Loaded potato with salad

Ingredients serves 2

  • 3 potatoes halved and baked (or sweet potato, zucchini or portobello mushrooms)
  • 2 slices bacon diced
  • 2tb grated lactose-free cheese
  • 1tb organic extra virgin olive oil


  • 6 cos lettuce leaf
  • 6 cherry tomatoes halved
  • 2 egg yolks
  • 4 stalks thin celery
  • 1tb parmesan grated
  • 1tb caesar dressing


  1. Preheat oven 180*c
  2. Get dirt off potatoes under water but dont peel. Cut in half. Place on baking tray and drizzle with oil. Bakr for 1 hour
  3. Dice and cook bacon
  4. Grate cheese with grater
  5. Make salad. Cut tomatoes in half.
  6. Cook the eggs by piercing them with tip of knife in middle of the yolk in microwave ramekin. Cover and Cook for 30 seconds in microwave
  7. Add egg tomato,celery, lettuce to serving plate, grate parmesan on top
  8. Remove potatoes from oven, top with bacon and cheese, serve with the salad

Chicken Vegetables & Rice

Ingredients serves 2

  • 2 chicken breast fillet steamed
  • 2/3 cup cooked organic basmati
  • 1 cup organic mixed celery, capsicum, corn
  • 1 zucchini steamed
  • 1tb lite french dressing


  • Cook rice by absorption method
  • Cook chicken in microwave steamer with water on bottom of steamer for 10minutes
  • Cook zucchini for 4minutes in microwave bowl
  • Cook corn 3 minutes in microwave bowl
  • Cut celery, capsicum mix well with cooked corn
  • Add lite french dressing to corn mix
  • Divide ingredients between 2 serving plates.

Mexican rice & sausage wrap

Ingredients makes 4 wraps

  • 4 wholemeal wraps
  • 8 sausages
  • 1/2 cup cooked basmati rice
  • 1/2 cup organic corn
  • 3/4 tin organic black beans drained
  • 1 Green shallot sliced
  • 1 cheek capsicum sliced
  • 1 sprinkle of each: turmeric, organic paprika, organic garlic, organic cumin, coriander
  • 2tb taco sauce
  • Organic extra virgin olive oil spray
  • Foil


  1. Spray non stick skillet with cooking spray
  2. Cook sausages in skillet with lid on
  3. Prepare vegetables as listed
  4. Deskin sausages and cut into bite size pieces then halve
  5. Add spices, rice, blackbeans, vegetables to skillet and mix well
  6. Stir until everything is cooked through
  7. Place 1 wrap on foil a little larger than wrap so you can roll.
  8. Add 2 tb mixture down middle of wrap.
  9. Fold ends in and roll.
  10. Cover with foil and slice in half, enjoy
  11. or put in fridge for another meal.

Apricot chicken

Serves 2

  • 1 tin apricots w juice
  • 1 sprinkle of each spice: organic garlic powder, organic paprika, cumin, coriander powder, cardamom powder, chili flakes
  • 1 sachet tomato paste
  • 2 antibiotic free chicken breast fillets,

Serve with

  • 1 cup baby spinach
  • 1 cup organic broccoli
  • 1 cup cauliflower rice
  • 2 tb yogurt


  1. Place all ingredients upto the serve with, into slow cooker and cook on low for 4-5hrs until chicken is cooked through
  2. Steam broccoli in microwave bowl 4 minutes
  3. Cook cauli rice in microwave bowl forc4 minutes
  4. Serve with spinach and yogurt

Wednesday’s menu

Using up leftovers today

Hubby’s meals

Breakfast slaw wasall organic veg: red cabbage, wombok, green shallots , carrot with plant paradox tahini miso sauce recipe, wholemeal wrap


Dinner : slow cooker apricot chicken, cauli rice, spinach, organic broccoli, yogurt


Breakfast: roast beef Mediterranean salad


Dinner: slow cooker apricot chicken, cauli rice, spinach, organic broccoli, yogurt

Pad Thai Tofu

Ingredients serves 2

  • 1 packet thick pad thai noodles
  • 1 packet Thai Kitchen Pad Thai Sauce (all organic ingredients)
  • 1 Packet Tofu
  • 1 green shallot
  • 1 pinch red chili flakes
  • 1 palm sugar cube grated
  • 1 organic egg beaten
  • 1 handful crushed macadamias
  • 1tb red boat fish sauce
  • 15g fresh bean sprouts
  • Cooking spray organic olive oil


  1. Soak noodles in warm water until soft then drain
  2. Beat egg and cook in non stick skillet with cooking spray until golden turn and flip to brown other side then remove and chop into strips
  3. Follow the directions on back of pad thai sauce packet to finish the dish.

Pan fried pot of yum

See recipe on separate post

Ingredients serves 4

  • 500g minced beef
  • 1 onion
  • 1 carrot
  • 1celery stalk
  • 1 red capsicum
  • 2 large tomatoes
  • Dried herbs: mixed herbs, oregano, basil
  • 2 cloves garlic
  • 1tb Worcestershire sauce
  • 1tb shaoxing cooking wine
  • 1tb red wine vinegar
  • 1tb tomato paste
  • 1tb tomato sauce
  • 1tb tomato relish
  • 1cup chicken stock
  • 1tb organic extra virgin olive oil


  1. Dice onion, celery, carrot, capsicum, garlic
  2. Add mince with oil to skillet cook until brown
  3. Add remaining ingredients cook on low simmer for minimum 30min upto 2hrs for flavours to develop
  4. Serve with cooked organic spaghetti

Serves 2

  • 1 large chicken breast fillet sliced in strips then halved
  • 1 tb butter chicken spice mix
  • 1 red capsicum
  • 1 cup broccoli
  • 1 cup coconut cream
  • 1large tomato chopped
  • 1 onion chopped
  • 3 cherry tomato quartered
  • 1tb organic extra virgin olive oil


  1. Cut and Cook chicken in skillet with oil
  2. Add remaining ingredients and cook until onions are cooked
  3. Serve with basmati rice

Tom yum gai w coconut cream

Serves 2

  • 1 large chicken breast fillet sliced into strips then halved
  • 1/2 onion sliced
  • 1/2 red capsicum (bell pepper) sliced
  • 3 mushroom sliced
  • 1 handful fresh coriander
  • 1tsp fresh thai basil
  • 1 lemongrass stalk smashed and sliced finely
  • 1 tom yum paste
  • 1 cup coconut cream
  • 2 kaffiir lime leaves


  1. Slice ingredients as listed
  2. Pan fry chicken in non stick skillet until cooked then remove from pan.
  3. Add remaining ingredients to pan and cook until vegetables are cooked through.
  4. Add chicken back into pan with any juices and stir fry until its hot
  5. Serve hot.

Friday’s menu


Lunch housemade tom yum soup with coconut cream (*traditional doesn’t add coconut cream)

Dinner : couscous & veg & steak see recipe creations previous post’s

I also added to above recipe roast pumpkin, roast capsicum strips, parsley, mint, tarragon, dill, chili flakes, cherry tomato and served with housemade mint sauce