Friday 11 May 2018

Friday, 11-05-18

Good morning!

It was a lovely family meal yesterday evening and I managed to resist some temptation (although I did rather overdose on the grapes!).
There are, of course, leftovers, but manageable leftovers which will be appearing on food plans for the weekend!
I'll post about the chicken, chorizo and rice dish separately because it was really lovely and I shall do it again, definitely!

Today's plans:
B:  muesli with fruit and yogurt
L:  tuna salad (the salad is leftovers - just enough for one left, most convenient!
D:  savoury cheese crumble with peas and cabbage; fruit salad.  The crumble is some of the bolognaise leftovers of which there was quite a lot but as I made loads on purpose to make the best of the oven, I'm pleased.

From the freezer.
Nothing today.  In fact, stuff is going INTO the freezer.  Several portions of savoury mince and one portion of savoury rice.  That'll help in the next few weeks!

The frugal factor:
Well - you know - leftovers!  Lovely leftovers that save time.  Not money, of course, because they've been paid for anyway.


  1. On the subject of savoury crumbles, I have a new (well, new to me) Hairy Bikers diet cookbook. One of the recipes is for a fish crumble made with white and smoked fish in a white wine and half fat crème fraiche sauce. They've topped it with cooked couscous sprinkled with a little grated cheese - genius! Glad you had such a nice evening, having leftovers is always good - there's the option to eat as is when you're running short of time another day, or play around with them and create something else.

    1. Oooh, another way to use couscous - thanks very much for the idea. I will definitely try that one, :-)
      I love leftovers! ;-)
      J x

  2. Wow the crumble sounds good. Must give it a try.

    1. I don't have a recipe but there are loads around.
      I rub butter into plain flour (or marg, but butter is much nicer) and then add finely grated cheese (cheddar or parmesan), mustard powder, pepper, a pinch of dried, mixed herbs and a very little salt (hardly any because the cheese is salty). Sometimes I also stir in some oats and/or some chopped walnuts.
      It freezes well and is lovely as a topping for all sorts of meat/fish.