Weezl's phase 1- recipe testing and frugalisation- come one, come all!

weezl74

maltesers wrote: »

It took me to a googledoc calcium calculator with a blue blank page:(

I didn't see any curry on the days food plan - I'm confused now.

Oh! That's not good

is anyone else not seeing all my calcs when they click the linkies?

That day can easily be adjusted, the one I posted with the risi e bisi, I'll just swap the days round to plonk more vit C on that day in the brekkie and lunch, does that make sense, Like they can have the sweetcorn soup for lunch the day of the risi e bisi dinner. Or they can have a glass of the lemon squash with the meal IYSWIM?

Does that make any more sense?

xxx

Lesley_Gaye

weezl74 wrote: »

Oh! That's not good

is anyone else not seeing all my calcs when they click the linkies?

That day can easily be adjusted, the one I posted with the risi e bisi, I'll just swap the days round to plonk more vit C on that day in the brekkie and lunch, does that make sense, Like they can have the sweetcorn soup for lunch the day of the risi e bisi dinner. Or they can have a glass of the lemon squash with the meal IYSWIM?

Does that make any more sense?

xxx

yes, I get the calcium one too

weezl74

yes you are getting the same problem did you mean?

Oh no hang on! You entered all those ingredients yesterday so you must have access :rotfl:

Thanks for that BTW

Lesley_Gaye

weezl74 wrote: »

yes you are getting the same problem did you mean?

Oh no hang on! You entered all those ingredients yesterday so you must have access :rotfl:

Thanks for that BTW

I thought that maltesers was trying to link to the menu plan, just ignore me!

Just searched for the spark people link I left and can't find it

It's on http://www.sparkrecipes.com/ and I signon on using lesleygaye and pwd sparkrecip

ariarnia

weezl74 wrote: »

another possible tweak following calcium gate - family of 4 required to volunteer (more the merrier!)

please can I have a couple of volunteers?

1 asda smart price whole chicken, roasted, plus (per person): 250g potatoes roasted, 1/4 packet stuffing, gravy made from the meat juices, flour salt and peppper, no stock sorry, 80g carrot, 80g peas 80g roasted onion.

The burning question: can you slice the breast meat thinly enough and make the other bits big enough that at that roast meal, JUST THE BREAST IS ENOUGH?

ie we'll need all the dark meat for other things.

But is it just too stingy?

If anyone is up for this I would be so grateful.

Suggestion: serve it out as I've said, but have extra roasties on hand if you have a mutiny!!!!

Unfortunately we're 3 adults at the moment but, when we used to have roast dinners they used to be small cheap chickens. When I and my brother were younger (under 12), mum used to do this by first removing the breast as a whole and making that breast extend down to the side of the bird (does that make sense, to where the leg meets the body but not under or into the leg).

She would then take out the 'fillets' under the breast and serve these to my brother any myself, and the 'top' of the breast she would serve for herself and my father. The roast the next night, my brother and I would get the drumstick, and her and my father would have the thigh.

Then scraps from under the bird and the wings would be stirred through pasta or in a pie with potato and maybe cheese, and the carcass and skin made into stock with milk for cream chicken soup and bread.

Lesley_Gaye

Avocet, is there any chance of having a look at your spreadsheets? I am having a go at setting up a minimal expenditure menu for me and OH in the way that we like to eat. I am pretty handy with a spreadsheet and I would like to see if we are getting all the nutrients, colour of f+v etc.

There are so many things to track, I thought it would be useful to see how you have done it, if you don't mind

ifonlyitwaseasier

weezl, allocate any bits of sorting you like, i can have aplay at costing up a basic kit if you like (will try argos versus mrT i think)

anything in particular you thingk they need or are we assuming they have some already? ie want me to do all possible tins for bread cakes etc or just go for the bread tins as shirly already has oven trays?

Sian_the_Green

Oh goodness, it has all gotten a little bit technical for me!
I am happy to help where I can but now am a bit lost in all the calcium and vitamin c debate. I have a psychology degree and work with young people so not much use at all that technical stuff. Am more than happy to do some cooking of recipes and feeding though!

Ideas for half a pack of cooking bacon anyone? My 'leftovers soup' for lunch was rather yummy, which is good as I have about another 2 litres of it to eat!

Hi to all! x

ifonlyitwaseasier

hmmm bacon, butties? carbonara? chopped cooked and sprinkled on top of soup?? frozen for later?

Boodle

Hi all

Weezl - I only used lemon in the biscuits because it is what I had in. Orange wuld be delish too.

We tried the Baked Bean Curry - very nice. Easy, quick. We like medium curries and found it on the mild side but obviously playing safe with spice in a recipe is a good idea - Shirl can add more if she and Bob like it hot

Made the Cereal Bars. I skipped on the raisins as I didn't have many left, but used the same weight of linseeds and sesame seeds (crushed, and equal quantities of each.) I will add raisins next time, but either way is good. I used maple syrup instead of honey but I'm sure it doesn't make enough difference to note. DD (3) says she doesn't like them - but she says that about everything at the minute so not sure how much notice to take of that verdict. Me and hubby think they are VERY YUM, and Baby (9 months) demolished two for breakfast this morning :eek:

I make something we use for "sausage meat" balls, sausages and nutloaf, but it is essentially a glorified stuffing ball mixture. You could easily leave out the nuts, flavour with the bacon and replace the melted butter with oil. The quantities/method could be useful in recipe development

Makes about 10 balls
1 crust of bread
2 tbsp ground almonds
1 tbsp dried sage
1 tbsp dried mixed herbs
God pinch of white pepper
1 heaped tbsp peanut butter
1 tbsp dairy free spread
1 tsp yeast extract

Rub the bread between fingers to make crumbs. Mix in the almonds, sage, herbs and pepper. Melt the spread and peanut butter in microwave for 20 secs. Stir in the yeast extract, then mix this into the dry ingredients. Squidge into balls and bake at 200C for 15 minutes.