Easy Freezer prep £23 Per family

• Created: 08/11/2017 (Last Updated 09/11/2017)

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This meal plan was based on 3 families clubbing together.

Dinners

1. Beef chilli, rice and wraps
2. spaghetti bolognaise
3. cottage pie
4. pesto chicken thighs (and potatoes)
5. tomato pasta sauce

Lunches

1. tomato soup
2. shredded chicken for potatoes / wraps / sandwiches
3. coleslaw

Our shopping was from waitrose and contained the following (prices may change when deals end) and cost around £23 per family

• 16 cans of tinned tomatoes £5.60
• 3 cans of Red Kidney Beans £1.74
• 3 whole chickens £3.60 
• 2kg Red Onions£1.60
• 500g Greek style natural yogurt £1.05
• 3.75kg Frozen British chicken thighs £9.75 
• 3kg  British beef mince £16.05
• 3kg  vegetable mix £3.37
• 1.5kg miniature new potatoes £4.50
• 1kg carrots 60p
• 6 Lemons £1.89
• 3 jars basil pesto £4.05
• 1 red cabbage 43p;
• 1 green cabbage 66p
• 1 jar mayonnaise £1.47
• 1 head of celery 58p
• 1kg Basmati rice £2.89
• 2 kg spaghetti £2.52
• 3 large bulbs of garlic £1.50
• 3 packs of Tortilla wraps £3
• flat leaf parsley 25g 90p

 

Items from your larder

french Mustard

• cooking oil
• dried Thyme
• dried Oregano
• dried basil
• Freezer bags or containers
• 12 bay leaves
• Tomato Puree

Containers or bags I like these for ease of use. you can freeze them, defrost in them, then put them in the oven too.

For Soups and sauces I use these

 

 

Step 1. put the 3 chickens in the oven and roast for around 1.5hours

Step 2. Set out 9 containers or freezer bags. (3 for each family) label 3 cottage pie, 3 chilli, 3 bolognaise

Step 3. split the mince between the 9 containers (using up all 3 bags).  so roughly 330g in each pot

Step 4. split the mixed veg between the 9 container (I put slightly more in the cottage pie)

Step 5. 2 onions per container.. so get peeling and chopping 18 red onions, put the peelings in a pan for the stock

Step 6. 3 garlic cloves per container so 27 cloves need chopping (put the peelings in the stock pan)

Step 7. set aside 6 sticks of celery for the soup, but dice the remaining sticks and split between the 9 containers the heart of the celery is chopped and added to the stock pot.

Step 8. add the seasoning

Chilli = 1tsp chilli (at least more if you like it hot), 1tsp thyme, 1 tsp oregano, 1 tsp basil

Bolognaise = 1tsp thyme, 1 tsp oregano, 2 tsp basil

Cottage pie = 2tsp thyme, 1 tsp oregano

Step 9. Cut open the 3 bags of Chicken thighs, empty 2/3rs jar of pesto into each bag and re seal (if you have a small family, split the chicken into 2 freezer bags). the remaining pesto in the jar top up with mayo to make pesto mayo for serving.

Step 10. Tomato soup/pasta sauce - Peel and chop 6 onions, 6 carrots, and dice the celery (put peelings into the stock pan)

Step 11. fry the carrots / onions / celery and 6 bay leaves in some oil for 3-4 mins. then add 6 cans of Tomatoes 6 tbls tomato puree and 2 tsp of sugar simmer on low for 20mins and turn off to cool slightly.

Step 12. Coleslaw using a mandoline (I have one like this).  3 large carrots on the julienne setting, half a red cabbage on the thin slice setting, half a green cabbage on the thin slice setting, 1/3rd red onion on the thin slice setting.  handfull of chopped parsley, drizzle the juice of 1 lemon.  mix the greek yohurt and half the mayo together with a tbls of french mustard, then stir into the shredded veg. split into 3 containers.

 

 

 

 

Step 13. when the roast chickens have cooled, shred (1 chicken per family) into 3 containers.

Step 14. add the 3 chicken carcases to the stock pot, cover with water and simmer for as long as possible.

Step 15. remove the bayleaves from the tomato soup, and pour half of the tomato sauce mixture into 3 containers and add into each container 2 chopped garlic, 2tsp basil, 2 tsp oregano and 2 tsp thyme. (this makes the pasta sauce)

Step 16. take 1.5 pints of the chicken stock you have made and add to the tomato soup thats still left in the pan (this bulks out your tomato soup. add more puree if you think the soup needs it. return bay leaves back to the pan.  you may want to add 3 chicken stock cubes for seasoning, but this is optional. stir and split between 3 containers.

Freeze all above

 

To Cook

Pesto Chicken thighs

defrost the night before, empty into a tin and mix with the baby potatoes so everything is coated in the pesto. roast for 45-50mins (perfect to be ready when home from the school run). serve with coleslaw

Cottage Pie

Defrost over night, pop in the slow cooker on high for about 30mins, then on low for at least 4 hours. top with mashed potato and serve.  OR simmer the mince mixture in a pan for 30mins, empty into a oven proof dish, top with mashed potato and bake for 45mins (perfect for being ready after the school run)

Chilli

Defrost over night, empty into the slow cooker and cook on high for 30mins. add 1 can of tomato, and 1 can of the kidney beans stir and cook for 6hours on low. (I add about 20g of dark chocolate to mine).  serve with the rice and wraps.

Spaghetti bolognaise

Defrost over night, empty into the slow cooker and cook on high for 30mins. add 2 cans of tomato,stir and cook for 6hours on low. (I add about 20g of dark chocolate to mine).  serve with the spaghetti

Pasta sauce

Defrost over night, simmer in a pan until piping hot and stir over pasta

Shredded Chicken 

I use mine over jacket potatoes and serve with some coleslaw

Tomato soup

Defrost over night, simmer in a pan until piping hot serve