what do I need 4 this to last 2 weeks?

Disdisbiff

PP-I secrectly think you're a mind reader
I have the same list wrote out in front of me only in a diiferent order (no kidding) went to post it and noticed you had the same list
Spooky....lol

Penny-Pincher!!

You could make some great soup with the chicken carcass and beef stock.

Lunches in our house are baked spuds with beans, tuna etc, or something on toast, or soup?

Breakies: Toast, cerea, fruit juice etc

PP
xx

slinks

if u can spare some pennies at all have a look in the larger supermarkets' reduced sections - sometimes you can get ridiculous bargains (6 yoghurts for 20p, loaf for 10p, pizza for 50p - so some of them u can freeze and use up another day!

liney

12 eggs.. Omlette/Quiche not mentioned.

lil_me

Think I'd be tempted if the cuts ok to make the beef into a casserole. I find I can do several more meals out of a casserole than just a roast.

squeaky

madsmum wrote: »

Thanks very much PP

Also forgot to add that most days I need to cook hot lunches.

Anymore ideas?

Cheers

MM x

Need?

If it's for dietry reasons fine, but otherwise it won't hurt for people to make do with sandwiches and things for a couple of weeks.

You could also do an endless soup thing...

In a big pot make whatever soup you fancy. Serve your first lunch from it. pad with lots of sliced bread and butter.

When serving main meals, dish up veg etc into bowls for people to help themselves from rather than directly on their plates. All leftovers go into the soup pot for the next day's lunch. Just add more liquid and stock cubes.

(Whizz it one day - leave it chunky the next)

Save small bits of any meat you do for main meals, chop it finely - chuck it into the soup pot.


Bread! Even if you don't have a bread maker you can make your own very cheaply. Use ordinary plain flour (cheapest is around 29p and will make three two pound loaves or 24 rolls) and see if you can get yeast from the bakery counter at any of your local supermarkets - it's usually free, though some charge now). Don't just make loaves, make rolls as well (for soup and sarnies) especially since they cook a lot quicker and are more forgiving than loaves.


Pad ALL the meals suggested above by serving with bread, or pasta, rice, taters, pastry etc. or bung lentils in and hide them.

Don't just make a chicken casserole for example, but once it's cooked lift out the solids and bake them into pies. Use the remaining casserole sauce/stock as your gravy.

Suet pastry. Savoury roly-poly. Same as above really.

Edit: Two favourites of mine. These are sized for 4 good helpings so you may need to adjust.

One batch of suet pastry (i.e 225g flour etc)*
1 tin tuna
sweetcorn (frozen or tinned)

Mash the tuna in a bowl, stir in the sweetcorn, spread over the pastry and roll it up.

and...

One batch of suet pastry (i.e 225g flour etc)*
1 tin corned beef
mushrooms
1 onion

Mash the corned beef, finely chop the mushrooms and onion and stir in, spread over the pastry etc. (you can gently pre fry these but there's no real need).

Both can be served with lots of veg. and any staple you like to ring the changes (pots, rice, pasta...) Gravy for the corned beef, a plain or parsley white sauce for the tuna. *

* recipes for these can be found on the be-ro website along with cooking times etc.

charlies_mum

madsmum wrote: »

Thanks very much PP

Also forgot to add that most days I need to cook hot lunches.

Anymore ideas?

Cheers

MM x

If you have lots of veg, what about soups

cobbingstones

I have to confess that I have never made soup before. Whenever we have meat it only lasts for that meal.

Will look at the fav receipe section and give it a go.

thank you all so very much you're ace

MM x

squeaky

Soup is the easiest one pot meal there is

Bung anything you like into the pot, add stock (or water and a stock cube per half pint, salt and pepper and herbs to taste).

Bring to the boil and then simmer gently for ½ to 1 hour.

https://www.soupsong.com has LOADS of good recipes for your "starter" soup.

mikeywills

Ok just a couple of suggestions,

Tuna Fish Pie, very simple recipe

Make a white or bechamel sauce, with 2oz of plain flour, 2oz of butter(or marg), 28floz of milk and a pinch of salt and pepper. Put it all into a saucepan on high heat an stir continuously until it thickens, take of the heat (this takes about 5mins on gas hob). In a oven proof dish, put a tin of drained tomatoes, (use the juice for soups), some herbs (dried are better), and a drained tin of tuna. Pour the white sauce over top and sprinkle some grated cheese on top. Place in the centre of the oven at about 180 degrees for approx 25mins, or until the cheese has started to brown.

This quantity will easily feed your family of five, when made along with some potatoes, and veg. If you have any left over, separate into portions and freeze, great for a simple lunch dish with a jacket potato.

Roast Chicken

With the whole chicken, I would roast it with some HM stuffing to bulk it out a little. Strip the carcass of left over meat to make a curry or chicken pie, then boil the carcass up in water to make some chicken stock for soups.

Cannellini Beans

A tin of the cannellini beans can be mixed with some passata, and a little fried onion and some herbs to make home made baked beans. Something a little bit more special to tinned varieties. Again any spare of this can be easily frozen, or blitz in a blender to a creamy paste as a dip for celery in a healthy salad.

Pineapple

I think the main thing with what you have is to try and not waste anything left over, for example the juice of the pineapple makes a lovely sorbet or just add into the ice cream mix and refreeze. Share some of the pineapple for home made pizzas with some passata, some bacon bits, herbs de provence and cheese. Pineapple fritters, nice pudding with some ice cream.

Beef Brisket

We had a roast dinner yesterday and slow roasted the beef in the oven with some extra fat from the butcher. With the leftover meat I will be making a stew tonight for tomorrow, and if there is any of that leftover it will be blitzed and some water added for some soup for the following day or to freeze. Remember you can always add some noodles to the soup for some interest.

I honestly think you will only need some basics perishables here, starchy items like pasta, and potatoes to bulk up dishes.

Remember if you get stuck, typing 'recipe finder by ingredient' into a search engine like google, will give you some suggestions with some ingredients you have left over towards the end.