Recently I wrote my first post about bulk cooking meals and as it went down so well, I thought I’d carry on!
I’ve been experimenting with lots of different bulk recipes recently, simply because I cant afford the foodie lifestyle I truly want.
Ideally I’d like to have…
Breakfast: Smoked salmon and poached egg on an English muffin, maybe with a side of American pancakes and a big summer berry smoothie. Oh, and of course my trusty green tea!
Lunch: A big healthy salad filled with all the best bits, and a bowl of fruit to top it off.
Dinner: Prawn linguini with a side of salad and garlic bread, and maybe a glass of white wine.
Snacks: Fruit, youghurt, popcorn, and probably some crisps thrown in.
But unfortunately as we all know far too well, it’s bloody difficult to live that kinda life without becoming homeless and a little bit on the chubby side.
What I try and do now is find things I love that I can cook cheaply.
It’s not a case of bread and water…yet, but finding ways of cooking your favourite things cheaply.
I’ve recently found a lunch recipe I think you’re going to love. I was hooked as soon as I smelt this deliciousness in the oven.
This recipe makes about 6 portions, but it’s pretty easy to guestimate if you fancy making more or less.
Here’s what you’ll need:
- 6 medium sized sweet potatoes – £1.50
- 3 large peppers – £1.20
- 1 pot low fat natural yoghurt – 85p
- 1 block feta cheese – £1.30
- 1 fajita spice mix – 60p
- 1 pack spring onions – 55p
Here’s what you need to do:
Chop your sweet potatoes into thick rounds. Pour into a large mixing bowl, and cover in about a tablespoon of oil. Pour out your fajita spice mix onto the sweet potatoes and mix until well covered. Spread your sweet potatoes out onto a large baking tray and pop them in the oven. You’ll need to put a timer on at first for thirty minutes with the heat on 180.
Whilst your sweet potatoes are baking, chop up your peppers into large chunks. Once your 30-minute timer has gone off, add the chopped peppers onto the baking tray and bake all together for another 30 minutes.
Before serving, chop up your spring onions and mix together with some natural yoghurt. It just depends on how saucy you’d like it, but I tend to use about two heaped tablespoons. Once the second 30-minute timer has gone off, remove your veg from the oven and serve onto a plate. Pour over your yoghurt and spring onion, and crumble over your feta.
If you were going to be taking portions into work, I’d recommend keeping the yoghurt in a separate pot. That way you can heat up all the veg and add the yoghurt and feta on afterwards.
What’s fab about this recipe is it keeps really well in the fridge and is super easy to reheat. Even by the third portion I still felt it tasted just as fresh.
The sweet potatoes are perfectly fluffy baked like this and the yoghurt is lovely and cooling next to the spice.
Sweet potatoes can be a bloody fat to prepare sometimes and I know this first hand. (I nearly lost a thumb due to careless chopping!) But one thing that makes this a lot easier is the fact they’re cooked skin on, so no peeling necessary. Did you know that potato skins are a great source of fibre? So important to keep digestion going!
It’s filling, it’s tasty, and it’s super healthy.
Oh and how could I forget, ridiculously cheap!
If you were looking to add a little more protein into your lunches, I would recommend adding in some chicken breast strips.
My tummy is seriously rumbling right now…
If you have any questions about this recipe just let me know!
Have you tried any new lunches recently?