Kathryn challenged me to do an eighth day using the leftovers from Meal Plan 1, or even a ninth. An eighth is possible, but there aren’t enough calories available in the leftovers for another day after that.So, how about this
Breakfast – make porridge with 60g oats each (120g in total) and the 490ml milk, share between two bowls and sprinkle on the remaining tblsp sugar
Lunch – Soup. Saute 100g onion and 100g potato in 2 tlsps oil (to get the calories up), cook until soft. Add 150g lentils and enough water to cover. Simmer for 20 minutes, adding 20g peas at the end. Season well. Whizz if you want to.
Dinner – peanut bannocks – make the bannocks as in this post, using 120g oats and 30ml oil. Quarter 190g onion, don’t peel, and toss in a tsp oil. While the bannocks are cooking, roast the onions at the same time. Cook 150g peas. Mash the roasted onions and peas together, season.
Chop 100g salted peanuts as fine as you can get them. Serve the bannocks with the roasted onion and pea hoummous with peanuts sprinkled over. Alternatively, mix the peanuts into the oats before you make the bannocks.
Snack – take 4 slices of bread, spread them with margarine on both sides. Sprinkle the remaining 30g raisins on 2 of the slices, press the other 2 slices on top, so making 2 raisin sandwiches. Fry gently in a frying pan, until the outside is crispy and brown. Flip over and cook the other side. Serve immediately
Not bad – what would you make with the leftovers, there are other ways to use them
we never seem to have the freezer room to buy 3 chickens at once!
I sometimes buy from Asda 3 for £10 fresh chickens, all Red Tractor so not the cheapest, so that eases my conscience a little. There is quite a range of weights that fall into the ‘medium’ size category, so I always take care to select the heaviest birds, the individual weights are printed on the packs and they do a vary by several grams.
I’ve a good mind to try that sandwich, just to see what it would be like!
good ideas Lola, especially the price per pack one
I’d like to give two tips on the theme of getting more for your money:
When packs of food sell@ a fixed price or as a fixed quantity,use your common sense. For example every ” kilo” of chicken pieces could not possibly all weigh precisely a kilo.They will almost certainly be at least a kilo but some will be more.So,if the store has scales, take half a dozen packs and weigh them to identify the heaviest. This does not work for small vegetables or things like mince etc,whose weight can be fine-tuned,but it often works for largish packs of chops or fish fillets,or large blocks of cheese or bags of fresh mixed vegetables.
Secondly do not always presume that weights of expensive individually – priced things,such as steak,are correctly priced. Either visually check and compare,if possible or weigh them. I don’t often buy steak now,but,in the past I have found quite shocking discrepancies.On one occasion I bought 6 steaks for a special party and selected those which were labelled as a similar weight. I was so tied up with choosing the steaks by other criteria (neatness,amount of fat etc.)that I did not visually check their size or weigh them. Only when I took them out of the wrappers to prepare them for cooking did I notice that some steaks were definitely smaller than others of the same labelled weight than others.I then weighed them on my own scales and found 3 of the six were below weight.They were about to be eaten,so I had no time to take them back. So I phoned the store and told them and fortunately they believed me and subsequently gave me a refund.Obviously I would not bother to do all the weight checking for every cheap individually – priced item.In other words,for expensive items,try to make sure you are getting your money’s worth
A second attempt: breakfast: porridge and fried bread as before, but only use half the milk.
Lunch: a sandwich each filled with all the peanuts, raisins and any remaining marmalade and fried as you describe (if at home or other facilities are available).
Dinner could then be a lentil pudding flavoured with caramelised onions and perhaps a dash of tomato ketchup, accompanied by onion sauce (made with the remaining milk, some margarine and flour) roast potatoes and peas. Snacks would be bannocks.
I hope you have had a good weekend.
It’s amazing what we can come up with faced with a very limited collection of ingredients. I was musing about trying to use the lentils and peanuts together for something, but wasn’t inspired, and couldn’t think of anything
Your day sounds lovely.
That’s very clever because it’s not like anything else that week and the raisin sandwich is ingenious and sounds pretty filling.
I’m going for 50g porridge with milk followed by a slice of fried bread to get me through the morning
then lentil and onion soup with croutons for lunch and pea fritters with chips or oven wedges and tomato sauce for dinner. That would leave a few peanuts and raisins as a snack, more croutons (they rather remind me of digestives) and possibly bannocks if I (or whoever) have the time. I tried to think of something a bit more adventurous for dinner – a sort of lentil and peanut patty, but then I got stuck on lunch and maybe it wouldn’t be the time to experiment.
Thanks