Stretching leftovers in every direction

Hello Dear Reader,

My soup mug contains just one portion of homemade ragu sauce and I needed to feed us both. I added a jar of cheapo tomato sauce, it’s gluten free and 80 calories for half a jar (4 slimming world syns). It had less fat and less calories than the low fat versions in the supermarket. Ironically, it costs the same as a tin of tomatoes so it was cheaper than making it myself.

As usual, we ate it with a massive pile of steamed greens instead of pasta to keep our carbs low and to get more nutrients into ourselves. Seasonal veggies like this are really cheap too.

I added a tin of sweet corn too. More cheap veggies.

We had one slice of cheese each. It might seem a bit expensive to buy sliced cheese but it’s portion control for us. You can see, one slice goes a long way. (4 syns) 

As if spring greens, carrots and celery in the ragu sweet corn wasn’t enough, I chopped up some gerkins and the crunchy spicy sourness really added punch to an already flavour filled bowlful. 

So today we’ve eaten: frozen leftovers, jarred, tinned and pickled and fresh…..all on one plate. Healthy, cheap and used up everything we had at home.

Until tomorrow,

Love Froogs xx


Chicken, bacon and bean casserole 

Hello Dear Reader,

We have the first autumn storm bashing Cornwall and the rain is coming in sideways. That says one thing, it’s time for a casserole. This didn’t take long in my slow cooker and I made an entire batch and we’ve eaten half today and we’ll eat the rest tomorrow. 

I used

1 kilo of frozen chicken breasts and I added them frozen and cut them up once they cooked 

Half a head of finely sliced celery

1 small things onion – finely diced 

6 large carrots, peeled and chunked

1 tin of haricot beans

2 tins of tomatoes 

Half a pack of cooking bacon – cut into cubes

I popped the lot in the slow cooker and set it on low for 6 hours. That meant it was warm when I got home but had to take out what we needed and microwave it after I’d cooked some cabbage and rice to have with our supper. 

It’s cheap, simple and the addition of beans meant we didn’t need so much meat. Another supper with a combination of tinned and frozen along with some fresh veggies and rice from the larder.

I’m off to get in my pyjamas, get under a quilt and keep warm for the evening.

Until tomorrow,

Love Froogs xxxx

Spicy chickpea stew

Hello Dear Reader,

We’ve had meat two days in a row so tonight’s supper is a hearty veggie stew with chunky chick peas and it’s vegan as well.

I rummaged around the bottom of the fridge and back of the larder and also added some mixed frozen veggies from out of the freezer. I also added a heaped teaspoon of smoked paprika and cumin, a stock pot and some black pepper to give it flavour

I chopped my veggies and fried them in frylight until softened.

I added the stockpot, spice and tinned tomatoes, half a mug of red lentils and a mug of boiling water (helps it cook quickly) and allowed it to simmer for 15 minutes until all the veggies were soft but not mushy.

I served DB’s with basmati rice – half a cup of rice and three cups of water with a sprinkle of salt and I just had extra vegetables. We are not lovers of hot spicy food but you could add plenty of chilli if you like it.

This’ll be great for our lunches and it’ll reheat well and some will be frozen.

Totally free food in terms of slimming world and it’s even vegan and a proper hearty belly full. 

It’s also cheap, used up what we had and was delicious.

I’ll make this again!

Until tomorrow,

Love Froogs xxxxx

Eat your greens 

Hello Dear Reader,

I love green leafy vegetables and they’re really cheap in season And they have more vitamin C than oranges. I bought all my groceries this week from Aldi including a tiny beef roasting joint that I stopped from shrinking by slow cooking it with some water, salt and pepper in the slow cooker. My fork shows how tiny our meat was.

It just melted when it was cooked and it didn’t shrink and stayed really moist which was important as it wasn’t cheap. We’ll just have a veg based meal tomorrow to offset the cost.

I used some of the beef stock when I mashed the potatoes, especially as we ate far too much butter in Brittany! This was really nice  and surprisingly creamy.

As we’re trying to keep our carbs low we’re not eating a lot of spuds so we’re filling up on greens. It’s a good job we really like them. I wonder, wherever you are, what the ‘greens’ in your country? 

I added some GF bisto granules to a mug full of stock and made some gravy. 

This is end of week one and I think we’ve done ok and we’re definitely eating more healthily, doesn’t seem hard and we’re enjoying it. 

I’ll keep you posted.

