The top photo is what I started out with, the outcome was....
Bolognese sauce Baked potatoes Sauteed kale and butter beans Harissa eggplants Beetroot & chocolate pudding Apple & apricot bread
I made enough for two to three dinners and a couple lunches. I also baked pumpkin to use in Thai Coconut & Pumpkin Soup later in the week, and boiled oranges for an Orange & Poppyseed Cake when the beetroot pudding runs out.
Now, I'm more or less done for the week!
Much like the lunch ideas I've been posting this month, by planning and preparing a few dinners at once you can ensure you eat well through the week and always have something on hand.