Hi, I’m back and I’m hungry!


Hello Dear Reader,

A few medical appointments, some physio with follow up exercises and I’m on the mend. I’ve not really cooked this week, we’ve had ‘on toast’ on in a baked potato or out of a tin. There certainly wasn’t much worth sharing. It’s not been a non-spend week but all spending has been planned and purposeful. We paid for our next ferry trip after Easter, as usual popped our usual amount of money into savings and set a tight budget for the month ahead. 

Supper!

I’ve shared my ‘meatza’ recipe with you before but here’s another version. 
I used very low fat turkey mince, 400g

Garlic granules, salt and pepper, sprinkle of oregano.

I mixed it altogether and pressed it all into a pie tin, it sort of looks like a big pattie.

I then almost cooked it in the oven set to 180

I then topped it with tomatoes, peppers and onions with a dusting of hard Italian cheese.

I part cooked the onions, tomatoes and peppers first with a spray of light oil. I then measured 40g of the cheese.

It goes a long way when it’s finely grated and as it’s so strong, you don’t need much of it.

I also cooked some garlic mushrooms in the oven. I removed the stalks from four large mushrooms and sprayed them with oil. I cooked them for fifteen minutes and then sprinkled them with a dash of balsamic vinegar and garlic powder and a sprinkle of the cheese out of the 40g

Here’s a close up of my meatza. I miss pizza but the calories are just not worth .

Here’s the final supper, with curly kale and garlic mushrooms. I’m still holding to my promise of having something nice once a week. Nice? It was delicious.

This weekend we’re scrubbing the house, packing all the odds and ends we take to France , such as curtains, paint and a dehumidifier. One day, it’ll just be bikes and walking boots but for now it’s DIY on the cheap and that’s ok.

Until tomorrow,

Love Froogs xxxx

Advertisements