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
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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!
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