As I have mentioned before, my grocery week is Wednesday to Wednesday, so I check what’s left in the fridge, freezer and cupboards on a Tuesday.
This weeks left overs are 3 small bell peppers, half a pack of spring onions, 4 baking potato’s and half a pack of smoked streaky bacon. I also have about a third of a tub of Greek yoghurt, the same of coleslaw, a load of eggs, and cheddar cheese.
Out of this, I will make 2 meals, tonight will be double stuffed potato skins.
I microwave the potato’s for about 12 minutes, this softens the insides, but not too much so the skins still stand up when the potato is scraped out. Then slice Spring onions, bacon and one of the peppers, frying them off with a little oil and salt and pepper till the bacon is cooked, then I lightly oil an oven tray, scrape the potato into a separate bowl and add the chopped, cooked mix and mix together adding a couple of tablespoons of the yoghurt, and a good handful of grated cheddar – this mix is then spooned back into the skins, which I have put into the oven tray, using a fork to ‘rough’ the tops – oven bake for 20-30 mins at 200 – these will be served with coleslaw and salad.
Tomorrow, the remaining onions, bacon, peppers etc will be added to 8 eggs, the last bit of yoghurt, 100g cheddar, salt and pepper put into a silicon cake tin and cooked at the same time to make a crustless quiche – this will feed our son for work dinners for 2 nights, he works 9-9, so he takes sandwiches for lunch and something more substantial for the evening, ie quiche, half a jacket spud and some green salad.
The meal plan has been written, the accompanying shopping list all ready and bring on the next food week.