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

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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