Sausage Pasta Bake

This is also really nice vegetarian with a couple more veg varieties in it.

Serves 4.

3 Sausages, already cooked and cut up.
1 courgette, cut to chunks
3 small onions, cut to chunks
4 cabbage leaves, shredded into strips
tin tomatoes
tin condensed cream of tomato soup
paprika
chili powder
pasta, cooked and drained.
cheese

cook sausages and pasta and set both aside. Fry onions for a bit, then add courgette and cabbage. Cook briefly. Stir in tomatoes, soup and spices and then add the chopped sausage. Leave to fully warm through and simmer briefly, then stir in pasta. Pour into a large dish and top with grated cheese. Bake in gas 6 for 20 mins until brown on top.

Fortnight 3, day 2

Catchup of last fortnight: Pasta bake, shared with my parents, recipe to follow, and I can't really remember what else, but I ended up with one small onion and a tiny bit of cabbage left, so doing well once more!

This fortnight I have:

7 vine tomatoes
5 pears
9 clementines
2 large courgettes
3 red onions
pack spring greens
mushrooms

last night I had an onion, tomato and cheese omelette to finish off last week's remaining onion and used two of the tomatoes. Also already getting through those clementines, mmmm they are so nice. haha.

Fortnight 2, Day 6.

This fortnight I got:

5 nectarines
6 pink apples
4 large tomatoes
5 large salad onions/bunched onions
2 large courgettes
salad pack (mixed leaves)
2 small cabbages

(2 pears, a lettuce and spring greens left over)

Meals so far:

Taramasalata with pitta bread, salad and tomato (x2 days)


Chicken wings with salad and tomato (x2 days)


Steak with onion, courgettes, chips and tomato (for me +guest)

all of the tomato and salad (inc. lettuce) is gone, both pears, nearly all the apples and all the nectarines. I actually had to chuck a couple nectarines out because I blinked and they were mouldy. Next time I get them I'll make sure to eat them very quickly so this doesn't happen again!

It's been nice to have salady things this week for a change, but I'm kind of glad it's all gone now because I'd have got sick of any more!

End of the first fortnight!

Yay it's day 14.

Yesterday I ended up having the leftover sausage pasta and today I had the veg I had prepped saturday:

Lamb chops
butternut squash
courgettes
wet garlic
onion
spring greens/cabbage mix

So at the end of the fortnight I have a lettuce, a small amount of spring greens/cabbage, and 2 pears. Oh so happy about this. Tomorrow, it starts all over again. XD

Sausage and Courgette Pasta

3 pork and apple sausages *
2 strips bacon *
1/3 large onion *
1 wet garlic
1 small courgette
tin tomatoes *
pasta (c)

fry sausages, then bacon and chop all up into bite size pieces.
add onion and garlic and fry quickly
add courgette and cook briefly
stir in tomatoes and leave to simmer while pasta cooks.

2 portions, one for eating... one for fridge. Probably have leftovers on Monday.

Day Twelve (June 11th)

Haha the daily lists weren't working out. Partly because I'm too lazy to update daily, and partly because I ate a load of leftovers this week, and couldn't be bothered to put 'leftover soup' every day. o.o

So I think the new idea is to post when I actually cook something, and do small updates through the fortnight.

Today is day 12 of 14. I prepped the butternut squash, cabbage, spring greens, and the rest of the courgettes for tomorrow's lunch. Made sausage pasta just now.

So what I have left (presumably) after tomorrow is:

lettuce (haven't touched it. =( I hardly ever eat salad... and there isn't much to do with a lettuce on its own.)
spring greens (probably 1/4 pack left which isn't too bad.)

AND THAT IS ALL!!! Making this fortnight probably my best for a long while. =D 

Day Seven (June 6th)

breakfast - honey nut cheerios, semi skim milk, orange and mango juice

lunch -

dinner - KFC, fanta.

