Okay so gonna try this tomorrow. Keep the veg a little chunky, say 2cm dice.
Ingredients:
1 can green lentils, rinsed and drained
1 red pepper chopped
1 red onion chopped
1/2 sweet potato, peeled and chopped
1 tsp cummin
1 tsp paprika
1 tsp chilli powder
1 tsp dried oregano
1/2 tsp black pepper
Method:
1. Preheat oven to 200*C
2. Put all the veggies on a baking tray lined with grease proof, add the herbs and spices and toss till they're all coated and bake for 20 mins till golden and tender
3. Allow to cool slightly and mix into the drained lentils
4. Serve with red pepper hummus, celery and carrot sticks, and mixed leaves
Wednesday 29 January 2014
Tuesday 28 January 2014
Chicken and butter bean broth
Decided to use up the rest of Sunday's roast chicken. Last night the other half went into a Thai green curry but I cheated and used a jar of sauce so I won't be posting that recipe.
This one however, is light, herbal, flavourful, satisfying and feels ... No IS very virtuous.
Ingredients:
1 large onion chopped
2 sticks celery chopped
2 carrots Chopped
1/2 large sweet potato peeled and chopped
1/2 red pepper chopped
1/2 green pepper chopped
Stems from a big bunch of coriander chopped
2 veggie oxo cubes
1/2 tsp dried rosemary
1 can butter beans
Boiling water
1/2 tsp ground ginger
1 tsp black pepper
Leftover chicken
Leaves from a big bunch of coriander
Method:
1. Dry fry all the veg and coriander stems
2. Once they start to brown pour in the butter beans including the water from the tin. The starch helps thicken the broth.
3. Add the oxo cubes, rosemary, pepper and ginger
4. Add the chicken
5. Add boiling water to cover. Bring to the boil and simmer for 15 mins until everything is tender.
6. Stir in the coriander leaves and serve.
This one however, is light, herbal, flavourful, satisfying and feels ... No IS very virtuous.
Ingredients:
1 large onion chopped
2 sticks celery chopped
2 carrots Chopped
1/2 large sweet potato peeled and chopped
1/2 red pepper chopped
1/2 green pepper chopped
Stems from a big bunch of coriander chopped
2 veggie oxo cubes
1/2 tsp dried rosemary
1 can butter beans
Boiling water
1/2 tsp ground ginger
1 tsp black pepper
Leftover chicken
Leaves from a big bunch of coriander
Method:
1. Dry fry all the veg and coriander stems
2. Once they start to brown pour in the butter beans including the water from the tin. The starch helps thicken the broth.
3. Add the oxo cubes, rosemary, pepper and ginger
4. Add the chicken
5. Add boiling water to cover. Bring to the boil and simmer for 15 mins until everything is tender.
6. Stir in the coriander leaves and serve.
Sunday 26 January 2014
Another Sunday Lunch with a Twist - roast chicken and root veg crumble
Well this week I'm going to try and persuade my husband to love leftover chicken so doing a full roast. Because I'm using the leftovers in a number of ways, I'm not messing about with the chicken. A drizzle of water in the bottom of the tray and a quick squirt of fry light on the skin of the bird.
The twist here is what I'm doing with the veg. I spotted a river cottage recipe for a root veg crumble and thought I could have a bash at something like that. By roasting the veg you intensify all the flavours and nothing is lost into boiling water. I had a packet of sage and onion stuffing mix hanging around my kitchen since christmas and wondered if I could substitute this for the breadcrumb and oat base topping that Hugh fearnly wittingstall uses.
Ingredients:
Chicken:
1 large chicken
Fry light spray
1/2 cup water
For the crumble:
1 large sweet potato, peeled and chopped into chunks
2 floury potatoes, peeled and chopped into chunks
2 large carrots, peeled and chopped into chunks
1 chicken oxo cube crumbled
Fry light spray
Method:
1. Preheat oven to 190*C
2. Put chicken in tin on a wire rack and pour the water in the bottom of the tin. Spray the skin with fry light. Tent in foil and put in the centre of the oven.
3. Spray a dish with fry light. Mix the veg and put in the dish. Spray the veg with fry light and crumble over the oxo cube to add extra flavour. Tent in foil and put in the top of the oven.
4. Cook the veg for 45 mins. In the meantime follow the packet instructions for the stuffing and leave the mixture to cool so you can handle it to crumble over later.
