Reverse Meal Planning

rtandon27

Dinner last night was super low effort, though we did have to turn the oven on! YIKES! The kitchen took hours to cool down after wards - Battered box fish - low fat oven chips & steamed fine beans from the veg box. Followed up by and 'own brand' choc ice.
ATM it's to hot for me to contemplate anything but liquids - water & cold herbal tea  to keep cool and hydrated - may rummage for leftovers or have some toast & jam in a bit - OH has already done a 2-egg omlette and wrap with coffee for himself.

Suffolk_lass

I stuck a couple of burgers in a pan and grill-fried them for not very long and we had them with salad and then a cheeky scoop of ice cream. Def not on the diet but craving cold stuff at the moment.

ruby_eskimo

It's cooled down a bit here but still quite warm.  Having leftover homity pie for lunch today as a bit of a bubble and squeak thing with a fried egg on top.  Dinner tonight is another of the fish cakes from the freezer again with asparagus and green beans from my parents garden. 

rtandon27

Our dinner last night was not as planned as sadly the courgettes were both rotten!  (Cue grumpy e-mail sent to veg box people - rotten fruit & veg is becoming the norm with them!)  Instead OH replaced courgette ribbons with boiled potatoes, pan-fried rainbow carrots and pak-choi.  Rather more carbs than had been planned with our from the freezer pork shoulder steaks, but was super scrummy!  Followed up by virtuous strawberries & yogurt...

...and virtue cancelled out by the choc ices we had a midnight as it was too humid to sleep! 😏😉

joedenise

Tonight's dinner will use up the chickpeas which I cooked and are sitting in the fridge.  I'm going to make a chana masala with rice and will add a grated courgette and carrot to it, I know it's not traditional but it gets a bit of extra veg into us!  Will also use some of the tomato sauce I made yesterday.  I'll add some frozen spinach towards the end to up the veg content further.

Will probably use the rest of the tomato sauce on a pasta dish later in the week, perhaps with some HM meatballs.

ruby_eskimo

That's a shame about the courgette's rtandon27.  I'm finding that the fruit and veg I'm picking up from the supermarket is actually lasting a lot longer at the moment.  We have some potatoes in the cupboard which would usually have started sprouting by now but they still look absolutely fine.

Like denise *hello by the way*, we're having a chickpea curry for dinner tonight using up staples in our cupboards and freezers.  It's a simple recipe based on a pulled aubergine and chickpea curry from knorr that popped up as an instagram add a few months ago.  DH is not keen on aubergine so we skip that part and have the rest.  It's cheap, filling and subtle flavours that we both like (and perfect for this strange weather we're having here!)

Found some baby plum tomatoes in the fridge that I'd forgotten about when I was clearing it out this morning so have bunged them in a tray ready to roast in the oven a little later.  I'll put them in a pot and then add to my lasagne that I'm making later in the week.

rtandon27

Ruby, we've found the same lately - unusually the grocery store produce is lasting a good long time, while the veg box stuff is turning quicker that we can blink!

OH had a nice little cooking holiday over the weekend, as I've done dinners for the past three nights. 
Friday was pizza, a standard base from the freezer topped with assorted fresh veg & herbs & of course extra cheese served up with a ceasar salad on the side.
Saturday was roast chicken on a bed of leeks & thinly sliced cauliflower stems/leaves with honey roasted rainbow carrots on the side.
Sunday Thai green chicken curry with baby potatoes & fresh baby corn - it's been so long since we've had this particular meal, that somehow it seemed extra delicious!

Today OH is back to cooking & gave SL's green bean recipe a go for lunch - topped with two poached eggs, was a tasty nice light meal.

All of the above meals have been store-cupboard & freezer based with fresh veg from the veg box & fresh herbs from the garden.  We've also been filling up our freezer with all kinds of excess veg, all prepped & ready to cook, may have to skip a week of veg box in order to make a dent in the stores, which seems a shame at this time of year when everything is available fresh in abundance!  I really try to 'rotate my stock' using using up ingredients that have been around for a while in the stores, so that our larder is never bursting at the seams, but always comfortably full.
That being said, we have a few ingredients lurking that I've yet to work into the meal plan!  And ideas for a tin of confit duck legs, a tin of straw mushrooms, a round of frozen reblochon, a round of frozen camembert & a bag of frozen cranberries (not all in the same meal of course)?  They were all red/yellow sticker items that seemed like a good idea at the time! 🤣🤣🤣

joedenise

Just fry off the confit duck legs and serve as part of a roast dinner, delicious.  The camembert just defrost and then !!!!!! all over and drizzle some white wine over and then bake (in the box if you have it, if not then in a covered dish) and serve with some crusty bread and salad.

No idea about the cranberries and not allowed to eat them due to the medication I'm on and the only thing I can think of is cranberry sauce!  Perhaps you could make it a bit runnier and sweeter and serve over ice cream?

Suspect Google will be your friend for the reblochon and mushrooms!

greenbee

Cranberries are great in lamb tagine - lots of recipes via google.

Baileys_Babe

You could make a loose cranberry sauce to serve with the baked camembert to cut through creaminess, yummy