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It was a busy weekend, so, in this week’s meal plan, I’ve decided to go with recipes that I’ve already posted.  I will try a new recipe later in the week though, so stay tuned for that post next week.  I’ve also decided to add a new category of posts called “Basics”.  This will cover off tips and hints for doing everyday things in the Thermomix.  The first post is on making chicken mince which I’ll use in the chicken cottage pie.





English Muffin w Cashew Nut Butter

Chicken Cottage Pie w Cauliflower

Beef Rendang w Broccoli & Snow Peas


Chicken, Mushroom & Spinach Parcels w Salad


Chicken, Mushroom & Spinach Parcels w Salad

Crispy Skin Salmon w Peas & Roast Pumpkin

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

For breakfast, the cashew nut butter is back and served on a wholemeal English muffin.  The recipe for the nut butter is here.

Monday, Tuesday and Wednesday’s lunch is a chicken cottage pie made on the stovetop.  I’m also adding some cauliflower florets to the lunch box for some added vegetables.  These will cook when reheating the pie.  I’ve updated the original recipe and you can find it here.

Monday and Tuesday’s dinner is the beef rendang.  Instead of peas and carrots, I’m going with broccoli and snow peas, which means in step 5 of the recipe, I’ll cook it for 10 minutes before adding the Varoma for the last 10 minutes.

Wednesday’s dinner and Thursday’s lunch is something new.  I’m going to try to do something similar to the pork, pine nuts and spinach parcels from before – but with chicken, mushrooms and spinach instead.  The new draft recipe is below.

Thursday’s dinner will be crispy skin salad with peas and roast pumpkin.  I’ll cut the pumpkin into the 1cm pieces, toss them in olive oil, salt and pepper and roast them in a 200C oven for about 15-20 minutes.

Draft Recipe

Chicken, Mushroom and Spinach Parcels


600g chicken breast, cut into 2.5cm pieces

1 tbsp corn flour

Salt and pepper to season

1/2 large onion

1 clove garlic

20g light olive oil

6 mushrooms, halved

20g reduced fat milk

2 tsp Thermomix stock concentrate

4 handfuls baby spinach (approximately 75g)

4-6 sheets filo pastry, defrosted

Light olive oil for frying


1. In a mixing bowl, add chicken, cornflour, salt and pepper and stir to combine

2. Add onion and garlic into the Thermomix bowl and chop for 3 seconds/Speed 4

3. Add oil and cook with the measuring cup (MC) off for 2 minutes/Speed 1

4. Add mushrooms and chop for 10 seconds/Speed 3

5. Add chicken and cook with the MC off for 15 minutes/Varoma/Reverse/Speed soft

6. Add milk, stock and spinach and cook with MC half off for 3 minutes/100C/Reverse/Speed soft

7. Remove mixture to the Thermomix basket and strain over a small bowl to catch any extra liquid while cooling the mixture

8. Once the mixture has cooled, make the parcels by taking a sheet of filo pastry and folding it in half

9. Put 1/6 of the meat mixture into the centre of the pastry and form into a loosely packed rectangle about 2cm high

10. Fold in the sides of the pastry on the short side and then fold up tightly into a parcel

11. Repeat with the remaining 5 pieces of pastry

12. Heat oil in a large frying pan over medium heat and place each parcel into the pan and cook until both sides are golden brown