Tuesday, 25 January 2022

Menu Monday on Tuesday ... Again!!

 

I almost got my menu written down in time ... but at least it was done in time for the meals to be eaten.  It's not written in stone, so I can and do adapt it to how I feel or what I'm fancying the most.  But I am being good at using up the bits that need using up first and that is the main thing.  The main idea behind writing out the menu plan is to keep me on track and stop me from using things up in the wrong date order.

I would like to try to make this a totally No Spend Week if I can and this way I will be able to have a big restocking of the almost empty fruit and vegetables drawers in the fridge with my January leftover cash, which should stop me having to dip into February's money too early in the month.


Although I wanted to try the Mini Potato Pizzas that I showed on Saturday's post I knew I had to use up the last of the Mediterranean style veggies that I had cooked up last week first.  I had been dipping into them all through last week and they were starting to look a little sad, and no one wants sad veggies  😄

The first meal with them was simply the veggies and some cous cous, which I had soaked in vegetable stock for added flavour.  A nice simple but very tasty meal.


I also had two lunches of quesadillas.

Again keeping things simple with just some of the vegetables with cheese and hummus.  These two lunches also made use of the last four wraps which were starting to get really brittle in the freezer, I'm determined to waste nothing.

The second one had a slice of Quorn Smokey Bacon torn into pieces added to it for even more flavour, it was very tasty.  I think a quesadilla is one of my favourite lunches at the moment, so quick to make, they make good use of leftovers from the bottom of the fridge and they are relatively healthy.


And then finally last week I had a pasta bake, using up one of the tubs of homemade pasta sauce from the freezer, a good handful of cheese and a few spoonfuls of the veggies.  All simply added to the pan of dry pasta with some additional water and cooked in the oven for around half an hour.


Pasta is always extra tasty cooked this way rather than cooking it separately first, as doing it this way it absorbs the tomato sauce instead of absorbing cooking water and you get a much richer tasting dish.

So as you can see on the menu in the first photo I had an action replay of this last night after taking another pot of sauce out of the freezer and thawing it slowly ready to go with the last of the vegetables.  


Sue xx



9 comments:

  1. Lovely, tasty meals! You're so creat8ive with leftovers and what you already have. xx

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    1. I love the challenge that leftovers offer you, coming up with something from virtually nothing is brilliant. That's one of the reasons I love Suzy's blog, especially the earlier posts, when she would save a minute amount of every meal and use it to start the next one off.

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  2. You certainly do waste nothing, Sue, and you've just reminded me that I have some leftover wraps in the freezer to use up. Thank you!

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    1. They store for ages don't they but I did find that with just four left they were getting broken at the edges every time I moved them to get to something else. Once I've used up the pitta bread that I have in the freezer I will get another pack of wraps.

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  3. Great ways to use up all those bits and bobs so you can do a big veggie shop.

    God bless.

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    1. It will be good to know that I can refill the veggie drawer and everything is nice and fresh again.

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  4. I am heading to the grocery store today. It is very cold outside so I will buy the fixings for chicken noodle soup to warm me up!
    Keep up the good work!

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    1. It really is soup weather at the moment isn't it ... I have a pan cooking away as I type. :-)

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  5. Sue,
    Sometimes with leftover cooked veggies like you had here, i would simply put them through the food processor and add to any sauce or soup or casserole, i enjoy reading about your lifestyle choices.

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