I did something crazy today, which was simply on a whim, but I was so taken by the idea, that I couldn't help myself. I was trying to purchase something on Sainsburys.com, but I didn't spend £40, so it wouldn't let me order it. So I was bouncing through recipes (those Fiver recipes that Sainsburys boasts about) and I found some great ideas. And as I looked at them, I noticed you could order the groceries online. You could hit the "order ingredients" and it would take you to a page where you could order all of the ingredients! I was blown away. I ended up picking 6 meals and ordering the ingredients. Some even shared similar ingredients, which allowed me to only purchase some items once. I did notice that sometimes some items weren't listed and I had to hunt them down and add them myself, but that's okay.
So when I did the math, minus the 4 silly cheap items I bought and the £3.50 delivery fee, £42.50 for 6 meals. That's £7 a meal, most of which will have leftovers for the following day (don't do the conversion, because its not applicable to you if you aren't paying according to the living standards of here)! I think that's absolutely brilliant! So here are the recipes from Sainsbury's that I'll be trying:
Chorizo and pasta hot pot
Serves: 4
Prep time: 10 minutes
Cooking Time: 30 minutes
Ingredients
100g pack Spanish chorizo
2onions
390g carton chopped tomatoes
250g pack conchigliette
400gWhite farmhouse loaf
Method
Heat 1 tablespoon olive oil in a large pot or saucepan and add 2 onions, peeled and roughly chopped. Add 1 x 100g pack Spanish chorizo, with each slice halved, and fry until crispy.
Add 1 x 390g carton chopped tomatoes and stir in 120g conchigliette.
Add 1 liter vegetable stock, made with 1 stock cube, and simmer for 15 minutes.
Add a handful of frozen peas and cook for another 5 minutes, until the pasta is tender and the peas are cooked.
Serve in large bowls with chunks of bread on the side
Spinach and ricotta pasta bake
Serves: 3
Per Serving: 546 kcal, 22.7g protein, 28.2g fat, of which 16.8g saturated fat, 53.7g carbohydrate, 0g added sugars, 4.0g fiber and 1.0g salt
Ingredients
50g Butter
A bunch of Spring onions, finely sliced
250g Frozen chopped spinach, thawed
200g Dried penne or fusilli pasta
A generous grating Nutmeg
30g Freshly grated grana padano
250g Ricotta
Method
Heat 40g butter in a pan, add the spring onions and cook for 2 minutes.
Squeeze excess water from the spinach and add to the pan. Leave over a low heat to absorb the butter.
Cook the pasta according to pack instructions.
Season the spinach and onions with salt, black pepper and nutmeg.
Add 20g grana padano.
Drain the pasta and tip into the spinach.
Stir in the ricotta mixture and spoon into a buttered dish.
Scatter with the rest of the grana padano.
Melt the remaining butter, trickle over, place under the grill and heat until golden.
Thai burgers
Per Serving: 376kcal, 41.3g protein, 11.4g fat, of which 2.8g saturated fat, 28.9g carbohydrate, 0g added sugars, 1.6g fiber and 1.2g salt
Ingredients
500gTurkey mince
1 bunch Spring onions, finely sliced
1½ tbsp Thai green or red curry paste
½ x 25g pack Coriander, chopped
a little Sunflower oil, for frying
4Crusty white round rolls
½ Round lettuce
Method
In a bowl, mix the turkey mince, spring onions, curry paste and coriander together until well combined.
Season and shape into 4 burgers, about 2cm thick.
Heat a little oil in a large, nonstick frying pan and cook the burgers over a medium heat for about 6 minutes on each side or until cooked through.
Halve the rolls and fill with lettuce leaves and a burger.
Penne with prawns and courgettes
Serves: 4
Per Serving:440cals; 10g fat
Ingredients
350g Dried penne
3 tbsp Olive oil
2 Courgettes, trimmed and cut into batons
2 Garlic cloves fat, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
1 glass Dry white wine
1 x 220g pack Cooked large king prawns
½ Lemon zest grated
a handful of Flat-leaf parsley leaves, chopped
Method
Bring a large pan of salted water to the boil and cook the penne according to pack instructions.
Meanwhile, heat the oil, add the courgettes and cook for 4-5 minutes until softened and golden, stirring in the garlic and chilli for the final 2 minutes.
Next, add the wine and prawns, bring to the boil and simmer for a few minutes.
Drain the pasta and toss with the prawn mixture, lemon zest and parsley.
Season to taste.
Prawn, Avocado, Lime and Chilli Noodles
Serves: 2
Per Serving: 602cals, 38.8g fat, of which 7.1g saturated fat; 31.5g carbohydrate; 31g protein; 1g added sugar; 0.6g salt; 6.1g fiber
Ingredients
60g (2½oz) Thai rice noodles
1 large avocado
1 large avocado
2 large red chillies
2 limes, zest and juice
1 pinch of sugar
2 tbsp Toasted sesame oil
1 handful Frozen Soya beans, defrosted
1 x 220g pack Cooked jumbo king prawns
3 tbsp Chopped fresh coriander
2 tbsp Chopped fresh mint
2 tbsp Chopped peanuts
Method
Soak the rice noodles in boiling water for 3-4 minutes, drain and rinse in cold water, then leave to cool.
Peel and chop the avocado, and finely chop the chilies, removing the seeds. Toss the lime zest and juice in a bowl with the chilies, sugar, sesame oil, avocado, soya beans and a pinch of salt.
Add the prawns to the bowl with the herbs and noodles.
Toss together and serve in bowls, scattered with the peanuts.
Jerk chicken with coconut bean rice
Serves: 4
Ingredients
200g Long grain rice
1 x 410g tin Black-eye beans
1 x 400ml tin Coconut milk
8 Chicken thighs
1½ tbsp Jerk seasoning mixed with 1 tablespoon sugar
1 tbsp Vegetable oil
2 Medium onions, peeled and sliced
1 Zest and juice of lime
Method
Preheat the oven to 220°C, fan 200°C, gas 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice
My delivery is on Tuesday, the same day as my fruit and veg delivery from Damhead, so I hope to incorporate the two. EXCITEMENT!!!!
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