budget

Meal Planning Monday 03/03/14

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Can you believe it is March already!  This year is coming in far too fast!
It’s my mini mans 5th birthday this month and only 4 months until my wedding!
Can someone slow down time for me?

Because we are still doing our healthy eating, I am takibg inspiration from The Hairy Dieters again.
If you haven’t gottheir books, where have you been by the way?, I would recommend getting them,  some fantastic stuff in them.

Here goes

M   All in one pork and rice
T   Soup, unsure what yet
W    Haddock fishcakes
T    Baked potatoes
F   Meatloaf and tomato sauce
S    Chicken korma
S    our usual Roast

Thanks to Mrs M for hosting the weekly linky, take a swing by her page go see what’s cooking.
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Meal Planning Monday 24/02/14

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Welcome to my Monday Meal Plan!
With a big thanks to Mrs M for hosting this linky.

I am getting back in the swing with my meal plans, and cannot believe that I let them slide for so long.
They are helping me stick to my healthy eating and keeping shopping costs down,  which we all love, don’t we?

Here goes:

M  Chicken cordon bleu – low fat version
T   Homemade Lentil soup
W   Creamy Haddock
T   Pann Haggerty light
F   Mince & vegetable pie
S   Turkey Burgers
S   Roast dinner

We are taking inspiration from The Hairy Dieters this week.

We get out fresh fish from John and the gang at Delishfish.  Pop along and have a look, the fish is the tastiest we have had in a while.

Don’t forget to pop along to Mrs M’s to see what else is cooking 🙂

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Little Chefs

I have decided to start a weekly recipe post called Little Chefs.
I will be posting up every Friday recipes and outcomes of what my little chefs and I have been upto.

I love cooking with the little ones and they love to get new cookbooks (think Lolly is starting to get an obsession with them like me and she’s only 2 1/2!).
They chose the recipe, I write the shopping list and we all go to the shops to get the items in.

I hope you enjoy these weekly posts as much as we will be making the recipes.
I will do a linky further up the road, when I figure out if and how I can do it on here.

Our first official Little Chef recipe post will be live later on today 🙂

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Chicken and Sweetcorn Herby Crepes

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We had this on Monday night, using leftover roast chicken, and boy was it good!

250g chicken – cut into cubes or shredded if using leftovers
1/4 tsp salt
1/2 tsp sunflower oil

for the Crepes
8 fl oz semi skimmed milk
1 egg yolk (keep white aside)
90g plain flour
15g unsalted butter melted
1/2 tsp turmeric
1/8 tsp salt
Freshly ground pepper
1/4 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp dried tarragon
1/2 tsp sunflower oil

Sweetcorn filling and sauce
2 tbsp sunflower oil
1 shallot, chopped
165g Sweetcorn kernels
8 fl oz chicken stock
1 tbsp double cream
125g low fat cottage cheese
2 tbsp egg white

To make the crepe batter, whisk the milk and egg yolk together in a bowl.
Add the flour in, a little at a time, whisking continuously until all the flour has been mixed in and there are no lumps.
Stir in the butter, turmeric, salt, pepper and herbs.
Heat a crepe pan (I used a small frying pan as I don’t have one) over medium-high heat.
Pour 3-4 tablespoons of the batter into the hot pan and swirl it to coat the whole of the pan.
Cook until brown – around 30 seconds each side.
Slide onto a plate. The crepe should be quite thin.
Repeat the process until the batter is finished.
Preheat the oven to 170c or gas mark 3.
To prepare the crepe filling, season the chicken with salt and pepper.
Heat 1 tbsp of the oil in frying pan over medium heat.
Sauté the chicken for 4-5 minutes and transfer it to a bowl.
Add the remaining oil and sauté the shallot for 30-60 seconds, then add in the Sweetcorn and sauté for a further 3 minutes.
Remove around a third of the Sweetcorn mix and add it to the chicken – this is the filling.
To prepare the sauce, put the stock and cream into the pan and summer for 3 minutes. Then purée in a blender.
Add in the cottage cheese and the egg white to the chicken mix and combine well.
Full each crepe with 3-4 tablespoons of the mixture and roll up.
Wipe a baking tray with some of the oil.
Place the Crepes seam down on the tray and cover with the sauce. I also topped mine with cheese.
Bake for roughly 20 minutes until filling is heated through.

Enjoy x

In my ones I used a spicy tomato sauce that I had leftover on the top of the Crepes

Meal Planning Monday – 1st July 2013

Unbelievable. July the 1st already!
I cannot believe how fast time is going these days. And of course it means its just a year and 4 days until my wedding day 🙂

With purse strings tightening that little bit more I am going to completely run down my freezer and cupboards over the next few weeks. If any of you wonderful people know or have any cheap recipes send them my way or direct me to them ;).

Some of the recipes in this meal plan have came from the recipe book below (which I got from a local charity shop for 50p!)

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Monday – chicken and sweet corn crepes (we have leftover chicken from our Sunday roast)

Tuesday – it’s our 9 year anniversary!! I will be heading to M&S for their two done for £10, hope they still do it!

Wednesday – I’m at the Bon Jovi concert at Hampden, dinner will be pub food.

Thursday – minced beef and potato pie

Friday – fish and chips

Saturday – cheese, potato and veg layer

Sunday – roast, unsure what yet

Head over to Mrs M for more meal planning ideas x

1 Chicken, 3 Dinners

Im not sure if you have seen all these amazing posts about cooking a whole chicken and having 3 or more dinners out of it. I think it’s a fantastic idea, especially if you are trying to be a bit thrifty.

I decided I was going to do this, so on my shopping trip to Costco I picked up a cooked chicken.
I know what you’re thinking, lazy mare! In a way yes I am lol but when a cooked chicken is bigger and cheaper than a supermarket, uncooked chicken, then hell yeah I am buying that bird.

So first dinner was the obligatory Sunday roast. My god, I do love a good roast dinner with all the trimmings. You have to have them don’t you?
I stripped the chicken down, saved some meat and the 2 legs for our roast. Then put the rest in a tub for our second dinner.

Yes I can count 😉 , that makes 2 dinners, I still had the carcass.
That got chucked into a pot with carrots, leeks and seasoning. Simmered away for a couple of hours to make a tasty stock.
I will be using this for a nice homemade soup.

We had the leftover chicken tonight for dinner. I made a butter chicken (using Pataks sauce) mixed with onions and red pepper. It was lovely.
I had mine on a baked potato and the Mr had his with some veggie rice.

There you have it. I started with one whole roast chicken and I got – roast chicken dinner, butter chicken and chicken stock. Amazing!

I think some people have had more out of it 4 maybe 5 at a push.

Have you done this? How many meals did you get out of it?