Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

Julimk

Gingervamp would be honoured too. J.P. - South Wales.

Lesley_Gaye

weezl74 wrote: »

Lesley, sorry to keep talking project when you had a stressful day yesterday, and hope you're ok!

But whenever you get the chance:

I realise we now have a version control issue following both of us reacting to 'calorie gate'.

I swapped celery for parsnips, changed just the cals (sorry!) and added in bread flour, olives and made a 75 cal pppd allowance for fruit. That left me with just 880 cals deficit, which given the values of garam, garlic and mustard, I was happy with.

In your version you have done similar things plus righted the wrongs of the sundried toms (I haven't done this as I feared it would be 'death by maths' for my brain!), and you have a 5-6000 calorie deficit?

Is that right? (I'm just trying to say the steps I think we've each gone thru cos I think neither of us now has the best and most accurate version, which is in fact the love child of the two

So the question is how do we get our spreadsheets together?!

I think the easiest thing is if you whizz it over when you can spare it for a couple of hours and I will synchronise the nutrition bits

the diff may be the sun dried toms? I currently have a total of 1420 cals to include 140g drained toms, 140g oil.

Julimk

No problem, will set up a list of users with their initials & responses.

weezl74

omitting the sugar and using garlic and yeast extract in with the squash makes the butternut squash tart into a savoury pie, delicious if you need an extra meal or a heartier lunch at any point (planner 3)

weezl74

Keep an eye out for anyone locally growing rosemary as a front garden hedge. It is so prolific that they will probably be very glad to allow you to trim it, and this will flavour the tomato sauce for the Amatriciana (planner 1) or calzone (planner3) beautifully.

One of our team recently opened the door to her neighbour asking this very question, and was happy to have the help with her pruning!

weezl74

no time to make pastry or fancy a change?

How about using the same ingredients for the red pepper tart (planner 3) to make red pepper and tomato fritters ETA: use the method for our sweetcorn fritters to help you!

or cheese and onion fritters (planner 1)

or bacon and onion turnovers (planner 1)

and turn those recipes into a ten minute express dinner, perfect for a weekday dinner when you're all in a hurry!

weezl74

Is the British summer too hot to have our hot dinners?

Try having the tarts cold like a quiche, or the pasta cold, as a pasta salad. The Amatriciana works particularly well chilled (and is scrumptious cold with a little fresh basil)

weezl74

To vary the soups, consider making some crunchy garlic croutons to serve with them: cut cubes of the homemade bread and jostle them around on your baking sheet in a little oil and garlic powder. Pop these in the oven at gas mark 6 for 5-10 mins for a tasty crunch with your soup lunches.

weezl74

swapping a bag of rice for another bag of self-raising flour in your shopping list will save you a little money, and also enable you to have our bean curry (1 and 3) or our chilli (1) with home made tortilla wraps (can someone find a recipe for suitable ones?)

weezl74

Do people feel these tips will help shirl make month 2 more interesting or am I barking up the wrong tree/being too obvious?