Meal Inspiration Monday- Lasagne

Today I am back sharing with you a meal inspiration Monday. I have not done one for a while because we have not been making new recipes. However, today I am going to be sharing with you the recipe which I usually use for Lasagne. I usually cook too much of it then I freeze it for times like when Joe is away. This is just something which works for us as the recipe does serve between 6-8 people. So here is the recipe I use for lasagne it does have a lot of hidden veg great for fussy.


450g lean minced beef

1 Onion Chopped Finely

1 Red Pepper finely chopped

150g button mushrooms sliced

1 Green Pepper finely chopped

3 tsp tomato puree

2 bay leaves

1 tsp dried thyme

2 x 400g cans chopped tomatoes

1 tsp dried parsley

1 tsp dried oregano

300g lasagne sheets

300g cottage cheese

150g mature cheddar grated

Salt and Pepper

  1. Preheat your oven to 180C
  2. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan and set aside.

  3. Add the onions, peppers and mushrooms and fry over a medium heat until softened.

  4. Return the mince to the pan. Add the tomato purée and bay leaves and cook for a further five minutes.

  5. Add the tomatoes and dried herbs then bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season with salt and freshly ground black pepper.

  6. Grease a baking dish and line the bottom with lasagne sheets  .

  7. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the lasagne sheets

  8. Place blobs of cottage cheese in total 1/3 on top of the mince.

  9. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.

  10. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling, Make sure it is cooked all the way through

  11. To serve, cut out squares of the lasagne and place onto plates. For sure lasagne is something which I could eat most of the time. It is great in the summer with a salad however, it is nice with a garlic bread on those cold wet nights.

How do you make your lasagne.


Charlotte xxx

Meal Inspiration Monday- Ham and Leek Cannelloni

Today I am going to share with you a meal which Joe and Jess ate at the weekend. Sadly I was not feeling very well which meant I choose not to consume the Ham and Leek Canelloni. As a result of this it did mean that they had it both days. Which says something for sure they must have enjoyed it enough. This is a recipe which I added to pinterest. I get a lot of my inspiration from there this is one of the reasons we have such a wide range of different meals every single week.  If you ever see a meal on my meal plan which you would like the recipe for leave a comment below. .

Ingredient- Serves 4

3 leeks sliced into 1cm chunks

300ml Vegetable Stock

85g Wafer thin ham ripped

8 Fresh Lasanga Sheets

200g Fat Free Creme Fresh

1 tbsp wholegrain mustard

50g Grated Mature Cheddar

85g Breadcrumbs

  1. Preheat the oven to 200c
  2. Simmer the leeks with the stock in a covered pan for 5 minutes until they are tender.
  3. Drain the leeks reserving the stock then mix the them with the ham and some seasoning
  4. Divide the mixture into 8 spooning it along the middle of each lasagne sheet roll them up and tuck into an ovenproof dish. Make sure the joined side is down.
  5. Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese.
  6. Season the mixture, then pour over the cannelloni.
  7. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot.

Have you ever made Ham and Leek Cannelloni?

Charlotte xx

Meal Inspiration Monday- Chickpea Buffalo Burgers

Today I am going to be sharing with you another meal which I have made as a result of Pinterest. Burgers are something which Joe loves however, they are not something which we have that often. I actually came across a recipe for Chickpea Buffalo Burgers now Veggie burgers are something which I love. I decided that I was going to make them a meal recently. I am going to share the recipe which I used to make chickpea buffalo burgers this is something which I would not have made if it was Pinterest.  For sure this is a burger which I would make again because they were full of flavour and spice.  They are not something which Joe would normally go for he instead would go for a meaty version of a burger.

Ingredience- Makes 6

1 tablespoon olive oil

1 cubed red pepper

1/2 onion cubed

1 stalk celery cubed

2 garlic cloves crushed

125g rolled oats

425g chickpeas drained and rinsed

1 egg

4 tablespoons hot sauce

1 teaspoon garlic powder


  1. In a  frying pan, fry red pepper, celery, garlic and onion in olive oil for about 3 minutes until softened.
  2. While you’re doing this. Gently pulse oats and chickpeas in a food processor until chopped, not completely blended. I find it easier to do this in small bursts.
  3. Combine the veggies with the chickpeas mixture in a large bowl then mix in the egg and hot sauce.
  4. Make 6 patties with the mixture. Mould them into pattie shapes with your hands.
  5. Let them chill in the fridge for 15-30 minutes if you have the time. We did this, however, e are not always that organised.
  6. Fry the burgers for a few minutes on each side until outside is crispy and insides are warmed
  7. You now can put them in the bread. You can even add salad if this is something you want to add.

