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  1. #141
    TimeForWine's Avatar
    TimeForWine is offline Taking everyday one wine at a time...
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    Mince ideas -

    San choi boy
    Mince chow mien
    Cottage pie

  2. #142
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    Quote Originally Posted by Theboys&me View Post
    Big red V - your dish liquid doesn't count via it's not food Yay!!
    Will edit now

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    I'm loving reading everyone's ideas! keep them coming.

    On the menu for us....
    breakfast - porridge with cinnamon and apple
    lunch - homemade soup
    arvo tea - banana bread/fruit etc
    dinner - leftover Mexican mince from freezer with rice. It already has lots of veg in it, but might add some lettuce from our garden
    Last edited by OurLittleBlessing; 12-11-2013 at 11:34.

  4. #144
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    Thanks for the leek risotto recipe TB&M. Don't worry I rarely measure too, that's great what you've given me.

    I'm going to cook it up to have for lunches for the rest of the week. I have some parmesan cheese that needs eating too. Should be good.

  5. #145
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    Here's my mountain bread veg nachos. I now have no beetroot or natural yoghurt left and I want to save the rest of the cheese for my boys so I'm altering my menu a bit for the rest of the week.

    ImageUploadedByThe Bub Hub1384219917.219324.jpg

  6. The Following User Says Thank You to Theboys&me For This Useful Post:

    TimeForWine  (12-11-2013)

  7. #146
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    menu for today

    Breakfast - porridge with almond milk and honey

    Morning tea - apple and Brazil nuts

    Lunch - rice cruskits with cheese, tomato and cucumber (cucumber and tomato definitely need to be used up!)

    Afternoon tea - gluten free, sugar free choc biscuits that I've just baked all from pantry items (see pic). Sandwich, cashews and rockmelon for the kids as well (they are always starving)

    Dinner - gnocchi with avocado and zucchini sauce. Me - (gluten free so not having gnocchi) leftover turkey meatloaf from last night.
    Attached Images

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    I'm joining in! Instead if my usual $250 shop on Friday I spent $100, certainly way more than the $21 challenge but the idea was to use up what I've got in the cupboard this week so the spirit is the same.

    I've been making porridge or toast for breakfast instead of our usual cereal/smoothies
    Pasta, pesto, chicken and sweet potato last night and plenty left for lunch today.
    I've got sausages, potato and brocolli for tonight
    Frozen pizza for DH and I tomorrow night, kids will have meatballs and frozen veg
    A packet of squid in the freezer, will do chilli soy squid and rice one night
    Not sure what else I can come up with but I'm sure I'll do fine!

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    DaveTTC  (12-11-2013)

  10. #148
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    Thanks tbm. This has turned into a great positive thread. I'll be definitely following it. I hope to do the $21 challenge in 2 weeks. Going to try to use up all freezer and pantry stuff and hopefully cut down on spending. Would be great to have more disposable income at the end of the week.

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    Today:

    Breakfast - porridge with pumpkin purée, coconut milk and coconut sugar and a coffee

    Lunch - leftover rice dish

    Dinner - chicken, pea & mushroom risotto

    Snacks - banana muffin (just made a batch with 4 almost dead bananas), cheese with crackers and fruit

    Spending so far - $0 (just started challenge today)

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    @Dansci0

    You can do dc few things with the capsicum.
    Slice and grill - peel back skin and mix with ricotta/garlic for a lovely dip.
    Stuffed capsicum with spicy rice.
    Roasted capsicum on pizza

    Or you can use the ricotta, spinach and capsicum in a creamy pasta sauce.

    Sent from my HTC One SV using The Bub Hub mobile app


 

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