So far so good and my bank balance is loving it!
Yesterday’s breakfast was mashed banana with yogurt and oats mixed up and topped with apples.
Lunch was fish pie made from all of Sunday’s vegetables mashed, the remainder of the cream, some of the brushetta topping and the sardines. I mixed these up, topped with mashed potatoes and baked in the oven. The peas, cabbage and leeks from Sunday were heated through with butter and herbs.
Pudding was left over blackberry cake from Sunday.
Tea was Ma Green’s soup kitchen. I made two delights: one was broccoli, potato and watercress (aka Iron soup) which I threw the cheese and cream in to and the other was vegetable, made with one of the onions, the courgette, all of the carrots and the brushetta with a hand full of red lentils, barley and oats.
By the end of the day I knocked many ‘must use up’ items from our list. Here’s what it looks like now:
The fruit bowl contains:
- 4 lemons
- 1 grapefruit
- 1 orange
- a couple of bananas one banana
- lots of apples 2 less than yesterday!
- an avocado
- lots of pears
The vegetable box ‘ things which need using up before they are compost bin casualties’ items:
- 4 onions 3 onions
- 1 bulb garlic
- 2 broccoli heads
- around 1kg carrots
- 1 courgette
Things which need using up in the fridge are:
- 2 pots potatoes – 1 mashed and 1 cooked and diced
- 1 tub home made tomato brushetta topping
- bit of black pepper cheese
- pot of cream
- Some left over cooked vegetables from Sunday lunch
- 1/2 tin sardines
Wahee! I’m really pleased with that. It means we will be eating soup for the rest of the week, but there aren’t too many scary things left now. We can certainly manage the fruit and on closer inspection I think I might have another week on the onions and garlic any way. How are you getting on?
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Tags: food waste