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Week 4
Budget Recipes

I bought enough food to make 5 main meals this week and kept the budget under $100.

Here's the list of ingredients:

  • Salmon Fillets 2-3

  • Chicken Mince 500g

  • Pork & Beef Mince 500g

  • Chicken Drumsticks 1.4kg pack

  • Lamb Forequarter Chops x 4 pack

  • Dijon Mustard 200g

  • Garlic Infused Extra Virgin Olive Oil 250ml

  • 2 x head of Broccoli 800g

  • Bag of Carrots 1kg

  • Wombok Cabbage x 2 pack

  • Baby Cos Lettuce x 2 pack

  • Spring Onions bunch

  • Potatoes 2kg

  • Brussel Sprouts 200g

  • Baby Spinach 120g bag

  • Sweet Potato 280g

  • Lemon Juice 250ml

  • Tamari (Gluten Free Soy Sauce) 250ml

  • Coconut Milk 400ml

  • Chicken Stock Cubes 35g (7 pack)

  • Oregano dried 10g

  • Thyme dried 15g

  • Chives dried 15g

  • White Long Grain Rice 1kg

 What's being used from last week's shop:

 - All new ingredients

Roasted Veg & Salmon Rice Bowls


  • 2-4 Salmon Fillets

  • 2 x cups white rice

  • Sweet Potato (diced)

  • 1/2 Head Broccoli

  • Brussel Sprouts (optional)

  • 2 x cubes Chicken Stock

  • Salt & Pepper

  • Garlic Infused Extra Virgin Olive Oil

 Items from home: garlic (if wanting to use)


- Pre-heat oven to 200 degrees

- Prep your veg and place in oven proof dish or tray

- Top veg with crushed up chicken stock cubes, salt & pepper and any other herbs or spices you'd like to use from your pantry
- Place veggies in oven & cook for 25-30 minutes
- Wash rice and cook as per desired method
- With salmon, you can add to the tray of veggies and cook in the oven or fry in a pan on the stove, your personal choice!

- Serve all up in a bowl and enjoy!



San Choy Bow


  • 500g Pork & Beef Mince

  • 1 pack Baby Cos Lettuce

  • 1/4 Spring Onions (I used green part only)

  • 1-2 x carrots grated

  • 2 cups Wombok cabbage diced

  • 1 tspn Chives

  • 1 tspn minced garlic (optional)

  • 2 tbspn Tamari or Soy Sauce of choice

  • 2 tbspn extra virgin olive oil (or oil of choice)

  • Pinch of salt & pepper

  • Items from home: any other herbs or seasonings you'd like to add



 - Chop and grate veggies and set aside

- In a pan, heat and add olive oil

- Add mince and cook (and garlic if using)

- Add carrot, cabbage and spring onions

- Add chives and salt & pepper

- Add tamari or soy sauce and mix through

- Allow to simmer on low heat for 10 minutes while stirring every now & then

- Pull apart, wash and dry cos lettuce leaves

- Scoop meat into lettuce cups and enjoy!


Dijon Chicken Drumsticks with Rice & Veg


  • Chicken Drumsticks (I had a pack of 10-12)

  • 2 tbspn Oil of choice (I used garlic infused extra virgin olive oil)

  • 3 x cubes of chicken stock

  • 400ml tin of Coconut Milk

  • 1/4 cup milk of choice

  • 1 tbspn Dijon Mustard

  • 1 tbspn Minced Garlic (optional)

  • 1 cup chicken stock

  • 2 tspn Thyme

  • 1 tbspn lemon juice

  • 1/2 cup spring onions

  • 1 bag baby spinach (50-100g)

  • 2 x cups of white rice

  • Veggies of choice (I used broccoli & carrots)

  • Salt & pepper

  • Items from home: any other herbs or seasonings you'd like to add



- Make up marinade:

 - Mix olive oil, 1 tspn thyme & 2 chicken stock cubes with pinch of salt & pepper

- Wash rice and cook as per desired method

- Pat dry chicken & using a pastry brush, brush marinade onto chicken

- To make it easier and for less mess, brush marinade on one side of chicken, place marinated side down into a hot pan & brush other side of drumstick

- Cook for approx 10 minutes on all sides to brown them

- Remove drumsticks from the pan and add garlic & cup of chicken stock to the pan (this uses up the 3rd stock cube as 1 x cube makes 1 cup of stock)

- Add dijon mustard, salt & pepper and other tspn of thyme

- Add in coconut milk & 1/2 cup of additional milk

- Taste test & adjust sauce as needed

- Add baby spinach & spring onions to sauce

- Once spinach is wilted, add drumsticks back into pan

- Put on low simmer with lid on for about 10 minutes, allowing the chicken drumsticks to finish cooking

- Steam/cook broccoli & carrots using preferred cooking method

Note: Sauce isn't an overly thick consistency, so either use a cornflour slurry to thicken or you can use thickened cream/coconut cream if preferred

Note: Chicken breast or thighs can be used in place of drumsticks, these have been used as they are a cheaper cut of meat

Note: 1-2 tbspn of honey can be used if you would prefer a sweeter sauce


Greek Lamb Chops with Mash & Veg


  • 4 x Forequarter Lamb Chops

  • 1kg Potatoes

  • 2 x carrots

  • 1/2 head broccoli chopped

  • Marinade for Lamb:

  • 1 tbspn lemon juice

  • 2 tbspn extra virgin olive oil (I used garlic infused)

  • 2-3 tbspn oregano

  • 1 x tbspn thyme

  • Pinch of salt & pepper

  • Items from home: milk & butter for mashed potato


- Make up marinade and brush onto lamb

- Allow to sit covered for 15-30 minutes

- Peel potatoes and add to a pot on the stove

- Bring to the boil and cook potatoes

- Add pan to the stove and put to medium-high heat

- Add lamb chops and cook for 5 minutes on one side, turn and continue to cook flipping back and forth until cooked (about 10 minutes)

- If looking a little dry, add a drizzle of oil into the pan/on the chops

- The marinade will make the lamb tender

- Prep and cook/steam your veg & make up you mashed potato :)


Chicken & Cabbage Stir Fry & Rice


  • Chicken Mince 500g

  • 2 tbspn oil of choice (I used garlic infused extra virgin olive oil)

  • 2 x cups of white rice

  • 2 x carrots cut lengthways into straws

  • 1/2 head broccoli 

  • 1 & 1/2 heads of cabbage diced

  • 1 x tbspn minced garlic (optional)

  • 1 x tbspn tamari (or soy sauce of choice)

  • 2 x chicken stock cubes

  • Salt & Pepper 

  • Items from home: any other herbs or seasonings you'd like to add


- Wash and cook rice using preferred method

- In a hot pan add chicken mince, crushed stock cubes & salt & pepper

- Once browned, add garlic & soy sauce/tamari

- Add carrots, spring onions & broccoli, allow to simmer and cook veggies

- Once veggies have started to soften, add cabbage in 2 batches, once the first one starts to wilt and cook down, add the second

- Taste test and adjust with salt & pepper as needed

- Serve on a bed of rice

Citrus Fruits

Keep an eye out for next week's!

You can find the videos to these recipes on my Instagram and TikTok, links above

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