Reverse Meal Planning

Glad

Suffolk_lass said:

Our alternative use for citrus peel is to really dry it (in or on a cooling oven is good) and then we use it as firelighters, with some in the lounge in an old tin for the woodburner and a bag in the motorhome for when we take the Firepit, it is really good (especially with some chopped off fronds from the Christmas tree as the oil in both of them is great and smells great too.

That's a great idea, I now have a coal fire and loving lighting it on cold evenings

missmoneywatch

Roast chicken today out of freezer (ys buy) should do a couple of main meals for the four of us plus soup/casserole 

peony40

Brisket for today, cooked yesterday as it needed cooking but we weren’t hungry enough for it.   Should have enough for another meal tomorrow.  Will be served with a lot of cabbage, broccoli and carrots.  Again, so much veg so should have enough to have with mashed potato for another meal.

i don’t think I have posted on this thread before?  If not, I say hello!

Suffolk_lass

peony40 said:

Brisket for today, cooked yesterday as it needed cooking but we weren’t hungry enough for it.   Should have enough for another meal tomorrow.  Will be served with a lot of cabbage, broccoli and carrots.  Again, so much veg so should have enough to have with mashed potato for another meal.

i don’t think I have posted on this thread before?  If not, I say hello!

Hello @peony40 and welcome! - Brisket was one of Mum's best roasts; cut so thin you could almost see through it and served with Yorkshire pudding, roast potatoes and lots of green veg, carrots and gravy. Then cold with pickles and salad; a thin slice each on Monday and minced with onion and bread and served with mashed potatoes, cabbage and baked beans on Tuesday.

I cooked my beef mince and made lots of lovely ragu with two homegrown chillies and a shot of tabasco to give it a little something and have filled yellow peppers and they are in the fridge for later in the week (topped with cheese they are a simple option one evening). We had a pasta bake with the rest - cooked penne (al dente) stirred through and then topped with a cheese sauce it s real comfort food and so easy (PITA with no dishwasher though!!)

I've just got a belly joint that was YS on Monday out of the freezer to defrost as DS is coming for dinner early evening. I might have to accelerate the defrosting a bit later.

I have people coming for super in two Saturdays time so will def be visiting the butcher for some meat on the market day and will freshen up fruit and veg that day too

joedenise

Got some mushrooms to use so up am going to make mushroom kebabs for lunch using this recipe:

https://www.bbc.co.uk/food/recipes/mushroom_doner_22676

I've already made the sauces and lightly pickled onions.  Just need to do the mushrooms and chop some lettuce and tomatoes (forgot to buy cabbage so lettuce is going to have to do!). Have got a jar of pickled chillies in the cupboard so will be having those too.

I've got a big pork joint in the fridge for dinner tonight which will make at least another 2 or 3 meals as well as the roast tonight; some of the LOs will definitely end up in the freezer for a later date!

Glad

Marmite on toast for breakfast, work canteen were giving loaves away last week as they were at there use by date, popped one in the freezer and taking out a couple of rounds when I need them
mushroom omelette for lunch with last of YS mushrooms

dinner will be fishfinger bap with salad, son left a large box of fish fingers in his freezer so there will be a few meals there. Maybe not the healthiest diet but it's been a busy day and at least it's no spend 

MissRikkiC

QueenJess said:

MissRikkiC said:

@QueenJess can you tell more about the candied peel? We have a whole basket of satsumas and would like to do similar for a little snack!

It’s a bit of a faff, so I don’t do it that often, but just save all my peels (pre cut to save time later) in the freezer for it. I follow this recipe: https://www.bbcgoodfood.com/recipes/candied-citrus-peel

I usually leave it to dry for longer than it says at the end and the part where you are meant to coat it in sugar on baking parchment, I instead throw it in a box with the sugar and shake it. It’s much faster!

I also always do the chocolate the next day so it can have another drying session to stop it getting wet and sticky.

 It’s less of a snack and more like sweets really. Very moreish!

I would be tempted to still put yours in the freezer as you eat them and defrost once you are ready to make them. Otherwise the peels are really hard when you start and not sure if that affects the taste at the end.l

Thanks
@QueenJess I will get on this! 

ruby_eskimo

Morning all.  Made roast chicken for dinner yesterday and stripped the carcass for a couple of meals the rest of the week.  Currently making some chicken stock in the slow cooker with the bones etc.  While the chicken was roasting away I decided to chuck some frozen tuna fillets into the oven too that I can have in rice or salad bowls for lunches this week.  Also prepped some cucumber kimchi to go with it, chucking in some straggly carrots and an onion to the mix.  

Dinner tonight is spicy sweet potato soup to use up some of the sweet potatoes my parents gave us a few weeks ago, and we'll have some leftover sourdough rolls with it too.  Nice and easy and comforting, especially when you just chuck it all in the soup maker 👍

joedenise

Had a big pork leg joint from the butcher but decided it was too big for just the 2 of us so cut in half and frozen it.  The other half was roasted yesterday and we'll have some cold this evening with fried up LO roast potatoes, LO mash and LO roasted and green veg.  May well have some piccalilli on the side to eat with the meat!

Have got a bag of chopped goat out of the freezer which I will turn into curry once it has defrosted.  Haven't decided whether I'm going to do it in the SC or the pressure cooker yet!  Decisions, decisions!

Suffolk_lass

mmn curried goat! My Jamaican friend makes a gorgeous version