Flippin’ heck, what’s cooking?

Tonight’s dinner:
Chicken meatballs with tomato and vegetable sauce and spaghetti.
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Thursdays are often ‘bottom of the fridge’ dinners as we use up what’s around before we go shopping.
I chopped and sweated together a leek, an onion, half a butternut squash with a squirt of fry light then added a chicken stock cube and some hot water and cooked for 5 minutes to soften the veg before adding a tin of tomatoes- this became my pasta sauce. Throw in a few dried herbs and a handful of frozen soya (edamame) beans and voila!
Meanwhile I removed the skins from 6 Heck low fat chicken sausages and rolled the contents into balls. Each sausage is only 0.5 syns. These poached gently in the simmering sauce for about 15 minutes until cooked through and the sauce had thickened a bit. Just enough time to cook some spaghetti.

A sprinkle of grated parmesan is optional. You have to count it but you get quite a lot for small syn value. As a bonus, this meal was very inexpensive and a good way to use up items in the fridge or store cupboard that might have gone to waste.

Sauce and spaghetti all free foods and very filling because of all the healthy vegetables. Swap the sausages for chunky mushrooms for a meat free version. Just 1.5 syns for the sausages. You get 10 in a pack but I wanted to save some for a weekend breakfast treat.

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About downmyfront

Interested in cooking and eating, books, theatre, crafts, thrift and upcycling.
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