream, palm sugar, Brown sugar