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
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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
1
Roasted Veg & Salmon Rice Bowls
Ingredients:
-
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)
Method:
- 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!
2
San Choy Bow
Ingredients:
-
500g Pork & Beef Mince
-
1 pack Baby Cos Lettuce
-
1/4 Spring Onions (I used green part only)
-
1-2 x carrots grated
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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
Method:
- 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!
3
Dijon Chicken Drumsticks with Rice & Veg
Ingredients:
-
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
Method:
- 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
4
Greek Lamb Chops with Mash & Veg
Ingredients:
-
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
Method:
- 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 :)
5
Chicken & Cabbage Stir Fry & Rice
Ingredients:
-
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
Method:
- 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

Keep an eye out for next week's!
You can find the videos to these recipes on my Instagram and TikTok, links above