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The weather here in Sydney has been cold and miserable so this week’s meal plan is about warm comfort foods.  The old dinner favourites of steak and stir-fry are in there too – just because they are quick and easy to make but tasty too.





French Toast w Raspberries

Chicken Drumsticks w Cauliflower Cheese & Kale

Steak w Onions, Mushrooms & Snow Peas


Chicken Stir-Fry w Kale, Baby Corn, Straw Mushrooms




Chicken Stir-Fry w Asian Greens, Baby Corn, Straw Mushrooms

Sausages & Mash w Peas & Broccoli

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

For breakfast, I’m making French toast and serving it with raspberries.  The toast is made ahead of time and reheated using a sandwich press or microwave.  60g frozen raspberries are defrosted overnight in the fridge,  heated in the microwave for 20-30 seconds and poured over the toast.  The recipe for the french toast can be found here.

For Monday, Tuesday and Wednesday lunch, I’m roasting 12 chicken drumsticks tossed in olive oil, salt and pepper, evenly spaced in a single layer in a baking tray (or two) lined with wax paper and put in a 180C oven with the broiler on for 30-45 minutes or until the juices run clear.  I’m going to eat these with cauliflower cheese and kale.  The cauliflower cheese recipe is here.

Monday dinner is the standard pan-fried steak with onions, mushrooms and snowpeas. On Tuesday, I’ll make a chicken stir-fry with kale, baby corn and straw mushrooms.  We’ll eat the leftovers for Thursday’s lunch.  The stir-fry recipe can be found here.  We are out on Wednesday night.

I didn’t get a chance to make the sausages and mash last week due to a late night at work, so I’ve put it on this week’s menu. The sausages will be done on the stove and I’ll use the potato mash recipe from the Thermomix Everyday Cookbook – with 300g of sweet potato and 200g of white potato and half the liquid.  I’ll serve this with peas and broccoli, which I’ll steam in the Varoma while the potatoes are cooking.