Not much meat?

Hello Dear Reader,

I love this blog https://the1940sexperiment.com and those recipes showed how people ate perfectly well even though they didn’t eat much meat. I have a few hundred grams of cooked turkey, that I found when I was looking for my lunchbox. 

I cooked some potatoes and leeks, whizzed up some bread into bread crumbs, made some cheese sauce and combined the lot. 

I had some spare cheese sauce so I popped it in a marg pot and froze it. So, I combined the leeks, spuds, cooked turkey and cheese sauce and topped with some gluten free bread crumbs.

I cooked everything for thirty minutes at 180.

We’re fed for the next two days. Yes,  it’s off plan but I needed that lunch box empty. Ding cuisine of turkey and leek ‘pie’ with kale and carrots. 


There’s not much meat but there’s enough. Plus, doesn’t a bit of cheap cheese sauce make everything delicious? 

Until tomorrow,

Love Froogs xxxxx

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14 thoughts on “Not much meat?

  1. I feel that there is more than plenty on those plates! I didn’t grow up eating a ton of meat, it simply was too expensive, so a bit had to go a long way, and we stretched it for as long and far as we could. Your dinners look healthy, delicious and satisfying. Well done!

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  2. We eat far less meat now. It is so expensive therefore every bit should count. Unfortunately I seem to need to be a carnivore as I hover just above anemia.

    When I worked for the Department of Health in QLD, Aus the doctors and nutritionists were beginning to worry that people were consuming less meat and buy items such as sausages. The economy is worse now and I do worry about those who don’t know how to combine foods etc to gain optimum nutrition.

    Your meal looks great.

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  3. Both my daughters are doing Food Science GCSES and came home with two fish pies today. Two dinners and two lunches for the three of us and no cooking till Thursday. Found some frozen cooked turkey lurking in my freezer and now I have a new recipe to try. My sort of food! Looks lovely.

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  4. I do the same sort of thing frequently with leftovers. I freeze my ground beef in 12 oz portions and no matter what I seem to use it for, there is usually enough for 4 dinners and often one lunch. It will make about 10 good sized meatballs and that is quite enough for two nights for the two of us–2 meatballs is plenty for me. Other casserole type meals go equally as far, and lots of them taste even better the second night when re-heated after flavors have melded in the fridge. I do the same with scalloped potatoes and ham as well–always make enough for two nights while I’m making them. They are so good the second night. And if you’re feeling a bit light on protein, you can always make a couple deviled eggs as a side. (Are you familiar with deviled eggs–an American standard. Simply hard boiled eggs cut into halves, with the yolks removed, mashed with a bit of mayo, mustard, salt, pepper, paprika, occasionally a family “secret” ingredient–horseradish or vinegar, chopped olive, pickle, or whatever) and put back into the yolk cavity. With eggs as cheap as they have been lately, these are a treat. 18 eggs for 99 cents this week at my favorite store.) It’s a standard for “everyone bring a dish” events. They always disappear quickly.

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  5. I need a protein in the morning or by an early lunch. It may be a protein powder smoothie, a 1/2 added to my oatmeal or a hard boiled egg. At dinner time protein is not as important to me. Hubby likes protein in every meal. I strive for 2 meatless dinners a week. I love a fresh salad with greens and all kinds of fixings to include cheese, especially feta, veggie soup is a favorite in cool months (sometimes I add some black beans.). And during the summer harvest I love a meal of corn on the cob and sliced tomatoes . During the spring harvest new potatoes with creamed peas. Yum. Usually my third meal of a rubber chicken is something with the bit of chicken left over. Your dish looks hardy and will be added to my cool weather meals.

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  6. This reminds me of a “clear out the crisper” vege pie that we make. Put all the veges in a microwave safe dish and nuke till they are half cooked. Make a cheese sauce, pour over drained veges and top with breadcrumbs. Bake on 180degrees C until crispy on top! Lovely with any meat or just by itself. I make lasagna with only 250g of mince and it always seems to be enough.
    Melissa in Oz

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