I have more blueberries with my porridge today and even spoil myself with a banana mid morning.
Lunch is soup and a sandwich again which really fills me up. I get a chocolate biscuit too as someone has bought them in but I won’t tell Phil as I know he’s really missing them.
Dinner tonight is one of my favourites. Jamie’s tray bake chicken. It’s so easy with yummy Rosemary wedges. Phil made some scones too as I think he’s missing sweet treats. I even let him off using a handful of sultanas but you could make them without fruit. I won’t tell him about the chocolate biscuit as he’s being so good.
Porridge with work blueberries
or toast and jam
Pea and mint soup and chicken sandwich
Traybake chicken thighs with peppers and red onion and Rosemary potato wedges and peas
Orange or banana and scones with butter/jam
Tray bake Chicken
Adapted of Jamie Oliver 30 minutes
4 large ripe tomatoes cut into wedges
1 large red onions cut into wedges
1 red pepper cut into chunks
1 yellow pepper cut into chunks
4 chicken thighs skin on
4 cloves of garlic
1 teaspoon paprika
2 tablespoons cooking oil
2 tablespoons balsamic vinegar
Set the oven to 180ºC.
Quarter the tomatoes and place them in a large roasting tray.
Peel the onion and cut into large wedges, then de-seed and roughly chop the peppers.
Add all these to the tray along with the chicken thighs. Squash the unpeeled garlic cloves with the side of your knife and add to the tray with a sprinkle of paprika. Add the oil, balsamic and a good pinch of salt and pepper.
Toss everything together and roast for around 40 minutes, or until the chicken is golden and cooked through. and the potatoes are soft.
Serve with some cooked peas.
Serve with rosemary potato wedges and peas or salad.
Rosemary Potato wedges
4 large potatoes
2 tablespoons of cooking oil
Pinch of salt
A few stalks of rosemary
Firstly preheat your oven to 200°C.
Cut the potatoes lengthways in to wedges, you should get about 8-10 per potato.
Drizzle over the oil and salt, then with your hands give it a good mix coating the potatoes all over.
Put in the oven and cook for 15 minutes.
Take the leaves off the rosemary and roughly chop them.
After the 15 minutes is up take the wedges out of the oven and give the a turning and mixing again to brown the other side, then scatter the rosemary over them.
Cook for another 10-15 minutes until golden and crunchy on the outside and soft and fluffy in the middle.
225g self raising flour
pinch of salt
25g caster sugar
1 beaten egg, to glaze (alternatively use a little milk)
Heat the oven to 220°C / Gas Mark 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4 inch thick.
Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.
Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg.
Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and jam.
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