Using up Supplies

This week I decided not to go grocery shopping and try to use up some of the ingredients I had in the kitchen.  Click here to see previous post.  This is a record of what I managed to create:

Monday

Sausage Casserole

What I used:

  • 1 Coleman Packet sauce
  • 6 sausage
  • 1 onion
  • 175 g mushrooms (looked slightly dodgy)
  • 4-6 potatoes for mash

Tuesday

Pasta with  5 minute Tomato Sauce (hubby loved the lemony zing of sauce)

What I used:

  • Virgin Olive Oil
  • Crushed Red Chili Pepper Flakes
  • Sea Salt
  • Garlic Powder as I didn’t have any garlic
  • Tinned chopped Tomatoes
  • Zest of one slightly squishy lemon
  • Penne Pasta
  • Bagged Salad that was 2 days past sell by date

Wednesday

Pork Chops in Mushroom Sauce, Rice and Carrots

What I used:

  • Vegetable Oil
  • 4 pork chops
  • 2 cans of Campbells’ Cream of Mushroom Soup (must have ingredient for all chefs)
  • Salt
  • Pepper
  • Water
  • Milk
  • Carrots
  • Rice

Thursday

Steak, Chips and Salad Gordon Ramsay Style (well kind of!)

What I used:

  • 2 Prime Rump Steaks
  • Butter
  • Salt
  • Pepper
  • McCain Frozen Oven Chips as we didn’t have any Desiree Potatoes
  • 4 Tomatoes (grilled) with a sell by date of the 28th of January instead of Rocket Salad with Vinaigrette

Friday

McDonald’s

  • Quarter Pounder with Cheese Meal and a diet coke! 😉
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2 Responses

  1. Such a good idea. My store cupboard is groaning, yet I’m always thinking I’ve nothing to cook. My fave standby is ‘fridge soup’ (whatever is lurking in the chiller) whizzed up with chicken stock, bulked up with cous cous and covered with dodgy bits of old parmesan, grated. Sometimes really delicious. Occasionally less so.

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