This week we have a bit of everything! Starting strong with my super popular one pot beef mince pasta, followed by my go-to comfort food, chicken enchiladas! We also celebrate spring with a quick and light 15 minute spicy prawn bowl and some zingy lemon bars for a little weekend baking. Enjoy! Sally x
Week of 26 October – 1 November
This week’s menu
Find below your five dinners for the week plus an optional bonus. Under that is your shopping list to print or tick off as you go, then a prep-ahead plan and a few notes to make sure you use up every ingredient. Everything is dairy free, with the gluten free swaps and allergens flagged.
One Pot Beef Mince Pasta
Dairy Free Chicken Enchiladas
Spicy Prawn Rice Bowls
Air Fryer Roast Pork
Sweet Chilli Tofu
Dairy Free Lemon Bars
Shopping list
Download printable PDFBuilt for the quantities on each card (dinners serve 2–4; the bonus makes 16 bars).
Fresh produce
- Avocado 1-2
- Brown onion 2
- Coriander
- Cucumber ½
- Garlic several recipes
- Lemons 3
- Lime 1
- Fresh parsley
- Spring onions
- Zucchini 1 large
Meat & seafood
- Beef mince 500 g
- Cooked shredded chicken 2½ cups
- Pork leg roast 1-1.5 kg
- Raw prawns 250-280 g
Fridge & freezer
- Dairy free butter ¼ cup
- Dairy free milk 1 cup
- Dairy free cheese optional
- Eggs 4
- Firm tofu 450 g
- Flour tortillas 6
- Frozen edamame ½ cup
- Kewpie mayonnaise 3-4 tbsp
Pantry & sauces
- Almond meal ½ cup
- Desiccated coconut ½ cup
- Enchilada sauce 2 cups
- Nutritional yeast 1 tbsp
- Raw cashews 1½ cups
- Small pasta (shells) 200 g
- Sweet chilli sauce ½ cup
- Tomato paste 2 tbsp
Check your pantry staples
- Beef stock
- Canola / veg oil
- Chipotle / taco seasoning
- Cornflour
- Garlic powder
- Icing sugar
- Italian herbs
- Olive oil
- Onion powder
- Pepper
- Plain flour
- Rice (white / sushi)
- Rice wine vinegar
- Salt
- Sea salt (flaky)
- Sesame oil
- Sesame seeds
- Soy sauce / tamari
- Sriracha
- Sugar (white)
- Vanilla extract
Nothing goes to waste
A handful of ingredients stretch across more than one meal. Buy once, use it up:
- Avocado → sliced over the prawn bowls and into the enchiladas.
- Lemon → juiced for the lemon bars, with a squeeze over the prawn bowls.
- Cashews → one bag covers the enchilada cheese sauce.
Your prep plan
- Cook a big batch of rice for the prawn bowls and to serve with the tofu.
- Soak the cashews (30–60 min) before blitzing the enchilada sauce.
- Prawn bowls (15 min) and the beef pasta are your quick nights.
- Roast the pork on a night you have a little more time — leftovers are great in wraps.
Happy cooking, Sally x
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