5. Cook the chicken as per the packet instructions and for the last 20-30 mins remove the foil.
6. Once you've taken the chicken out of the oven at the end of the cooking time. Tent with foil and let the meat rest.
7. At this point take the foil off the veg and sprinkle over the stuffing. Put back in the oven for 20 mins. Until the stuffing is crispy and golden.
8. Carve the meat and serve with the crumble and some gravy (yes made with granules ;-)
Saturday 25 January 2014
Better than a takeaway burger
So my hubby asked for a takeaway for tea. Not a chance! But I decided to cook something that felt like a really naughty treat but in fact wasn't too bad. Homemade beef burgers with Mexican inspired accompaniments. I keep the burger itself pure though. I managed to get my hands on Aberdeen Angus beef so didn't want to mess with something so good. I don't even season it with salt or pepper. I find that salt draws all the moisture out of the meat so I don't fuss with it at all.
Serves 2
Ingredients:
Burgers:
400g less than10% fat minced beef
2 ciabatta buns
Lambs lettuce
Ketchup
Sides:
2 corns on the cob
Mexican coleslaw:
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 large carrots grated
1 can kidney beans
30g grated cheddar
1tbsp extra low fat mayo
1tsp paprika
2 tsp ground cummin
1tsp chilli powder
1tsp black pepper
2tsp lime juice
Fajita veggies:
Lea and perrins
1tbsp tomato purée
1tsp paprika
2 tsp ground cummin
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
Method:
1. For the coleslaw mix the spices and lime juice into the mayo. Then add in the rest of the ingredients and stir together.
2. Pre heat the oven to 200*C
3. For the burger, divide the mince into 2 portions and lightly pack together to make a pattie.
4. Preheat a non stick pan and put the patties in. Do not move them till they have a caramelised crust underneath. Carefully turn and cook the other side. Then put them on a baking tray and put them in the oven for 10 mins. Also put the buns in the oven to toast up.
5. In the same pan dry fry the veggies and add the spices once the veggies are tender. Then add the tom purée and lea and perrins and cook down.
6. Microwave the corn in an covered dish
7. Assemble the burger with ketchup and lambs lettuce, serve with the accompaniments.
Serves 2
Ingredients:
Burgers:
400g less than10% fat minced beef
2 ciabatta buns
Lambs lettuce
Ketchup
Sides:
2 corns on the cob
Mexican coleslaw:
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 large carrots grated
1 can kidney beans
30g grated cheddar
1tbsp extra low fat mayo
1tsp paprika
2 tsp ground cummin
1tsp chilli powder
1tsp black pepper
2tsp lime juice
Fajita veggies:
Lea and perrins
1tbsp tomato purée
1tsp paprika
2 tsp ground cummin
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
Method:
1. For the coleslaw mix the spices and lime juice into the mayo. Then add in the rest of the ingredients and stir together.
2. Pre heat the oven to 200*C
3. For the burger, divide the mince into 2 portions and lightly pack together to make a pattie.
4. Preheat a non stick pan and put the patties in. Do not move them till they have a caramelised crust underneath. Carefully turn and cook the other side. Then put them on a baking tray and put them in the oven for 10 mins. Also put the buns in the oven to toast up.
5. In the same pan dry fry the veggies and add the spices once the veggies are tender. Then add the tom purée and lea and perrins and cook down.
6. Microwave the corn in an covered dish
7. Assemble the burger with ketchup and lambs lettuce, serve with the accompaniments.
Wednesday 22 January 2014
Squash and butter bean stew, cous cous and feta
This recipe was to make a dent in a rather huge butternut squash I had loitering in my cupboard. I love how long a whole squash keeps unopened. However, a butternut squash rarely hangs around in my kitchen for long. I love how versatile they are, their sweetness, and richness. The monster one I prepped tonight should make 3 separate dishes but first up.......
Squash and butter bean stew:
Serves 4
Ingredients:
2 small red onion sliced
1 red pepper chopped
1 green pepper chopped
4 small carrots chopped
2 tbsp tomato purée
3tbsp balti paste
2 cloves garlic crushed
1 can butter beans drained
1 can chopped tomatoes
1 can hot water
1 veggie oxo cube
2 cups of butternut squash diced
A few splashes of Tabasco
A few splashes of worschester (yes I know I can't spell) sauce. Let's just say lea and perrins. Ha ha.
Method:
1. Dry fry the onion, pepper, carrot and squash
2. Add the garlic, tomato purée, balti paste and crumble in the oxo cube. Stir together until the tomato purée has cooked out a little
3. Add the tinned tomatoes and water. Stir to combine.
4. Stir in the butter beans, Tabasco and Lea and Perrins
5. Bring to the boil, reduce the heat to low, cover and simmer for 20-30 mins until the squash and carrot are tender through.
