5 Simple Salad Dressings

With the weather finally warming up again this week I thought it was about time I blogged our favourite simple salad dressings. I don't usually buy pre-made dressings, other than mayonnaise, as they're pricey and I like to customise our salad dressings to our tastes.

All you need is some measuring spoons and a jam jar, no special equipment.  Once made the dressings will keep in the fridge for a couple of days in the jam jar, just give them a good shake before you use them.

Lemon Dressing

90ml/6 Tblsp oil
30ml/2 Tblsp lemon juice
salt and pepper to taste

Honey/Maple and Mustard Dressing

90ml/6 Tblsp oil
45ml/3 Tblsp white vinegar
1 Tblsp Dijon mustard
1 Tblsp honey or maple syrup
salt and pepper to taste


Balsamic Dressing

90ml/6 Tblsp oil
2 Tblsp balsamic vinegar
1 tsp lemon juice
salt and pepper to taste


French Dressing

1/2 clove garlic, minced or 1/2 tsp garlic powder
1 tsp Dijon mustard
30ml/2 Tblsp white vinegar or lemon juice
60ml/6 Tblsp oil
salt and pepper to taste

Yoghurt Dressing

5 Tblsp/75ml or 1/3 cup natural yoghurt (can use dairy free)
2 Tblsp/30ml white vinegar or lemon juice
15ml/1 Tblsp oil
salt and pepper to taste
1 or 2 Tblsp fresh herbs, finely chopped (optional)
1 clove garlic or 1 tsp garlic powder (optional)

To make any/all of the dressings above simply put all the ingredients into a jam jar, screw on the lid, and shake until completely combined.  Use immediately or store in the fridge, remembering to shake the jar again before using the dressing.

1 comment Basics, Dinners, Lunches, Make it yourself, Salad, Sauces, Vegan, Vegetarian

Aubergine and Potato Curry

Last week was cold, with rain and thunderstorms most days, and everyone felt grumpy and grim.  We needed comfort food to warm us up and lift our spirits.  I love this curry, it's quick and tasty, perfect for a rather chilly Spring weeknight and a great addition to your Meatfree Monday repertoire.

 Augergine and Potato Curry

For the rice: 

175g basmati or long grain white rice 

2 Tblsp sunflower oil 

1 onion, thinly sliced 

1 tsp cumin seeds 

½ cinnamon stick 

2 cloves 

2 cardamom pods 

For the curry: 

2 Tblsp oil 

2 Tblsp butter 

2 onions, diced 

3cm/1¼ inch fresh root ginger, peeled and finely grated 

1½ tsp turmeric 

1½ tsp cumin seeds 

1 tsp black mustard seeds 

1 tsp chopped fresh green chilli (take out seeds and membranes for milder heat) 

2 large potatoes chopped into 1cm/½ inch dice 

2 large aubergines, chopped into 2cm/¾ inch dice 

3 Tblsp dried fenugreek (methi) 

Wash the rice until the water runs clear then cover with fresh water and set aside whilst you get the curry cooking. 

To make the curry, heat the oil and butter in a large lidded saucepan over a moderate heat. Add the onion and cook for 5 minutes until softened but not coloured. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Cook for a couple of minutes until the spices are fragrant and then add the potato with ¼ cup/60ml water and cook until the potatoes are tender, about 5 – 10 minutes. Add a little more water if necessary. 

Once the potatoes are tender, add the aubergines to the pan with the methi and another ¼ cup/60ml of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through. Remove from the heat and allow the flavour to develop whilst you cook the rice. 

Drain the rice thoroughly. Put a large lidded saucepan over a medium heat, add the oil and onion and cook for 5 minutes, until softened but not coloured. Stir in all the spices and cook for a minute until fragrant. Add the drained rice and 250ml/1 cup of water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. Remove the whole spices before serving the rice. 

Serve the curry with the rice, chapati or roti, and whatever other condiments and accompaniments you prefer.  

Leave a Comment Dinners, Gluten-free, Meatfree Monday, Rice, Vegetarian

Delicious Fish Curry

This is a delicious, easy and quick fish curry perfect for a busy weeknight.  I've been trying to find simple and thrifty ways of incorporating more fish into our Meal Plans as it's recommended that we eat at least two portions of fish a week, one being oily fish.  I normally use frozen or tinned fish to keep costs down.

