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Sunday 25 March 2018
I've largely recovered from they lurgy that I had last week, however our 3yo has picked up yet another illness from Nursery. He's got 'the cough' and a cold, thankfully he only had a fever for about 24 hours this time.  

We're having a Mother Hubbard Week, because March is a 5 week month and we've had some unforeseen expenses.  This means we're in super frugal mode spending as little as we can on groceries this week, and using up any leftover store cupboard provisions. 

I usually do a stock take before I make up our Meal Plan each week, this week I was extra thorough.  We've baking supplies, bread making ingredients, and porridge so that's breakfast and baked treats sorted.  We've also got some tins of fruit and beans, various part packs of frozen vegetables, and some part packs of lentils that I've purchased for recipe development but not used up.  I've also got a whole free range chicken (yellow sticker bargain £1.20) stashed in the freezer.

I've included all the items that I will be using in the shopping list at full cost because it's much easier for people to follow.  Obviously it will be a cheaper week for us than the shopping list total as I already have some items in our freezer and store cupboard.

Meal Plan

Breakfasts will be porridge topped with tinned fruit or toast with spread, and a piece of fruit for afters.  I'll make crumpets one morning over the weekend.

Packed lunches will be Wholemeal Savoury Swirls filled with Vegemite and cheese, crudites, herbed yoghurt dip, a small baked treat, and a piece of fruit for the first half of the week. The second half of the week I'll fill the swirls with leftover lentil bolognese as normal.

Weekend lunches will be Rice and Vegetable Bake and Spicy Roast Sweet Potato and Carrot Soup.


Root Vegetable and Red Lentil Dhal - served with homemade Naan for Meatfree Monday

Quick Bean Chilli served with rice and mixed vegetables.

Red Lentil Bolognese - double batch 3/4 for dinner and rest to fill Wholemeal Savoury Swirls.  Served with pasta and mixed vegetables.

Roast Chicken with all the trimmings

Chicken Fried Rice

4 spring onions, sliced
500g frozen mixed vegetables
4 cups cooked rice (or use microwaveable rice)
2 cups shredded cooked chicken
2 Tblsp salt-reduced soy sauce

Heat a large, non-stick frying pan over a medium heat. Spray with oil then fry spring onions for 1-2 minutes. Add frozen vegetables and fry for a couple more minutes until cooked through.

Add rice, chicken and soy sauce to pan and stir to combine. Heat for a few minutes more then serve immediately.

12 Muffin Tin Chicken Tarts - served with mash and mixed vegetables.

Macaroni Cheese with mixed vegetables.

Shopping List

35 items: £51.44

3x   ASDA Smartprice Mixed Vegetables (1Kg)                                           £2.46

Tins, Jars and Cooking
6x   ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)              £1.74
2x   ASDA Smartprice Red Kidney Beans in Water (400g)                           60p
2x   ASDA Smartprice Peach Slices in Light Syrup (411g)                           66p
1x   ASDA Chick Peas in Water (400g)                                                       33p
2x   ASDA Smartprice Pineapple Pieces in Light Syrup (565g)                    £1.28

Dairy and Eggs
3x   ASDA British Whole Milk 6 Pints (3.41L)                                              £4.44
1x   ASDA Free Range Medium Eggs (12)                                                  £1.65
1x   Willow Block (250g)                                                                            80p
2x   ASDA Smartprice Low Fat Natural Yogurt (500g)                                 90p
1x   ASDA Smartprice Mature White Cheddar (830g)                                  £3.69

Packets and Cereals
1x   ASDA Strong White Bread Flour (1.5Kg)                                              69p
1x   ASDA Wholemeal Bread Flour (1.5Kg)                                                 69p
1x   ASDA Smartprice Long Grain Rice (1Kg)                                             45p
1x   ASDA Easy Bake Yeast (6 per pack - 42g)                                          59p
1x   ASDA Wholewheat Penne (500g)                                                         45p
1x   ASDA Dried Red Lentils (500g)                                                            95p
1x   ASDA Scottish Porridge Oats (1Kg)                                                     99p