6. Serve with cous cous and crumble over some feta
Squash and butter bean stew:
Serves 4
Ingredients:
2 small red onion sliced
1 red pepper chopped
1 green pepper chopped
4 small carrots chopped
2 tbsp tomato purée
3tbsp balti paste
2 cloves garlic crushed
1 can butter beans drained
1 can chopped tomatoes
1 can hot water
1 veggie oxo cube
2 cups of butternut squash diced
A few splashes of Tabasco
A few splashes of worschester (yes I know I can't spell) sauce. Let's just say lea and perrins. Ha ha.
Method:
1. Dry fry the onion, pepper, carrot and squash
2. Add the garlic, tomato purée, balti paste and crumble in the oxo cube. Stir together until the tomato purée has cooked out a little
3. Add the tinned tomatoes and water. Stir to combine.
4. Stir in the butter beans, Tabasco and Lea and Perrins
5. Bring to the boil, reduce the heat to low, cover and simmer for 20-30 mins until the squash and carrot are tender through.
6. Serve with cous cous and crumble over some feta
Tuesday 21 January 2014
Risotto primeviera
I've not given quantities below except for the oil as it depends on how many portions you're making. Estimate about 75g dried rice per person but follow the instructions on the packet about how much liquid you need. Also, you want about a third of the volume of the finished dish to be veg so best do it by eye.
Ingredients:
Risotto rice
1tsp olive oil
Oxo veg cubes
Boiling water
Crushed garlic
Onion finely chopped
Frozen peas
Frozen broad beans
Frozen spinach
Grated Parmesan
Method:
1. Heat the oil and gently sweat the onions until translucent and soft.
2. Add the rice and stir well until slicked with the oil
3. Add the garlic and stir through.
4. Make up the stock using the oxo cubes in a jug with boiling water
5. Gradually add the stock, stirring well in between additions (approx. a ladle full). Wait for each ladle full of stock to be fully absorbed before adding the next one.
6. Once all the stock has been used add the veg and simmer until everything is piping hot.
7. Serve with a sprinkle of finely grated Parmesan.
Mexican lasagne
This is the way I used all of that leftover bean chilli. My husband quickly cleared his plate and went back for seconds. So seems I'm on to a winner. There is cheese in this so you'll need to decide how much you want to use for flavour vs fat.
Ingredients:
Leftover really beany chilli
3 wholemeal flour tortillas
Reduced fat cheddar grated (you need to decide how much you want)
1 pot low fat cottage cheese
1tsp corn flour
1. Preheat oven to 200*C
2. Layer the chilli and tortillas up in a round dish (or cut to fit the dish you've got). If you're freezing for later do it now.
3. In a food processor whizz together the cottage cheese and cornflour until the curds in the cottage cheese have blended into the liquid. The cornflour helps thicken it in the oven
4. Pour over the bake and top with the grated cheese
5. Bake for 40 mins until piping hot through and golden on top.
Ingredients:
Leftover really beany chilli
3 wholemeal flour tortillas
Reduced fat cheddar grated (you need to decide how much you want)
1 pot low fat cottage cheese
1tsp corn flour
1. Preheat oven to 200*C
2. Layer the chilli and tortillas up in a round dish (or cut to fit the dish you've got). If you're freezing for later do it now.
3. In a food processor whizz together the cottage cheese and cornflour until the curds in the cottage cheese have blended into the liquid. The cornflour helps thicken it in the oven
4. Pour over the bake and top with the grated cheese
5. Bake for 40 mins until piping hot through and golden on top.
Friday 17 January 2014
Sweet potato and chickpea balti
I've just served up a really punchy veggie curry and my wonderful husband just said to me that he's happy we're eating less meat. And I started telling him how not only is it healthier but a damned sight cheaper. And the more I think about it the more sense it makes to me. I can go to my local green grocer and spend £5 and I walk out with my arm aching with a big bag full of healthy veg of every kind and usually seasonal. Or I can blow that fiver on 2 chicken breasts from battery farmed chickens. Conclusion? More veg! Less meat! I'm never gonna go veggie altogether it's not in my nature but I'm seeing my meat as more of a treat.
