$50 fortnight Week 1 – Day 3
Baked Beans on Toast
Toasted Cheese Sandwich
Today I had my spud stuffed with mixed vege and a couple of tablespoons of
Campbells Spaghetti Sauce with Beef.
OMG it was tasty. When I was making it,
I had thought that if I wasn’t sticking to the budget, I would have added cheese, but on tasting it, I am glad I didn’t add the cheese, I did not need it at all. Maybe a shave of Parmesan, but cheddar would have done nothing to greatly enhance the flavour.
Stand your potato up in a collar of foil to stop it rolling around. I use half a large-ish potato because I like the ease of getting the baked flesh out.
Cut some slices into the raw potato and dab over a bit of butter. The cuts help the butter to permeate through the cooking spud.
Once the potato is tender, remove from the oven and allow to cool enough to handle.
Scoop the flesh out with a spoon and gently mash, add in some cooked vege and a couple of spoonfuls of meat sauce.
Pile everything back into the shell and pop back in the oven until heated through.
Serve on a bed of salad.
$25 Menu Week 3 – Day 3
Cheese and salad Sandwich
Roasted Chicken Piece with Vege and cheese sauce.
I am really liking this packet cheese sauce. I probably would bother to make a regular cheese sauce normally. I would go with gravy. But this packet is cheesy enough and is just as easy to make as packet gravy. I think it might just find a regular place in my pantry.
To make this dish, I used a chicken thigh and put some butter directly under the skin. I do this with whole chickens when I roast them, makes the chicken nice and moist and the skin all lovely and crispy. My roast chicken was served on a bed of steamed mixed vege and the cheese sauce drizzled around. (Do you like how I got all “Master Chef” with my plating up here. 🙂 )