Have you ever had Chickpea Buffalo Burgers? For sure this is something which we are going to be remaking soon. They would even work on the bbq if this is something you are having.

Charlotte xx

Meal Inspiration Monday- Spanish Paella Recipe

Today I am going to be sharing with you a recipe which we have used a couple of times. Paella is something which we have had a lot as ready meals when we used to live in York without a microwave. Recently we though we would make a paella dish because we used to love it so much. This made me search Pinterest for Paella because I want to save money instead of getting a ready meal. This Paella actually made was as nice as the ones which we used to buy.  It of course, is going to be healthier than picking a ready meal up. Today I am going to share the recipe which we used for the Spanish paella.

Ingredient – Serves 6


Large pinch saffron strands

1 Vegetable or Chicken Stock make up 600ML


3 tbsp olive oil

125g Chorizo roughly chopped

500g Boneless, skinless chicken breasts chopped

1 Onion finely chopped

3 Garlic Cloves finely chopped

1 Red Pepper deseeded and finely chopped


2 tsp paprika

250g Spanish Paella Rice

4 Medium Tomatoes roughly chopped

75g Frozen Peas

250g cooked prawns with shells on



  1. Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
  2. Heat 1 tbsp oil in large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released.
  3. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
  4. Stir the chicken into the pan and fry over a high heat for 7-8 mins until the chicken is cooked through. Transfer the chicken to a bowl and set aside.
  5. Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to colour.
  6. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour.
  7. With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
  8. Return the browned chicken pieces to the pan, then add the chopped tomatoes.
  9. Cover the pan and cook on a medium heat for 10 mins, stirring once or twice.
  10. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
  11. Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste.

Have you ever made Paella from scratch?

Charlotte xxx




Meal Inspiration Monday- Peri Peri Chicken Slow Cooker

The slow cooker is something which we have been slowly getting back into using. We have been more busy which has mean the use of the slow cooker has been ideal for us. Whether it is a day out and we are getting home a bit late to start preparing a whole meal. So today I am sharing a meal which we had a few weeks ago now. This was a Peri Peri Chicken made in the slow cooker. As you can see we even made the marinade from scratch too.

Ingredient serves – 4

625g boneless skinless chicken thigh cut into large chunks

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon tomato puree

1 tablespoon light muscovado sugar

2 teaspoons piri piri spice belnd

1 red onion finely chopped

2 garlic cloves finely chopped

1 red pepper deseeded and diced

1 yellow pepper deseeded and diced

400g can chopped tomatoes

150ml chicken stock

1 tablespoon cornflour

salt and pepper


  1. Put the chicken into a large plastic food bag.
  2. Mix the oil, vinegar, tomato puree, sugar and piri piri together with a small amount of salt and pepper.
  3. Pour the mixture into the plastic bag with chicken.
  4. Then add onions, garlic and peppers. Seal the then shake the contents together to mix. Leave to marinate overnight in the fridge.
  5. Tip the tomatoes in a small saucepan.
  6. Mix the cornflour to a paste with a little bit of cold water. Add the paste into the small saucepan. Bring the mixture to boil and stir.
  7. Tip the mixtures in the large plastic food bag into the slow cooker. Pour over the hot tomato sauce then cover and cook on low for 8-9 hours.
  8. Make sure the peri peri chicken is fully cooked before serving.
  9. You can serve the peri peri chicken with rice or anything you want.

Have ever made peri peri chicken in the slow cooker?

Charlotte xx



Meal Inspiration Monday- Smoked Haddock Curry

Smoked Haddock is something which Joe and I love. We tend to pick up a lot of the fish which we consume get reduced. This does mean that we are able to add a lot more fish to our diet. This is something which we do actually love. I wanted to get some of it used from the freezer and I knew we had some smoked haddock in. I searched Pinterest and actually found a recipe for Smoked Haddock Curry. This would be great even in the summer months because it is a lot lighter than an normal curry. For sure this is one which I would make again and I know a couple of my friends are dying to try it as well.

