Hello Dear Reader,
I know it Monday, but it feels like a Sunday, when I usually cook for the week ahead. I spent yesterday catching up on myself. It’s early evening now, it’s getting cooler and we’ve lit the wood stove. I’ve meal prepped for a few days.
I cooked roast chicken for today and tomorrow. Chicken and leek casserole for the freezer.
Here’s how I made that
8 chicken thighs (2.50 in Asda) – I removed the skins, cooked them in a separate dish and chopped the skin up for the dogs and added it to their supper bowls.
3 leeks, chopped and washed – 20p today – Asda
1 red pepper – finely sliced – 30p – Asda
Chicken stock pot – 25p with 500ml water
3 carrots – 6p – 20p a bag today in Asda.
Clove of garlic crushed, salt and plenty of pepper
Place in the oven at 180 for an hour an a half.
I also made minestrone soup, which is more of a veggie stew with GF pasta. I’ll take the reheatable mugs into work each day.
To make these I used
1 pack of leeks chopped up
4 chopped carrots
1 yellow pepper
1 tin of tomatoes
1 veggie stock pot and 1 litre of water
1 tin of mixed beans
I simmered all of those ingredients until the carrots were soft, about 30 minutes.
I added a cup if pasta and continued to cook until the pasta was soft.
2 minutes in the microwave is all it needs for lunch.
Whilst the oven was on, I popped in four jacket potatoes. I spray them with frylight. They need about an hour. I just microwave when we need them. They can even be frozen until I need to use them. They’ll go well with chicken casserole.
I bought a small chicken and roasted it, we’ll eat one meal tonight and we’ll eat ding cuisine tomorrow when we get home.
Even though it was a small chicke, there was enough to pull off the carcass and one leg for DB’s sandwiches.
I chopped the chicken and added, 1 tbsp of mayonnaise, 1 tsbsp of mango chutney and a sprinkle of curry powder.
DB has sandwiches for three days and they keep well in the fridge.
Well, that’s me sorted up to Thursday.
Love Froogs xxxxx