This recipe uses frozen white fish fillets, you could use frozen salmon fillets instead.  If you're in a rush, or don't like cooking rice from scratch, you could use microwave rice pouches.  I usually serve our curry with steamed greens, or steamed mixed vegetables.

Delicious Fish Curry

300g basmati rice

1 Tblsp oil

2 large onions, sliced

2 garlic cloves, finely chopped 

400g tin chopped tomatoes or 450g fresh tomatoes, cut into chunks

3 Tblsp tikka curry paste

400g can coconut milk, full fat

500g frozen skinless and boneless white fish fillets

handful of fresh coriander, roughly chopped

Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil. Add the fish to the pan and simmer gently for 15 minutes or until the fish is just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

Leave a Comment Dairy free, Dinners, Fish

One Pot Bolognese

One pot recipes are my absolute favourite, minimal washing up, and they're usually really low fuss. Busy weeknights with hangry family waiting for dinner in a hurry are pretty standard in our house so any recipe that I can whip up which pleases everyone and cuts down on the clean up is a winner for me.

I've made various versions of this recipe for a while, changing the mince and herbs used, adding some chilli to spice things up, using whatever pasta shapes we have in the cupboard. The cheese topping is always welcomed by my lot, and I usually serve this dish with steamed greens or mixed vegetables.

One Pot Bolognese

1 Tblsp oil

2 peppers, deseeded and diced (any colour will do)

1 large onion, peeled and diced

2 cloves garlic, minced

500g beef mince

400g tin of chopped tomatoes

4 Tblsp tomato paste

750ml rich beef stock

1 Tblsp dried mixed herbs

500g dried wholemeal penne pasta

150g grated mature cheddar cheese, or more if you want

You will need a large pot for this recipe, which has an accompanying lid. Heat the oil in a large pot over a moderate heat. Add the peppers and onion, cooking until they have softened. Add the garlic and cook for a couple of minutes. 

Tip in the mince, breaking it up as it browns. You want the beef to be thoroughly broken up and no longer pink. Add the tinned tomatoes, tomato paste, beef stock, mixed herbs, and stir until completely combined.

Reduce the heat to medium/low then stir through the pasta. Cover and cook for 15 minutes, stirring occasionally. Check that the pasta is cooked to your liking, cover and cook a little longer if necessary.

Sprinkle the cheese on top and put the lid back on the pan, cook for a few minutes until the cheese melts.  You could put the pot under a preheated grill if you want the cheese golden and bubbling.  We serve ours with wilted greens and steamed mixed vegetables.

Leave a Comment Basics, Beef, Dinners, Pasta

Enchiladas

I've not blogged in quite a while, we were poorly as several illnesses went through the house, now we're in exam season.  Our eldest is taking her final exams for her A levels, and our second daughter will be taking her GCSEs fairly soon.  It's been a hectic and stressful time, revision and preparation for both of them, along with the usual family busyness.

I decided to blog these delicious Enchiladas as they are an easy store cupboard/freezer dinner which takes very little time to prepare.  Full tums with minimum fuss is what the theme has been for the past couple of months.  If I've got time I make an extra batch and freeze it for those nights when we're all knackered and a super quick and easy dinner is needed. 

Enchiladas

2 Tblsp oil
300g frozen chopped onion or 1 large fresh onion, peeled and roughly diced

300g mixed frozen peppers or 2 freshs pepper, de-seeded and sliced

2 x 400g tin chopped tomatoes

2 x 400g tin red kidney beans in chilli sauce

1 x tin lentils, drained and rinsed

2 Tblsp lime or lemon juice, from a bottle is fine

handful of chopped fresh coriander

10 - 12 ready made flour tortillas

200g mature cheddar, grated

Heat the oil in a large non-stick frying pan over a moderate heat. Add the onion and peppers and fry until the pepper has softened and the onion is beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans and bring the mixture to the boil

Lower the heat until the mixture is gently simmering, cook for around 10 minutes until the mixture thickens. Remove the pan from the heat, then stir through the lime juice then season to taste. 

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

Grease the inside of a large ovenproof dish with a little oil. Put one of the flour tortillas in the dish and spoon some of the filling mixture into the centre. Roll up the tortilla and push it to one end of the dish. Repeat the process with the remaining tortillas and filling mixture, lining the rolled tortillas up against each other.

