Being A Mum · mental health · Recipes

Week 2 recap January meal plan

I was much more organised for week 2 of our monthly meal plan, however some things still had to be juggled around.  Although I do need to apologise as I’ve taken no photos this week! So slack. I have however created a Facebook (One Mum to Another) site for my blog I’d love to have you come and follow along there too.

Monday night meat free finally happened and we had a really delicious haloumi salad, with pomegranate seeds and a really nice citrus dressing.  Unfortunately, I can’t take credit for this recipe, but if you would like it you can find it on Facebook at Sally Baumann – The Inspired Dietitian.  This one will reappear on our menu again, at first I was a bit doubtful as making the whole thing including the dressing took ages.  However now the dressing is made it will take half the time and it was so so good.

Tuesday night was a simple night, with steak & vegetables.  100g of steak for me and 150g for Matt, it gets a little arduous weighing out meat and carbs, but doing this often makes me realise how much we’re over eating.   I also made a sweet potato pure for something different.  I added butter, salt and spring onions, we had this with beans and broccoli.

Wednesday night we tried the Lamb Curry, I actually forgot until I was half way through making this that it needed to have lentils in the curry.  Rather then run to the shops I used 1/2 cup of rice (brown or white), which I think worked really well.  It was really nice, and a healthy option for a curry, although it was quite carb heavy so maybe only every now and then!  It made up 6 meals, which I love as there is dinner, lunch and two for the freezer.

FooiesOn Thursday Matt and I headed out to the Foo Fighters concert!  Which meant we had to leave our active little monkey with my brother and sister in law.  Our way of saying thank you to them is to always try to make them dinner.  Really Matt just uses it as an excuse to get the smoker going.  So while not on the menu we had pork ribs, potato bake and a salad. This ended up being our treat meal for the week as majority of the week was pretty good.  The concert was awesome too!

Friday night was of course Australia day so for dinner we had some beautiful lamb chops and salad.  It wasn’t exactly what was on the menu but you know these things need to change sometimes!

Saturday night was a simple dinner of beef Kofta wraps with salad, we judged a BBQ competition that day so neither of us were very hungry but I felt like I need something small/light.   For the beef koftas I added beef mince (500g), garlic (2 cloves), parsley (2 tbs), onion powder (a sprinkle) and salt (a sprinkle).  We then had these in low carb wraps with salad.  Quick, easy, simple!

Sunday was Porcupine Meatballs this dish is a meatball with rice cooked in tomato soup like sauce.   Make mine from scratch and rather than a tomato soup I make a spaghetti based sauce.  I usually make a big batch of this one as it freezes well and tastes good. I did take some photos of the meatballs, the photo at the beginning is of my daughter stuffing her face, I’m glad she liked them!

Recipe for Porcupine Meatballs


  • 2kg mince
  • 4 cloves garlic
  • 2 onions
  • 2/3 cup brown rice
  • Italian herbs
  • Tsp Salt

Tomato Sauce

  • 2 cans chopped tomatoes
  • 2 tubs tomato paste
  • 500ml beef stock
  • salt and herbs to taste.
  1. Combine the onion and garlic and blitz with a bar mix (you can also finely chop if you don’t have one. Save half of this mix for the sauce.
  2. Combine half of the onion and garlic mix with the mince, brown rice, herbs and salt.
  3. Form meatballs and refrigerate until ready.
  4. Fry the onion and garlic mixture in a large stock pot for a few minutes, then add chopped tomatoes, tomato paste and the beef stock. Stir and wait for mixture to heat. Season with salt and herbs to your personal taste.
  5. Once the tomato sauce is simmering add the meatballs. DO NOT STIR. If you need to rearrange your meat balls gently shake the pot.  If you sitr at this point you will break up the meatballs and end up with spaghetti sauce.
  6. Cover and simmer for 20 minutes, you can now stir your meatballs and check the level of sauce in your pot. I found as my meatballs cooked they expelled a lot of moisture and my sauce was very runny. If this happens simmer for another 10-20 minutes uncovered until desired consistency is achieved.
  7. Serve with steamed veges

When I portion out the meatballs I usually do 4 to a container which made 10 serves, however in hindsight 3 is probably enough for my serve.

Budget: We spent $82 this week, which gives us a running total of $468, that gives us $32 left in the budget… We may go over is a little.  Positively we still have lots of chicken breast and steak in our freezer so other than a vege/salad top up we’ve almost got everything we need for this week.

I hope you’ve enjoyed this week’s meal ideas.  Keep an eye out for week 3’s recap and February meal plan coming soon!

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