Here’s what we are eating this week
Monday: Pesto pasta with mini chicken fillets and broccoli. This is a really simple and cheap dish which only costs less than £5 to feed all four of us (the chicken mini fillets were on offer at £3)
Tuesday: Sweet potato, carrot and onion tortilla/frittata. This is super easy. Grate your sweet potato, carrot and onion. Fry off. Whisk up 6 eggs and a dash of milk. Chuck it onto the sweet potato mixture and give it a stir. Cook until the bottom is golden brown and then pop under the grill to cook the top. Serve with some of the Petit Pan rolls (the kids love to stuff it inside the rolls which is how they serve tortilla in the cages in Madrid)
Wednesday: Chinese Chicken curry using chicken thighs with rice (I forgot to buy rice but I do have some in the cupboard). This much chicken makes a double portion of the curry so I’ll freeze half. The kids don’t like this dish so they will have the frozen pizza from the picture
Thursday: Baked eggs with bacon, onion and cherry tomatoes. I’ll probably chuck in the rest of the broccoli too.
Some Garlic Italian herb seasoning from the pantry will bring this dish to life.
Friday: Porky Lights sausages (reduced to £2) and Sweet Potato Mash with oven roasted carrots and gravy (from the pantry)
Saturday: Pointy peppers stuffed with cous cous, onion and the rest of the bacon.
Sunday: I’m definitely running low by the last day of the challenge! So by my reckoning I’ll have half a jar of pesto, 1/4 box pasta, an onion and some carrots. So I’d probably grab a jar of tinned tomatoes from my pantry and add the carrot and onion to make a pasta sauce. I’d then serve over the pasta. I’ll probably have some of the petit pan rolls left in the freezer as I bought 12 of them! So I’ll warm them up in the oven and spread the pesto over them as a topping for on the side. I’m not sure the pasta would stretch to all 4 of us so I’ll probably get the chicken curry from earlier in the week out of the freezer and serve that up for Husband and myself.
I’ll keep you updated with how I get on throughout the week
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