Sal’s Food - Lets Go!
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Here are some ideas, which you can add to ….
Student Dishes
Breakfast Ideas
Banana Smoothie with frozen Berries
Scrambled Eggs on Toast
Oven cooked bacon and pan cooked Scrambled Eggs
Porridge
Yoghurt with Banana, Blueberries and Granola / raw oats
Cereal
Pancakes (mix flour, eggs and water, whizz in blender)
Quick Lunches
Pasta and Pesto
Cheese Toastie with Salad
Omelette or boiled eggs
Tomato Soup and Toastie
Leftover Pasta Bake or other dinner
Avocado Toast
Chicken Wrap with ready prepared filling (leftovers)
Beans on toast
Dinner Ideas (or lunch, depending on time)
Chicken Wrap made with marinated chicken strips, lettuce, tomato and sauces
Stir fried vegetables with or without chicken, made with peppers, broccoli, bean sprouts and hoisin sauce
Pasta bake with chorizo (remove film), peppers, broccoli, an onion and grated cheese
Spag Bol, drain the mince after cooking before adding passata, include some chilli and salt and pepper to taste as well as oregano
Mince beef wrap with grated cheese and broccoli and carrot veggies on the side
Meatballs (half a pack of mince beef, an egg, optional bread crumbs, 1x clove of garlic and oregano, made into balls and oven cooked for 20 mins)
Cheat carbonara with pieces of bacon, vegan cream and pasta
Additional ideas
Rice with peas and carrots for any meail, half a cup of rice at a time for easy meals
Noodles for stir fries
Salads packed with protein include chick peas, broccoli, grated carrots
Wraps for pizza bases and quick leftover meals
Your Kitchen Cupboard,
Larder and Fridge Essentials
This is not for every week, you can alternate a shopping list … veggies tend to last longer than meat
Pack of mince beef, free range, for two meals for spag bol or wrap recipes
Organic or Free Range Chicken off the bone to marinade in Allspice, Olive Oil and Wine Vinegar with a bit of chilli, garlic and even ginger, before cutting into strips and flying
Peppers, Broccoli, Organic Carrots, Onions (use one at a time), Garlic, Tomatoes, Lettuce
Bacon and Sausages
Wraps for pizza bases, and for quick lunches
Cheese and yoghurt, Soya Milk
Eggs (keep in fridge)
Passatta, Tinned Tomatoes, Baked Beans, Chick Peas, Pesto, Small bag of frozen peas
Pasta, Rice, White Potatoes, Sweet Potatoes for baking or for curries
Bread or wraps (keep bread in fridge)
Fresh herbs such as basil for pasta dishes and rosemary for sausages
Bananas, Frozen Berries, Apples, Blueberries
Hoisin sauce, soy sauce
Tips!
Prepare food for at least two days so you don’t have to cook from scratch each time
Use half of your meat and use the rest for another meal
Don’t store rice for more than a day
You can prep veg and leave washed in a container for future use
Leave dishes soaking in sink before washing
You can prep lunches or breakfast into containers
Use separate containers and chopping boards for meat and veggies
Cut up carrot, peppers and cucumber to snack on later, leave soaking in water to make them last longer
Plan your meal shop five or seven days at a time so you can budget effectively
You can throw pretty much any combination of veg into a pan with a little olive oil, fry onions or garlic first and it will taste good! Accompany with pasta, rice, potatoes or noodles and you have a meal
Preheat the oven for about 10 minutes, average temperate for a lot of foods is about 180 degrees
Use what you’ve got to avoid waste - you can always pop to shops for extra ingredients if you have a specific dish in mind ;-)
