Even though Zero Waste Week is now over, I am continuing to use the items I identified as ‘forgotten’ when I did my stock take last week. I don’t want to waste food or money! So I will continue using it up this week.
My ‘using it up’ meal plan
Roast chicken or nut roast for dinner (this was a special request from my daughter for her birthday)! We will have roast potatoes and parsnips, broccoli cheese, Yorkshire puds, stuffing and peas with this. Dessert will be home-made chocolate birthday cake.
Macaroni cheese. We have a big jar of macaroni that has been sitting around because we are eating mainly gluten free for my low gluten diet. As the girls will all be round it is a good time to be using it up. I will cook and chop up some of the unwanted sausages I mentioned in last week’s plan for Zero Waste Week in theirs.
Prawn korma with poppadums. We have a couple of jars of curry sauce that need eating and will use one of them.
Veggie burgers or pork chops, vegetables and mash. I will deliberately do too much mash. I plan to make soup and it‘s a great thickener.
Home made chunky vegetable soup. Tuna and cheese pittas.
More of the soup, probably with a jacket potato. This will be an easy end of week tea.
Snacks and treats
Our fantastic little plum tree is still going strong, so I will be stewing some to have as my fruit pots at work next week. I ran out of time to make the gluten free peanut butter cookies last weekend as we ended up doing a lot of work in the garden. That huge jar of peanut butter needs to be used, so I will have another try this weekend.
I like this using it up mentality as it makes me more creative. It gives me a warm glow of satisfaction to know I am saving money and preventing food waste.
Lunches need to be portable and are usually leftovers, home made soup or sandwiches. Breakfast tends to be either muesli with yogurt or porridge. As we have a lot of the latter and it is getting cooler, I think porridge will be favourite this week.
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