Fruit and Vegetables
20   ASDA Grower's Selection Bananas by Weight (200g)                           £3.00
19   ASDA Grower's Selection Royal Gala Apples by Weight (Approx 160g) £4.56
1     ASDA Grower's Selection Leeks by Weight (315g)                               55.1p
1     ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)             97.3p
3x   ASDA Grower's Selection Whole Cucumber                                         £1.65
2x   ASDA Grower's Selection Celery                                                         £1.10
1x   ASDA Grower's Selection Garlic (3)                                                     60p
1x   ASDA Grower's Selection Spring Onions                                              55p
1x   ASDA Grower's Selection Sweet Potatoes (1Kg)                                  £1.20
1x   ASDA Grower's Selection Oranges Extra Juicy (2Kg)                           £2.00
1x   ASDA Grower's Selection Pears (1.2Kg)                                              £2.00
1x   ASDA Grower's Selection Swede                                                         50p
22   ASDA Grower's Selection Loose Carrot by Weight (135g)                     £1.70
1x   ASDA Farm Stores Brown Onions (1Kg)                                              59p
1x   ASDA Farm Stores White Potatoes (2.5Kg)                                          £1.25
1x   ASDA Farm Stores Mixed Peppers (3)                                                 99p

Meat, Fish and Poultry
1     ASDA Butcher's Selection Free Range Whole Chicken by Weight (1.5Kg)       £4.87

I purchased our shopping online from Asda via My Supermarket and the cost of our 35 items was £51.44, had I opted for another supermarket our shopping list would've cost:

£53.77 from Morrisons
£56.62 from Sainsbury's
£57.27 from Lidl
£67.98 from Waitrose
£80.35 from Tesco

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book coming out in April which you can pre-order here

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

Speed Baking - Savoury Muffins

Thursday 15 March 2018
Savoury muffins are a great way to use up vegetables that are past their best, or a delicious way of encouraging picky eaters to try vegetables.  Savoury muffins are also fab as an alternative to sandwiches in packed lunches and make a tasty addition to a picnic feast.

Top tips

 The main thing to remember is don't try and pack too many flavours into the muffins as too many additions can weigh down the batter and you'll end up with stodgy muffins instead of light, flavoursome morsels.

Do squeeze as much moisture out of grated carrots and courgettes if you're adding them to your muffins as they can turn the batter too wet and the muffins heavy.  If I'm adding diced pepper sometimes I cook it first, sometimes not.  It doesn't make that much difference.  

When adding grated vegetables or finely sliced greens to your muffins, it’s best to toss them in the dry ingredients, this helps stop the grated vegetables from sinking when the muffins are baking. It’s also important to mix very carefully if you’re adding delicate fruit (like raspberries), or they’ll break down a lot during mixing and turn your batter pink.

I don't stir diced raw tomatoes into muffin batter, it makes it too soggy, instead well drained and finely diced sun-dried tomatoes work well or alternatively I top muffins with half a cherry tomato - cut side upwards or downwards, it matters not.  

I don't tend to add raw onion to muffins, I much prefer using chives or spring onions (scallions) instead, likewise raw garlic.  I add a little garlic or onion powder to the dry ingredients instead.

If you're adding bacon, chorizo, ham or other meats to your muffins make sure that they are finely chopped and fully cooked before using them in your muffins.  Don't forget to drain the cooked meats well and toss them in the dry ingredients as this helps stop them sinking in the batter as the muffins bake.

Fresh/dried herbs are an excellent and easy way to add extra flavour to your savoury muffins.  Remember that dried herbs are stronger than fresh so use only 1 tsp of dried herbs, whereas you can include 1 Tblsp of finely chopped fresh herbs.

