[WIAW #42] Aussie Eats, Part 2

We leave to head back to Boston on Saturday morning, so you better believe we’re making the most of our meals to make sure get in more of our favorites before we go. Here’s a little sampling of our eats this week!

(1) I had a club sandwich with gherkin and chips for lunch while catching up with friends at the Melbourne Zoo. |  (2) I’ve been drinking boatloads of herbal tea on the daily over the last couple of weeks. When in Rome…  |  (3) I also had my first beer in over a year since before being pregnant!  |  (4) Mini Oreo cheesecakes were on the menu for a family get over last weekend. They were just as delicious this time around.  |  (5) Rice crackers are all the rage over here, so I paired them with baby spinach, cashew, and parmesan dip a few times this week. I’m adding this dip to my list of foods to recreate at home!


(6) More rice crackers for snacks but paired with plain hummus. Yummy!  |  (7) Rather than spend $5.50 at Gloria Jeans, we decided to recreate the infamous Tim Tam milkshake at home. Way cheaper and much healthier!  |  (8) I was on my own for lunch one day this week, so I had a ham & cheese sandwich with a side of coleslaw.  |  (9) Although I wasn’t a big fan of cereal in the past, I developed cravings for it while I was pregnant and they never went away in my postpartum days.  |  (10) I had my first taste of sticky date pudding and holy yum am I glad I tried it!! So tasty. Luckily baking isn’t my thing, so I can’t make this every weekend!


(11) Nando’s is by far my favorite chain here in Australia, so of course I had to have my go-to Nando’s favorite: chicken tender wrap with a side salad and I also noshed on Rich’s side serve of chips with peri-peri salt. Nommmm!

WIAW42_3That’s all I have for you this week. This time next week, we’ll hopefully be back to our normal healthy eating habits. I wish I could say the same for our sleeping patterns!

One Pot Ravioli Lasagna

Before the bub came along, I didn’t mind doing dishes. I might even go as far to say that I even liked doing them because it gave me some time to shut down this crazy brain of mine and do something mindless for a little while. Dishes now? They’re my arch nemesis. After a long commute and even longer day at work, the last thing I want to do at the end of the night is wash a sink full of dishes and bottles.

So what’s the best solution? One-pot meals! They are seriously a god send for busy people. And there’s plenty of leftovers to boot! Note to self: Buy a bigger skillet! Here’s an absolutely tasty one-pot dish I’d like to share with you all: cheeeeeesy ravioli lasagna!

You can lighten up this recipe by using reduced fat cheese or replacing the beef with ground turkey, bison, tofu crumbles, or nixing the meat all together! You can also mix it up by using different types of ravioli like butternut squash or spinach! I just used plain old cheese this time around. =)

one pot lasagna


  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 onion, diced
  • 2 – 3 cloves of garlic, minced
  • 28 oz can of San Marzano whole tomatoes, undrained
  • 1 8 oz can of tomato sauce
  • 1 1/2 cups of chicken broth, low sodium
  • 18 oz of prepared cheese ravioli from the refrigerated section or freshly-made ravioli if you’re feeling fancy
  • 8 oz of part-skim mozzarella cheese, cut into cubes
  • 1/4 cup of freshly grated parmesan cheese


  1. Add olive oil to a large skillet and warm over medium heat. When hot, sauté onions and garlic until onions are soft and translucent.
  2. Add ground beef and cook until browned.
  3. Cut up your whole tomatoes in the can into smaller pieces using a pair of kitchen shears. Add tomatoes, tomato sauce, chicken broth, and ravioli to the skillet once the meat is cooked through.
  4. Bring mixture to a boil, then reduce heat and simmer covered over medium heat.
  5. Simmer until ravioli are tender and sauce has reduced and thickened, about 20 – 30 minutes.
  6. Remove from the heat and stir in mozzarella and parmesan. Simmer for another 10 minutes to allow for the cheese to melt!

Source:  Inspired by No. 2 Pencil



Servings Per Recipe: 8  •  Serving Size: 1.5 cups  • Calories: 413.9
Total Fat: 22.6 g • Cholesterol: 90.5 mg • Sodium: 906.9 mg
Carbs: 21.1 g • Dietary Fiber: 2.5 g • Protein: 29.8 g

WeightWatchers® PointsPlus™: 11 per serving *All nutritional info is estimated using SparkRecipes.com.  Actuals may differ based upon product brand.

Mini Oreo Cheesecakes

Remember that time I used to try new recipes and blog about how it (surprisingly) didn’t turn into a disaster? Ever since the bub arrived, I’ve been in a bit of a recipe rut and have found myself making the same things over and over, but luckily we had a bit of a busy social schedule a few weekends ago, so I saw it as a good opportunity to try something new!

I was responsible for bringing dessert to two social gatherings a few weeks ago and, since baking is normally a cluster in our house, I needed something that was simple. Like so simple that if I screw it up, I’m definitely a cotton-headed ninimuggins. So, my friends, I present you with cheesecake in four simple steps!

You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn’t recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness!

mini oreo cheesecakes


  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 12 Oreo cookies (or similar)
  • 1/2 cup fruit of choice


  1. Preheat oven at 350°F.
  2. In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
  3. Place one cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
  4. Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!

Source:  Duplicated from Kraft Recipes

mini oreo cheesecakes



Servings Per Recipe: 12  •  Serving Size: 1 mini cheesecake • Calories: 232.0
Total Fat: 17.2 g • Cholesterol: 72.3 mg • Sodium: 187.8 mg
Carbs: 20.1 g • Dietary Fiber: 0.7 g • Protein: 4.6 g

WeightWatchers® PointsPlus™: 7 per serving *All nutritional info is estimated using SparkRecipes.com.  Actuals may differ based upon product brand.