Ingredients:
2 small red onions sliced
1 large sweet potato peeled and diced
1/4 jar Balti paste
1 can chickpeas
2 handfuls of fresh spinach
Method:
1. Dry fry onions and once softened, add the sweet potato and dry fry until it starts to catch on the bottom of the pan.
2. Add the balti paste and cook for 2 mins.
3. Add the chickpeas including the water in the tin and bring to the boil.
5. Simmer for 15 mins then add the spinach. Put the lid on the pan and let it simmer for a further 5 mins until the spinach has wilted. Then stir everything together and serve with rice.
Ingredients:
2 small red onions sliced
1 large sweet potato peeled and diced
1/4 jar Balti paste
1 can chickpeas
2 handfuls of fresh spinach
Method:
1. Dry fry onions and once softened, add the sweet potato and dry fry until it starts to catch on the bottom of the pan.
2. Add the balti paste and cook for 2 mins.
3. Add the chickpeas including the water in the tin and bring to the boil.
5. Simmer for 15 mins then add the spinach. Put the lid on the pan and let it simmer for a further 5 mins until the spinach has wilted. Then stir everything together and serve with rice.
Wednesday 15 January 2014
Really beany chilli
I started making this with the intention of adding dried veggie mince from holland and Barrett but once I'd started I realised we'd run out. So I decided to replace the mince with dried red lentils and it was just as tasty and higher in fibre and vitamins.
There was so much of this left (including after my husband had seconds) that I used the leftovers to make a Mexican lasagne (recipe to follow) to tuck in the freezer.
Ingredients:
1 large red onion chopped
1 & 1/2 peppers chopped
1 large carrot chopped
4 cloves garlic crushed
1 red chilli deseeded and chopped
2tsp dried oregano
1tsp ground cummin
1tsp ground cinnamon
3tsp chilli powder
1tsp black pepper
3tbsp tomato purée
2 veggie oxo cubes
1 cup dried red lentils
1 small box pasatta
1ltr boiling water
1 can sweet corn drained
1 can mixed beans drained
Method:
1. Dry fry the veg until tender
2. Add the spices, oregano, oxo cubes, tomato purée, garlic and chilli
3. Add the lentils, pasatta and water
4. Add the drained beans and sweet corn
5. Bring to the boil and simmer for 15-20 mins until the lentils are swollen and tender
6. Serve with boiled rice and a drizzle of fat free natural yoghurt
There was so much of this left (including after my husband had seconds) that I used the leftovers to make a Mexican lasagne (recipe to follow) to tuck in the freezer.
Ingredients:
1 large red onion chopped
1 & 1/2 peppers chopped
1 large carrot chopped
4 cloves garlic crushed
1 red chilli deseeded and chopped
2tsp dried oregano
1tsp ground cummin
1tsp ground cinnamon
3tsp chilli powder
1tsp black pepper
3tbsp tomato purée
2 veggie oxo cubes
1 cup dried red lentils
1 small box pasatta
1ltr boiling water
1 can sweet corn drained
1 can mixed beans drained
Method:
1. Dry fry the veg until tender
2. Add the spices, oregano, oxo cubes, tomato purée, garlic and chilli
3. Add the lentils, pasatta and water
4. Add the drained beans and sweet corn
5. Bring to the boil and simmer for 15-20 mins until the lentils are swollen and tender
6. Serve with boiled rice and a drizzle of fat free natural yoghurt
Tuesday 14 January 2014
Butternut squash pasta bake
I had tons and I do mean tons of the soup leftover so decided to use it to make a nice healthier pasta bake. Lots less cheese but much more flavour.
Serves 8 (this made two whopping big pasta bakes)
Ingredients:
Leftover soup from the previous recipe
Handful of chopped mushrooms
500g dried macaroni or similar pasta
Mature cheddar grated (around 2 matchboxes size)
Method:
1. Pre-heat oven to 220•C. Heat up the soup. Once simmering add the mushrooms and pasta.
2. Stir regularly and simmer for 10 mins until the pasta has swollen.
3. Once the pasta has pretty much doubled in size, pour it all into 2 lasagne dishes
4. Top with the grated cheese (at this point allow one bake to cool and once cold pop it in the freezer).
5. Bake for 15-20 mins until the cheese is bubbling
Serves 8 (this made two whopping big pasta bakes)
Ingredients:
Leftover soup from the previous recipe
Handful of chopped mushrooms
500g dried macaroni or similar pasta
Mature cheddar grated (around 2 matchboxes size)
Method:
1. Pre-heat oven to 220•C. Heat up the soup. Once simmering add the mushrooms and pasta.
2. Stir regularly and simmer for 10 mins until the pasta has swollen.
3. Once the pasta has pretty much doubled in size, pour it all into 2 lasagne dishes
4. Top with the grated cheese (at this point allow one bake to cool and once cold pop it in the freezer).
5. Bake for 15-20 mins until the cheese is bubbling
Butternut squash soup
This creates a really flavoursome velvety soup and although there's no cream, I do add some lowest fat cream cheese with garlic and herbs. It gives it real tang and a creaminess that you can't fake. But considering how many servings it makes , I don't worry so much.
