I am on the third week and I am not missing anything, I am well fed, my energy is up and my pocket has surplus cash. Some recipes I haven’t eaten in years and they have been easy, quick and tasty. The menu is varied and I am eating leftovers as well as cooking in batches which I like as it means less cooking for me and hardly any waste. I have easily managed to bulk out meals with the addition of side salads, lentils and beans. I have cooked two dinners for 4 people on my £10 weekly budget as well as for a few additional drop-ins here and there. I have been using up the food in the fridge and ignoring temptation to re-stock when I pass a shop. I still have some lettuce and a sweet potato and a few tins of tomatoes, beans, rice and flour left to use from previous weeks (thank god for fridges) , as well as pasta, eggs and onions from this week.
I’ve been on jury service for the last 6 days and my fellow jurors have asked me questions about my packed lunches and the variety. I have had comments of “I wouldn’t have the time” or it’s easier to grab something from the deli/supermarket. When I point out the cost, the fat, the sugar, the savings as well as the health benefits over a prolonged period there has been a few looks of interest. I have noticed more packed lunches in nice Tupperware containers this week 🙂
Day 6 Lunch – Mozzarella & Basil Sarnie
These were so nice earlier in the week that I am having them again but this time without the chicken. I wouldn’t make these a lot (but once or twice a month is fine) the oil I am using is rapeseed which has the lowest saturated fat content of any cooking oil – half that of olive oil – and is rich in Vitamin E and omega-3 and 6 fatty acids.
Tomato Sauce
- 1/2 onion chopped
- 1 garlic clove
- 1 tbsp oil
- 1 can tomatoes
- 1 tbsp ketchup
- 1 tsp soya sauce (optional)
- 1 tsp sugar (optional)
- 1 tsp balsamic (optional)
- Basil (optional)
- Ground pepper
- 2 tbsp water
- Fry the garlic and onion in the oil
- Add the tomatoes, ketchup, soya sauce, sugar, basil, balsamic and water
- Bring to the boil and simmer for 15minutes
- Set aside
- Use a third of the sauce now. The rest of the sauce can be used later for pizza topping and with added chopped chilies and garlic to create a tasty spaghetti
Sarnie
- 50g mozzarella cheese
- Basil
- 2 slices 2 day old white bread (crusts removed)
- 1 egg
- 1 tbsp milk
- 1 tbsp oil
- Flat leaf parsley
- 2 slices of white 2 day old bread (crusts cut off)
- Cut the mozzarella into thick slices
- Take the two slices of bread
- Lightly butter the bread
- Take the mozzarella place a slice on the bread then some basil and top with another slice of mozzarella
- Place the other slice of bread on top
- Press the sides of the bread together
- Lightly beat the egg with the milk and season with salt and pepper
- Dip the sandwich in the egg until well coated all over
- Leave to soak for a few minutes
- Heat oil in the pan and try the sandwich until golden on both sides
- Drain on paper towel
- Serve with tomato sauce
- Sprinkle with parsley
Day 6 Dinner – Pasta Arrabiata
- Fry 2 chillies and a clove of garlic in a pan
- Add the tomato sauce leftover from lunch
- Heat through, mix with the pasta and serve in a disk for additional protein and a bit of gooo top with a softly poached egg
Day 7 Lunch – Flatbreads and Two Pea dip
- 1/2 Tin of chickpeas drained
- 1 1/2 handfuls of cooked garden peas
- 4 mint leaves chopped finely
- tablespoon of rapeseed oil
- Salt & Pepper
- Mash all the ingredients in a bowl and serve with warm flatbreads (place under a grill for a few minutes)
Day 7 Dinner – Potato Crust Pizza
- Any remaining potatoes (250g)
- 125g self raising or gluten free flour
- 1/2 tsp salt
- Take any potatoes and peel, boil and mash with a little butter
- Leave to cool
- Mix the cooled potato the flour and salt into a dough
- Press the dough into a lightly greased pizza pan (10 inch circle)
- Push the edges up slightly to form a slight step
- Top with some tomato sauce, Caramelised onion, basil, mozzarella
- It’s up to you what toppings you use ‘Experiment’
- Heat for 15/20 minutes at 200 degrees
You could make a few and cook one for 10 minutes and freeze and then cook from frozen for 15 minutes another day.
