Kentucky Scramble

I made Kentucky Scramble tonight for dinner (sticking to my Menu Plan) – YAY!

Kentucky Scramble

It seemed to get a big thumbs up from the kids – so that was good.

Some of the recipes in my Menu Plan are not our “usual” evening fare, so it’s good to be trying some new things with the kids to see if they like it.  If they do – it will be a keeper – if not, I will substitute a different meal the following month.

Happy eating 🙂


WEEK 1 – Shopping List and Recipes

Once I had the Menu Plan worked out, I looked at each week’s recipes then did a rough shopping list for ingredients I would need for each meal.

This week I will feature Week 1 – Recipe Plan below


Pork Chops
Chicken Stirfry
Tandoori Chicken
Kentucky Scramble

Ingredients List required for Recipes (to help with shopping list)


Pork Chops:   Pork Chops, pasta sauce packet, veges to steam/cook

Burritos/Tacos:  Chicken/Beef, Burrito/Taco kit with extra Burritos/Tacos if required, cheese, tomato sauce

Chicken Stirfry:  Chicken, stirfry sachet or ingredients for marinade (check recipe), rice, frozen veges

Tandoori Chicken: Chicken, tandoori jar or ingredients for marinade (check recipe), pappadums, rice

Kentucky Scramble:  Eggs, ham/sausage, red capscicum, corn, parsley

Sometimes, if I’m feeling lazy (which can be often) – I just buy the sachets at the supermarkets for stirfrys, or a jar for a curry.  Sometimes I cook from scratch – so I will give you both options in my recipes and ingredients (but generally for these things I will say “see ingredients in the recipe” because there are too many to list).

I’m trialling using Woolies Online for my groceries as it’s another job I have to try and squeeze into my week, which is never fun if you have 3 kids in tow!

So with my list written out (plus other essential items added for the week) – I go online and order my groceries, which will be delivered ready for the next week’s recipes/menu plan.

Now, time for the Recipes


Pork Chops

Pork chops, veges for steaming (carrots, broccoli, cauliflower, beans etc)
Continental pasta sauce mix (or cook potato instead)
Marinate pork chops in sweet chilli sauce, soy sauce and tomato sauce for at least
one hour.  Cook under the grill, basting continuously until cooked.
Cook pasta sauce mix in the microwave (takes 12 minutes)
Steam chopped veges in a pot.


Burrito Kit & extra packet of burritos (depending on how many your family eats)
or Taco Kit & extra tacos (depending on how many your family eats)
Chicken, 400grams – chopped into small bite sized pieces
or Mince, 400 grams
Lettuce, chopped
Tomatoes, chopped
Cheese, grated
Other veges according to taste:  e.g. red or green capscicum
Cook chicken with spice mix included in burrito packet
Chop lettuce & tomato and grate cheese while chicken is cooking
Make burritos according to instructions on the packet
(everybody does it themselves at our place)

Tandoori Chicken (from Taste website)

4 chicken breasts, on the bone, skin removed
5 Tbsp tandoori paste
1 cup thick plain yoghurt, plus extra to serve
1 clove garlic, crushed
1 tsp ground cumin
1 Tbsp lemon juice
2 Tbsp olive oil
2 onions, thickly sliced
2 cups coriander leaves, picked
Lemon wedges, chutney and naan bread to serve
Method:  Click on link …

Chicken Stir Fry

Chicken breast, 400 grams
3 Tbsp oil
1 Tbsp light soy sauce
1 Tbsp sherry
2 tsp brown sugar
2 tsp instant chicken stock
2 tsp cornflour
1 clove garlic, chopped
1 tsp grated root ginger
400g quick cooking vegetables sliced (or use frozen)
Rice or Noodles
Cut chicken meat into slices.  Place in oven bag with 1 Tbsp oil and all ingredients
except vegetables.  Knead bag to mix and leave to marinate.
Slice vegetables into thin slices.
Heat oil in a wok and cook chicken slices until meat is golden brown.
Add vegetables and cook until veges are heated through.
Serve with rice or noodles.

