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When you get peppers / onions / tomatoes / courgettes. Spend 5 mins washing and chopping them. then bag up. and chill or freeze.
Then when you come home from work you can just empty a bag into a pan and make dinner (rather then chopping / washing up the knife and chopping board every day).

Bulk cook 1

Risotto

Mix the vegetables with risotto rice, add olive oil and simmer for a few mins, pour in vegetable stock slowly, and keep topping up when needed, before serving stir in some soft cheese to make it creamy (top with parmesan if desired).

Risotto Cakes

Mix any left over risotto with couscous. when cool use your hands to make into burger shapes, lay on baking paper and pop in the fridge (covered) for an hour. then fry in a little oil and butter. best served in pita bread and sweet chilli sauce.

Couscous

Mix the above vegetables with dried couscous, add lemon and basil / chilli /feta and olive then add stock! If you have some cuppa soup sachets, these are also very good for instantly flavouring couscous

Bulk cook 2

3 bean chilli

Empty a bag of the mixed veg (see above) into a pan with a can of mixed salad beans or kidney beans. add some chilli powder, and fry for a few mins.. add a can of toms, tomato puree and some Worchester sauce. serve with rice, left overs can be served with a jacket spud, or inside a tortilla wrap.

Rogan josh

chuck above veg, in a pan with pureed ginger and garlic and a few tbls of water,
olive oil spray , 10 cardamom pods, 2 bay leaves, 1 inch cinnamon stick
900g Lamb or chicken pieces and fry. once browed remove meat and fry 200g finely chopped onions (or mashed / pulped)
2 tsp cumin, 2 tsp coriander, 1 tsp cayenne
1-1/2 tsp paprika, 2 tsp Tomato puree
once onions have browned add a pinch of salt and 1/2 pint water.

Freeze in bags. Nice served with rice, left overs can be served in a tortilla wrap with fat free yoghurt, or on a jacket potato. You can turn this into coronation style curry by adding mango chutney and fat free yoghurt.

Bulk cook 3

Special fried rice

chuck some of the above veg into a pan and fry with some prawns in soy sauce. Beat a egg and mix in. the stir in cooked rice. I use the leftovers for my lunch the following day, however Please use caution if doing this, as cold rice can harbour bacteria.

Noodles

chuck some of the above veg into a pan and fry with some prawns, peas, chilli and spring onion in soy sauce. stir in cooked egg noodles (coated in soy sauce). Leftovers can be used as lunch the next day.

Pasta

use some of the chopped up bacon bits, and the fried veg, stir in a can of tomatoes, beef stock cube and some Worchester sauce. If you like your sauces creamy add a few tbls of soft cheese. Stir in cooked pasta. The leftovers make a nice lunch the following day. This is also a nice base for a lasagne!

Soups

If you use the above veg, blitz with some herbs (basil and oregano / fresh coriander. You can then freeze in plastic bags inside a mug… when the soup is frozen, remove the mug, and you have “mug” sized soup portions (pop in mug and microwave when you need it).