One of the secrets of both sticking to a budget and minimising food waste is meal planning. There are various apps you can download but none I have found as user friendly as the good, old pen and paper! I’ll be the first to admit that I’m not always great at meal planning and, even when I do, life has a habit of changing our plans but I am trying to get back in the habit.
Looking around for tips I found an image of a menu planning jar, thought what a great idea, bought some lollipop sticks and then promptly did…..well absolutely nothing at all!
I am now intending to go through my recipe file, my books and all those odd magazine cuttings (as well as my Pinterest pins) to write down all the things we cook, pop them in a jar and then use them as inspiration for my meal plans.
For far better instructions than mine, try looking at this Menu Jar idea.
This week has been manic – normal work, extra work in the evenings to help a friend for a fortnight, man flu and local flooding have all played their part. So far we are 2 out of 4 on the meal planning front. One quick and easy recipe to fall back on is burgers. We had take away chips from the pub and shop bought buns to keep things simple.
This week’s spotlight is one I found during the week.
Usually I’d use this feature to highlight a blog I’ve particularly enjoyed but I loved the sound of this quick and easy recipe so much that it had to be featured this week. This is definitely one I’ll be trying for lunch one day soon!
If you are a food blogger and would like to write a guest post as part of #FoodieFriday, please do get in touch.
I’m always a fan of food that minimises the washing up so one pot or one tray dishes are great. We had some chicken breasts in the freezer that I wanted to use and so the tray bake idea appeared. Chorizo is currently one of my favourite foods and definitely made this more enjoyable than some of my previous one pot chicken dinners.
4 chicken breasts
1 chorizo link
1 tbsp paprika
10 or so shallots
1 sweet potato
First of all, if you use carrot (or anything that takes as long to cook as normal potatoes) either parboil it or chop it small, I thought I’d chopped up the carrot enough but it needed another 10 to 15 minutes cooking.
Pre-heat the oven to Gas Mark 5. Peel the shallots but leave them whole, place in a large roasting tin. Remove the skin from the chorizo, slice into rough 1cm (ish) chunks and add to the tin. Keep the peppers reasonably chunky but the carrot and potato need to be smaller (no more than 1in square for the sweet potato and keep carrots around half that size) – cut the tomatoes in half and scatter everything round the tin before drizzling with oil and scattering over the paprika. Nestle the chicken in the veg and bake for 20 minutes.
Turn everything over and cook for another 20 minutes then serve.
This can use up pretty much any veg you have lying round and is really easy. The chicken, chorizo and paprika partnership works (and was even nicer heated up for lunch the next day) and the Other Half deemed it delicious so it was a win all round. Now to find some more dishes I can use chorizo in, suggestions welcome!!