The idea is that being planned and buying just the ingredients you need for your evening meal will save you both time and money in the long run. By planning my meals as a family we have found we have made a huge weekly saving, plus we are all eating much better too.
My recipes ideas are very simple as I am far from a cook but they are quick and easy to fit in with busy family life. Most are relativity healthy but the odd treat doesn’t hurt anyone/
Monday – Butternut Carbonara – This is great one for getting kids eating butternut squash.
Put 2lb of butternut squash peeled and chopped onto a preheated baking tray oiled (1 tsp of oil) along with 2 chopped garlic cloves and 1 tbsp of fennel seeds. Roast for 3 minutes.
Allow to cool for a few minutes and then add to a food processor along with 2 tsp of whipping cream and blitz.
In a pan fry 130g of diced chorizo until crispy and then set aside.
Boil up 400g of spaghetti until cooked.
Whisk together 4 eggs and 60g of Parmesan then pout this over the drained pasta along with the butternut squash puree and stir for 3 minutes. Add in the chorizo and stir through.
Serve with Parmesan shavings.
Tuesday – Gnocchi and Stilton Bake
Cook 400g of gnocchi according to the instructions, Drain and place in a baking dish. Sprinkle over 50g of Stilton cheese and 10 chopped cherry tomatoes.
In a small pan gently 280g of double cream with one crushed garlic clove, remove from the heat. Whisk the egg into the cream and then pour this over the gnocchi. Bake in a preheated oven for 5 minutes and then sprinkle over chopped parsley to serve.
Wednesday – Prawns with Feta and tomatoes
Halve 4 medium tomatoes, scoop out the seeds and then chop.
Heat 2 tbsp of oil in a pan and add in two large chopped shallots and saute for 3 minutes.
Add in two crushed garlic cloves and one pinch of crushed chills and cook for 2 minutes.
Turn up the heat and pour in 150 ml of dry white wine and let it bubble.
Lower the heat and stir in the chopped tomatoes, 1 tsp of tomato puree and half a tea-spoon of castor sugar. Simmer until the sauce thickens.
Stir in 325g of large prawns and 150g of cherry tomatoes and simmer for a few minutes. Don’t stir too much
Crumble over 75g of Feta cheese allow to melt slightly do not stir in.
Scatter over chopped parsley drizzle with olive oil and then serve with crusty bread and salad.
Thursday – Sausage and vegetable kebabs.
Cut one pack of pork sausages into chunks
Chop one large courgette, one red pepper and one yellow pepper
Thread the sausage and vegetables onto skewers, brush them with a little oil and then grill or BBQ for 15 minutes.
Prepare some couscous according to the instructions and then serve together.
Friday – Tomato and smoked sausage – One pot and perfect if your camping.
Heat 4 heaped spoonfuls of mayonnaise and add in 1 chopped white onion and 2 chopped garlic cloves and cook for 5 minutes.
Add in 350g of smoked sausages chopped, 2 tbsp of tomatoes puree, 2 tbsp of red wine vinegar, 1 tin of chopped tomatoes, splash of water, 1 vegetable stock cube and one glass of red wine. Cook for 30 minutes stirring occasionally.
Serve with rice or bread.
Saturday – Lamb Pittas with Chilli Dip
Divide 1 500g pack of lamb mince into 8 evenly sized patties and place in the fridge to chill for 10 minutes.
Make a salad dressing using 1 tbsp of olive oil, 1 tbsp vinegar and one tsp of mustard and stir.
Halve one whole cucumber length ways and scoop out the seeds from both halves. Thinly slice the rest of the cucumber then mix with 420g of red kidney beans, toss into the salad dressing and set aside.
Heat a tablespoon of olive oil and fry each of the lamb patties until well cooked and hot, meanwhile combine 1 tsp of chilli powder with 100g of natural yogurt.
Toast white pittas breads and split in half spread the inside with the yogurt dip and place the patties inside.
Serve with salad.
Sunday – Lamb and Chorizo Casserole
Gently fry 100g of chorizo in a pan. Once browned remove from the pan and add in and gently fry 800g of lamb neck fillet for a few minutes.
Next pour 75g of plain croutons into a food blender with 2 garlic cloves, 50ml of white wine, 50ml of white wine vinegar, half a tea-spoon of oregano, half a tea-spoon of paprika and half a teaspoon of cumin. add 100ml of lamb stock and blitz to form a paste.
Back to the pan, now add in the chorizo, the bread paste from the blender and 300ml of lamb stock and a bay leave. Bring to the boil and then cover and leave to simmer for 1 hour 30 minutes.
Garnish with parsley and serve with green beans and chunky bread.