Basic Savoury Muffin Recipe 

280g/ 2 1/3 cups plain flour
1 Tblsp/3 tsp baking powder
2 free range eggs
250ml/1 cup milk (non dairy if required)
6 Tblsp/90ml oil or 85g/ 1/3 cup butter melted and cooled

Additions: 100g mature cheddar or 150g finely diced feta, 2 Tblsp finely chopped chives.  I used another 50g of cheddar to sprinkle over the top of the muffins before baking.

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Line muffin trays with paper cases or grease the holes of a 12 hole muffin tin.

Sift the flour and baking powder into a bowl then stir through the sugar until combined.  If using the cheese and herbs, stir these through the dry ingredients.

In a separate bowl or jug combine the wet ingredients. Beat together the eggs, milk, and oil or melted butter until combined.

Make a well in the dry ingredients and pour in the wet ingredients. Mix gently until just combined, don't beat the mixture.

Spoon the mixture evenly into your prepared muffin cases or tray and bake in the preheated oven for about 20 minutes. The muffins should be well risen golden and firm to the touch. A skewer inserted in to the centre should come our free from crumbs.

Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Our Family Meal Plan for week of 12/03/2018

Monday 12 March 2018

I need an easy week this week, a busy weekend has left me rather more tired than usual.  Our youngest two are poorly again, especially our 3yo.  He's been really clingy and not sleeping well due to being poorly, I'm really knackered.  There's no shopping list this week with our Meal Plan because I'm exhausted and wanted to get the post up for you all.  Hopefully everyone will be fit an well in a few days.

I'm also feeling homesick and missing my Mum, mainly because it was Mothering Sunday today, and it's her birthday this week as well.  We'll have a good natter on the phone tomorrow and all should be right again.

Breakfasts will be either homemade microwave porridge/overnight oats or wholewheat toast with spread.  Both options will have a piece of fruit included.  I will make pancakes and crumpets on the weekend 

Packed lunches will be Caramelised Onion and Cheddar Swirls with crudites and herbed yoghurt dip or Super Quick Chickpea and Couscous Salad, both options will be accompanied by a piece of fruit and baked treat.

Super Quick Chickpea and Couscous Salad

3/4 cup couscous
3/4 cup boiling water
1 tin of chickpeas, well drained
juice and zest of 1 lemon
small handful of toasted walnuts or hazelnuts, whole or roughly chopped
2 Tblsp olive oil
2 cups salad greens (roughly 2 large handfuls)
2 Tblsp chopped dried fruit (apricots, dates, raisins)

Pour the boiling water over the couscous in a heatproof bowl. Cover the bowl with a plate or clingfilm and set aside for a 5 minutes while you chop up the other ingredients and open the tin of chickpeas.

After 5 minutes, fluff the couscous with a fork, add all the other ingredients and toss well to thoroughly combine. That's all there is to it! Pack it into lunchbox containers, refrigerate until needed or serve immediately.


One Pot Mince in a Hurry

450g beef mince 
1 onion, peeled and diced 
1 pepper, deseeded and diced
2 sticks celery, finely sliced
2 Tbsp oil 
2 tsp Vegemite (or Marmite) 
1 Tbsp flour 
2 x 400g tins chopped tomatoes
375ml water 
2 large sweet potatoes, peeled and diced 
3 cups frozen mixed vegetables 

Cook the onion, pepper, celery and beef mince in the oil in a large saucepan for 5 minutes until the onion has softened and the mince has browned. Break up the mince with a spoon as it browns.

Mix together the Vegemite, flour, tins of tomatoes and water and pour it all over mince. Stir in the sweet potato, cover and simmer for 10-15 minutes until the sweet potato is almost cooked. Add the frozen mixed vegetables and stir to mix them through. Cover and simmer for a further 10 minutes. Season with salt and pepper to taste then serve with a homemade wholemeal roll to soak up the sauce.

