Meal Plan Week 5

As Christmas approaches I have to be as thrifty as ever when it comes to our food shop. This week I brought a lot of vegetables for our meals form the reduced section in Asda just so I could buy an extra present or two!

Monday: 

Chorizo and Paprika Potatoes 
Tuesday: 

Tuna burgers

Wednesday: 

Chunky Potato and Bacon Soup
Thursday: 

Pizza Dogs
Friday: 

Mozzarella and Tomato Gnocchi
Saturday: 

Tacos with homemade Quick Salsa and Taco Seasoning

Sunday: 

Leftover Baked Potato Bar

Carrot and Coriander Soup

I recently brought a lot of reduced bags of carrots from Asda for 5p, I have frozen some for meals or snacks during the week and the rest I’m making a soup with. Carrot and coriander is one of my favourite soups to make because it doesn’t require much preparation!

Serves 3-4   Costs: 26p a serving

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Simple Vegetarian Dumplings 

I have always loved dumplings  but I only ever seem to make them this time of year to go with stews and soups, so I thought I would share with you my recipe for them. I have tried them with both plain and self raising flour, both taste just as nice but I have used self raising in the ones pictured. You can also add herbs to them, I find thyme goes quite well in them for stews!

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Two Ingredient Flat Breads

These are great to have with so many different things. We have them to go with curry, for tuna melts, cut up and used for dipping in soups and sauces, and I even put them in packed lunches. The possibilities are endless!

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Chunky Potato and Bacon Soup

Soup is a great way of getting extra vegetables into your diet. I find chunky soup more filling but you can take a portion out and blend if you are weaning. I also took another portion out for the toddler before adding salt. I usually have soup to use up any leftover ingredients so that is why it is topped with bacon, plus I just really like it! You can easily make it into a vegetarian dish by using vegetable stock and swap the bacon for croutons.

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Leek and Mushroom Soup 

Another soup to save left over vegetables from going in the bin. It’s suitable for all the family and you can adapt it to suit tastes. I have made a cream free version not just because we have a cream hater in the house but also to keep costs down and it is healthier. You can either finely chop the leek and mushrooms or blend it all together when it had been cooked. It’s easy and quick to make too.

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Minestrone Soup

Soup is a really good way of using up any leftover vegetables, pulses and meat. I make it quite a lot, just so I don’t waste any food so it’s a cheap meal to make. Minestrone soup is so versatile, you can put any vegetables, pulses or any type of pasta or rice too. Because it has so many components, it’s pretty filling too. I have used lentils as they bulk out a soup and store well in the cupboard, you could use any kind of bean also such as baked beans as long as you drain them first. I have made this from all the leftovers from the meals during the week and I have added extra water and rice so it is enough to have for lunch tomorrow too. If you are vegetarian, use vegtable stock instead of beef.

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Chorizo Chowder

When I first started to cook meals this was one of the first things I used to do. Partly because it’s easy to make but also because I love soup and chorizo.

I took out a bowl full before adding the cayenne pepper because it’s a bit to spicy for little ones.

It’s the perfect meal for a cold miserable day (like today!) served with some crusty bread. Also, it only costs 72p a serving!

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