Ingredient – Serves 4

1 tablespoon coconut oil

1 large chopped onion

3 chopped garlic cloves

1 thumb-sized piece of fresh ginger, peeled and chopped

1 chilli finely chopped

2 teaspoons ground turmeric

1 teaspoon coriander seeds

1 sweet potato peeled and chopped into 1cm cubes

2 teaspoons fish sauce

400ml coconut milk

250ml white wine

500g skinless smoked haddock cut into large chunks

A handful of spinach


  1. Heat the coconut oil in a large pan then add the onion and garlic. Fry these for a couple of moments over a medium heat.
  2. Add the chilli, coriander seeds, turmeric and continue to fry for another 5 minutes stirring occasionally.
  3. Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Continue for 12-15 minutes until the sweet potato becomes soft.
  4. Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the spinach and season.
  5. Serve with rice or nan bread.

The smoked haddock curry is that simple to make. With all of the prep which you may need to do you can have this done in under 30 minutes. This does mean that you can have it during the week after work. For sure this is a meal which you would be looking forward to coming home to cook.

Have you ever had a smoked haddock curry?

Charlotte xx

Meal Inspiration Monday – Chicken, Leek and Brie Pie

A pie is something which I have been fancying for a long time. I wanted to make something a little bit different to the ones which you can pick up in the stores. I was browsing on pinterest and I found one which was Chicken, Leek and Brie. Brie is something which I love and rarely cook with I do not think I have done since we moved. This is a meal which we loved actually and we can not wait to make again. I know this is properly not going to happen until the autumn/ winter months. It is an amazing comfortable food which I is something which you sometime need. For sure this is for sure something which we will make again in the future. It was pretty easy to make as well.

Ingredient – Serves 4

2 Large squares of puff pastry

25g Butter

1 Leek thinly sliced

3 Crushed garlic cloves

400g Chicken diced into 1 inch cubes

125ml White Wine

125ml Chicken Stock

2 Tablespoons Cornflour

60ml Cold Water

100g Brie thinly sliced

60g Parsley Chopped

1 Egg lightly beaten

Salt and Pepper


  1. In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek until soft. Add chicken and cook through.
  2. Add the wine and Chicken Stock and cook for a further 5 Minutes. Season with Salt and Pepper.
  3. In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley.
  4. Mix through the whole mixture and remove from the heat.
  5. Take the first sheet of the puff pastry.  Leave a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
  6. Place the second sheet on the baking tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border.
  7. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border.
  8. Put the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
  9. Cook for 20 minutes on 200c until the Chicken, Leek and Brie Pie is golden brown. Wait 5 minutes for it too cool otherwise you may burn your mouth.

I am so glad that I made the Chicken, Leek and Brie pie. For sure this is a new comfort food which I can not wait t make again in the future. It only took around 40 minutes to make. I know this is going to be one which Joe is going to demand we make again. It was so simple as well.

What is your favourite pie filling?

Charlotte xxx

Meal Inspiration Monday- Shrimp Pad Thai

As you may have seen a few weeks back in my meal plan I made Shrimp Pad Thai.  In this house, we are a huge fan of oriental food. I know the far east is somewhere where Joe would like to visit and I wouldn’t say no to going back.  We have noticed that Thai food can be a pain to get hold of. When it comes to things like takeaways and restaurants. I wanted to be able to consume this food more often so I decided that I was going to look online and see if I could find any recipes.  I managed to hunt down one which made shrimp pad thai. This was something different because we always seem to have a lot of chicken in our meal. This for sure made a change and something which I loved is that it could be made in as little as 25 mins.  And there is not a lot of washing up which I think everyone will agree is a bonus. More so when your cooking from scratch.

Ingredients – Serves 3

For the Pad Thai Stir Fry

110g dry brown rice noodles (I had to use white Asda didn’t stock brown)

2 teaspoons olive oil

225g Shrimp/ Small Prawns

2 Crushed Garlic Cloves

3 Large Eggs

65g Beansprouts

65g Freshly Grated Carrot

2 Large Spring Onions finely chopped

For the Sauce

2 tablespoons fish sauce

1 1/2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

2 tablespoons water

1 tablespoon honey

1-3 teaspoons chilli garlic sauce


  1. Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
  2. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce.
  3. Heat the oil in a large wok and cook shrimp until just before they turn pink this should be around 2 minutes
  4.  Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic.
  5. Move the mixture to the side of the pan.  Crack the eggs into the empty side. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set
  6. Stir the egg in with the noodles then in the sauce.
  7. Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute.
  8. Serve and enjoy your shrimp pad thai

Have you ever had or made pad thai before?


