Almost Turkey Courgette Lasagne

After a pretty strange and tiring week at work, I was a bit tired last night. I came home and made the courgette lasagne and was really pleased to get it in the oven, it was only then that I realised that I hadn't put any Bechamel sauce on the lasagne. 

It still tasted good even without the white sauce though. I didn't actually miss the pasta in the dish either, I was really surprised. Definitely something I'd make again.

Serves 2 - 3


  • 400 g Turkey mince
  • 1 can chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 - 2 garlic cloves
  • dash of Henderson's Relish
  • 2 Bovril stock cubes
  • 1/2 large onion or 1 small onion
  • 1 large courgette - sliced lengthways (I used the slicer on the grater to make thin slices)
  • Glug of oil
  • 80 g  - 100 g mature cheddar cheese

  1. Put the oil in a frying pan, on a medium heat. Add the onion and cook for a couple of minutes until they start to soften. Add the minced garlic. 
  2. Add the mince meat the pan and cook the mince until it is browned, crumble the Bovril cubes onto the meat, add the tomato purée, Henderson's relish to the pan and stir through until combined and cook for a couple of minutes.
  3. Add the chopped tomatoes to the pan, then put on a high heat until it starts to bubble, then lower the heat and cook for approximately 10 minutes until the sauce starts to reduce.
  4. Put half of the meat mixture into a small baking dish, put half of the courgette on top. Pour on the other half of the meat. Top with the other half of the sliced courgette and top with the enough grated cheese to cover the top. You would put on the Bechamel sauce before the cheese, if I'd have remember to 
  5. Bake on 170 C until the cheese is melted on top, for about 25 - 30 minutes.
A few calories lower than a normal lasagne, you could obviously ease off the cheese if you're trying to get rid of a few calories or use a lower fat cheese.


Potato, Chickpea and Spinach Curry

I liked the Chickpea and Spinach Madras so much last time that I decided to make this again, but this time I decided to bulk it out with potatoes. I also used curry powder for a different flavour, rather than using curry paste.


Serves 4 - 6
  • 500 g small potatoes, chopped into cubes
  • 1 tin of chickpeas, drained
  • 2 tins of chopped, tomatoes
  • 1 large onion, chopped
  • 1 teaspoon of medium curry powder
  • 1 teaspoon of chilli powder
  • 2 garlic cloves, chopped
  • 1 tablespoon of tomato purée
  • 1/2 tin of water
  • 350 g frozen spinach
  • Salt and Pepper
  • Oil for frying
Serve with Basmati rice


  1. Add the oil to the pan on a medium heat, add the chopped onions and cook for a couple of minutes until they start to soften. Add the garlic, stir through and cook for a couple of minutes.
  2. Add the potatoes and cook until they start to colour, for about 10 minutes.
  3. Add the the chickpeas, chopped tomatoes, tomato purée, curry powder, water and cook through for 10 minutes.
  4. Put the Basmati on - I normally cook 1 mug to 2 mugs of water. I will then use boiling water, bring the rice and water to the boil. Turn the heat down, put the lid on and cook until all the water is absorbed.
  5. Season the curry with the salt and pepper and serve with Basmati rice.
If you're serving for 6 then use 1.5 mugs of rice to 3 mugs of water. Tomorrow I shall be making the courgette lasagne...


Gym and jacket potatoes!

After eating too much at the BBQ this weekend and PLENTY of leftovers, I'm trying to not eat as much this week. For a low cost and healthy dinner tonight I thought I'd have my cottage cheese and jacket potatoes. I chopped some fresh chives into the cottage cheese on the top. 

I used fresh chives as I have some growing in the garden and I think its a little nicer to add them fresh. You can obviously used the tubs of cottage cheese with chives already in. 

I've started going back to the gym last week, after quite a fairly long period of not going. I've been bogged down with work and really not felt like going. I'm back on track now though and trying to eat a little healthier. Hopefully I'll be able to lose a couple of pounds too!

I've strayed away from the meal plan a few nights this week, but I think tomorrow I'm possibly going to have Turkey Courgette Lasagne Tomorrow.


Rasberry & Strawberry Jam and Orange Marmalade

I've decided that this year I'm going to try and make jams, marmalade and chutney's throughout the year. I'll use some of them myself, then keep some of them back to put in home made hampers for Christmas.

I really enjoyed making the marmalade and jam last year, but found it a bit of a rush so close to the festive season. It also seems a shame not to make the most of some of the fruits when they are in season. It'll also be nice to have them for ourselves too!

Seems a bit early to be thinking about December at the moment, but I figure I should be making the most out of fruit and vegetables.

I'll share my attempts with you as I try them out, hopefully I'll be having a go this weekend.

I'm kind of new to all this, so if anyone has any tips or good recipes to share then please do!


Menu 21/07/13 - 27/07/13

After overspending on the meats for our "small" BBQ yesterday, I've already bought the food for next week so the below will be the menu. We have frozen some of the leftover raw meat and we have plenty of cooked meat and salad left. We've been eating salad a lot since the warmer weather, so we'll be having some of the leftover meats with our salads. The rest will be frozen and use for the next menu from 28/07/13.

I think it will be a good thing to use up some of the items in the cupboard and freezer. It will save us some money after our overspend and make sure that we're eating through our stored items too. 

Menu 21/07/13 - 27/07/13

Lamb Curry and Tarka Dhal

Chickpea, Potato and Spinach Curry (from last week, as I didn't end up making it)

Turkey and Courgette Lasagne

Broad Bean and Bacon Risotto (also from last week)

Jacket Potato with Cottage Cheese and Chives

Bangers and Mash with Onion Gravy

Kidney Bean and Carrot Burgers


Gluten Free Cereal (Choc Stars) £2.00
GF Bread £2.50
Milk £1.00
Sweetcorn £1.00
Red onion (0.13 kg * 2) £0.20
Cucumber £0.50
3 Mixed Peppers £1.00
Lettuce £1.00
Bananas (8 - approx 1.36 kg) £0.92
Apples ( 6 apples - approx 0.96 kg) £3.59
Tuna  £4.00 *
Lamb neck Fillet (300 g) £7.00
Butchers Selection Rump Steak (283 g) **
Garlic £0.30
Asda Tomatoes £0.75
Yellow Split Peas (500 g) £0.58
Coriander Seed £1.40
Courgette £0.50
Carrots 0.66 kg £0.51
Chopped Tomatoes x 2 £0.62
Sausages £1.70
Cottage Cheese £1.00
Desiree Red Potatoes (2 kg) £2.00
Bacon ( 2 pack) £4.00
Onions £1.00
Gluten Free Ciabatta £2.00
Sliced Ham £1.00

Total  £42.07

Prices were all correct at time of publication (from Asda)

Breakfast: Cereals, Eggs, Toast
Lunch: Tuna, Leftover BBQ Meat, Salad, Cheese / Ham Sandwiches, leftovers
Snacks: Apples, Bananas
Leftovers:  Chillis, spinach, rice, chives, broad beans, sausages, kidney beans, cheese

* I expect to have some Tuna left for the following week, as we will be using some leftovers this week.
** I will not be using this during this weeks meal plan, I've frozen this for use on my next meal plan.