Bangers and Mash with gravy and mixed vegetables

Macaroni Cheese with mixed vegetables

Vegetable Curry

500g pumpkin, peeled and diced
2 Tblsp oil
1 onion, diced
4 cloves of garlic, crushed
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 can of coconut milk
1/2 teaspoon chilli powder (optional)
2 handfuls of frozen mixed vegetables

Put the oil in a large saucepan and sauté the onion, garlic and spices. Add the coconut milk and chopped pumpkin. Bring everything to the boil and then lower the heat so the curry can simmer until pumpkin is only just tender. Add a couple of handfuls of frozen mixed vegetables and simmer for another 5 minutes or so until the vegetables are heated through and the sauce has reduced. Serve with rice and homemade naan breads.

Vegetarian Shepherdless Pie

1 Tblsp oil 
1 onion, diced 
3 carrots, diced
2 sticks of celery, diced
2 peppers, diced (any colour)
2 tsp dried mixed herbs
200ml red wine 
400g tin chopped tomatoes 
2 tsp vegetable bouillon 
410g tin green lentils 
4 large sweet potatoes, peeled and cut into chunks 
100g cheddar cheese, grated

Heat the oil in a frying pan, then sauté the carrot, celery, onion and pepper until the carrot and celery softens slightly. Add the dried mixed herbs and the wine along with the tomatoes and half a tomato tin of water. Sprinkle over the stock cube, stir everything to mix thoroughly and simmer for about 10 minutes. Add the tin of lentils, don’t bother to drain them, then cover and simmer for another 10 minutes.

Meanwhile, boil the sweet potatoes until they’re tender. Drain them well and mash them, adding butter and seasoning to taste. Put the lentil and vegetable mixture into an ovenproof dish, then spoon the sweet potato mash over the top. Sprinkle on the cheese and then either chill in the fridge to cook later or bake for 20 minutes in an oven preheated to 190C/170C fan/Gas Mark 5. If you are cooking this dinner straight from the fridge, cook for about 40 minutes until it is piping hot all the way through and the cheese is bubbling and golden.

Homemade Fish and Chips

Apologies for the lack of shopping list.  Normal service should resume next week, hopefully all the lurgy would have left our house by then.  

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other.  She also has a book coming out in April which you can pre-order here

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

Mother Hubbard Store Cupboard Meals

Wednesday 7 March 2018
Whether it's empty cupboards because of Snowmageddon, or you're skint until payday, here's some deliciously simple meal ideas using store cupboard ingredients you may already have. Quick and tasty, these lunch or supper ideas will fill your bellies for pennies.

If you have .......

Rice, onion, stock

You can make a risotto by adding frozen or tinned vegetables, either cook on the stove top or in the oven.

Add spices and vegetables to make a delicious Pilaf.

Pasta, tinned tomatoes, onions

Add dried/fresh herbs and/or garlic (if you have any) and onions to tinned tomatoes, simmer until thickened, mix through cooked pasta then serve.  You could make a pasta bake by tipping your sauce coated pasta into an oven proof dish, topping with grated cheese, then cooking until the cheese is bubbling.  If you've got tinned tuna or chickpeas, drain them well and add to the simmering sauce before stirring through the pasta.

Tinned beans and tinned tomatoes

Add chilli powder and some spices to make a delicious simple Bean Chilli.

Make a tasty Bean Soup by cooking the beans in stock, add herbs if you have them, and tinned tomatoes.

Mash the beans to make scrumptious Bean Burgers. Mash a drained tin of beans with 1 grated carrot, 1 Tblsp paprika, ½ tsp ground cumin and ground coriander.  Add 1 egg and enough fresh breadcrumbs or couscous to bind the mixture, then shape into burgers. Fry in a lightly oiled pan until cooked through and golden on both sides.

Tinned fish and potatoes

Make fishcakes by mixing cooked mashed potatoes, herbs, drained tinned fish, and coat in breadcrumbs or couscous before baking or shallow frying until cooked through and golden.

Lentils, stock, tinned tomatoes

Make a spicy lentil soup or dhal, this is so filling and comforting in cold weather.

Potatoes, onions, stock

Add potatoes, onions to other vegetables, along with some herbs to stock for a tasty soup.

Make a delicious aromatic Saag Aloo curry, add chickpeas too if you have them.

