Lunch and dinner for 3-4 days with less than 2 hours in the kitchen

I love to optimize my cooking time and I hate leftovers. I used to buy a leek but rarely managed to use all of it in one go. 

This lunch and dinner for 3-4 days in one go solved my one whole leek problem.

Both dishes provide enough vegetables and protein without an excess of carbs, using seasonal produce.

Lunch is mushroom soup and dinner is vegetable-meat fry.

What you need

Mushrooms 

200 - 300 g minced beef (or tofu or a double portion of mushrooms for vegetarians)

1 zucchini 

1 leek 

4-6 potatoes 

2-3 pak choi 

2-3 cloves of fresh garlic 

Oil for frying 

Spice of your liking

Secret cheat: Knorr Gourmet Wild Mushroom Soup (or similar) 

How to do it

Use 2 pans; one for the mushrooms and the other for the minced meat. Use the oil of your choice for gentle frying.

Once the mushrooms have shrunk or gotten crispy to your liking, remove them from heat. Scrub and cut the potatoes, and make the Knorr Soup in a casserole according to instructions, but with additional water (up to + 60 %). Add the potatoes and let boil.

Cut the zucchini and the leek, add all of the zucchini, and the white parts of the leek into the minced meat pan.

Cut the fresh garlic and the pak choi.

Add the white parts of the pak choi and half of the chopped garlic into the mushroom soup, and let boil for about 10 minutes.

Add the green parts of the chopped pak choi and the other half of the chopped garlic into the minced meat pan. Stir quickly and add spices of your liking (I use black pepper, turmeric powder, and cayenne pepper). Remove from heat. Your dinner is ready!

When the potatoes are semi-soft, add the fried mushrooms into your soup and add spices of your liking. Stir and let simmer for a little while. Your lunch is ready!