Sprinkle the grated cheese over the enchiladas and bake in the preheated oven for around 20 minutes, the cheese should be bubbling and golden. Let stand for a few minutes before serving, we have ours with wilted greens or a mixed leaf salad. 

4 comments Basics, Dinners, Meatfree Monday, Vegetarian

Pulled Jackfruit Tacos

We've recently been trying out some vegan dishes and experimenting with including more plant based meals in our diet.  It's a great way to broaden our tastes and of course eat more vegetables and pulses.  My family will usually eat most things if they taste good enough to satisfy their tastes, and this meal was a hit with everyone.  Most of my family didn't even realise that there was no meat at all in the dish, jackfruit is great at absorbing flavours and has a 'meaty' texture.

With the recent unseasonably warm weather, these tacos were perfect for a weekend supper sitting out in the sun.  I never thought we'd be able to do that in the UK in Febriary, we had snow at the beginning of the month!  

Pulled Jackfruit Tacos

2 large onions, thinly sliced into strips

4 Tblsp oil

2 tsp Tamari, or soy sauce

3 tins green jackfruit in water, about 400g each

8 Garlic cloves, roughly chopped

2 tsp Cumin seeds, ground

2 tsp Garlic powder

3 tsp Smoked paprika

½ tsp Chilli powder, to taste

salt and pepper to taste

300ml vegetable stock

To serve

8 soft tortillas, or more

1 or two red onion, finely sliced

2 peppers, deseeded and thinly sliced

1 or 2 avocados, sliced

fresh coriander, roughly chopped

Preheat your oven to 200C.  Cook onion in oil on a low heat for 10 minutes until softened and sweet, be patient and don't rush this step.  Drain the jackfruit then break up into smaller chunks.  Add to the onions with all the remaining ingredients.  Increase the heat and cook over a high heat for 5 minutes or more until the liquid has been absorbed.

Tip the jackfruit mixture on to a lined oven tray and spread out to an even layer.  Bake for 45 minutes to an hour, stirring twice during cooking.  You want the jackfruit to be lightly browned and no longer overly moist.  Serve on soft tortillas with sliced avocado, red pepper, red onion, a sprinkle of sliced chilli and fresh coriander.

Leave a Comment Dairy free, Dinners, Make it yourself, Meatfree Monday, Vegan

Middle Eastern Inspired Pilaf with Chickpeas

I'm constantly trying to create dishes that fill our tums for pennies and taste delicious.  There's always rice in our store cupboard, along with spices and dried fruit, so this scrumptious pilaf was easy for me to whip up one evening when the shopping delivery hadn't come due to bad weather.  I've made it a few times, and adjusted the spices to our tastes.  Now that it has been thoroughly tested and approved by my family of hungry taste testers, I can blog the recipe.  This Middle Eastern Inspired Pilaf has been a delicious, filling, and thrifty discovery which will feature on our Family Meal Plans in the future. 

Middle Eastern Inspired Pilaf with Chickpeas

2 Tblsp oil
1 onion, roughly chopped
1 pepper, deseeded and diced
1/2 tsp ground cardamom
4 whole cloves
6 peppercorns
2 cinnamon sticks
300g uncooked long grain rice
400g tin chickpeas, drained and rinsed
75g raisins
600ml vegetable stock
75g lightly roasted cashews, roughly chopped

Put the oil in a large saucepan over a medium high heat.  Cook the onion and pepper until softened.  Add the rice and spices and cook, stirring for a couple of minutes, to enable the spices to become fragrant and to coat the rice in the oil.  Add the chickpeas, raisins and vegetable stock.  Bring to a boil, cover with a lid and simmer for 15 minutes until all the stock has been absorbed and the rice is tender.  Stir through the cashews and then garnish with fresh mint.

Leave a Comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan

OUR FAMILY MEAL PLAN FOR WEEK OF 13/01/19 - £66

Our back to routine week last week didn't exactly go to plan.  Our 12yo was poorly all week, with what turned out to be flu, and I've got yet another cold.  Aside from more soups than planned, and some homemade Lemon, Honey and Ginger Drink we stuck to our Meal Plan fairly well.

Hopefully this week will be back to proper normal, and everyone will be well again.  We've a play date on Tuesday, as well as the usual evening/after school events so I've factored them all in to our Meal Plan for the week.

