4 beef stew, 2 shepherds pie, and 6 tomato mince, all to be frozen flat in ziplocks so that 15 minutes immersed in hot water will have them ready to use with whatever the carb of choice is. The tomato mince is a base for bolognaise/chilli/keema curry depending on mood and available addins. Under three hours work all in, including clean up and freezer prep.
We don’t have any food delivery options so these are my ‘take out’ nights when I really just cannot face planning/cooking/cleaning or leaving the house!
yes. in fact most canned pumpkin is really squash. However, if you want to use it as a substitute then you’ll want to puree much more than you might think, there is a lot of long fibers.
If it is somewhat pumpkin shaped then i can guarantee in Australia we call it a pumpkin and use it the same way. (As in, we treat all the things shaped this way the same). Delicious!
if you are light on pumpkin puree you could probably stretch with apple sauce or mashed banana, an extra egg, or a bit of yogurt. Or just reduce the flour a bit.
I would recommend straining the puree a bit if you have a cheesecloth or fine mesh strainer, because homemade puree has a higher water content then the canned stuff…only if you are planning to put in baked goods!
A simple option is mixing the cream cheese with eggs to make a quick low carb bake. Add herbs, a bit of garlic and any leftover veggies. It sets like a crustless quiche and keeps well for a couple of days.
