Empty the Storecupboard Challenge: Week Five

We’re now into Week 5 of the Empty the Storecupboard Challenge, and we’re slowly entering the home stretch for using up our stored foodstuffs. Have a peek at what’s left of the stock list.

Our first main meal of Week 5 was a quick dish of pasta with a homemade mushroom and spinach sauce. That used up another 100g of the stored penne pasta, and it was served up with a tomato, olive and basil side salad for an extra helping of veggies.

Meal two was some spicy bean fajitas, using up the can of butter beans (pic above left), plus some flour tortillas from the freezer, red pepper, onion, home grown chilli and coriander. That was topped with shredded lettuce and grated cheese.

And then our storecupboard meal number three was a cous cous salad that used up another 100g of cous cous (above right). That was mixed with beetroot, rocket, home grown spring onions, cucumber, tomato and mixed herbs, served with a mustard dressing and topped with grilled fish. There was enough for a leftover lunch the next day too.

We’ve also used up some more raisins for snacks and on breakfast cereal, and made up a batch of custard to have with fruit for an easy pudding.

For all the latest articles about this challenge, have a look in the Empty the Storecupboard Challenge archive.

What’s your favourite storecupboard meal? Are you making any cheap storecupboard meals of your own this week?