Batch Cooking: Curried Sweet Potato Soup


I had a bag of sweet potatoes that needed using up and because they’re sweet like parsnips I wondered if I could add a curry powder to “warm” the soup up and it worked out really well.

500g Sweet Potatoes (skinless weight) £1.00
1 litre of stock (I use 1 chicken cube and 1 vegetable cube)
1 Red Onion £0.25
1 Leek £0.33
2 teaspoons of curry powder of choice (I used tikka)
1 tablespoon of cream cheese £0.11
2 teaspoons of Sunflower Oil
Salt & Pepper to taste

Calories per portion: 187
Cost: £1.69

– Sweat the onions and leek in some sunflower oil
– Prepare your stock, I find it easier to add my cream cheese and curry powder to the stock at this point
– Add the chopped up sweet potatoes and let them get coated in the oil residue then add the stock
– Simmer until the potatoes are soft and you can whizz it up with a hand blender

It’s so warming, and I could have stood to add more curry powder without making it too hot!

Witty Hoots Frugal Family Linky

Meal Plan Monday – 23rd Feb ’15

Last week went terribly terribly wrong, I barely stuck to the plan as felt over the place with work and babysitting. But I’m feeling more settled now and am hopeful for this week. I visited our local butchers and picked up some delicious flavoured sausages and also found something new, a mince pinwheel. Looks so good!

But I did enjoy my Curried Sweet Potato Soup, of which the recipe is coming this week!


Monday: Lamb & Mint Pinwheel with mixed vegetables.
Tuesday: Veggie Curry with egg fried rice
Wednesday: Lentil Tandoori Curry with plain couscous
Thursday: Spicy Meatballs with egg fried rice
Friday: Babysitting
Saturday: Sausage & Lentil Casserole with plain couscous
Sunday: Mince pinwheel with vegetables

Last week at babysitting I had a cheeseburger happy meal (I felt it was much better than a Large Big Mac Meal!) It’ll probably be the same again this week so will aim to have something better than a happy meal!

Meal Plan Monday – 16th Feb ’15

My favourite meal from last week was my chicken & leek risotto, sadly I’ve ate the last portion! Sad times.

Monday: Lidl Hunters Chicken with cabbage and wholegrain rice
Tuesday: Curried Sweet Potato Soup with a salad wrap
Wednesday: Spicy Meatballs with wholegrain rice
Thursday: Lentil Curry with Couscous
Friday: Babysitting
Saturday: Babysitting
Sunday: Sausage & Lentil Casserole with extra vegetables.

I always find it hard to plan for babysitting nights as I just want to eat junk or sometimes the parents leave stuff for me.

Meal Plan Monday – 9th Feb ’15

I definitely had brinner last week! Admittedly I took this picture before I smothered it in brown sauce.

What does your cooked breakfast get smothered in?


And onto this weeks plan which I’m hopeful will be stuck to much better as I seem to have got the healthy eating bug.

Monday: Vegetable Sausages, Micro Rice & Peas & Sweetcorn
Tuesday: Chicken & Leek Risotto
Wednesday: Sausage & Lentil Casserole with plain Couscous
Thursday: Ham salad with coleslaw
Friday: Spicy Meatballs with plain Couscous
Saturday: Carrot & Parsnip Soup with cream cheese on crackers
Sunday: Chicken breast, vegetables & gravy

Plain couscous for the win again 😉

Once again, I’m doing Mrs M’s meal planning linky:

Meal Plan Monday – 02/02/15

I did much better with my sticking to the menu plan and especially enjoyed my chicken dinner yesterday!

Monday: Veggie Sausages, Rice & Veg
Tuesday: Roast Chicken slices and salad
Wednesday: Sausage & Lentil Casserole with plain Couscous
Thursday: Brinner (thanks to everyone else for this idea!)
Friday: Proxy Parenting so who knows!
Saturday: Family Games Night (something chicken-y at my parents!)
Sunday: Spicy Meatballs with plain Couscous

Once again doing Mrs M’s meal planning linky:

Batch Cooking: Spicy Meatballs

500ml of Passata (£0.50)
10 Vegetarian Meatballs (£0.79)
1 Red Onion (£0.25)
1/2 Packet of Mushrooms (£0.39)
250g Swede & Carrot Diced (£0.25)
100g of Red Lentils (£0.24)
4 blocks of Frozen Spinach (£0.20)
1 Leek (£0.33)
2 tsp of Sunflower Oil
Chilli Powder
Garlic Salt
Garlic Clove
Mixed Herbs

Cost: £2.95

– put the meatballs into the oven to crisp up
– sweat the sliced onion, add the leeks, add the mushrooms and then add the chopped garlic
– in a bowl put 1-2 tsp of chilli powder, 1-2 tsp of garlic salt, 1 tsp of mixed herbs, the block of passata and a bit of water (to clean out the passata box)
– add the diced carrot & swede to the pan along with the passata mix and add the lentils
– when the meatballs look crispy put them into the pan and add four blocks of frozen spinach and allow it to melt into the mix
– leave it all for 30 minutes to allow the lentils to soften

Taste it and if you like add more chilli powder, also remember to salt and pepper to your liking

This serves four generous portions.