Simple Store Cupboard Suppers

Simple Risotto

1 onion, finely diced
250g rice, long or short grain is fine
fresh, frozen or tinned vegetables
2 stock cubes
1 litre boiling water
1 or 2 tsp dried mixed herbs

Put a frying pan or saucepan over a medium/low heat.  Add a little oil and cook the onion until translucent, add the rice and stir for a couple of minutes.

Make up 1 litre of stock using the stock cubes and boiling eater.  Add any vegetables the dried herbs, and half of the stock.  Cook, stirring, until the stock has been absorbed by the rice.  Keep adding the stock a little at a time, stirring until it's absorbed.  You might not need all of the stock.  Risotto usually has a smooth, almost runny porridge like texture with soft rice and not too much liquid.

Simple Pilaf

1 Tblsp oil 
1 onion, finely chopped 
2 cloves garlic, minced 
2 tsp curry powder, or more (to taste) 
250g rice 
500g vegetable stock 
400g frozen vegetables, thawed or 400g diced fresh vegetables 

Put a large saucepan (that has a well fitting lid) over a medium heat. Add oil the oil, onion and garlic. Cook, stirring, until the onion has softened. Add the curry powder and cook, stirring, for 1 more minute. 

Pour in the rice and stir to coat it in the curry powder. Add the stock then bring to the boil. Cover with the lid, reduce the heat to low and cook for 10 minutes without stirring. Add any vegetables, stir through then simmer for another 5 minutes. Remove the saucepan from the heat, don't lift the lid, and leave it to stand for another 5 minutes. Stir to fluff up the rice then serve.

Quick Bean Chilli

2 x 400g tins of beans or pulses, drained and well rinsed
1 onion, finely chopped
1 clove garlic, minced
1Tblsp oil
1 Tblsp paprika
chilli powder to taste
1 or 2 x 400g tins of chopped tomatoes
1 stock cube
250ml boiling water (a coffee mug full)

Put a large frying pan over a medium/low heat. Add the oil, onion and garlic. Cook until the onion has softened. Stir through the paprika and chilli powder, cook only for about a minute until fragrant. 

Pour in the chopped tomatoes, add a teaspoon of sugar to offset the acidity of the tinned tomatoes. Mix the stock cube with the boiling water then add to the pan. Turn up the heat to medium and simmer the mixture uncovered for 15 minutes or until thickened. Serve with rice, flatbreads, or cornbread.

Basic Dhal

1 Tblsp oil
200g dried red lentils
2 onions, finely diced
2 tsp ground cumin or curry powder
2 stock cubes
1 litre boiling water
2 x 400g tins of chopped tomatoes

Rinse the lentils well in cold water.  Don't be tempted to rinse them in hot water as it can make them tougher to soften in the daal.  Put in a saucepan with enough cold water to just cover the lentils and boil, uncovered, for 10 minutes.  Scrape off any foam produced by the cooking lentils with a spoon and discard.  Drain the lentils.  

Whilst the lentils are cooking, put another large saucepan over a medium/low heat.  Add the onion and oil, cooking the onion until softened and golden.  Add the cumin or curry powder, cook, stirring, until fragrant.  Dissolve the stock cubes in the boiling water and add to the spicy onion mixture.  Pour in the drained lentils and tinned tomatoes.  Bring to a simmer and cook for around 20 minutes or until the lentils are soft.  Check the daal, and give it a stir, every 5 minutes or so.  You may need to add a little water if it's looking dry before the lentils have softened.

Basic Vegetable Soup

1 onion, finely diced
1 Tblsp oil
2 tsp curry powder or dried mixed herbs
500g diced vegetables
750ml - 1 litre stock

Put the oil and onion into a large saucepan over a medium heat.  Cook until the onion softens then add the spices and cook, stirring for a minute or so until fragrant.  Pour in the stock and add the diced vegetables, simmer for 10 - 15 minutes or longer until the vegetables are very tender.  Blend if you like until smooth or leave chunky.  Serve with bread, soda bread, or rolls.

