Reverse Meal Planning

MissRikkiC

I don’t tend to find cheese too salty but maybe the over powering extra extra mature flavour takes over @zafiro1984

Lunch today was baked potato with cheese beans and tuna and dinner was sweet chilli fish cakes and cous cous salad. 

There isn’t a lot of fresh stuff in now except some carrots and half an onion, maybe a couple of lettuces so on to the freezer selection. 

I bought the sweet chilli mackerel tinned a little while back on a whim and then the idea of it weirded me out a bit, it wasn’t until this board that I realised that it would work in pasta or fish cakes so thank you! 

@Suffolk_lass how do you fine the braised lettuce tastes? 🧐

rtandon27

At long last we actually set foot in a grocery store!  Second time since March 2020 - so quite the adventure.  We went specifically for sandwich ham, cheddar cheese & a lime, but of course rediscovered yellow stickers and came away with most of the veg we buy in a week at cut rate prices, also picked up a loaf a bread, some crumpets and folded pitas.  My resolve to do away with the veg box delivery now seems justified - and we may make this a weekly habit & pull those items out of the 

Instead of the meal we had planned, OH had a chicken & mushroom slice which he somehow slipped into the grocery loot, and I had an egg salad sandwich.  Not exactly reverse meal planning but a bit of a change from our weekly meal plan habit that we have fallen into since our move last September!

Suffolk_lass

MissRikkiC said:

I don’t tend to find cheese too salty but maybe the over powering extra extra mature flavour takes over @zafiro1984

Lunch today was baked potato with cheese beans and tuna and dinner was sweet chilli fish cakes and cous cous salad. 

There isn’t a lot of fresh stuff in now except some carrots and half an onion, maybe a couple of lettuces so on to the freezer selection. 

I bought the sweet chilli mackerel tinned a little while back on a whim and then the idea of it weirded me out a bit, it wasn’t until this board that I realised that it would work in pasta or fish cakes so thank you! 

@Suffolk_lass how do you fine the braised lettuce tastes? 🧐

It's quite mild - I use butter and oil with a fair bit of seasoning and try to keep a little crunch. Best cooked on a bed of onions and maybe carrots or finely diced celery with a lid on and turn them cut side down to caramelise them at the end.

@zafiro1984 I find certain cheeses crumble and go salty (Stilton or maybe all blue cheese is the worst for this). I tend to grate parmesan and strong cheddar if I am freezing it - and keep it in my cheese drawer (the small one at the bottom of the kitchen FF) with frozen butter so I have it there when I need a topping.

We are having leftovers chicken soup for lunch. Not sure re dinner as I am collecting a TGTG bag but I will get some frozen meat out in case. I will top up bowl fruit and a couple of other bits when I collect this evening

ruby_eskimo

Was going to make up some dhal to have for lunches this week but haven't got round to it and can't be bothered today so instead having poached eggs on toast.  Dinner tonight is pork chops with roasted potatoes and carrots and some cauliflower and broccoli from the freezer.

London_1

Yesterdays lunch was made from odds and ends in the fridge.
one large tomato sliced thinly, some beetroot left from a Christmas jar give to me by DD, a diced apple, some bousin cheese , some grated cheddar,the last end of a jar of christmas chutney, and some left over Tuc crackers from the lock'lock box on the shelf, still crisp, and they were from Christmas  A bit higgldy piggly on the plate ,but was actually really nice and used up odds and ends
JackieO x

zafiro1984

Routine visit to Docs, first in 2 yrs due to Covid.
Bad news - diet time.
Low carb and low sugar, I'll tell DH I'm late starting Lent!!

ZsaZsa

Can anyone inspire me with something I can do with a tin of peaches and some raspberry jelly?
I have got some ladies fingers too but I don’t really want to make a trifle.
(I’ve also got various bits and bobs to use up, Angels delight, custard, evap milk- basically a pantry from 1985  )

ruby_eskimo

ZsaZsa said:

Can anyone inspire me with something I can do with a tin of peaches and some raspberry jelly?
I have got some ladies fingers too but I don’t really want to make a trifle.
(I’ve also got various bits and bobs to use up, Angels delight, custard, evap milk- basically a pantry from 1985  )

Maybe a peach melba?  Or add in some ice cream and make a sundae?  With tinned peaches I like making crumbles with a bit of lime juice - makes it not quite so heavy - that you can then have with the custard?  You could also do a separate desert that layers the jelly and the angel delight together?  Just throwing random things out that come to mind.  And I really want some angel delight now after having it talked about on another thread I follow 🤣

ZsaZsa

ruby_eskimo said:

ZsaZsa said:

Can anyone inspire me with something I can do with a tin of peaches and some raspberry jelly?
I have got some ladies fingers too but I don’t really want to make a trifle.
(I’ve also got various bits and bobs to use up, Angels delight, custard, evap milk- basically a pantry from 1985  )

Maybe a peach melba?  Or add in some ice cream and make a sundae?  With tinned peaches I like making crumbles with a bit of lime juice - makes it not quite so heavy - that you can then have with the custard?  You could also do a separate desert that layers the jelly and the angel delight together?  Just throwing random things out that come to mind.  And I really want some angel delight now after having it talked about on another thread I follow 🤣

Oooh, thanks. I’d forgotten all about a jelly and Angels delight pud I used to love when I was little, I think I might make that and do crumble with the peaches- I’ve got a couple of wrinkly limes to use up too. Thank you 

joedenise

We're having a liver casserole with lots of onions, carrots and mushrooms.  Will serve with some mash and cabbage.  The lamb casserole cooked yesterday still needs to be portioned up!  Must get on and do that.  We'll have some for dinner tomorrow night and the rest will be frozen.

I've also got some goat out of the freezer so that will be made into curry tomorrow and we'll have that on Friday night instead of the planned Fakeway KFC!