Serves 4-6 plus half left for the pasta bakes (recipe to follow)
Ingredients:
1 large onion chopped
1 large butternut squash, peeled deseeded and chopped
2 large carrots peeled and chopped
4 cloves of garlic peeled
1tsp chilli powder
2 veggie oxo cubes
1.5ltr boiling water
1/2 pack lowest fat cream cheese with garlic and herbs
Method:
1. Dry fry all the veg for 10 mins in a large stockpot
2. Add garlic, chilli powder, oxo and boiling water
3. Bring to the boil and simmer until all the veg is tender
4. Using a stick blender whizz up the soup until velvety and smooth
5. Add the cream cheese and blend again to incorporate.
6. Serve
Serves 4-6 plus half left for the pasta bakes (recipe to follow)
Ingredients:
1 large onion chopped
1 large butternut squash, peeled deseeded and chopped
2 large carrots peeled and chopped
4 cloves of garlic peeled
1tsp chilli powder
2 veggie oxo cubes
1.5ltr boiling water
1/2 pack lowest fat cream cheese with garlic and herbs
Method:
1. Dry fry all the veg for 10 mins in a large stockpot
2. Add garlic, chilli powder, oxo and boiling water
3. Bring to the boil and simmer until all the veg is tender
4. Using a stick blender whizz up the soup until velvety and smooth
5. Add the cream cheese and blend again to incorporate.
6. Serve
Sunday 12 January 2014
300 calorie meat and potato pies
I decided a while ago to have a go at these. The recipe makes 6 individual pies and will be using 2 today and freezing the rest for another day. The "pastry" is actually pizza base.
They've turned out fab!!!! And my hubby thinks so too!
http://www.bbc.co.uk/food/recipes/low-fat_minced_beef_and_34423
They've turned out fab!!!! And my hubby thinks so too!
http://www.bbc.co.uk/food/recipes/low-fat_minced_beef_and_34423
Wednesday 8 January 2014
spicy veggie beanie burgers
Using up my leftover mash to make these spicy babies. This makes a lot of burgers so I've frozen most of them. Think I'll serve these with salad and homemade salsa.
makes 12 patties
ingredients
2-3 cups leftover mashed potato
1 tin kidney beans rinsed and drained
1 tin chickpeas rinsed and drained
1 red onion finely chopped
2 eggs
1tsp ground corriander
2tsp ground cummin
1tsp ground turmeric
1tsp paprika
1/2tsp mild chilli powder
1tsp ground ginger
salt and pepper to taste
sesame seeds to sprinkle
method
1. puree the chickpeas and kidney beans in a food processor.
2. Put all ingredients except the sesame seeds into a big bowl and mix really really well.
3. Form into palm sized patties and sprinkle each side with about half a teaspoon of sesame seeds and pat until they stick. Put on a non stick baking tray.
4. Cover in clingfilm and refrigerate for an hour, to ensure they set up properly. At this point freeze any you're not going to use immediately.
5. preheat a non stick pan on the hob for a couple of minutes and place them in the pan dry. Cook until a crust forms then turn over and repeat.
6. To finish cooking through put on a baking tray lined with greaseproof and bake in a moderate oven for 15-20 mins until piping hot through.
makes 12 patties
ingredients
2-3 cups leftover mashed potato
1 tin kidney beans rinsed and drained
1 tin chickpeas rinsed and drained
1 red onion finely chopped
2 eggs
1tsp ground corriander
2tsp ground cummin
1tsp ground turmeric
1tsp paprika
1/2tsp mild chilli powder
1tsp ground ginger
salt and pepper to taste
sesame seeds to sprinkle
method
1. puree the chickpeas and kidney beans in a food processor.
2. Put all ingredients except the sesame seeds into a big bowl and mix really really well.
3. Form into palm sized patties and sprinkle each side with about half a teaspoon of sesame seeds and pat until they stick. Put on a non stick baking tray.
