Meal Portions

beckstrous

When I make spag bol I use one 500g packet of mince and pad it out with tinned tomatoes (usually 3 tins), mushrooms, celery, carrots, tomato puree and peas as well as the usual onions and garlic. I end up with a big pot of sauce that makes about 7-8 portions!

Uniscots97

Hardup_Hester wrote: »

When I was cooking for 6, I used to make Tex Mex chilli, so I added a tin of sweetcorn to the meat as well as toms, & beans & to make it go further, I cooked the rice, mixed it all together & then served it with shredded lettuce, grated cheese & mayo or soured cream, wrapped in fahitas.

Thank you! Just the inspiration I was after. My partner's daughter won't eat much veg at all but loves sweetcorn. We're trying to get her to try things but she refuses, but we still want her to eat healthily. Never thought of putting sweetcorn through chilli. You're a star. Thanks for sharing this. :T

carolt

I think I remember reading something saying 100g of mince etc is an adult portion so that's what I aim for, roughly, and I've found that my kids will eat about half that, if that, particularly when it's in a sauce format on a carb heavy meal like spag bol - they'd probably eat more if it's a lump of protein eg a salmon steak or roast chicken. But not much.

jcr16

oh dear i think we must be piggies here.

i use 500g lean steak mince to make my spag bol. i use a mary berry recipe . it contains celery and carrots and chopped tom's. i then cook 500g spag and once both are cooked i mix them all up. i get from this 2 large adult portions , 2 childrens portions. ( my kidsa have bigish portions of this as they love it ) and then i have 3 or 4 portions for the freezer.

think i know why we don't loose any weight.

Ellidee

jcr16 wrote: »

oh dear i think we must be piggies here.

i use 500g lean steak mince to make my spag bol. i use a mary berry recipe . it contains celery and carrots and chopped tom's.

Any chance of the recipe please ? Thanks in advance.

jcr16

yeah sure. although it not my recipe so i don't know if i'd be allowed to post it up.

i got it from mary berrys the new cook.

i'lll see if i can find a link.