Until tomorrow,

Love Froogs xxxx

One of the joys of autumn 

Hello Dear Reader,

There is something wonderful about coming home to a gently simmering slow cooker. Before we left for work this morning I added:

2 chicken breasts (I buy frozen chicken as it’s cheaper)

2 leeks cut into slices

1 tin of plum tomatoes 

4 large sliced carrots 

2 large potatoes, halved 

1 stock cube and a mug of water.

Sprinkle of gf gravy granules when I got in from work. I set the slow cooker on low and let it cook gently for twelve hours. 

We ate ours with kale and green beans which is another reason for loving autumn food. I’m a great fan of our slow cooker and use it for a huge amount of winter dishes of soups, casseroles, stews and slow roasts. 

The other great thing about a pile of green beans and kale taking up half our plates is that it fills us up very cheaply and healthily and goes really well with any kind of stew. It also fits in well with the slimming world plan of plenty of speed food. The whole plate is mainly veggies with just a bit of chicken. We over did it a bit over the summer and lots of veggies are the answer.

There’ll be plenty more like this as the cooler weather has returned.

Until tomorrow,

Love Froogs xxx

Slimming world pasties

Hello Dear Reader,

I’ve seen these all over the internet and I thought I’d have a go. Here’s what I put inside:

2 leek, sliced.

One large  courgette, cut into small chunks

1 large red pepper, diced.

Spray of frylight and cook for ten fifteen minutes.

8 rasher of lean bacon, remove any fat and diced

100g of tomato paste

Plenty of black pepper.

One laughing cow light triangle per pasty 

1 beaten large egg – use this to seal the pasty and glaze it

I cooked it until everything as well cooked.

I used gluten free wraps bit expensive at 50p each!

Eight slices of lean bacon at £2.

Asda free range eggs at £1.50

I covered the wrap with beaten egg, added the filling and popped a cheese triangle inside.

Sealing it was a nightmare, DB suggested I sewed it together with spaghetti ! I kept pressing the edges with a fork. Preheat the oven to 180.

I brushed them generously with beaten egg and baked them for twenty minutes.

It was totally delicious! I calorie counted and each pasty was under 250 calories! 

Our neighbours gave us the runner beans and the corn was in the reduced section at Asda.

If you don’t need to eat gluten free, then you can buy 6 wraps for 75p! It’s a quick low calorie supper and twice as delicious when you get to the cheese in the middle. To make this veggies, you could grill some quorn sausages and dice them and add them.

There’ll be more slimming world recipes as we get back into healthy eating after an indulgent summer.

Until tomorrow,

Love Froogs xxxx

An alternative Sunday lunch and a free book for you.

Hello Dear Reader,
We’re doing our best to eat well but I can promise you I’m missing a roast potato although it’s a crying shames to roast the lovely Cornish new potatoes. The chicken is a tiny portion as we’ve switched to completely free range and organic meat that does cost. We’ve found that the local Asda supermarket in Bodmin has plenty of it. It just means that we have to eat less of it. When we couldn’t afford to this and for anyone else in that position, then no one should feel guilty in anyway whatsoever, we didn’t then and no one should. 
So Sunday lunch is not the normal weekly meat feast anymore. Here’s my recipe for our lunch and as I cooked ahead for tonight as well. 
You will need chicken pieces, I used breast but thigh is just as good.
Tinned chopped tomatoes
Garlic – four cloves, crushed
Onions – one large chopped
Carrots – four large peeled and chopped
Celery – half a head, diced.
Chopped swede – one whole small
Tomato purée – one small tin
Chicken stock – I use a cube and water
1. Brown the chicken, I did this under the grill.
2. All the rest of the ingredients, including the chicken to a casserole dish with a lid.
I cooked this for an hour and served with steamed new potatoes, spring greens and frozen peas. Slimming world and Weight Watchers friendly. 
The weather is fierce here tonight, we’ve even lit the wood burner. Nonetheless, I’m going to get wrapped up, stick in my ear plugs and head off for an hour long walk in the gales. I’m full of beans and a proper fidget at the moment and exercise is the antidote. There’s a brilliant free book available from Amazon about Mindfulness, I’ve downloaded it today and here’s the link below for you to get it free too. You can download to a tablet or Kindle. Happy reading xxxx

Let’s here it for all of us trying to eat a little less and move a little more. I’m off to get soaking wet, don’t worry, it’s the turn of Simply Red’s greatest hits to keep me moving.
Until tomorrow,
A thoroughly wet and windy Froogs xxxxxx