Saag Aloo

2 Tblsp oil
1 onion, finely diced
2 garlic cloves, minced
500g potatoes, cut into 2cm, ¾ inch chunks
½ tsp cumin seeds (or ground cumin) and turmeric
250g spinach, fresh or frozen or frozen peas
400g tin of chickpeas, drained and rinsed (if you have any)

Heat the oil in a large frying pan over a moderate heat. Add the onion and garlic, cook until the onion softens, about 3 minutes or so. Stir in the potatoes and spices. Cook until the spices are fragrant then for about five minutes more, stirring every minute, so the potatoes turn golden on the outside. Add about a mug of water. Turn the heat down a little and cook, covered, until the potatoes are tender. You may need to add more water if the potatoes start to stick. Once the potatoes are tender add the spinach and/or peas. Cook until the spinach has wilted or until the peas have heated through.

Basic Flatbreads

300g/2 cups plain flour
50g/3 Tblsp butter or margarine 
185 ml/3/4 cup milk 
½ - 1 tsp salt 

Put the butter and milk in a microwave safe jug and heat until the butter has just melted, you don't want the mixture to be too hot so do it in 20 - 30 second bursts. Alternatively, combine the butter and milk in a small saucepan over a low heat and stir until butter has just melted. 

Combine the flour, salt, butter and milk in a large bowl until a dough forms. Turn out onto a lightly floured work surface and knead until smooth, it took me about 2 - 3 minutes of kneading. You may need to add a little more flour if your dough is sticky. 

Form the kneaded dough into a ball, wrap with clingfilm and rest for 30 - 45 minutes at room temperature.  I've left the dough for around an hour before and it turned out just fine.

Turn out the dough and divide into four equal pieces. Roll out each piece on a lightly floured surface until just under 0.5cm thick. Regularly turning the dough 45 degrees when rolling it out will help keep the shape round. 

Put a fraying pan over a medium heat and lightly spray or brush with oil. Cook the flatbreads one at a time. Heat each side for around 1- 2 minutes. The flatbreads should puff up, gently press it with a clean teatowel when it puffs up. Flip the flatbread and cook the other side. The flatbreads should be cooked through with deep golden patches on both sides. 

Once cooked wrap the stack of flatbreads in a clean teatowel. Doing this will help keep them soft as the steam produced by the cooling flatbreads helps keep them from drying out and hardening.


Sunday 4 March 2018

Last week was a very challenging week for us.  11yo and 3yo were very poorly, it turns out they have had Scarlet Fever which became apparent on Thursday night when the rash developed.  I knew instantly that's what it was. Thankfully, we were able to get a GP appointment on Friday to confirm the Scarlet Fever diagnosis and antibiotics were prescribed.  Both are now on the mend.  

I was grateful for easy and filling dinners last week, as well as flask lunches.  School for our 14yo was closed early, and then closed completely, late last week so I had almost all of our children at home.  Eldest was still able to get to college and back safely, despite the subzero temperatures and decent snowfall.

Our usual grocery delivery won't be coming, all the weekend slots were booked out from Thursday onwards and we don't have a car.  I'll be visiting the supermarket on Monday morning with a friend who has offered me a lift.  It's a good opportunity for us to use up some store cupboard items and freezer meals over the weekend.  

Breakfasts will be porridge again this week, with homemade fruit compote.  My lot aren't getting bored of it yet, we might have toast and/or cereal next week.  On the weekend we'll have our usual pancakes and perhaps waffles or homemade teacakes instead of crumpets.

Packed lunches will be Cheese and Vegetable Puffs or Mini Frittatas with a piece or two of fruit, and a baked treat.  Snacks will be popcorn and homemade rice pudding

Cauliflower and Cheese Pasta Bake

2 cloves of garlic, minced
50g butter or dairy-free spread
50g plain flour
600ml milk, or non dairy alternative
500g frozen cauliflower
150g mature cheddar cheese, or non dairy alternative, finely grated
500g wholewheat pasta

Preheat your oven to 180°C/350°F/Gas Mark 4.

