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This week, I’ve posted a new recipe for falafels and one for a satay sauce made with cashews.  Later on this week, I’m going to redo the penne and sausage recipe.





Omelet w Mushrooms & Spinach

Chicken & Vegetables w Cashew Satay Sauce

Steak w Cabbage, Broccoli & Onion


Penne & Sausage w Peas


Penne & Sausage w Peas

Chicken Burger w Mixed Leaf Salad


Chicken Burger w Mixed Leaf Salad

Crispy Skin Salmon w Peas & Broccoli

Click here to view or print a copy of the plan with the shopping list.

For breakfast, I’m going to make an omelet with mushrooms and spinach.  The recipe can be found here.

Lunch for Monday and Tuesday is going to use the new cashew satay sauce recipe from here.  I’m going to serve it with some chicken and carrots steamed in the Thermomix (600g of chicken breast and 3 carrots for 4 serves).  I’m also going to put a handful of sugar snap peas into the lunch container to cook when reheating the chicken and carrots.

Monday’s dinner is the staple of pan-fried steak and vegetables – with the steak cooked on a grill pan and diced cabbage, broccoli and onion stir-fried in a separate pan.

Tuesday’s dinner and Wednesday’s lunch is a redo of the penne and sausage recipe.  I’m going to replace the second can of tomatoes with 200g of water and an extra tablespoon of the vegetable stock concentrate.  I’m going to serve the pasta with some peas for an extra serve of vegetables.

Wednesday’s dinner and Thursday’s lunch is going to be chicken burgers.  The recipe is here.  I’m going to serve this with a salad of mixed leaves and tomatoes and a dressing of balsamic vinegar and extra virgin olive oil.

We ended up going out to dinner last Thursday, so I’m going to do the crispy skin salmon this week.  I’m going to serve this with 2 cups of broccoli florets and 1 cup of frozen peas cooked in the Varoma with the salmon.  The salmon is cooked in the Varoma and finished off in a frying pan based on this recipe.