Charlotte xx


Meal Inspiration Monday- Sausage and Spinach Pasta Bake

Pasta bake is something which we love in this house.  Jess is well and truly a pasta fiend it is one of her favourite foods.  Pasta bake is something which is so simple to make and something the whole family can consume. There are so many different ways you can make a pasta bake something which we make is sausage and spinach.  This is a recipe which I again found on Pinterest because I was looking for something different.  Using this is a good way to get Jess to eat some of the greens because this can be a pain in young children.  I also like hiding veg because it does mean that Joe eats it. He would avoid fruit and veg if he could, to be honest.

Ingredients – Serves 6 to 8

250g Ricotta

250g Creme Fraiche

1 Egg

250g Parmesan Cheese

Salt and Pepper

2 tablespoons olive oil

1 chopped medium onion

2 thinly sliced garlic cloves

1 teaspoon crushed red pepper flakes

1 tablespoon roughly chopped fresh oregano

450g Sausage

2 tins chopped tomatoes

450g Pasta

180g Spinach

300g mozzarella thinly sliced



  1. In a large bowl, combine the ricotta, creme fraiche, egg and 1/2 cup of the Parmesan cheese. Season with salt and black pepper and set aside.
  2. Heat the oil in a frying pan, add the onion and cook until softened, about 4 minutes.

3.  Add the garlic, red pepper flakes, and oregano and cook for 2 minutes more.

4. Add the sausage and cook until browned, breaking up the meat with the back of a wooden spoon.

5. Put the tomatoes and bring to a simmer. Season to taste and cook until the sauce has thickened, about 20 minutes.

6. Preheat the oven to 200c

7. Bring a large pot of water to a boil. Add the pasta and cook for 4 minutes, short of al dente according to the package directions.

8.  Save 125ml pasta water

9.  Place spinach in a medium bowl and pour over pasta water to wilt the spinach. Drain and set aside once wilted.

10. Remove the sauce from the heat then stir half of the sauce into the ricotta mixture.

11. Add the pasta and spinach and toss together to coat.

12. Pour the pasta into a 13 x 9-inch baking dish and top with the remaining sauce.

13. Sprinkle the mozzarella and remaining Parmesan over the top and bake until the cheese starts bubbling about 20 minutes.


As you can see this is a super easy to make and of course you can leave it when in the oven.  You could switch up the sausage and make it with anything you wanted.  For sure this is a recipe which we have loved and Jess managed to eat it all demanding more. I think this is one which I will be making again it is an easy way to get sausage and spinach consumed. If for some reason we have any of these items left again I make this in a blink of an eye for sure.


Have you ever had sausage and spinach pasta bake?


Charlotte xxx


Meal Inspiration Monday- Haddock Fish Pie

Fish is not something which we have a lot in this house. However, we do actually have a lot of fish in the freezer so it did seem like a really good time to have more fish.  I know that a lot of people have fish for Good Friday now this Haddock Fish Pie is something which you could make this easter. This actually was actually such an easy meal to make there is not a lot of preparation. Bonus because it does mean that this can be consumed as one of your midweek meals instead of having the same old boring things. I did not even have to purchase many ingredients for this I managed to have most of them already. I found this recipe on Pinterest if this is not something you are using you sure need to be. A lot of my inspiration from there and have found myself trying a wider range of foods.  Anyway on to the Haddock Fish Pie recipe so you can make it for yourself.

Ingredients- Serves 4

1 tbsp olive oil

1 leek, sliced

30g flour

300ml Milk

125g cooked prawns

Salt and Pepper

4 x 110g smoked haddock fillets

3 Large potatoes, peeled, par-boiled and sliced


1. Preheat oven to 200c

2. Heat the oil in a pan over medium heat. Add the leeks and fry for 2-3 minutes, until soft.

3.  Add the flour, stir well and cook for 1-2 minutes.

4. Remove the pan from the heat and gradually stir in the milk.

5. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.

6.  Stir in the prawns and season with salt and pepper.

7. Place half the sauce into a pie dish.

8. Place the haddock fillets on top, then spoon over the remaining sauce.

9. Top with the sliced potatoes and season with some more freshly ground black pepper.

10. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through.

As you can see this is such a simple meal to do it only takes about 10-15 mins prep.  Then it is as simple as sticking it in the oven and you can forget about it which is a bonus because you can get on with other things.