Day Six (June 5th)

breakfast - toast with marg, red rooster energy drink

lunch - (at treacle fair) hog roast roll with stuffing and apple sauce, vanilla fudge, tea

Dinner - left over spaghetti bolognaise (the last of it! hurrah!), choc ice

Day Five (June 4th) - Summer Leaf Soup

Breakfast - honey nut cheerios, semi skim milk

Lunch - leftover Spaghetti Bolognaise, fat free fromage frais, 3 reese cups, coke zero

Snack - mint humbugs

Dinner - Summer Leaf Soup (large pot to bag and freeze)

olive oil
half onion
wet garlic
half fennel bulb
half red pepper
swiss chard
spring greens (mixed baby cabbage and chard leaves I think)
two strips bacon
pork stock
vegetable stock
mixed herbs
top of the fennel

lightly fry bacon, onion, garlic and fennel in olive oil in base of large saucepan. add red pepper and cook briefly. add leaves (all cut into strips), stock and herbs. Bring to boil then simmer for 10-15 mins until leaves are soft.

with toast.

Day Four (June 3rd)

breakfast - Honey nut cheerios, semi skim milk, coke zero

snack - bosc pear, two rich tea biscuits (at work), coffee

lunch - tuna mayonaise (leftover) sandwich with baby spinach, apricot fatfree fromage frais, penguin chocolate bar, coke zero, banana.

dinner - out at friends (chicken and roast veg)

Day Three (June 2nd)

breakfast - toast and marg, tea.

lunch - spaghetti bolognaise leftovers, coke zero

dinner -

snack - thorntons chocolates
drinks - coke zero, tea

Day Two (June 1st) - Spaghetti Bolognaise

Breakfast - cereal, semi-skim milk, coffee, banana

Lunch - tuna and mayonnaise sandwich with baby spinach on white bread

Dinner - Spaghetti Bolognaise (1 portion to eat, 1 to fridge, 1 to freeze):

Olive oil
Mince *
onion *
tin of tomatoes *
1 small courgette
3 large mushrooms
fennel
half red pepper 
wet garlic
frozen peas
bacon *
tomato puree
beef oxo cube
dry spaghetti
mixed herbs

fry onion and mince in oil, stir in stock. Add dry vegetables and bacon and cook for few minutes. Add other ingredients and simmer while pasta cooks.

Bowl of strawberries, strawberry yoghurt, tea.

Snacks - dried apricots, banana, penguin chocolate bar.
Drinks - coffee, tea, water

--
Shopping tonight, so I've sketched out a few recipes ideas for the following week which will best use the veg. The problem I'm foreseeing this week is the sheer amount of green veg I have. I am not normally a big 'leaf' eater... but this weak I have spinach, chard, lettuce and spring greens (which look a little bit like pak choi... not sure what they are). So I plan to make a large amount of green leaf soup, which I can then freeze. Spinach and lettuce can go in sandwiches, but if I have soup and leftovers then I'm not likely to be eating many sandwiches this week. I also plan to get some puff pastry and do a veg tart with the courgette, pepper and whatever else I have left!

Day One (May 31st) - Vegetable Risotto

Breakfast - cereal, semi-skim milk, banana, coffee

Lunch -

Dinner -  Vegetable Risotto:

Olive Oil
Vegetable stock cube
Risotto rice
3 large Mushrooms
1 small courgette
few handfuls baby spinach 
Philadelphia cheese
grated Parmesan


fry veg very briefly in oil, stir in dry rice and add some stock. Keep adding stock gradually as the rice cooks. When cooked, reduce heat, stir in cheeses and warm through.


Strawberry Yoghurt, bowl of strawberries, cola

Meal Planning for One

This year I have been trying to get to grips with a vegetable box scheme.  Seasonal vegetables and fruit arrive in a box on my doorstep once a fortnight and then I spend the next few days puzzling over how to use them.  Inevitably some of it ends up going off before I get around to eating it.  So my attempts to meal plan/batch cook/freeze etc are here.

This week (starting May 30th) my box contained:
1 fennel bulb
5 small courgettes
swiss chard
summer greens
green batvia lettuce
wet garlic
5 bosc pears
strawberries

and I also had some baby spinach, a red pepper, 4 bananas, a butternut squash and some mushrooms left over from last time.