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I’m not the most conventionally organised person…
In my head though – I’m totally up there with Martha {Martha Stewart, that is…} ;)
What I AM really good at, is planning and making lists {I’m a bit of a list-junkie…} and I’m particularly fond of planning my weekly menus around what I have in the fridge.
It’s a bit of a chicken/egg scenario though… You need to plan ahead to be able to shop properly, but sometimes you have to plan around the things you already have…
Anyways, so here’s what fresh produce and perishables I had to work with this week {I will post some of the recipes in due course}:
Broccoli
Brussels sprouts
Cauliflower
Cabbage
Sweet potato
Red peppers
Butternut
Avocados
Chicken livers
Bacon {always!! }
Mince
Whole chicken
Goats’ milk soft cheese {similar to Camembert}
Cream cheese
Creamed cottage cheese
{I also had other basic staples, such as cream, butter, mozzarella cheese, Parmesan, yoghurt and white Gouda.}
And here’s what I made:
Chicken liver ‘cakes’ with butternut fries and a salad (from the garden)
Curried mince bolognaise type sauce with cauli mash {The mince was enough for 3 meals, so I also made some Mexican-inspired burritos with cauli-wraps, cheese, tomato chutney, avo and double cream yoghurt.}
Brussels sprouts, bacon & broccoli cheesy bake
Roast chicken with avocado & goats’ cheese salad
So instead of rushing out to buy groceries, after 10 minutes of proper planning, I realised I didn’t need anything quite yet!
So often food will go to waste because we’re too lazy to plan!
Right, so after that long lecture on planning, here’s a delicious, warming and soulful chicken soup that’s low carb and totally kid-approved:
{As you can see, my two boys couldn’t resist a taste, as I was trying to take some photos!}
[recipe title=”Soulful {Low Carb} Chicken Soup” servings=”4-6″ time=”1hr” difficulty=”easy”]
You will need:
125 g streaky bacon, chopped
1 onion, chopped
1 tbs bacon fat
7 baby marrows / zucchini
2 cups roast chicken, cubed {leftover from a previous roast}, as well as the cold ‘jelly’ that formed from its juices
2 cups chicken stock
1 cup cream
Start by browning the bacon, onion and zucchini in the bacon fat.
Add the chicken, jelly and stock and let it simmer for about 45 minutes.
Add the cream, let it heat through and serve.
[/recipe]
There’s nothing better than a hearty chicken soup – full of goodness, comfort and flavour!
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