Calories: 216

Meal Plan Monday – 26/01/15

Last week I sort of stuck to the meal plan… only very nearly! But I’m hopeful for a better week this week!

Monday: Spicy Meatballs with plain Couscous
Tuesday: Sausage & Lentil Casserole with plain Couscous
Wednesday: Carrot & Parsnip Soup with Herb Cream Cheese on crackers
Thursday: Veggie Curry & plain Couscous
Friday: Lentil Curry & Couscous
Saturday: Baked Sweet Potato with Herb Cream Cheese & Salad
Sunday: Roast chicken breast, vegetables and stuffing

Mass amounts of couscous this week as it’s out of date and needs using! Whoops!

Once again doing Mrs M’s meal planning linky:

Batch Cooking: Sausage & Lentil Casserole

4 Vegetarian Sausages (£0.65)
300g Sweet Potato (£0.19)
250g Diced Carrot & Swede (Asda prepared veg) (£0.25)
50g Red Split Lentils (£0.12)
50g Yellow Split Peas (£0.07)
1 Red Onion (£0.25)
1 Leek (£0.33)
7 Mushrooms (quartered) (£0.39)
70g Lightest Philadelphia (£0.43p)
1 Chicken and 1 Veg Stock Cube made up to 1 litre
Mixed Herbs
2 tsp Sunflower Oil

Price: £2.68

– Bung the sausages in the oven to crisp up (follow packet instructions)
– Sweat the onion, add the leek, then the mushrooms then the garlic
– Steam the Carrot & Swede mix (or boil)
– Add one chicken stock cube, one vegetable stock cube, some garlic salt, some mixed herbs and 70g of philadelphia lightest and add a litre of hot water and mix
– Because I’m a fancy-pants, I used half of the sweet potato as wedges and cubed the rest
– Put everything except the sweet potato wedges into your casserole dish, snip the sausages into the mix (far easier than wrestling with hot sausages and a knife!)
– Stir well and add your lentils/peas
– Put the lid on and bung into the oven at about 200 for 30 – 40 minutes, stir regularly if you so wish!
– Then if you’re being wanky like me, place the sweet potato wedges onto the top and put back into oven with lid off so they can cook then crisp

This made five portions, which according to MyFitnessPal is 220calories, however I wouldn’t judge you if you made it for four portions as my portions did look a wee bit small :(

Of course if you’re vegetarian you can replace the chicken stock cube with another vegetable one.

Batch Cooking: Veggie Curry

This is a complete cheats meal so look away now if you’re opposed to jars!

I have a bag of couscous that needs using up so wanted to make some saucy and spicy to sit on the couscous since couscous on it’s own is the worst thing in the world.


1 x tin of potatoes (£0.60)
1 x tin of chick peas (£0.60)
1 x weight watchers tikka masala jar (you can use any jar you like really) (£1.00)
Frozen Onions (£0.30)
Frozen Mushrooms (£0.30)
Frozen Mixed Veg (£0.20)
Sunflower oil

Overall cost: approx £3.00

I buy the frozen veg/onions etc because it can be easier for a superfast meal.

– I softened the onions and mushrooms in a dash of sunflower oil and frylight.
– I bunged in a handful or so of the mixed veg, the tin of potatos (which I chopped into smaller pieces) and the chick peas and fried them for a minute or so.
– I poured on the sauce and half filled the jar to clean it out and added that to the pan.
– I brought it to the boil then turned it down to a simmer for the sauce to thicken.
– I added salt and garlic just for extra flavour.

For four portions, MyFitnessPal says it’s 250calories per portion.

Batch Cooking: Chicken & Leek Risotto

That’s a bit of an understatement, there was definitely Chicken & Leek in the Risotto but also other fillers!

250g Arborio Rice (£0.55)
1 pint of stock (1 chicken, 1 veg stock cube)
2 Leeks (sliced) (£0.66)
200g Chicken (approx 1 breast) (£1.10)
50g Cheddar Cheese (grated) (£0.30)
50g Chorizo (£0.50)
1 Red Onion (£0.25)
400g Butternut Squash/Sweet Potato (£1.50)
Garlic Granules
Sunflower Oil

Price: £4.86

Approx 310 calories per serving (I eked it out into 6 servings)

-Bung the butternut squash and sweet potato into an oven to roast for 20 minutes.
-Soften the onions in a splash of sunflower oil and add the chorizo to release it’s yummy oils.
-Add the leeks, butternut squash, sweet potato and chicken.
-Add the rice when the chicken has turned white and stir it around so it gets coated in the oil
-Pour in a bit of stock and let the rice absorb it. Repeat until the stock is all gone.
-Season with salt, pepper, garlic granules and herb of choice!
-When the rice is cooked turn the heat off and add the grated cheese and stir until melted.