We're getting low on spices and stock cubes so I've added them to the list this week.  We've still got some plain and self raising flour in the cupboard so I'm not getting any this week.  I've added extra rice and some popping corn kernels so I can make rice pudding pots and popcorn for snacks.

Breakfasts will be cereal and hot milk or porridge, both with homemade fruit compote or sliced banana. Weekend breakfasts will be toast and pancakes.

Packed lunches will be 5 Ingredient Eggy Quinoa Cups twice, and Wholemeal Savoury Scone Swirls three times.  Packed lunches will include some Vegetable Crisps, a piece or two of fruit and a baked treat for afters.  Weekend Lunches will be soups from the freezer with homemade wholemeal bread rolls.  

Slow Cooker Bean Chilli

2 onions, peeled and finely diced
500g sweet potato, peeled and cut into roughly 2cm/¾in chunks
2 peppers, deseeded and finely diced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 Tblsp sugar
200ml hot vegetable stock (made with 1 vegetable stock cube)
400g tin chopped tomatoes
2 x 390g tins red kidney beans in chilli sauce
400g tin mixed beans, drained and rinsed
1 tsp mixed dried herbs

Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on high for 3–4 hours or low for 8–10 hours until the sauce has thickened and the sweet potato is tender.

Mixed Vegetable and Egg Fried Rice

Simple Chicken Casserole

2 Tblsp plain flour
1kg chicken thighs, bone in and skin on
2 Tblsp oil
2 onions, finely sliced
4 - 6 carrots, sliced into thick batons
2 tsp dried mixed herbs
500ml chicken stock

Preheat your oven to 160C/Gas Mark 3.  Season the flour with a little salt and pepper then coat the chicken thighs in the seasoned flour.  Heat the oil in a large, heavy based casserole dish over a high heat then brown the chicken thighs on all sides.  Add the vegetables, herbs, and enough stock to just cover everything.

Bring to a simmer, cover with a lid and then put in the oven for one and a half to two hours until the chicken and vegetables are tender and soft.  We'll be serving ours with mashed potato and steamed greens.


Slow Cooker Vegetable Stew with Dumplings

500g sweet potatoes, peeled and chopped into chunks
2 onions, thinly sliced
4 carrots, cut into chunks
3 parsnips, cut into chunks
2 Tblsp plain flour
400g tin chopped tomatoes
2 Tblsp tomato paste
350ml hot vegetable stock (made with 1 stock cube)

Dumplings:
200g self-raising flour
75g vegetarian suet (I used Trex)
125ml cold water

Put the prepared vegetables into the slow cooker. Sprinkle over the flour and stir to coat the vegetables. Add the chopped tomatoes, tomato paste and stock. Stir well then cook on high for 4 hours.

Make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper. Add the suet and rub into the flour until combined. Stir in enough cold water to bring the mixture together as a soft, dough. Divide into 12 equally sized pieces and roll each into a ball.

Remove the lid from the slow-cooker then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25-30 minutes, or until the dumplings are cooked through. We’ll be serving ours with steamed greens.

