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This week, I’ve posted a couple of chicken recipes – one from last week and a redo of another one that I tried last year.  I wanted to do something that wasn’t chicken-based, so this week’s experiment will be pork meatballs.





Baked Beans w Wholegrain Toast

Stuffed Chicken Thighs w Broccoli & Peas



Pork, Spinach & Mushroom Meatballs w Tomato Sauce & Zucchini Ribbons


Steak w Snow Peas, Cauliflower & Sautéed Onions


Pork, Spinach & Mushroom Meatballs w Tomato Sauce & Zucchini Ribbons

Prawn Stir-Fry w Snow Peas, Asian Greens & Baby Corn

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

This week’s breakfast will be baked beans with a slice of wholegrain toast.  The recipe can be found here.

For lunch on Monday, Tuesday and Wednesday is a redo of the stuffed chicken recipe – you can find it here.  Into each lunch container, I’m going to add a cup of broccoli florets and half a cup of frozen peas.

No cooking on Monday night as we’re out for dinner.

Tuesday’s dinner and Thursday’s lunch is a new recipe – I’m going to make pork meatballs and serve it with a tomato sauce over some zucchini ribbons – using all the layers in the Thermomix at once.  The draft recipe is below.

I’m out on Wednesday night, so the other half is going to have to fend for himself.  As he’s not too comfortable with the Thermomix yet, I’m going to leave him ingredients for a pan-fried steak with snow peas and cauliflower cooked in the same pan while the meat rests and also onions sautéed in a separate pan.

Thursday night will be a prawn stir-fry based on the simple stir-fry recipe here.  I’m using 250g of raw prawn cutlets with snow peas, Asian greens and baby corn cuts as the vegetables.

Draft Recipe:

Pork, Spinach and Mushroom Meatballs with Tomato Sauce and Zucchini Ribbons


4 small zucchini


6 mushrooms, halved

1/2 red onion, peeled and quartered

1 clove garlic, peeled

50g baby spinach, rinsed, dried and roughly chopped

600g lean pork mince

1/2 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to season

Tomato Sauce

1 1/2 red onion, peeled and quartered

2 cloves garlic, peeled

20g olive oil

2 x 400g cans diced tomatoes

2 tbsp tomato paste

2 tsp dried parsley

2 tsp dried oregano

2 tsp dried basil

1 tbsp Thermomix vegetable stock concentrate

Salt and pepper to season


1. Cut zucchini in half lengthwise and use a peeler to shave the zucchini into ribbons; place in the Thermomix basket

2. Chop onion and garlic in the Thermomix for 4 seconds/Speed 5

3. Chop mushrooms in the Thermomix for 8 seconds/Speed 3

4. Scrape down the sides of the Thermomix bowl, add pork mince, spinach, parsley, basil, oregano, salt and pepper to the bowl and mix together for 30 seconds/Speed 3

5. Make the meatballs by rolling the meat mixture between the palms of your hand and forming into balls about 2.5-3cm wide

6. Put meatballs in the Varoma on both bottom and top trays; leaving about a 1cm gap between them.  Set aside

7. To make the sauce, clean the Thermomix bowl and then chop the remaining onion and garlic in the Thermomix for 3 seconds/Speed 5

8. Scrape down the sides of the Thermomix bowl, add oil and sauté with the measuring cup (MC) off for 2 minutes/Varoma/Speed 1

9. Add 1 can of diced tomatoes, tomato paste, stock, herbs, salt and pepper into the Thermomix and cook for 10 minutes/100C/Speed 2 with the MC half off

10. After the Thermomix stops, add the other can of diced tomatoes into the Thermomix, put the basket with the zucchini in the bowl, close the lid and put the Varoma on top.

11. Cook sauce, zucchini and meatballs for 10 minutes/Varoma/Reverse/Speed soft