SHOPPING LIST: Beef and Orzo Pot with Tomatoes, Courgette and Feta (2 portions)
Meal Plan 12, Monday dinner (cook once, eat twice, beef, 1 portion tonight and 1 for tomorrow's lunch)

[ ] 250 g lean beef mince (5% fat)
[ ] 1 onion
[ ] 2 cloves garlic
[ ] 1 large courgette (about 200 g)
[ ] 1 tin (400 g) chopped tomatoes
[ ] 150 g dried orzo pasta (75 g a portion)
[ ] reduced-salt beef stock cube (you need 1 cube)
[ ] tomato purée (you need 1 tbsp)
[ ] dried oregano (you need 1 tsp)
[ ] olive oil (you need 1 tsp)
[ ] 60 g feta cheese (30 g for tonight, 30 g for tomorrow)
[ ] black pepper (you need 1 pinch)

Cupboard check: reduced-salt beef stock cube, tomato purée, dried oregano, olive oil, black pepper are probably already at home.
Prep ahead: chop the onion, garlic and courgette. Keep the raw mince on the bottom shelf.
Mince tip: if frozen, defrost it in the fridge overnight, and cook it the next day.
Tomorrow: Tuesday's lunch is made from the second portion (Beef and Orzo Salad Pot).