Homemade Fish and Chips

Homemade Pizzas

Toad in the Hole

Shopping List

47 items: £66.04

Packets and Cereals

2x       ASDA Smartprice Wheat Bisks (24x18g)          £1.48

2x       ASDA Wholemeal Bread Flour (1.5Kg)          £1.38

1x       Silver Spoon Granulated Sugar (500g)          54p

2x       ASDA Smartprice Long Grain Rice (1Kg)          90p

1x       ASDA Quinoa (300g)          £1.14

1x       ASDA Great to Bake Golden Syrup (750g)          £1.34

1x       Tropical Sun Popcorn (500g)          79p

1x       ASDA Scottish Porridge Oats (1Kg)          89p

Frozen

2x       ASDA Frozen for Freshness Mixed Vegetables (1Kg)          £1.90

1x       Ibco Pangasius Fillets (800g)          £3.50

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

Tins, Jars and Cooking

2x       ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)          56p

1x       Rajah Haldi Ground Turmeric (100g)          67p

1x       Rajah Paprika (100g)          67p

1x       Rajah Jeera Ground Cumin (100g)          67p

1x       ASDA Smartprice Strawberry Jam (454g)          28p

1x       ASDA Double Concentrated Tomato Puree (200g)          37p

1x       East End Ground Coriander (100g)          £1.15

1x       ASDA Stock Cubes - Chicken (12x10g)          43p

1x       ASDA Stock Cubes - Vegetable (12x10g)          39p

1x       TRS Cinnamon Powder (100g)          65p

1x       TRS Garam Masala (100g)          65p

1x       Rajah Ground Ginger (100g)          75p

2x       ASDA Chilli Beans in Chilli Sauce (390g)          £1.30

1x       ASDA Mexican Style Bean Mix in Water (400g)          65p

Dairy and Eggs

2x       ASDA Semi Skimmed Milk 6 Pints (3.41L)          £2.96

1x       ASDA British Whole Milk 6 Pints (3.41L)          £1.48

1x       ASDA Free Range Mixed Weight Eggs (15)          £2.00

1x       ASDA Butter - Unsalted (250g)          £1.49

1x       Trex Vegetable Fat (250g)          85p

1x       ASDA Mature Cheddar Cheese - Light (750g)          £3.65

Fruit and Vegetables

25      ASDA Grower's Selection Bananas by Weight (200g)          £3.00

2x       ASDA Grower's Selection Carrots (1Kg)          £1.30

1x       ASDA Grower's Selection Beetroot Bunched (500g)          £1.60

1x       ASDA Grower's Selection Sweet Potatoes (1Kg)          £1.00

5x       ASDA Farm Stores Pears (500g)          £2.95

6x       ASDA Farm Stores Apples (500g)          £3.54

1x       ASDA Grower's Selection British Parsnips (500g)          54p

1x       ASDA Farm Stores Brown Onions (1Kg)          75p

1x       ASDA Farm Stores White Potatoes (2.5Kg)          £1.25

1x       ASDA Grower's Selection Cooking Peppers (700g)          £1.45

1x       ASDA Grower's Selection Sweetclems (1.2Kg)          £1.80

1x       ASDA Grower's Selection Black Seedless Grapes (400g)          £1.00

1x       ASDA Grower's Selection Seedless Red Grapes (400g)          £1.00

1x       ASDA Farm Stores White Mushrooms (250g)          54p

Meat, Fish and Poultry

1x       ASDA Butcher's Selection Chicken Thighs (1.1Kg)          £2.09

2x       ASDA Extra Special Pork Sausages (6 per pack - 400g)          £4.00

We purchased our groceries online from Asda, via My Supermarket on 12/01/2019 and out items cost £66.04. Had we shopped elsewhere our shopping list would've cost:

£76.59 from Tesco

£80.50 from Sainsbury's

£101.16 from Ocado

£102.58 from Waitrose

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 out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

8 comments Bread, Chicken, Dairy free, Dinners, Fish, Gluten-free, Lunches, Meal Plan, Meatfree Monday, Vegan, Vegetarian

Spiced Chicken Traybake

I love low faff dinners that don't require much preparation, and pretty much cook themselves.  This chicken traybake is perfect for a busy weeknight, just prepare the vegetables and chicken in the morning, put them in the fridge, then into a preheated oven when you're ready to cook dinner.  You could use microwave pouches of rice, and cook the peas in the microwave too for extra speed and less fuss.

Spiced Chicken Traybake

3 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp garam masala

750g boneless and skinless chicken thigh fillets

3 large carrots, cut into quarters lengthwise then chopped into 2.5cm/inch lengths

1 pepper, deseeded and chopped into chunks

1 onion, peeled and cut into wedges

2 large handfuls frozen peas, defrosted in boiling water for a few minutes

1.5 cups rice

Chop the vegetables and put into a container in the fridge ready to cook later.  Mix the oil and spices together then pour over the chicken stir until evenly coated.  Cover and leave to marinate in the fridge all day, or just for half an hour or so whilst you have a well earned cuppa, and get the kids reading done or homework started before cooking dinner. 

Once you're ready to cook, preheat your oven to 200C.  Take the chicken out of the fridge, uncover it and stir through the prepared vegetables, except for the peas.  Bake for 30-35 minutes, until the carrot is tender and the chicken is cooked through. 

Meanwhile, cook the rice.  When the rice is cooked, drain the peas and stir them through the rice.  Serve alongside the cooked chicken and vegetables.  Garnish with some chopped spring onion or fresh coriander. 

