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

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
Garlic
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: 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)
Oregano
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.

Batch Cooking: Carrot & Parsnip Soup

My all time favourite home made soup is Carrot & Parsnip!

600g Carrots (£1.08) (I bought batons… cheater!)
500g Parsnips (£0.68)
1 Red Onion (£0.25)
1 pint of stock (1 chicken & 1 veg stock cube)

Price: £2.01

Approx 160 calories per serving (I made 6 servings)

Of course if you’re vegetarian you can leave the chicken stock cube out!

-Soften your onions
-Throw in your chopped carrots & parsnips.
-Pour on your stock and season with salt and pepper
-when the vegetables are soft, blend it with a hand blender until your desired consistency

If you’re not on a diet you could add a splash of cream or cheese to make it more indulgent!

Batch Cooking

A downside of living alone – save for cats – is that eating fresh food doesn’t happen very often as it’s wasteful to make something new every day.

However to keep one from tiring of the same food I tend to batch cook and throw the extras in plastic containers (microwaveable!) into the freezer for another day.

So coming up this year will be my latest batch cooking forays whilst trying to be mindful of the calories!