NOTE: Don’t feel like you’re supposed to make all these recipes.
Choose just one to experiment with each week.
MONDAY
Spinach, Ricotta & Pinenut ‘Pie’
The thing I love about this pie is the unique idea I came up with for the pie ‘crust’. It couldn’t be easier and yet it gives you all that lovely comforting feelings of a good pie.
We’re talking a layer of sesame seeds for the base AND a layer of flavour-explosion pine nuts as the topping.
With the classic combo of spinach and ricotta – once you make it you won’t want to stop either ?
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TUESDAY
The Magic Green Sausage Supper
Years ago I created a super easy tray bake with root veg and sausages that I called the ‘Magic’ Sausage Supper. But after my diabetes diagnosis and turning down the Low Carb path, I forgot about Sausages Suppers.
Until one day I had some sausages and a cabbage which needed eating. The result was my Magic Sausage & Cabbage Supper which I loved even more than the original.
In this recipe I’ve evolved the idea even more using green veg AND serving it with pesto. Talk about a flavour explosion. Without sacrificing any of the ease of the original recipe.
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WEDNESDAY
Mexican Omelette with Smashed Avo
Avocado on toast used to be one of my favourite things to eat before I got into the whole low carb thing.
Recently I’ve been having a bit of an avocado renaissance and was inspired one night to try it smashed onto an omelette for a quick solo dinner.
Talk about a winner.
Love how the egg forms the base to bring all these delicious Mexican flavours together.
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THURSDAY
Slow Mapo Tofu
This is one of my favourite things to eat now. Deeply savoury ground pork (mince) slow cooked until melting with a big chunk of comforting tofu. Green beans for freshness and a little Sriracha for the chilli kick. Cashews for crunch.
We’re talking all good things.
And while I think this is best in the slow cooker for those days when you’re going to be home late, it’s also fab cooked quickly in a frying pan, if you forget to do the slow cooker thing in the morning.
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FRIDAY
Flexitarian Pot Pies
And if you’re wondering, a ‘flexitarian’ is someone who eats vegetarian some times and meat and fish some times. These pies can easily be ‘flexed’ either way.
They’re a fab dish for using up leftover cooked protein and veggies. An excellent reason to always have a packet of pastry in the freezer.
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SWEET TREAT
A New Fruit + Cream
So this isn’t so much a recipe as a challenge for you to explore the amazing world of fruit. When you’re doing your shopping, choose something you haven’t had before and bring it home! You just might surprise yourself…
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Here’s the list to copy and paste:
Stonesoup 5-Ingredients Meal Plan – WEEK 45
TUESDAY
The Magic Green Sausage Supper
WEDNESDAY
Mexican Omelette with Smashed Avo
THURSDAY
Slow Mapo Tofu
FRIDAY
Flexitarian Pot Pies
SWEET TREAT
A New Fruit + Cream
NOTE: More 5-Ingredient recipe ideas available on The Stonesoup here.