   

1 comment Chicken, Dairy free, Dinners, Gluten-free

OUR FAMILY MEAL PLAN FOR WEEK OF 07/01/19 - £65

The week we're all properly back in routine, work and school as usual for everyone.  It makes Meal Planning easier, and there will be no children raiding the fridge and cupboards for random snacks throughout the day.

Breakfasts will be porridge or toast with fruit depending on the morning.  Weekend breakfasts will be pancakes and homemade crumpets or toasted teacakes.

Packed lunches will be Root Vegetable and Red Lentil Dhal and Butternut Squash and Lentil Curry alternated each day, served in flasks with homemade wholemeal bread rolls, a piece of fruit, and a baked treat for afters.

Weekend Lunches will be Twice Baked Potatoes, using already baked potatoes from the freezer, and Vegetable and Pearl Barley Soup with homemade bread rolls.

Dinners

Slow Cooker Black Eyed Bean Chilli

Pepper, Sausage and Gnocchi Traybake

4 peppers, any colour, deseeded and cut into chunks

2 onions, peeled and cut into eighths

300g cherry tomatoes

2 x 500g packs of gnocchi

2 Tblsp oil

12 pork sausages

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

Toss together the peppers, onion, tomatoes, gnocchi and olive oil and spread out on to a large foil lined baking tray.

Put the sausages on top of the vegetables then put the tray into the preheated oven. Bake for 30 minutes, or until the sausages are cooked through, the gnocchi are golden, and the vegetables are tender. Serve with steamed greens or mixed vegetables.

Macaroni Cheese

Bacon and Egg Pie

One Pot Chicken Casserole

Slow Cooker Beef Keema

Keema Naan with Speedy Vegetable Curry

Shopping List

37 items: £65.12

Frozen

3x       ASDA Frozen for Freshness Mixed Vegetables (1Kg)          £2.85

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

Tins, Jars and Cooking

5x       ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)          £1.40

1x       ASDA Curry Paste - Balti (200g)          £1.19

2x       Napolina Lentils in Water (400g)          £1.70

Dairy and Eggs

2x       ASDA Semi Skimmed Milk 6 Pints (3.41L)          £2.96

1x       ASDA British Whole Milk 6 Pints (3.41L)          £1.48

1x       ASDA Free Range Mixed Weight Eggs (15)          £2.00

1x       ASDA Mature Cheddar Cheese - Light (750g)          £3.65

Packets and Cereals

2x       ASDA Wholemeal Bread Flour (1.5Kg)          £1.38

1x       ASDA Smartprice Long Grain Rice (1Kg)          45p

1x       ASDA Easy Bake Yeast (6 per pack - 42g)          52p

1x       ASDA Wholewheat Penne (500g)          45p

2x       Il Pastaio Potato Gnocchi (500g)          £1.30

1x       Cypressa Red Split Lentils (500g)          £1.15

1x       ASDA Good and Balanced Pearl Barley (500g)          55p

1x       ASDA Quinoa (300g)          £1.14

2x       ASDA Scottish Porridge Oats (1Kg)          £1.78

1x       ASDA Four Seed Mix (150g)          90p

1x       ASDA Ready to Roll Puff Pastry (500g)          £1.00

Fruit and Vegetables

20      ASDA Grower's Selection Bananas by Weight (200g)          £3.00

2x       ASDA Grower's Selection Carrots (1Kg)          £1.30

2        ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)          £1.95

1x       ASDA Grower's Selection Celery          52p

2x       ASDA Grower's Selection Sweet Potatoes (1Kg)          £2.00

4x       ASDA Farm Stores Pears (500g)          £2.36

4x       ASDA Farm Stores Apples (500g)          £2.36

3x       ASDA Chosen by Kids Easy Peasy Peelers (500g)          £2.37

2x       ASDA Grower's Selection Swede          £1.00

2x       ASDA Farm Stores Brown Onions (1Kg)          £1.50

1x       ASDA Farm Stores White Potatoes (2.5Kg)          £1.25

1x       ASDA Grower's Selection Cherry Tomatoes (325g)          75p

2x       ASDA Grower's Selection Cooking Peppers (700g)          £2.90

Meat, Fish and Poultry

1x       ASDA Butcher's Selection Chicken Thighs (1.1Kg)          £2.09

2x       ASDA Extra Special Pork Sausages (6 per pack - 400g)          £4.00

1x       ASDA Butcher's Selection Beef Mince - 12% Fat (1Kg)          £4.50

1x       ASDA Farm Stores Cooking Bacon (600g)          67p

We purchased our groceries online from Asda, via My Supermarket on 05/01/2019 and out items cost £65.12.  Had we shopped elsewhere our shopping list would've cost:

