Dinner tonight. I have found some mince and bacon in the freezer. I have decided to make Budget Beef Mignon.
To make these i have combined the mince, garlic, onion and tomato paste in a bowl. I have split this into four and rolled them in my hands to form a ball. I have them placed these on an al foil covered baking tray. Using 2 slices of bacon cut in half i have wrapped each slice around each rissole and stuck a toothpick to secure the bacon.
These went into the oven on 200c for 20-25 minutes. I have also added some pumpkin wedges to the tray and cooked these with the rissoles.
Now another thing i made this week was a pasta bake to use up some left over barbecue chicken.
For this i have combined about 2 cups of spiral pasta, a tablespoon of butter, 2 tablespoons plain flour, 500ml low fat milk, 1 chicken stock cube, 1 cup grated cheddar cheese, half a barbecue chicken pulled apart, 1 carrot grated, 1 cup of peas and corn.
I have cooked the pasta, until al dente.
In a large casserole bowl i have melted the butter until bubbling. Then the flour and crushed stock cube and stir to combined. Added a little of the milk and whisked until smooth. Added the remaining milk and heat for a minute at a time in the microwave, giving it a good whisk in between until the mixture thickens. Add the cup of grated cheese and again whisk until smooth (microwave a further 30 seconds if needed).
In the casserole dish with the sauce i have added the chicken pieces, carrot, peas and corn and stirred. Added a little extra cheese on top and baked in an preheated 180c oven for 20 minutes or until bubbling and golden on top.
I have then served this with some crusty garlic bread.