Sometimes
the hardest thing to do is think of something interesting and, most
importantly, quick to eat. I'm literally just going to list everything I'm
eating this week (or till my shop runs out), just to give you an idea of stuff
to make. Most of this will be able to be cooked on the hob, as I know many
students don't get a proper oven. I would let you know the cost of my shop, but
my mum very kindly paid for this one, so I don’t know how much it came to. On
average, I’ve spent about £10-15 a week on food over the year. This is just
food though, and doesn’t include any (alcoholic) drink, toiletries etc.
Things to remember:
Always
wipe down the surfaces before you start to cook! You’re in a shared kitchen,
and will have no idea if the last person using it had raw meat or something you
are allergic to.
Always
clean up after yourself! Not only is this courteous for all your
house/flatmates but it saves you a load of washing up later. Plus, it stops you
from having to wash everything left out up in order to find your stuff. Keep on
top of it right from the start and you’ll be onto a winner.
Shop Day:
Breakfast: Whatever you’ve got left over in your cupboards from your last
shop.
Lunch: Tinned Mackerel on Toast with Lettuce, Apple. I like to use the
Princes Mackerel if they are on offer because they give the best flavour
variety, but if not anything in a nice tomato sauce will do. I shred some
lettuce on the top for a fresher crunch. For dessert I had an apple.
Dinner: Chicken and Bacon Pasta in a Creamy Cheese Sauce with Peas and
Broccoli. I make the sauce myself as it’s cheaper than buying a jar of it
for one person. I also use frozen chicken – just make sure you defrost well it
before you use it! – as it’s loads cheaper and lasts longer.
Day 2:
Breakfast: Fruit Juice and a Banana. I don’t normally have both fruit juice
and a banana for breakfast as they’re both super sugary, but today I needed a
quick boost to get me out the door.
Lunch: Poached Egg, Spinach and Sliced Tomato on Toast, Apple. This also tastes lovely
with tomato ketchup if you can’t afford to buy fresh tomatoes every week (I
can’t), or if you prefer fried egg and fried tomatoes it tastes lovey like that
too!
Snacks: Malted Milk Biscuits. Love me some malted milks to dip into my herbal
tea!
Dinner: Fajitas and Salad. I put chicken, peppers,
onions and courgettes into my tortilla wrap, and had a side of shredded
lettuce, red cabbage and grated carrots.
Day 3:
Breakfast: Fried Egg, Tomato and Bacon on Toast. I went out last night
so this was a pretty heavy breakfast for me.
Lunch: Almond Milk Porridge with Dates and Sultanas. This might sound like a
bit of an odd lunch meal, but a bowl of porridge is great to set you up for the
day, and I had a busy afternoon at work that I needed energy for. I use almond
milk to cut down on my dairy intake, and because I prefer it to cow’s milk or
soya. I throw in a handful of sultanas (cheaper than raisins) and quarter three
or four dates. All of that goes in the microwave for 4 minutes, stirring
halfway through. If I’m feeling indulgent, I’ll add a tea spoon of peanut
butter and stir that in too!
Dinner: Vegetable Ragu and Pasta,
Cookies.
For my ragu, I added onion, garlic, red and yellow peppers, broccoli,
aubergine, a grated carrot and courgette. I let that all cook before adding
chopped tomatoes, and when it’s got five minutes to go I add on a handful of
spinach to be wilting. I top it off with a sprinkle (or more) of extra mature
cheese. I made cookies for the house – I do this on a semi regular basis and
they never last more than 48 hours – using Hugh’s Ten Minute Cookie recipe
(this does require an oven, however).
Day 4:
Breakfast: Banana and Fruit Juice.
Lunch: Lettuce, Red Cabbage, Cucumber, Tomato Salad with Lemon Juice
Dressing.
Squeezing a segment of lemon over a salad is one of my favourite ways to
freshen up a meal.
Dinner: Ragu from last night. I portioned off my ragu as I made far too much
last night and popped it in the microwave for a few moments.
Day 5:
Breakfast: Banana ‘Ice Cream’, Fruit Juice. I went out last night
so wanted to restock my body full of vitamins. To make the ice cream I froze
chopped banana and then blended it till it had a creamy consistency – perfect!
Lunch: Chicken Couscous, Aubergine Pizza. To make the couscous I
melted a stock cube into it as it cooked – although it came out super salty so
I would either suggest making a four person batch or breaking off half a stick
cube and saving some for later). For the pizza, I sliced the aubergine into
three, centimetre wide circles, baked them, then topped them with tomato puree
and cheese, and waited till the cheese melted. Delicious.
Snack: Hummus with Carrots. The perfect savoury snack!
Dinner: Chickpea and Vegetable Balti with Pitta. I used the same mix of
veg as it did in my ragu, but this time I also added a handful of sultana’s and
some chopped apple and dates. I bought the Balti sauce to pour over it.
Day 6: (I spent the weekend at
home, so this is the breakfast I had before I left on Friday, and the lunch etc
I ate on the Monday I was back)
Breakfast: Bacon, Eggs and Tomato on
Toast.
It was mine and my housemates final meal, so we treated ourselves to a big full
fry up.
Lunch: Chickpea and Vegetable Balti. I didn’t bother with
the pitta this time as I had a decent sized portion left over and it is really
filling on its own.
Dinner: Chicken and Vegetable
Balti with Rice, Mini Milk. The Balti sauce came in a four person jar and since I opened
it a few days ago it needed eating up. I used broccoli, carrots, peas,
sultanas, apple and dates with the (frozen) chicken in this one to make it a
bit different from before, and served it with rice (I added turmeric to the
rice to make it more exciting). I had two mini milks at the end of this meal
because I burnt my tongue tasting the food and they were super soothing.
Day 7:
Breakfast: Jam on Toast, Fruit Juice. Standard breakfast, I’d forgotten my
housemate had bought some jam so I borrowed a bit of it for my toast.
Lunch: Chicken and Vegetable Balti with Rice, Mint Rocky Bar. I was unsure
about re-heating frozen chicken after it’s been cooked and chilled, so I picked
out all the chicken bits then stuck it in the microwave for a good zap. Rice has to be cooked through before eating
if it’s been cooled. This was only a small serving, so I had a small chocolate
bar to finish off the meal.
Snacks: Hummus and Carrots.
Dinner: Vegetable Fajitas, Mini Milk. I put onion, a whole
(small) orange pepper, sliced courgette, sliced aubergine and broccoli in my
tortillas, as well as a sprinkling of cheese. I finished off with a mini milk
because it has been a beautifully sunny day and for sure ice cream weather.
At this point I’ve pretty
much finished off my vegetables for the week. I did this semi -deliberately, as
I’m going away till the weekend (it’s Tuesday now) and didn’t want to waste
anything. All I have left are carrots, a chunk of cucumber and some red
cabbage. If I wasn’t going away, I would have probably been able to eek out my
veg for another two or three days.
*
I’m back from my week
away. I spent one night at Uni, and have been living back at home ever since. I’ve
still got some frozen and cupboard bits and bobs, but my fridge itself is
mostly empty. I hope this gives you a reasonable idea of at least 7 days worth
of meals. They are all quick, all super easy and all reasonably healthy.