£71.10 from Tesco

£82.59 from Sainsbury's

£88.30 from Ocado

£90.87 from Waitrose

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 out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

5 comments Beef, Chicken, Dairy free, Dinners, Gluten-free, Lunches, Meal Plan, Meatfree Monday, Pasta, Slow Cooker, Vegan, Vegetarian

Koshari

This is a delicious and filling store cupboard supper, perfect for using up part packets of pasta and rice. Koshari is an Egyptian street food dish made from rice, lentils and macaroni, topped with crisp onions and spicy tomato sauce.  The ingredients use to make this scrumptious supper came to £1.42, excluding energy costs,  I served it with steamed greens from our garden (free), but you could serve it with 500g steamed mixed vegetables for an extra 47p.

It does take a long time to get the onions really caramelised and tasty, don't rush that step it's well worth taking the time.  The rice, lentils, and macaroni are all cooked separately which might seem a bit of a faff but you can have them all going at the same time, or use a tin of lentils to cut out a step.

Koshari  

3 large onions, diced (30p)

2 cloves of garlic (5p) 

400g tin of chopped tomatoes (28p) 

1 Tblsp tomato purée (2p) 

pinch of chilli flakes, pinch of chilli powder or dash of hot sauce (5p)

1 cup (150g) lentils, rinsed and drained (39p) 

1 cup (200g) rice, rinsed and drained (9p) 

1 tsp ground cumin (2p)

1 tsp ground cinnamon (2p)

1 cup (150g) macaroni (20p)

Heat the oil in a large pan and cook the onions until deep golden, this can take a good 30 - 40 minutes.  Don't rush this step, your dish will be so much more flavoursome if you take the time to get the onions right.  Once the onions are deliciously brown and sticky, put a sieve over a bowl and tip the onions into it, so the deliciously flavoured oil drains into the bowl. 

Heat one teaspoonful of the onion oil in a small pan and crush or mince in a garlic clove.  Cook for a few seconds before adding the tomatoes, tomato purée and chilli.  Fill up the empty tomato tin with water and add this too.  Cook, uncovered, until thickened to a rich sauce. 

Put the lentils in a pan and cover generously with water. Add the other garlic clove, bring to the boil and cook for 25 minutes or until tender. Drain well and set aside. 

Heat the remaining oil from the onions in a saucepan and add the spices. Cook for a few seconds until fragrant, then add the rice. Cook, stirring to coat the rice in the oil and spices, then add one and a half cups of water and a large pinch of salt. Bring to the boil, cover tightly, and cook for 10 minutes until cooked through and all the water has been absorbed.  Leave covered for a further 10 minutes whilst you quickly cook the macaroni according to packet instructions. 

Mix the rice with the lentils and macaroni, season to taste.  Top with the rich tomato sauce and the caramelised onions.

2 comments Budgeting Tips, Dairy free, Dinners, Live Below the Line., Meatfree Monday, Pasta, Rice, Vegan, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 31/12/18 - £62

I took an unintentional blogging break.  Eldest was poorly, then GCSE mocks happened for 15yo, we had a plumbing issue, house inspection, our younger two were poorly, 15yo was tripped up and badly hurt her knee, and I'm into week 7 of my cold, then Christmas happened.

The Christmas holidays were such a relief!  All our children were absolutely exhausted and in need of a good break from routine.  The last week or so of term was a real slog.  It's been a much needed restful time, with several PJ days, and intermittent hibernation.

It's back to routine this week, from midweek onwards, so that means packed lunches and dinners to fit around after school and evening events.

Breakfasts will be cereal and milk or porridge with fruit compote, depending on the morning, and I'll make wholemeal no knead fruit bread at the weekend for toast and probably a batch of pancakes.

Lunches before work and school start midweek will be Broccoli and Potato Soup, and Spiced Carrot and Parsnip Soup both from the freezer.  Packed lunches will be Quick Vegetable Tagine, using mixed beans instead of chickpeas, served warm in flasks accompanied by Caramelised Onion and Cheddar Swirls instead of couscous, with a baked treat and piece of fruit for afters.  Weekend lunches will be Slow Cooker French Onion Soup and Mixed Vegetable Soup with homemade wholemeal bread rolls.

