reducing monthly food spend

danlightbulb

If you know this stuff then you've probably heard of the starting strength programme. That's what Im doing. Heavy compound lifting. I'm not particularly physically suited to it, but it's will deliver the goals I'm looking for if I can get the food to improve.

springdreams

danlightbulb wrote: »

I'm aiming for 1g per lb bodyweight so 180g per day, total calories 3100. Ps I'm not gaining weight on this so I might need to go higher, but I need to make my diet consistent first before I even consider that.

I drink lots of milk already, 3 pints a day typically. Pretty much all my bulking up to now has been achieved through increasing milk intake. I'v gained 60lb total over a period of a few years of inconsistent training.

I don't drink pop very often. I don't drink tea or coffee either. Water at work (free).

Ps that is disgraceful about the soldiers meals.

Milk is currently 25p a pint in Iceland.

springdreams

danlightbulb wrote: »

I will bulk it out more next time, I just didn't have those ingredients in. I added extra fresh chillies. I'll probably keep the meat content fairly high for the protein. I've never tried lentils I will have a look into it though.

How long would you say to reheat my work portion in the microwave? It will be 75g rice and 300g chicken mixed in with the sauce in a tupperware container.

2 minutes - stir - back in microwave for another 1 to 2 minutes.

danlightbulb

Feral_Moon wrote: »

I'm aware of many programmes but what you're asking is something you'd need to pay a personal trainer/nutritionist for. I didn't put myself through a three years degree just to offer all my advice online for free


ETA: especially in light of the fact the MOD are now asking to talk to me ��

Fair enough. I know what I'm doing on the lifting front now so no trouble. I probably would struggle to stick to a rigid meal plan anyway. As I said previously in the thread, what I really need at each meal is some options in case I don't have as much time as I thought or don't fancy what I originally planned to have.

Ive had some great advice already so thanks to everyone. I need to go away now and find some meat and a good sharp knife.

melanzana

2:5

Get with the program!

Look it up please.

Eat what you want five days, and restrict two days.

The fast days can be difficult sometimes, but that is better than watching everything EVERY blessed day forever.

On my first try out I lost a Kg. and I pigged out on the non fast days.

danlightbulb

Hi all.

I just went shopping for some stuff (first time since posting this thread earlier in the week), and I just thought I'd update here so I can get some feedback generally. Plus I also have a question about casserole!

I went in to sainsburys on the way home from work. Meat section first. The topside/toprump joints were £14/kg, rump steak joints £15/kg and pork loin joints £7.50/kg. I didn't buy any, as I thought it was higher than I should be aiming for. It should give me a good benchmark for when I go to the butchers tomorrow afternoon.

I did buy some diced beef, 900g for £7 which is £7.78/kg - not sure if that was reasonable or not? Along with some potatoes, oxo cubes and bell peppers I want to make a casserole. Now, my question is how do I make a thick casserole? I have previously slow cooked beef and oxo cubes in the slow cooker and it comes out watery, I'd like something thicker (almost the consistency of a thick gravy) and I am going to have it with some chunks of bloomer with the kids tomorrow teatime. Any tips appreciated.

I also bought 3x Birds Eye spicy chicken steaks which were on offer for £1 each (that's 3 meals), 2x chicken pizzas at £1.30 each (2 meals), various bread for me and the kids (they like hot cross buns and brioche rolls), and some basics chicken tikka for sandwiches at £2.25 for 230g (probably make 2 large sandwiches). In total I spent £40, there were a few other things on the list.

Any feedback appreciated. Butchers tomorrow where I'll be looking for some steak joints I can slice and freeze.

NewShadow

danlightbulb wrote: »

how do I make a thick casserole?

Use cornflour. Mix a tablespoon of cornflour per cup of casserole liquid with enough water to make a paste. Stir thoroughly until a smooth paste forms. Add gradually, stirring constantly, until the casserole thickens up enough.

PasturesNew

danlightbulb wrote: »

Now, my question is how do I make a thick casserole? I have previously slow cooked beef and oxo cubes in the slow cooker and it comes out watery, I'd like something thicker (almost the consistency of a thick gravy) and I am going to have it with some chunks of bloomer with the kids tomorrow teatime. Any tips appreciated.

Make it with less/no water, and/or decant off the spare gravy and add some cornflour to thicken what's left in the last half an hour. You can keep that decanted gravy to be used in something else ... like, er, gravy to pour over a future meal!

Feral_Moon

Coat the beef in seasoned flour first then fry in oil in the casserole pan before adding veggies, herbs & stock. This will help thicken it nicely and add to the flavour whilst cooking.

Also, adding small diced (floury) potato or breadcrumbs will thicken a casserole nicely too if you're cooking in a pot unsuitable for hob too. Or even dumplings! :drool:

NewShadow

NewShadow wrote: »

Use cornflour. Mix a tablespoon of cornflour per cup of casserole liquid with enough water to make a paste. Stir thoroughly until a smooth paste forms. Add gradually, stirring constantly, until the casserole thickens up enough.

Oh, and if you like a lot of gravy, dumplings are yum...

http://www.jamieoliver.com/recipes/recipe/dumplings/