4. Cover in clingfilm and refrigerate for an hour, to ensure they set up properly. At this point freeze any you're not going to use immediately.
5. preheat a non stick pan on the hob for a couple of minutes and place them in the pan dry. Cook until a crust forms then turn over and repeat.
6. To finish cooking through put on a baking tray lined with greaseproof and bake in a moderate oven for 15-20 mins until piping hot through.
Monday 6 January 2014
Ham and pickle salad
lunchbox revolution! why didn't I think of this sooner?!
Caught River Cottage Everyday yesterday and had a lunch appiphany. What's wrong with my packed lunches at the moment?
They're repetative, dull, and ultimately not exciting.
I'm going to start looking at my lunches from a different perspective. Instead of the usual ham or cheese sandwiches or tuna pasta salad ... I'm gonna treat my fridge like my own personal deli and build my lunches like a pick and mix with 5 main components.
My husband got really excited at the prospect of this style of meal and as long as everything is prepped, he can put together whatever he wants and we can have what we each want rather than me avoiding foods I like but he doesn't as its easuer to make one batch rather than two.
The fun stuff is the sprinkles and condiments as they add the excitement to the lunchbox. But I figure, if I fill my fridge with some of these prepped up I can put together any number of combinations to keep it exciting:
Starchy fillers:
Rice
pasta
New potatoes
cous cous
chickpeas
lentils
noodles
sweet potato
pitta bread
crutons
jacket potatoes
wraps
Tasty protein:
Leftover roast meat (chicken, beef, pork, lamb etc)
Tuna
smoked fish
prawns
quorn
bacon
sausages
chorizo
cheeses (feta, halloumi, cheddar, cottage etc)
Boiled eggs
butter beans
meatloaf/meatballs
Veg and fruit:
salad leaves
spinach
rocket
Carrots
asparagus
cucumber
beetroot
broad beans
tomatoes
red onions
peas
butternut squash
peppers
broccoli
beansprouts
cress
mango
apple
strawberries
citrus fruits
Sprinkles:
Herbs (basil, parsley, chives, mint, thyme etc)
Nuts and seeds
spribg onions
capers
dried fruit
chillies
Condiments:
Dressinds
hummus
pesto
curry paste
ground spices
mayonnaise
chutneys
pickles
chilli sauce
Natural/greek style yoghurt
soy sauce
sesame oil
peanut butter
homemade veggie pate`s (beetroot and mint, butterbean and chilli)
They're repetative, dull, and ultimately not exciting.
I'm going to start looking at my lunches from a different perspective. Instead of the usual ham or cheese sandwiches or tuna pasta salad ... I'm gonna treat my fridge like my own personal deli and build my lunches like a pick and mix with 5 main components.
My husband got really excited at the prospect of this style of meal and as long as everything is prepped, he can put together whatever he wants and we can have what we each want rather than me avoiding foods I like but he doesn't as its easuer to make one batch rather than two.
The fun stuff is the sprinkles and condiments as they add the excitement to the lunchbox. But I figure, if I fill my fridge with some of these prepped up I can put together any number of combinations to keep it exciting:
Starchy fillers:
Rice
pasta
New potatoes
cous cous
chickpeas
lentils
noodles
sweet potato
pitta bread
crutons
jacket potatoes
wraps
Tasty protein:
Leftover roast meat (chicken, beef, pork, lamb etc)
Tuna
smoked fish
prawns
quorn
bacon
sausages
chorizo
cheeses (feta, halloumi, cheddar, cottage etc)
Boiled eggs
butter beans
meatloaf/meatballs
Veg and fruit:
salad leaves
spinach
rocket
Carrots
asparagus
cucumber
beetroot
broad beans
tomatoes
red onions
peas
butternut squash
peppers
broccoli
beansprouts
cress
mango
apple
strawberries
citrus fruits
Sprinkles:
Herbs (basil, parsley, chives, mint, thyme etc)
Nuts and seeds
spribg onions
capers
dried fruit
chillies
Condiments:
Dressinds
hummus
pesto
curry paste
ground spices
mayonnaise
chutneys
pickles
chilli sauce
Natural/greek style yoghurt
soy sauce
sesame oil
peanut butter
homemade veggie pate`s (beetroot and mint, butterbean and chilli)
Broccoli cauliflower cheese bake - all frozen veg!
Cheese and broccoli sauce made for cauliflower cheese for tea. Not a lot of cheese but seems really creamy so should be nice. And you get to use frozen veg. Having a go at a jamie Oliver recipe:
http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese
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