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Low Carb on a tight budget
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<blockquote data-quote="AndBreathe" data-source="post: 1116044" data-attributes="member: 88961"><p>I'm very fortunate not to be on too much of a constrained budget, although, of course, we all have our limits.</p><p></p><p>One thing I can find frustrating when one of us is a way (and that can be for weeks on end, in this household), I can end up with lots of leftovers, or "the pork chop", or chicken portion from a pack of two. I'd prefer not to be eating exactly the same thing several days in a row.</p><p></p><p>One thing that helps enormously in that situation is a decent spice and seasoning range. I appreciate one could spend a whole shopping budget, just buying spices or condiments, and clearly that doesn't make sense, but picking up something each week, or couple of weeks can make a real difference.</p><p></p><p>Suddenly, I can have a grilled pork chop, followed next night or the night after, by a pork shop in, say Adobo seasoning (garlic and lemon deliciousness), which completely changes the meal, even if I have "the other half of the cauli", or cabbage, or salad, or whatever.</p><p></p><p>You'd be surprised (or not!) how long a pot of Creole, Adobo, Lemon Pepper, Garam Masala seasoning can last used in this way.</p><p></p><p>Last night, neither of us felt like heavy duty cooking, so had a tray back of decently diced and sweated gammon steak, butternut squash, red onion, red pepper and courgette, with a little coriander sprinkled over the top, before it was thrown into the oven for 45 minutes. The veggies could have been almost anything hanging around in the fridge. The meat could have been left over chicken (a whole chicken can provide several meals), sausages, or even a totally veggie option.</p><p></p><p>Some of my most delicious meals have been fridge clearances, so it's important not to throw any food out. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="AndBreathe, post: 1116044, member: 88961"] I'm very fortunate not to be on too much of a constrained budget, although, of course, we all have our limits. One thing I can find frustrating when one of us is a way (and that can be for weeks on end, in this household), I can end up with lots of leftovers, or "the pork chop", or chicken portion from a pack of two. I'd prefer not to be eating exactly the same thing several days in a row. One thing that helps enormously in that situation is a decent spice and seasoning range. I appreciate one could spend a whole shopping budget, just buying spices or condiments, and clearly that doesn't make sense, but picking up something each week, or couple of weeks can make a real difference. Suddenly, I can have a grilled pork chop, followed next night or the night after, by a pork shop in, say Adobo seasoning (garlic and lemon deliciousness), which completely changes the meal, even if I have "the other half of the cauli", or cabbage, or salad, or whatever. You'd be surprised (or not!) how long a pot of Creole, Adobo, Lemon Pepper, Garam Masala seasoning can last used in this way. Last night, neither of us felt like heavy duty cooking, so had a tray back of decently diced and sweated gammon steak, butternut squash, red onion, red pepper and courgette, with a little coriander sprinkled over the top, before it was thrown into the oven for 45 minutes. The veggies could have been almost anything hanging around in the fridge. The meat could have been left over chicken (a whole chicken can provide several meals), sausages, or even a totally veggie option. Some of my most delicious meals have been fridge clearances, so it's important not to throw any food out. :) [/QUOTE]
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