Put the garlic into a large saucepan over a medium heat with the butter. Once the butter has melted, stir in the flour for a minute to make a paste, cook for a minute or so. Gradually add the milk, whisking constantly, until you have a smooth sauce.

Add the broccoli and simmer, covered, for around 20 minutes, or until the cauliflower is cooked through. Blend until smooth with a stick blender then stir through half of the cheese.

Cook the pasta according to packet instructions. Mix the cooked, drained pasta with the cauliflower and cheese sauce until well combined. Pour everything into an oven proof dish and sprinkle the remaining cheese over the top. Bake for 30 minutes then serve with steamed mixed vegetables.

Spicy Cauliflower with a double batch of Vegetable Masala and homemade Naan Breads

Roast Chicken with roast vegetables and Yorkshire puddings

Shopping List

35 items: £61.37

Tins, Jars and Packets
2x   ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)              58p
2x   ASDA Smartprice Sweetcorn in Water (326g)                                       70p
1x   ASDA Smartprice Strawberry Jam (454g)                                            28p
1x   ASDA Smartprice Lemon Curd (411g)                                                  39p

Dairy and Eggs
4x   ASDA British Whole Milk 6 Pints (3.41L)                                              £5.92
1x   ASDA Smartprice Low Fat Natural Yogurt (500g)                                 45p
1x   ASDA Free Range Mixed Weight Eggs (15)                                         £2.00
1x   ASDA Butter - Unsalted (250g)                                                            £1.45
1x   ASDA Smartprice Mature White Cheddar (830g)                                  £3.69

Packets and Cereals
1x   Silver Spoon Granulated Sugar (1Kg)                                                  64p
1x   Jus Rol Shortcrust Pastry Block (500g)                                               £1.00
1x   ASDA Arborio Risotto Rice (500g)                                                       £1.25
1x   ASDA Wholewheat Penne (500g)                                                         65p
1x   ASDA Pudding Rice (500g)                                                                 97p
1x   ASDA Great to Bake Golden Syrup (750g)                                           £1.28
2x   ASDA Straight to Wok Wholewheat Noodles (300g)                              £1.80
1x   Tropical Sun Popcorn (500g)                                                               60p
2x   ASDA Scottish Porridge Oats (1Kg)                                                     £1.98

Fruit and Vegetables
30   ASDA Grower's Selection Bananas by Weight (200g)                           £3.00
2x   ASDA Grower's Selection Carrots (1Kg)                                              £1.20
3     ASDA Grower's Selection Sweet Potatoes by Weight (500g)                 £1.80
2x   ASDA Grower's Selection Courgettes (3)                                             £2.40
1x   ASDA Grower's Selection Garlic (3)                                                     60p
1x   ASDA Grower's Selection Oranges Extra Juicy (2Kg)                           £2.00
2x   ASDA Grower's Selection Apples (1.2Kg)                                             £3.00
4x   ASDA Farm Stores Pears (500g)                                                         £2.80
2x   ASDA Vegetable Stir Fry (650g)                                                          £3.00
2x   ASDA Grower's Selection Plums (750g)                                               £2.50
1x   ASDA Farm Stores Brown Onions (1Kg)                                              59p
1x   ASDA Farm Stores White Potatoes (2.5Kg)                                          £1.15
2x   ASDA Farm Stores Mixed Peppers (3)                                                 £1.98

1x   ASDA Frozen for Freshness Cauliflower Florets (1Kg)                          £1.10
1x   ASDA Frozen for Freshness Berry Medley (1Kg)                                  £2.75

Meat, Fish and Poultry
1x   ASDA Danish Pepperoni (150g)                                                           £1.00
1     ASDA Butcher's Selection Free Range Whole Chicken (1.5Kg)             £4.87

I've compiled my shopping list using My Supermarket but will be going to the supermarket tomorrow instead of ordering online as I usually do.

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other.

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.
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