I have one day a week where I just cook. I cook to freeze or just to use up ingredients. We use a lot of fresh fruit and veg and despite my best intentions, I always have more than I need. Yesterday, I was feeling productive so I spent the day preparing meals and generally being housewifey.
Here's a look at my productive day
I popped to asda to buy some tea bags. I spotted this huge joint of pork for £6 reduced down from £15. Looking at it I knew I could get several meals from it, at a minimum 4 large joints. I managed to get 6 meals to feed 4 each portion out of this one joint, making 6 dinners only £1 a meal for meat. Cutting this up gave me, 3 joints. 2 small joints for pulled pork or a roast and 1 larger joint for a roast if I have visitors as well as 3 sandwich bag portions of diced pork, for stir frys or curry.
I needed to use up some fruit and brought last week that had begun to go soft as well as some onken yogurt I picked up from asda in the reduced section for 10p a pot. I had 2 plums, 2 nectarines, 3 bananas and some kiwi's to use up so I chopped them all up, blended them and mixed with the yogurt for a fruity smoothie. This tasted great, the kids love it and was a great way of getting the plums and kiwis they insist they hate, down them.
*i can't find the photo I took when I added the milk and yogurt so the mashed up fruit looks abit gross*
As well as fruit I had plenty of veg which was getting close to it's best before. The obvious option was to make soup. I made a tomato soup (recipe here) and a potato leek and onion soup (recipe below) I had lots of leftover potatoes which I bagged up and froze for a future meal.
This is cooked on the hob for 20 mins but could be cooked in the slow cooker (approx 8 hours on low, 4 on high)
- 2 large potatoes chopped into quarters (I peeled them but you could leave the skin on)
- 1 large onion quartered
- 2 large leeks
- 2 stock cubes (I used chicken to give a meaty flavour)
- Enough water to cover the veg
How to make the soup.
- Prepare the vegetables and place in a large pan.
- Crumble In stock cubes and mix together.
- Pour enough water to cover the vegetables and add any seasoning if you would like.
- Boil on the hob until the veg is soft. Remove from the hob and blend until thick and creamy.
This will keep in the fridge for a few days. This made enough for around 6 reasonable sized servings so I left it too cool and poured some into an ice-cream tub to freeze for another day.
So that was my very frugal and very productive day :) All this could not have been possible of course with my 2 little helpers. Here they are helping me peel the veg for the soup :)