Snacks will be popcorn, vegetable peeling crisps, fresh fruit and homemade yoghurt.

Dinners

Chana Masala

Slow Cooker Hoppin' John

Roast Chicken with Roast Vegetables and steamed greens

Chicken Noodle Bowls

Roast Vegetable Frittata

Homemade Pizzas

Hot Dogs with Sweet Potato Wedges

Shopping List

42 items: £62.28

Packets and Cereals

1x   ASDA Smartprice Wheat Bisks (24x18g)                                             74p

1x   ASDA Strong White Bread Flour (1.5Kg)                                              69p

2x   ASDA Wholemeal Bread Flour (1.5Kg)                                                 £1.38

1x   ASDA Smartprice Self Raising Flour (1.5Kg)                                        45p

1x   Silver Spoon Granulated Sugar (500g)                                                 54p

1x   ASDA Smartprice Sultanas (500g)                                                       £1.00

1x   ASDA Easy Cook Long Grain Brown Rice (1Kg)                                  £1.09

1x   ASDA Egg Noodles Medium (250g)                                                     59p

1x   TRS Black Eye Beans (500g)                                                              £1.19

1x   Tropical Sun Popcorn (500g)                                                               69p

1x   ASDA Scottish Porridge Oats (1Kg)                                                    89p

Tins, Jars and Cooking

5x   ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)              £1.40

2x   ASDA Chick Peas in Water (400g)                                                      66p

1x   ASDA Double Concentrated Tomato Puree (200g)                                37p

2x   ASDA Mexican Style Bean Mix in Water (400g)                                   £1.30

Dairy and Eggs

2x   ASDA Semi Skimmed Milk 6 Pints (3.41L)                                           £2.96

1x   ASDA British Whole Milk 6 Pints (3.41L)                                              £1.48

1x   ASDA Free Range Mixed Weight Eggs (15)                                         £2.00

1x   ASDA Mature Cheddar Cheese - Light (750g)                                      £3.65

Fruit and Vegetables

2x   ASDA Grower's Selection British Spring Greens (500g)                        £1.24

20   ASDA Grower's Selection Bananas by Weight (200g)                           £3.00

2x   ASDA Grower's Selection Carrots (1Kg)                                              £1.30

1     ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)            97.3p

2x   ASDA Grower's Selection Courgettes (3)                                             £2.40

1x   ASDA Grower's Selection Garlic (3)                                                     50p

2x   ASDA Grower's Selection Sweet Potatoes (1Kg)                                  £2.00

1x   ASDA Grower's Selection Ginger (125g)                                              45p

4x   ASDA Farm Stores Pears (500g)                                                         £2.36

4x   ASDA Farm Stores Apples (500g)                                                       £2.36

1x   ASDA Grower's Selection British Parsnips (500g)                                54p

2x   ASDA Grower's Selection Plums (750g)                                               £3.30

2x   ASDA Farm Stores Kiwis (6)                                                               £1.80

2x   ASDA Farm Stores Brown Onions (1Kg)                                              £1.50

1x   ASDA Farm Stores White Potatoes (2.5Kg)                                         £1.25

3x   ASDA Farm Stores Mixed Peppers (3)                                                 £2.97

2x   ASDA Grower's Selection Sweetclems (800g)                                      £2.00

Frozen

1x   ASDA Smartprice Broccoli (1Kg)                                                         90p

1x   ASDA Smartprice Peas (1Kg)                                                              72p

1x   ASDA Frozen for Freshness Sweetcorn (1Kg)                                      95p

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

Meat, Fish and Poultry

1x   ASDA Butcher's Selection Whole Chicken (1.6Kg)                               £3.28

1x   ASDA Farm Stores Cooking Bacon (600g)                                           67p

Prices and special offers reflect those of the online grocery website, My Supermarket, and are correct as of 30th December 2018. Prices may vary in different in-store locations. 

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £62.28. Had we shopped elsewhere our shopping list would've cost:

£76.35 from Tesco

£77.27 from Sainsburys

£88.53 from Waitrose

£92.72 from Ocado

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 out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

Leave a Comment Bread, Breakfast, Chicken, Dinners, Lunches, Meal Plan, Meatfree Monday, Slow Cooker, Snacks, Soup, Vegan, Vegetarian