I have had a frugal few weeks thanks to a clever meal plan and a great grocery shop where I spent $175 on mostly fruit and veg which managed to last us ten days! The meals I made during that time included: chicken and veg rice paper rolls with dipping sauce, chicken stirfry, various salads made with baby spinach and a variety of toppings (chicken, roasted sweet potato, feta cheese), sausages and mash with roast veg, roasted veg soup, pies made from leftovers. I have also committed to baking at least once a week and last week I made raspberry and oat slice again which Amy has decided she loves and this winner:

Ingredients:
2 1/2 cups of self-raising flour
1/2 cup of sugar
1 cup of chocolate, roughly chopped
2 tablespoons veg oil
1 1/4 cups skim milk
1 egg
1 tsp vanilla essence

Method:
Preheat oven to 180 degrees.
Sift flour, add sugar and chopped chocolate.
Beat the egg, add to the milk with the vanilla and pour into the dry ingredients.
Mix until combined and spoon a tablespoonful into your greased (with oil spray) mini-muffin tin.
Bake for 12 minutes until golden brown.
Makes approximately 40 mini-muffins which can be frozen.