21st - 27th September 2015 Meal Plan

A few repeats this week... had a rather interesting week last week, and didn't have all the dinners as planned... which means we are saving money as already have the ingredients for two of the meals!  
A rather small groceries list this week... I am really hoping I haven't missed anything!!

Venison steak, mashed potatoes & green peas. 
A ridiculously easy meal to start off our week, don't think this can go wrong! 

Venison Steak Beef steak works great too! 
2 - 3 pieces of venison steaks
1 tbsp olive oil

salt & pepper

Mashed potatoes
3 - 4 potatoes

1 tbsp butter
1/4 cup milk
salt & pepper

250g green peas - fresh or frozen 

1 Take your steaks out of the fridge, to bring them to room temperature while you prepare the mashed potatoes.
Peel and chop the potatoes into good sized chunks, boil on the stove top until soft (when you can put a knife into them easily). Drain and mash the potatoes with butter, milk, salt and pepper. 

3 Place a griddle over a medium/high heat.  Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3-4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.
4 If using frozen peas, like we will, place them into a microwave safe bowl and microwave for 2 minutes. 
Done - too easy!

Slow Cooker Salsa Chicken Recipe

Rather looking forward to this recipe, this was posted in a page that I follow on Facebook, looks such a goody, slow cooked chicken, home made salsa, sounds divine to me!
Note: This recipe has four chicken breasts in it, I will make this with two. Four will cost an arm and a leg! 

For my partner and 3 year old, I will serve this with wholemeal wraps, grated carrot, pieces of avocado and sour cream.

For myself and my 17 month old, we will have kumara chips & avocado pieces. 

Beef stroganoff
(Click on the title to be taken to the recipe). Paleo Leap always has amazing recipes!

I might also serve this on a bed of zucchini noodles: 

Zucchini noodles
zucchini, skin peeled and then peeled into noodles
garlic, crushed
olive oil 

1 Boil a pot of water, toss the zucchini noodles into the boiling water for 2 minutes. Drain. Put the zucchini noodles into a frypan on a medium heat, along with the olive oil and garlic. Heat for a few minutes. When serving, place the beef stroganoff onto the zucchini noodles.


This weeks frittata is going to be a collection of things: roasted pumpkin, red capsicum, feta (maybe - we still have some in the fridge that I might use in this), red onion, baby spinach (or kale), bacon, almond milk, and around 10 eggs. Baked in the oven at 180C, for around 25 - 30 minutes, until it is cooked through. 

Slow roasted pork shoulder 
When it comes to roasts, I always use Jamie Olivers, I have not had a bad roast yet, and hopefully this continues!! 

I hope you have a great week, and you get some dinner ideas out of this weeks meal plan!

Nicci xx

No comments

Back to Top