Kentucky Scramble

8 eggs
1 Tbsp butter or oil
2 spring onions, chopped
1 red capscicum
100g mild garlic sausage or luncheon
salt & pepper
chopped parsley, handful
1 cup corn kernels
Melt butter or oil in a frypan and sauce onions, red capscicum and sausage
over moderate heat – approx 8 minutes.
Turn heat to low and pour in eggs, seasoning and parsley.  Scramble until almost set.
Stir in corn.  Leave on heat for 1 minute.
Serve on toast or english muffins with tomato sauce.

It must be said that I’m a fairly conservative cook who likes easy meals.

Perhaps you might like to share some of your favourite recipes and I could make up some new Meal Plans once I’ve finished sharing my 5 weeks worth?

Anyhow – that’s it for Week 1.  I hope some of it might be useful?

Fi x


Here’s another scrumptious sounding Recipe from Hazel who says “If you want your Yorkshire Pudding to rise and have delicious crunchy edges, then try my Recipe”.    🙂


2 cups of white plain flour
4 eggs
1 cup of milk
1 cup of water
1/2 teaspoon salt
cooking oil


1. Turn oven to 240 degrees.
2. Put all ingredients except the oil, in a bowl together and whisk well. Leave to stand.
3. Pour enough oil in over proof lasagne/pie dish, to cover the bottom generously.
4. When oven has become hot, place dish in oven to heat up oil to a high temperature.
5. Remove dish (oil must be extremely hot!) from oven and pour mixture into dish. Immediately place back into oven.
6. Cook for twenty five minutes or until Yorkshire Pudding has risen and browned. (removing too early from oven will result in a soggy middle.)
**Serve with roast meat, various roasted and steamed vegetables and a generous amount of gravy!  🙂


I decided to make Pumpkin Soup recently but had never been very happy with the recipes I’d tried at home.  I Googled Pumpkin Soup and came across the Healthy Eating Made Easy site, which had a Pumpkin and Ginger Soup Recipe (and lots of other great Recipes too – go and check it out).

Anyway, I made the Pumpkin & Ginger Soup and was asked for the Recipe the next day by one of the people who ate it, so I figured I was on to a winner.

Why not give it a try?  I think it’s really delicious and very easy to make.

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.  [Serves 4]


1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2.5cm (1 inch) piece root ginger, peeled and grated

650g (4 cups) peeled and chopped pumpkin flesh

850ml (3 cups) vegetable stock


Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.


Today’s Recipe comes from my good friend Hazel.


(A delicious vegetarian dish, that even the most serious meat eaters will enjoy!)


2 cups cooked white rice
2 packets finely chopped spinich
1 tsp minced garlic
1 onion finely chopped
2 large carrots diced
8-10 sliced mushrooms
small packet of pine nuts
1/2 cup soy sauce
4 Tbsp sweet chilly sauce
3 Tbsp ABC sauce (optional)
black pepper
250g philly cheese (Philadelphia cream cheese)
250g ricotta cheese
grated cheese for top of pie
1 white or cheese sauce packet


1. Cook rice and carrots separately and set aside.
2. Heat pan with oil and brown onion and garlic.
3. Add drained spinach and soy sauce -stir and cook for a few minutes.
4. Add sauces, pepper, mushrooms, carrots and pine nuts. Stir for short time before removing from heat.
5. Add rice to the vegetable mixture and stir well.
6. Make a white or cheese sauce and stir ricotta into the sauce.
7. Layer ingredients as follows, (in a large lasagne or baking dish); one layer of vegetable and rice mixture, followed by a layer of philly cheese, then another layer of the vegetable and rice mixture.
8. Pour the ricotta cheese sauce on top of pie and sprinkle with grated cheese.
9. Cook in moderate oven until top is browning. Approximately 40 minutes.
10. Serve with a mixed salad and garlic bread. ENJOY!

(Cut up left over pie into meal size pieces and freeze.)

So what are you waiting for?  Get cooking….

Fee 🙂